Easy and Addictive Baked Brussels Sprouts
I make this recipe often – the way many people make popcorn, but Brussels sprouts are much healthier and yummier, in my opinion. I like to make it simple, with olive oil, salt, pepper, and grated parmesan. You can also fancy it up with drizzled aged balsamic vinegar (bacon or prosciutto, crumbled cheese).
Brussels sprouts are a cruciferous vegetable in the cabbage family and are very high in vitamin C, and have anti-inflammatory properties. It is also low calorie. In European folk medicine, cabbage leaves were used to treat inflammation. It is very nutritious and delicious—a zero guilt treat.
Easy and Addictive Baked Brussels Sprouts
I make this recipe often – the way many people make popcorn, but Brussels sprouts are much healthier and yummier, in my opinion. I like to make it simple, with olive oil, salt, pepper, and grated parmesan. You can also fancy it up with drizzled aged balsamic vinegar (bacon or prosciutto, crumbled cheese).
Equipment
- Sharp knife
- Baking sheet or Pyrex dish
Ingredients
- 20 Brussels sprouts (aprox. 10 per person)
- 2 tbsp virgin olive oil
- 1/4 tsp Salt & Fresh cracked pepper (to taste)
- 2 tbsp grated parmesan cheese good quality, Italian
Optional
- 2 strips bacon or prosciutto fried, chopped, med fine
- 2 tbsp crumbled cheese blue cheese, feta etc.
- 1 drizzle aged balsamic vinegar
Instructions
Cook
- Preheat oven to 400
- Cut the tips off and cut the sprouts in half, let the outer leaves fall off
- place the Brussels sprouts in Pyrex dish or on cooking sheet, drizzle with olive oil, salt & pepper and toss until coated
- Start cooking with the flat side down – toss about 1/2 way through cooking
- Cook time 25 minutes (they are done when soft, but not mushy and leaves look toasted)
Finish
- Shave or grate fresh parmesan on top (and/or drizzle with balsamic, crumbled cheese, bacon or prosciutto)
- Serve immediately!
Notes
Brussels sprouts are a cruciferous vegetable in the cabbage family and are very high in vitamin C, and have anti-inflammatory properties. It is also low calorie. In European folk medicine, cabbage leaves were used to treat inflammation. It is very nutritious and delicious—a zero guilt treat.
Especially if you want to replace the parmesan cheese with “fauxmesan,” you can make it using equal parts pecans and nutritional yeast in a food processor. Keep the chunks large and add a tiny amount of olive oil and S&P to become like sand. Do not over-process, or it becomes like butter.
PURCHASE NOTE: These are a few of my favorite things
I prefer to use the pyrex dish for this recipe because I worry less about the Brussels sprouts falling out when I toss them mid-bake.
Nutrition
Calories: 125kcal
Tried this recipe?Let us know how it was!
