Monday, January 14, 2013

Danny's Roasted Brussels Sprouts

My good friend Danny's recipe for roasted Brussels sprouts will make anyone an instant fan of these little cabbages.

I first had these on New Years Eve.  I was skeptical when he used the Parmesan cheese out of the can you generally reserve for pizza.  He's tested this recipe over and again and claims the canned Parmesan cheese is the key.  Fresh grated tends to melt to fast and burns easily.  So, put your food snobbery aside and give this a try.

You'll eat these like popcorn.

Danny's Roasted Brussels Sprouts

Brussels sprouts, cleaned, trimmed and halved
Grated Parmesan cheese (I used the kind you just shake out of the can)
Olive oil
Salt and pepper
Red pepper flakes (optional)

  1. Preheat the oven to 400 degrees
  2. Toss Brussels sprouts with olive oil and cheese to coat evenly
  3. Season with salt and pepper.  Add a bit of red pepper flakes if you want a little kick
  4. Roast for about 15-20 minutes or until leaves and cheese slightly brown.  Pierce one with a fork...if it gives just a little, they are done!

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