Oven roasted Brussel sprouts may not be your favorite type of cabbage, but just maybe this simple recipe could change your mind.
What are oven roasted Brussel sprouts good for?
These sprouts can be paired with any sort of protein or meal. If you haven’t already met this tiny looking cabbage, you should. You may not like the smell of Brussel sprouts, but have you ever wondered why Brussel sprouts smell? Well first of all, they tend to only get really stinky when overcooked. The smell is associated with glucosinolate sinigrin, an organic compound that contains sulfur. They are good for you, like nutritionally good. Brussels sprouts are an excellent source of vitamin A, vitamin C (way more than an orange, by the way), vitamin K, as well as beta carotene, folic acid, iron, magnesium, and fiber. They’re also high in selenium, which is associated with reduced risks of certain cancers. These hearty winter vegetables are usually in season from fall through late winter. So get these cruciferous vegetables while they last, follow this recipe, and they might just be your next favorite side dish or even meal!
- 4 cups water
- 1 Tbsp salt
- 1/5 pound Brussel sprouts
- 1 garlic clove, minced
- 2 Tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 Tbsp parmesan cheese, shredded
- Preheat oven to 425F and line a baking sheet with parchment paper.
- In a large pot, combine 4 cups of water and 1 Tablespoon of salt with the Brussel sprouts. Cook until they are bright green and very tender (about 10 minutes). Prepare an ice bath in a large bowl. When the Brussel sprouts are done cooking, add them to the ice bath to cool off and then drain.
- Toss blanched Brussels sprouts with olive oil, garlic, salt, and pepper.
- Spread Brussels sprouts on a baking sheet and with a jar or cup and press down to smash each brussel sprout.
- Sprinkle with parmesan cheese on top.
- Bake until the bottoms of the sprouts are crispy (about 20 minutes.)
- Garnish with parsley and serve warm.