A brown sugar apple crisp is the perfect ending to any dinner. It’s a simple dessert that satisfies any sweet tooth.

If you’re thinking that brussels sprouts are not your thing stop right there! If you have not tried parmesan roasted brussels sprouts you have been missing out. I have converted a few vegetable haters to brussels sprouts.

Brussels sprouts are one of those vegetables that taste completely different once they are boiled or even steamed. Trust me that you want to give these a chance. I promise you won’t regret it!

In case I need to convince you further, as part of the cruciferous vegetable family, brussels sprouts are nutrient-dense vegetables. Brussels sprouts are an excellent source of vitamin K, vitamin C, and protein, among other benefits.

Let me know in the comments below what you think once you’ve tried them.

Preparing Parmesan Roasted Brussels Sprouts

Ingredients

Brussels Sprouts: These mini cabbages are not actually cabbages at all but they are from the same family. Brussels sprouts are cruciferous vegetables along with cauliflower, broccoli, cabbage kale, kohlrabi and collard greens. They are rich in fiber, potassium, vitamin C and even contain protein.

Parmesan: Grated parmesan cheese is perfect for this recipe, and I don’t mean freshly grated. The relatively inexpensive pre-grated type is just right here. The flavour is perfect and I always find it a bit of a waste to use the freshly grated stuff in a sauce where it just melts away. Save the expensive fresh stuff for topping your pasta.

Olive Oil: I use olive oil for this recipe because of its mild flavour. Olive oil is the fat extracted from olives. The least processed is extra virgin olive oil, which I use in this recipe.

Brussels sprouts can have a hard stem on the end that needs to be cut off. This may cause a few leaves to come off, this is fine. Trim all the brussels sprouts and cut them in half lengthwise. This means cutting in half through the stem. Then rinse them under cold water.

Heat up the oil in a large pan on medium heat. Once the oil is heated, place the brussels sprouts in the pan cut side down. Sprinkle with salt and pepper. Cover and cook on medium heat for 6 minutes. Do not uncover or stir during this time. This is where they get their amazing char.

After 6 minutes, remove the lid and flip the brussels sprouts. Cook covered for 1 more minute.

Finally, sprinkle the parmesan cheese on top and stir gently to coat evenly. Cook uncovered for 1 minute while stirring. Some of the leaves will fall off the sprouts while you stir which is fine. They are excellent to snack on while you finish up. Just be careful, they are hot!

Serving Parmesan Roasted Brussels Sprouts

I often eat parmesan-roasted Brussels sprouts all on their own as a snack. With that said, they are delicious along any main. I really

feel that there is no wrong pairing.

These are also an excellent addition to any holiday table.

Let us know in the comments if you have any other questions. And if you like this recipe be sure to leave us a five-star rating below.

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