Parmesan & Garlic Roasted Brussel Sprouts ~ Taco Tuesday

Mmmmmmm....Brussel Sprouts*.  Now I know not all of us can freely say that, especially when it comes to our kiddo's.  Add a drizzle of EVOO, a scoop of garlic and a generous sprinkle of Parmesan and your typical "Yuck!" can quickly become a "Seconds please!"  This is an easy recipe that comes together fast and tastes delish!  

*P.S.  I know it's really Brussels Sprouts but who says it like that anyway?  So I've protested the extra s in this post  =)  

I adapted my recipe from this one but for extra convenience and ease I use jarred garlic and pre-shredded cheese.  Now I know my Italian Great-Nana would shake her head in shame right now, but hey...I'm cooking fresh veggies for my kiddo's!  Of course you can mince and shred your own.  And if she was in my kitchen with me I'd be doing it too!

Not only are the ingredients simple, but the prep is as well.  Rinse and pat dry your Brussels.  Then cut them in half or quarters, depending on the size.

Now all you do is toss all the ingredients into a baking dish, season & swirl together and begin the roasting process.  I like to mix it up a few times while it's cooking to help get all the yummy caramelized pieces scraped off the bottom.  

Once it's done all you have to do is add the Parmesan cheese.  I love how it starts to melt and stick to the Brussel Sprouts with all it's nutty goodness.

This dish is best served nice and warm so I bring it to the table last and eat it first.  But not because I have to, but because I love too.  

This is the only way I prepare Brussel Sprouts now and it would take one heck of a recipe to top this simple and tasty side dish.

Parmesan & Garlic Roasted Brussel Sprouts

Prep Time:  8-10 minutes

Cook Time:  50-60 minutes

Servings:  6-8

Ingredients:

2 lbs Brussel Sprouts

1/2 cup water

4 TB spoons extra-virgin olive oil

6 TB spoons minced garlic

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 cup Parmesan cheese

Directions:

Preheat oven to 425 degrees.

Rinse and gently pat dry Brussel Sprouts.

Cut the sprouts in half or quarters depending on size. Cut lengthwise to keep them in tact.

Put into a 9x13 baking dish and add olive oil, garlic, and salt & pepper.

Roast uncovered for about an hour, stirring several times while cooking.

Sprinkle cheese on top, stir and serve immediately.

I really hope you try this dish.  And if you don't like Brussel Sprouts then I really really hope you try it!  Maybe it's just the Mom in me but when I find a new recipe to try and it's a success (meaning I don't have to fight my kiddo's to eat their veggies) I want to share it!  

Do you have a favorite way to prepare Brussel Sprouts?  If you try mine I'd love to know what you think  =)