Dinner / Seasonal - Fall

Parmesan Crusted Brussel Sprouts

4 Servings

Prep time: 10 minutes | Cook time: 30 minutes

Diet Style

GF
SC
V

Tools You'll Need

  • Measuring cups
  • Measuring spoons
  • Chef’s knife
  • Large mixing bowl
  • Cutting board
  • Large baking sheet
  • Parchment paper

Ingredients

  • 1 lb. Brussel sprouts, ends trimmed and cut in half lengthwise
  • 3 tablespoons olive oil
  • Freshly ground pepper to taste
  • Kosher salt to taste
  • 1 teaspoon dried oregano
  • 3 cloves garlic, minced
  • ½ cup freshly grated Parmesan cheese
  • Freshly chopped parsley for garnish

Directions

  1. Preheat oven

    Preheat oven to 400º.

  2. Season Brussels

    Place Brussels in a large bowl and add olive oil, dried oregano, garlic, parmesan, salt, and pepper. Toss gently until the Brussels are evenly coated.

  3. Line baking sheet

    Line a large baking sheet with parchment paper.

  4. Place Brussels sprouts on baking sheet

    Place the Brussels sprouts on the baking sheet spreading evenly into a single layer.

  5. Bake for up to half an hour

    Bake on the center rack for 25–30 minutes or until the Brussel sprouts are golden brown.

  6. Garnish and serve

    Transfer to a large serving bowl and sprinkle with fresh chopped parsley and serve immediately.

Chef Gary in YMCA chef uniform

Chef's Note:

Using the parchment paper should help to avoid Brussel sprouts from sticking to your pan. If you have a nonstick baking sheet you shouldn’t need the parchment paper.

Nutrition Info

Per Each Serving

  • Calories

    217

  • Fat

    15g

  • Saturated Fat

    5g

  • Protein

    11g

  • Total Carbs

    12g

  • Fiber

    5g

  • Sugar

    3g

  • Sodium

    286mg

  • Cholesterol

    13mg