Dinner / Seasonal - Fall
Parmesan Crusted Brussel Sprouts
Tools You'll Need
- Measuring cups
- Measuring spoons
- Chef’s knife
- Large mixing bowl
- Cutting board
- Large baking sheet
- Parchment paper
- 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
Preheat oven to 400º.
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.
Line baking sheet
Line a large baking sheet with parchment paper.
Place Brussels sprouts on baking sheet
Place the Brussels sprouts on the baking sheet spreading evenly into a single layer.
Bake for up to half an hour
Bake on the center rack for 25–30 minutes or until the Brussel sprouts are golden brown.
Garnish and serve
Transfer to a large serving bowl and sprinkle with fresh chopped parsley and serve immediately.