When I was a child I didn’t eat any of these three ingredients. But, my palate is all grown up and I love garlic Brussels sprouts and parmesan cheese as long as the cheese is the real thing, freshly grated.
Garlic Roasted Brussels Sprouts with Parmigiano Reggiano
Parmigiano Reggiano is what I’m referring to. It’s the stinky hard cow’s milk cheese that denotes “Italian” flavor because it’s imported from Italy and known as the king of cheese. If cow’s milk is not a good option, then freshly grated, Pecorino Romano, a hard sheep’s cheese, which is a bit saltier, is a good choice.
This is another one of those simple recipes that must be orchestrated properly, and in the end tastes a bit like a salty candy as the Brussels sprouts caramelize with flavors of roasted garlic and parmesan cheese.
If it’s your first time trying to roast Brussels sprouts, that must mean you’re just getting to know this dark horse of a vegetable, and you’re in for a treat. Only recently trendy in the last decade, it’s hard to find a restaurant where Brussels Sprouts are not on the menu and that’s a good thing.
This is a food trend we won’t tire of easily, as proven by the many many Brussels Sprouts recipes here, including a few shaved Brussels Sprouts salads.
Tell me, what’s your favorite way to eat Brussels sprouts?
You may love this post, how to cook brussels sprouts 10 different ways, which highlights all my brussels sprouts recipes.
How to Cook Brussels Sprouts by Angela Roberts
More Brussels Sprouts Recipes
- 1 pound Brussels Sprouts
- 1 to 2 teaspoons extra virgin olive oil
- 3 cloves garlic thinly sliced
- dash paprika
- ½ cup freshly grated parmigiano reggiano cheese
- sea salt
- freshly ground black pepper
- red pepper flakes (optional)
- Wash, trim Brussels sprouts. Cut them in half.
- Toss with garlic, olive oil, paprika, salt, pepper,.
- Roast in shallow baking pan at 400 degrees.
- Add the parmigiano reggiano at 10 minutes.
- Roast another 5 to 10 minutes.
- Season with more salt and pepper as needed.
Derek Johnson says
August 26, 2014 at 7:41 pmI followed the directions to the tee and they came out too tough. Maybe they need to be boiled first?
Terrye says
February 21, 2014 at 8:39 amJust discovered you!!! You post incredible “real” food that my family will eat…and enjoy! Only problem is you’re a Tiger and I’m a Gator. 🙂
Angela Roberts says
February 21, 2014 at 9:35 amThank you so so much. I really try hard to think of the families out there enjoying good, approachable food.
Prudy | butter, basil, and breadcrumbs says
January 22, 2014 at 10:01 amTo me, this is a meal in itself… just lovely. 🙂
sippitysup says
January 21, 2014 at 5:53 pmThis is my favorite. GREG
donna says
January 21, 2014 at 2:44 pmCan’t wait to make these … i only just discovered brussel sprouts! I just made them last night for the second time – 2 lbs. – roasted with maple syrup and balsamic vinaigrette and ate almost all of them myself. Next up is this recipe!
Angela Roberts says
January 21, 2014 at 2:48 pmOH Donna, Yes, on that maple syrup!
Anna (Hidden Ponies) says
January 21, 2014 at 2:26 pmI just recently tried brussels for the first time as an adult and LOVED them. I love them shaved and sauteed with garlic and bacon – next time I need to add Parmesan!
Lizzy (Good Things) says
January 21, 2014 at 2:19 pmAngela, this is absolutely gorgeous and inspires me to try Brussels Sprouts on my man… who says NO to trying them! Pinned.
Angela Roberts says
January 21, 2014 at 2:47 pmMy husband wouldn’t eat them either BEFORE we got married. Now he loves them, so give it a try.
Let me know.
Lynda - TasteFood says
January 21, 2014 at 1:27 pmThank goodness for grown up food palates. This is a wonderful recipe. I like to saute my sprouts with garlic and soy sauce.
Angela Roberts says
January 21, 2014 at 2:47 pmLynda That sounds great. We love our sprouts so many ways!