My Favorite Roasted Brussels Sprouts.
After all the cookie recipe posts of late, I thought I would share an amazing vegetable recipe I recently tried and LOVED!
I recalled seeing one of those hyperlapse videos someone shared on Facebook that looked so yummy, so I wrangled these up last Sunday for Hubby and me. We loved them.
Throw all the ingredients in a Ziploc bag to toss together early in the day or right before serving. Spread them on a baking stone or sheet and roast to yummy goodness!
If you are a brussels sprouts lover, I think you are really going to enjoy this simple, delicious recipe.
My Favorite Roasted Brussels Sprouts
- 1 lb. fresh brussels sprouts
- 1/4 cup olive oil
- 1 tsp garlic salt
- 1 tsp coarsely ground black pepper
- 1/4 cup Panko crumbs
- 1/2 cup freshly grated Parmigiano Reggiano cheese
Preheat oven to 400 degrees F.
Cut tough bottoms off brussels sprouts, and then slice in half. Throw in a gallon Ziploc bag. Drizzle with olive oil. Sprinkle in garlic salt and pepper. Add Panko crumbs and Parmesan cheese. Shake and massage bag to full incorporate and coat all brussels sprouts.
(If doing ahead of time, place in refrigerator until ready to roast.)
Pour contents of bag onto baking stone or shallow baking sheet. Roast approximately 20 minutes until browned and tender, stirring once or twice during roasting.
Cheers & Hugs,