One of my favorite side dishes is roasted Brussels sprouts with parmesan. We don’t have Brussels sprouts in the Philippines, but this has become my favorite from the time I tasted them here in the U.S. The first time I saw them, I was amused because they look like mini cabbages of which they are a member of that family. I love cabbage and we usually have it in a stew or stir-fry back home, usually with either beef or pork.

I have prepared this recipe many times before, but I just realized recently that I’ve never shared this very easy recipe here on the blog yet. We had this again last week and I finally thought of taking photos to share with all of you.

They have these Brussels sprouts sold in packs either whole or halved. I usually opt for the pack that is already halved when it is available so I could save time having to cut them. But it is easy to cut them in two so if your supermarket only have the ones in whole available, no problem.

Ingredients:

• 1 pack (12 oz.) Brussels sprouts, halved
• Extra Virgin Olive Oil
• Salt
• Pepper
• Parmesan

Instructions:

1. Preheat oven to 400°F.
2. Wash Brussels sprouts and pat dry with paper towel.
3. Line baking sheet with parchment paper.
4. Place Brussels sprouts in baking sheet then drizzle with EVOO. Toss until everything is well coated.
5. Spread Brussels sprouts in baking sheet then sprinkle generously with salt, pepper and parmesan.
6. Bake between 25 to 30 minutes.
7. Enjoy!

You don’t have to add parmesan if you like, but I like adding cheese if we have some available. I can also have it without cheese. They still taste good without cheese.

This is such a super easy recipe and yet so good.

Do you love Brussels sprouts, too? Have you tried this roasted Brussels sprouts with parmesan before?

Happy Foodie Friday, friends!

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