My dad and I both really like brussels sprouts, but my mom has never been a fan....until now. I made these for dinner along with Miso-Ginger Salmon and Vegetable Fried Rice. These are so simple and pack so much flavor. My mom not only liked them, but she went back for seconds! I feel pretty accomplished this year so far getting her to like both cauliflower and brussels sprouts!
Ingredients:
3 pounds brussels sprouts, shredded
1/2 cup olive oil
salt and pepper
1 teaspoon garlic powder
1/2 cup Sartori Parmesan cheese, grated
Preparation:
1. Preheat oven to 425 degrees. Line a baking sheet with a silicone baking mat.
2. Toss shredded brussels sprouts with olive oil, salt, pepper, and garlic powder.
3. Spread brussels sprouts evenly on baking sheet.
4. Bake for 25-30 minutes, stirring 1-2 times during baking. Bake until brussels sprouts are soft and starting to brown.
4. Sprinkle cheese over brussels sprouts for the last minute or two of baking. Serve warm.
Ingredients:
3 pounds brussels sprouts, shredded
1/2 cup olive oil
salt and pepper
1 teaspoon garlic powder
1/2 cup Sartori Parmesan cheese, grated
Preparation:
1. Preheat oven to 425 degrees. Line a baking sheet with a silicone baking mat.
2. Toss shredded brussels sprouts with olive oil, salt, pepper, and garlic powder.
3. Spread brussels sprouts evenly on baking sheet.
4. Bake for 25-30 minutes, stirring 1-2 times during baking. Bake until brussels sprouts are soft and starting to brown.
4. Sprinkle cheese over brussels sprouts for the last minute or two of baking. Serve warm.