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Blog· Food and Drinks
As busy as our schedules get, I try my best to cook at least 4 meals at home every week. Since the new year, I’ve been on top of my meal planning and prepping which has resulted in me cooking so much more than usual. It’s amazing what a little organization can do! Every weekend, I search through my favorite blogs and scour Pinterest for delicious meals to make. I usually use those as idea starters for my meals. Sometimes I follow the recipe to the exact ingredient, but most of the time I take the recipe and make it my own. I’m one of those cooks that likes to throw in random ingredients and really experiment in the kitchen.
My husband is a hard core meat eater and I am more into the vegetables. Even though we are opposites when it comes to food, I feel like it is a great balance. His appetite allows me to add more meat into my diet and I’m able to sneak in some vegetables to his. One of my favorite vegetables to eat is brussel sprouts. They’re an easy vegetable to make and are very versatile. You can brussel sprouts to salads, roast them, steam them or add any spice and they come out delicious. I’m not a fan of them uncooked so I am always coming up with new ways to eat them.
While I was cooking tonight, I threw together a few items for these Roasted Parmesan Brussel Sprouts and they were so good I couldn’t stop eating them. Anytime you find a recipe that makes your vegetables addicting, you know it’s a good one!
Roasted Parmesan Brussel Sprouts Recipe
Ingredients:
- 1 lb brussel sprouts
- olive oil
- 1 teaspoon paprika
- salt and pepper
- 1/4 cup fresh shredded parmesan cheese
- balsamic vinegar
Directions:
Before starting, preheat your over to 400 degrees. Wash your brussel sprouts and cut them into small pieces. If you like them to be bigger, cut them in half. I like mine smaller to cut down on cook time. Put all of your brussel sprouts in a cast iron skillet. If you do not have a cast iron skillet, you can use a cookie sheet lined with foil. Toss your brussel sprouts with olive oil and balasmic vinegar. I go light with the vinegar.
Now comes the fun part, seasoning your brussel sprouts. I usually have a heavy hand when it comes to seasoning. Salt and pepper the brussel sprouts to your liking. Sprinkle approximately 1 teaspoon of paprika after adding the salt and pepper. You can add more to your liking or if you want an extra punch, you cayenne pepper.
Now comes my favorite part, adding the parmesan cheese! I can add cheese to every single food and be completely happy. Sprinkle about half of your cheese on the brussel sprouts and put the other half to the side. You’ll be using it shortly.
Now, bake yourRoasted Parmesan Brussel Sprouts for 8 minutes.
Once it has baked for 8 minutes, pull out of the over and mix. Add the rest of your parmesan cheese on top. Bake for an additional 5 minutes. At this point, the brussel sprouts should be completely cooked. Mix together the cheese and brussel sprouts. Serve immediately.
Roasted Parmesan Brussel Sprouts
Cheesy Brussel Sprouts your whole family will love!
- 1 lb brussel sprouts
- olive oil
- 1 teaspoon paprika
- salt and pepper
- 1/4 cup fresh shredded parmesan cheese
- balsamic vinegar
Preheat your over to 400 degrees. Wash your brussel sprouts and cut them into small pieces.
Put all of your brussel sprouts in a cast iron skillet. If you do not have a cast iron skillet, you can use a cookie sheet lined with foil.
Toss your brussel sprouts with olive oil and balasmic vinegar.
Salt and pepper the brussel sprouts to your liking.
Sprinkle approximately 1 teaspoon of paprika after adding the salt and pepper. You can add more to your liking or if you want an extra punch, you cayenne pepper.
Sprinkle about half of your cheese on the brussel sprouts and put the other half to the side.
- Now, bake yourRoasted Parmesan Brussel Sprouts for 8 minutes.
Once it has baked for 8 minutes, pull out of the oven and mix.
Add the rest of your parmesan cheese on top
Bake for an additional 5 minutes. At this point, the brussel sprouts should be completely cooked. Mix together the cheese and brussel sprouts.
Serve immediately.
I love this recipe because it’s so simple. It’s a great way to get everybody in your family to eat their vegetables without any complaints.
