“I don’t really like brussel sprouts.”  my husband declared when I came home from the grocery store with a carton of them.  But I knew he would eat them and I had a plan to make sure he enjoyed them.


At the end of the meal we were fighting over the few leftover brussel sprouts that wouldn’t fit into the ramekins.  I think he really does like them after all.  I find that we like most all vegetables more roasted than prepared any other way (except maybe grilled).

Roasted Brussel Sprouts with Parmesan

serves 4 as a side


2 lbs brussel sprouts

2 Tbs olive oil

salt & pepper

1/4 cup grated parmesan


Preheat oven to 400.

Remove stem from brussel sprouts, cut in half and remove any loose outer leaves.  In a bowl combine sprouts, olive oil and salt and pepper.  Toss to coat well.

Spread sprouts on a baking sheet and roast for 35-40 minutes, shaking pan occaisionally, until crip on the outside and tender in the center.

Transfer sprouts to four individual ramekins or one large casserole dish.  Sprinkle with parmesan and place under the broiler for just a few minutes until the cheese has melted.

Nutritional Info: 125 calories, 9 grams fat, 9 grams carbs, 3 grams fiber, 5 grams protein