Parmesan Roasted Brussels Sprouts are perfect for the holiday table, yet easy enough for a weeknight side dish.
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I’ve mentioned to y’all many times, and left comments on many others blog posts that I lucked out in the kid department when it comes to vegetables.
My girls have always eaten pretty much everything that they are served. Which to me is kinda crazy, considering I grew up as one of the pickiest eaters ever.
I wouldn’t eat anything green, unless it was iceberg lettuce. I was forced to eat green beans at one point, and almost got sick to my stomach. That was the last time I was made to actually “just try it.” Ha.
When my girls were introduced to solid foods, I started experimenting with ALL the vegetables in the produce aisle. Including ones that I wouldn’t have even looked at growing up.
Maybe this is the reason that they eat everything?
I don’t know what the magic is to get your kids to eat green veggies, other than having them take a little bite, and prepare them in all sorts of ways.
Eating them all sorts of ways may give your kid the chance to find a way that they actually like them.
Brussels Sprouts are one of those veggies that most all kids turn their noses up at.
Heck, I only eat them certain ways….remember…I was uber picky growing up, and honestly, I still am.
One of the only ways that I will eat these green orbs is by roasting them. I have a couple of roasted sprouts recipes, and these are really the only ways that I eat them.
When I tossed in freshly grated parmesan cheese, and crunchy seasoned bread crumbs, I knew that this would be another great recipe that I would love.
This recipe is simple enough for a weeknight side, and perfect enough for the holiday table!
If you love sprouts, you’ll love these. If you have a kid that doesn’t love sprouts, try preparing them in a different way, you may be surprised that you run across one that they like!
Tips on the cooking the perfect brussels sprouts:
- Cut the stump off the end, slice in half, from top to root, remove the outer leaves. (usually one leaf on each side) Toss in a sink full of cold water.
- Give them a good shake in the water, remove, and place on a clean kitchen towel to pat dry.
- Always start with dry sprouts.
- You can omit the first step, and buy pre trimmed/sliced ones.
- Don’t overcrowd the pan. You don’t really want them overlapping one another.
Here are some of my favorite brussels sprouts recipes:
- Brussels Sprouts Salad with Apple, Bacon, and Cranberries
- Pan Roasted Brussels Sprouts with Bacon and Apple
- Maple Bacon Brussels Sprouts
- 1 ½ pounds Brussels Sprouts, washed, trimmed, and halved
- 2 tablespoons olive oil
- ¼ cup seasoned bread crumbs
- ½ cup parmesan cheese, shredded the real stuff
- salt and pepper, liberally
- Preheat oven to 425 degrees. Line a baking sheet with parchment paper. Set aside. In a large bowl combine all the ingredients, and toss to coat thoroughly. Spread in an even layer on the prepared baking sheet. Bake for 15 to 20 minutes, or until the bread crumbs and cheese are golden brown.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 191Total Fat: 11gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 7mgSodium: 380mgCarbohydrates: 18gFiber: 5gSugar: 3gProtein: 9g