Baked brussles sprouts, shallots and parmesan

YUM. If there was only one veggie I could eat the rest of my life it would be brussels sprouts! I don’t know why there’s such a stigma around these versatile miniature cabbages; maybe it’s because they can be a little stinky (not recommended to microwave at work) but they’re really quite tasty if you know how to make them right! You can bake them, pan fry them with a little olive oil, shred ’em up in a salad…the list goes on! Brussels sprouts are one of the healthiest vegetables you can eat; they’re low in calories and fat, high in fiber, and chock full of vitamins and minerals.

Interesting fact about brussels sprouts: A study published in 2010 in the journal “Cancer Prevention Research” found that brussels sprouts have a compound that stops breast cancer cells from multiplying. Read more here.

This is a super simple recipe to make as a small meal or side dish to a healthy protein (love it with roasted chicken you can make at the same time; try my quick and healthy cheesy spinach chicken).  This is one of my boyfriend’s favorites.

Baked brussels sprouts with shallots and parmesan

What you’ll need:

♦ 1lb brussels sprouts ♦ 2 shallots ♦ 2 tbs of extra virgin olive oil ♦ 4 cloves garlic ♦ 1/4 cup grated or shredded parmesan cheese ♦ salt, pepper, garlic powder to taste

(makes 4 servings at approx. 165 calories/serving)

What you’ll do:

First, preheat the oven to 450F. Then cut the bottoms off the brussels and discard. Cut the brussels in half, keeping any leaves that fall off because they’ll get nice and crispy when you bake them. Chop the shallots. Cover a baking sheet with tinfoil and throw the brussels, garlic, and shallots on it. Add 2 tbs olive oil, and salt, pepper and garlic powder to taste. Toss around and spread out evenly on sheet. Bake at 450F until brussels are golden brown, approx. 15-20 min depending on the size of them, shaking them around about half way through. Take them out of the oven, place in serving dish and let cool so when you add the parmesan, it doesn’t melt.

5 Responses to “Baked brussles sprouts, shallots and parmesan”
  1. poopman says:

    looks yummie

  2. Bryan says:

    How long do you leave to cool?

  3. L. Daniel says:

    this is a wonderful recipe! Thanks!!!

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