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Preheat the oven to 200°C (top/bottom heat).
Toss the Brussels sprouts with olive oil, garlic, salt, and pepper.
Spread the sprouts on a baking sheet and roast for about 20–25 minutes, until the florets are crispy and lightly browned.
Sprinkle the Parmesan over the sprouts and let it melt briefly. Drizzle with lemon juice, if desired.
Variations
Side with bacon bits or toasted almonds for added flavor and crunch.
Brussels sprouts in a creamy mustard sauce.
Combined with sweet potatoes for a colorful vegetable stir-fry.
FAQ
Q: How do I avoid the typical bitter taste?
A: Use fresh Brussels sprouts, don't overcook them, and rinse them thoroughly after cleaning. Roasting and sautéing reduces the bitterness.
Q: Can I eat Brussels sprouts raw?
A: Yes, thinly sliced into a salad with a fresh dressing, they are crunchy and delicious.
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