March 12 2016 recipe by Anne Aobadia![Anne Aobadia]()
, photo by Emma Shevtzoff![Emma Shevtzoff]()
, nutritional review by Franziska Spritzler, RD, CDE![Franziska Spritzler, RD, CDE]()
in Recipes, Side dish
, photo by Emma Shevtzoff
, nutritional review by Franziska Spritzler, RD, CDE
in Recipes, Side dish Oven-roasted Brussels sprouts with parmesan cheese
Brussels sprouts don't need to be dull and overcooked, but will taste deliciously good roasted in the oven with olive oil, rosemary and shaved parmesan cheese.
USMetric
servingservings
Ingredients
- 1½ lbs 650 g Brussels sprouts
- 3 tbsp 3 tbsp olive oil
- 1 tsp 1 tsp dried rosemary or dried thyme
- salt and pepper
- 3 oz. 85 g shaved Parmesan cheese
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Making low carb simple
Instructions
- Preheat the oven to 450°F (225°C).
- Trim the Brussels sprouts and split them in half.
- Place in a baking dish and toss in the olive oil. Season with salt and pepper and add rosemary/thyme.
- Roast in the oven for 15–20 minutes or until the Brussels sprouts have turned a nice color. Sprinkle with parmesan cheese shavings and enjoy!
Tip!
For oven-roasted Brussels sprouts it's best to make them from fresh Brussels sprouts. If you can only find frozen Brussels sprouts I suggest that you boil them lightly and then fry them quickly in a frying pan with oil and spices. Add the parmesan cheese when serving.
Maybe with a slightly lower oven temp, 425. Everything else the same.