{parmesan roasted brussels sprouts}

Question?  Why does auto correct always change brussel sprouts to Brussels sprouts.  Capital B and making it plural?  It really bugs me.

Anywayyyy…..

Who loves brussels sprouts?  Me too!  This parmesan roasted recipe quickly became my favorite way to prepare them.  Once you try it, you’ll know why.  I’ve always steamed.  Then halved.  Throw in a pan with oilve oil and fry them up.  Until now!!

Bay will even eat a couple….ONLY when they are prepared this way.  And ONLY a couple.  But, I’m good with that.  I think the parmesan does the trick.  She’s a cheese lover like her mama.

She also calls brussels sprouts little cabbage heads.  Makes me laugh every time.

Here’s what you’ll need:

• 1 1/2 lbs fresh brussels sprouts, trimmed + halved
• 2 tablespoons olive oil
• 1/4 cup panko breadcrumbs
• 1/2 cup shredded parmesan cheese (because we like em cheesy)
• salt + pepper

Here’s what you do:

Preheat oven to 425 degrees.  Line a baking sheet with foil and spray with non stick spray.  Set aside.

Combine brussels sprouts + olive oil in a large ziplock bag.  Shake to coat.  Add breadcrumbs + parmesan + salt + pepper, give a couple more shakes to coat.

Spread in an even layer on baking sheet.

Bake 15-18 minutes, until cheese is melted and brussels sprouts are lightly browned.

And there you have it.  20 minute veggie side dish that is delish!!

{recipe cred: I wash you dry}

I hoarded all the leftovers for my lunch salad toppings for the week.  Yumm!!

xoxo stacyb