Oven roasted Brussel sprouts may not be your favorite type of cabbage, but just maybe this simple recipe could change your mind. They can be paired with any protein and meal. If you haven’t already met this tiny looking cabbage, you should. You may not like the smell of Brussel sprouts, but every wondered why why do Brussel sprouts smell? Well, first of all, they tend to only get really stinky when overcooked. The smell is associated with glucosinolate sinigrin, an organic compound that contains sulfur. They are good for you, like nutritionally good. Brussels sprouts are an excellent source of vitamin A, vitamin C (way more than an orange, by the way), vitamin K, as well as beta carotene, folic acid, iron, magnesium, and fiber. They’re also high in selenium, which is associated with reduced risks of certain cancers. These hearty winter vegetables are usually in season from fall through late winter. So get these cruciferous vegetables while they last, follow this recipe, they might just be your next favorite.
4 cups water
1 Tbsp salt
1/5 pound Brussel sprouts
1 garlic clove, minced
2 Tbps olive oil
1/2 tsp salt
1/4 tsp black pepper
1 Tbsp shredded parmesan cheese
Preheat oven to 425F and line a baking sheet with parchment paper.
In a large pot, combine 4 cup of water and 1 Tablespoon of salt with the brussel sprouts. Cook until they are bright green and very tender (about 10 minutes). Prepare an ice bath in a large bowl. When brussel sprouts are done cooking, add to ice water to cool off and then drain.
Toss blanched brussel sprouts with olive oil, garlic, salt, and pepper.
Spread brussel sprouts on a baking sheet and with a jar or cup and press down to smash each brussel sprout.
Sprinkle with parmesan cheese on top.
Bake until the bottoms of the sprouts are crispy (about 20 minutes.)
Garnish with parsley and serve warm.