If you’re looking to boost your fiber, lower your cancer risk, and get a healthy dose of vitamins C and K—while still enjoying a delicious side dish with your dinner—then you’ve come to the right place. I’m talking about Brussels sprouts.
I wasn’t always fond of these leafy vegetables, but with time, I’ve grown to truly appreciate them. Hopefully you don’t waste time writing off these delicious veggies like I did. With a touch of garlic salt, parmigiano reggiano, and pepper, this side dish becomes the perfect complement to almost any main course.
Enjoy and customize the seasonings based on preference. The great thing about cooking is you don’t have to follow strict rules but can adjust as needed. 🙂
Ingredients
- Brussels Sprouts
- Olive oil
- Garlic cloves (3)
- Salt
- Pepper
- Garlic Salt
- Parmigiano Reggiano
For 2 servings, use a full cup of whole Brussels sprouts.
Directions
- Rinse under cool water, then dry with a paper towel. Make sure to dry as much of the moisture as you can – you want dry, clean Brussels sprouts to begin.
- Cut the stem of the Brussels sprouts off. Then cut directly down the middle so you have two identical halves.
- Throw in a bowl with about 2 tablespoons of olive oil, pepper and just a touch of salt. You don’t want to add more than a dash of salt really, otherwise the Brussels sprouts could turn out mushy. The real seasoning comes at the end once they’re cooked.
- Dice 3 garlic cloves and toss in the bowl with the seasoned Brussels sprouts. Mix everything up and line the Brussels sprouts face down on a baking sheet lined with foil.
- Cook for about 20-25 minutes on 400° F.
- Once done, add salt, pepper and garlic salt to taste.
- Top with Parmigiano Reggiano and enjoy your crisp veggies!
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