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Parmesan Crusted Brussels Sprouts
A perfectly tasty side dish for your Thanksgiving dinner, or for a random Thursday.
Ingredients
- 1 lb brussels sprouts
- 1 ½ - 2 tbsp high-heat cooking oil (canola, avocado)
- 2 tbsp balsamic vinegar
- ¼ tsp garlic salt (or ¼ teaspoon garlic powder + 1/8 tsp salt)
- ⅛ tsp ground black pepper
- ½ cup shredded or grated parmesan cheese
Instructions
- Set oven to 400°.
- Wash the Brussels sprouts. Cut off the base of each sprout and pull off any brown/unhealthy outer leaves. Slice sprouts in halves or quarters. For younger kids, this dish might be easier with smaller bites!
- Lightly grease a small casserole dish.
- Add the cut sprouts to the casserole dish.
- Toss sprouts with oil, vinegar, garlic salt, and black pepper.
- Spread the sprouts out evenly in the casserole dish and cook for ten (10) minutes.
- Remove from the oven and sprinkle the cheese on top of the sprouts.
- Put the dish back in the oven for an additional 20 minutes or until the cheese is lightly browned. Enjoy!
- Storage: You can store covered in the fridge for up to three (3) days. Best reheated in the oven.
Nutrition
Serving: 1gCalories: 37kcalCarbohydrates: 8gProtein: 3gFat: 1gSaturated Fat: 1gSodium: 117mgPotassium: 300mgFiber: 3gSugar: 2gVitamin A: 570IUVitamin C: 64mgCalcium: 32mgIron: 1mg
