Garlic Parmesan Brussels Sprouts

Garlic Parmesan Brussels Sprouts

Finally a new recipe! I didn’t really intend to but somehow took a holiday break. With the boys home and Josh working insane hours it just wasn’t possible to photograph and blog what we cooked and baked. But it’s a new year and we’re getting back on track.

Somehow I’ve noticed that the veggie section of my recipes is extremely sparse. It certainly isn’t because we don’t eat many veggies, if anything we eat a lot of veggies.

Garlic Parmesan Brussels Sprouts

I suppose the reason I haven’t posted many veggie recipes is because I don’t really use a recipe. I keep it simple and roast most of the time. A little salt and pepper and maybe toss in a fresh herb. Garlic now and then. Whatever I’m in the mood for.

Yet many people aske me how I fix veggies for the kids. So here we are, a veggie post. It really is quite simple and easy. You could certainly use the same method with broccoli or another veg of choice, that’s just how easy roasting veggies is!

My boys happen to love Brussels sprouts, as do I, so we eat a lot of them. I started them with this honey Dijon Brussels sprouts recipe. With honey, cranberries and hazelnuts what child wouldn’t like them?! Once I knew they like Brussels sprouts I could experiment a little more.

What isn’t to like here?  Roasted garlicky Brussels sprouts with lemon and Parmesan cheese.  My kids suck on lemons so add it to a vegetable and they are thrilled!

Garlic Parmesan Brussels Sprouts

Did I get lucky and just have good eaters or train them well, I’ll never really know.  They are never given a choice or separate meal and must always try everything.  All I can say is make veggies fun and never give the impression that it is something they have to eat.  Who wants to be forced to eat something just because it’s good for you?!

With that advice comes the recognition that kids won’t like everything.  Jack still hasn’t met a squash he likes.  I think I’ve tried at least ten varities and cooked them every which way.  Sometimes he complains less, just still doesn’t like them!  I myself can’t stand bell peppers yet the kids love them.

If you resolved to eat better this year give these Brussels sprouts a try.  Have picky kids, give it a try.  In my case this plate was just one serving, I kept eating it for lunch and before I knew it everything was gone!  Sean did ask for a few bites and I shared.  Happy New Year!

Garlic Parmesan Brussels Sprouts

Garlic Parmesan Brussels Sprouts

1 lb. Brussels sprouts, washed, ends trimmed and halved
2 Tbs. olive oil
Juice and zest of one lemon
2 cloves garlic, minced
Salt and pepper to taste
1/4 c. freshly grated parmesan

Preheat oven to 425 degrees. Toss the halved Brussels sprouts with the oil, lemon juice and zest, garlic, salt and pepper in a bowl. Spread on a baking sheet. I like to place the cut sides down for a little extra caramelization but it isn’t necessary. Place in the oven and roast for 18-25 minutes, stir after about 10 minutes. Total time will depend on size of the sprouts and desired doneness.

Place the roasted veggies on a serving plate and top with fresh parmesan and serve.

Yields: 2-4 servings

28 thoughts on “Garlic Parmesan Brussels Sprouts

  1. Shanna Koenigsdorf Ward

    My kids also love sprouts. Mom actually easily eats an entire tray of roasted ones. 🙂 I love your flavors here… I swear our families live in parallel food universes. Great photos- any kid would devour these.

  2. Maggie

    I “like” Brussel sprouts but to my shame I most like them a bit over boiled! However, your recipe and photos have made me want to try this way. It sounds amazing! I’m going to try it before the next IMK post and will let you know what I think.

    I also wanted to stop by and say thanks, I was reviewing my annual year in review from WP and it said you were the top commenter on my blog – so thank you, so much! Talk soon!

      1. Maggie

        I am not eating any cheese this week – trying to cut back for one week once a month, so NEXT week, I will try this for sure! I can’t wait! And, likewise, I love reading your blog and seeing what your family has gotten up to!

      1. anotherfoodieblogger

        That’s how all baby boomer mothers cooked everything. (Well my mother did, that is – I am a baby boomer.) No wonder the boomer kids did not like eating their vegetables! I in turn raised my daughter on roasted veggies and she loves them!

    1. Gretchen Post author

      The fork is from a shop on Etsy. The stamped forked seem to be popular now, we even have some at a shop with local artists now too. I can never get enough Brussels sprouts!

  3. gourmetgetaway

    My children love brussels sprouts as well! Your pics look so delicious, know wonder your children eat them. I love the fork with “eat more verge’s” stamped on it!! Where did you get it? 🙂
    Thanks for sharing
    Julie Carlyle
    Gourmet Getaways

    1. Gretchen Post author

      I got the fork from a shop on Etsy along with several other stamped forks. Beware, it is dangerous once you start looking at them! Thanks for stopping by.

  4. hotlyspiced

    I’ve always been a big fan of brussels sprouts too and have never been able to understand why they get such a bad rap. It’s wonderful that your boys love them. I think the way you’ve cooked them is fabulous and the lemon, garlic and parmesan would make these a stand-out dish. I love your fork! xx

    1. Gretchen Post author

      My guess is the bad rap comes from the days when they were boiled and mushy. I know that’s why my mom never served them, that was the only way she had them and couldn’t stand the taste. Luckily I learned how to prepare them properly and the boys love them!

  5. ChgoJohn

    Oh, had they been at the table when I was a boy, your sons and I would not have gotten along, Gretchen. My siblings hated Brussels sprouts and were all too eager to let me have theirs. I would like to think I would have shared the bounty with your 3 boys but we both know better. 🙂
    I do like idea of using both lemon and parmesan cheese in this dish. I need to try this — and I just so happen to have some sprouts in my vegetable crisper.

    1. Gretchen Post author

      The thing they have the biggest problem sharing is calamari. On of these days somebody is going to stabbed with a fork! The parm and lemon are fantastic together. It’s just me and Sean this weekend so who know what trouble we will find for dinner!

  6. anne54

    Yum! I enjoy brussel sprouts, but usually they have to be cooked in an interesting way, such as in your recipe. Definitely putting it into use when they come back into season here.

    1. Gretchen Post author

      Yes Anne, Brussels sprouts definitely need to be prepared well or they really don’t taste that great! Enjoy them once your season returns. I’m quite jealous of your tomato season now.

  7. Pingback: In My Kitchen – February 2016 | Spoon in a Saucepan

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