When my kids were small, I discovered that by roasting certain vegetables, they would eat them better. Roasting vegetables brings out their natural sweetness and intensifies their natural flavors. Soon, my kids were eating vegetables they would have never tried before!
Recently, while out of town on business, dear friends, Cathy and Harold, had Greg over for dinner. We spent two weeks with them in France years ago. They, like us, appreciate good food and enjoy trying new and different recipes. Harold made Roasted Parmesan Broccoli, and Greg came home raving about it. I finally made it over the weekend, and it is terrific. Even my future daughter-in-law, Ashley, who has never been fond of broccoli, ate three pretty large pieces!
I failed to snap a picture. My family was starving, and I know better than to get between my hungry family and food. However, I had Brussel sprouts in the refrigerator.
Brussel sprouts are another vegetable that is fantastic roasted. I decided to try Harold’s recipe with them. After all, cheese could only make them better! They were also amazing! Serve with Lisa’s Smoky Aioli as an appetizer or as a side dish.
Parmesan Roasted Brussel Sprouts
Ingredients
- 1 lb. Fresh, Tender Baby Brussel Sprouts washed and trimmed
- Unsalted butter softened
- salt and pepper
- Kraft 100% Grated Parmesan Cheese
- Smoky Aioli
- 1/4 c. mayonnaise
- 1/2 tsp. garlic powder
- 1/2 tsp. smoked paprika
Instructions
- Preheat oven to 425℉.
- Slice Brussel sprouts in half and place on a large baking sheet.
- Using your fingers, rub softened butter all over Brussel Sprouts. Sprinkle with salt and pepper.
- Sprinkle with a Parmesan cheese.
- Place in preheated oven and roast for until they are just tender and start to brown.
- To serve with Smoky Aioli, prepare the Aioli at least 1 hour before serving and store in the refrigerator. To prepare Smoky Aioli: Combine 1/4 c. mayonnaise with 1/2 tsp. garlic powder and 1/2 tsp. smoked p aprika.
Notes
