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Roasted Brussel Sprouts Recipe

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This recipe for Roasted Brussel Sprouts, by , is from The Better with Bouillon , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Karin Andresen

Category:
Category:
 

Adapted from a Eating Well magazine recipe


Ingredients:  
Ingredients:  
1  pounds medium to large Brussels sprouts, trimmed (16-18) and halved
2 tablespoons extra-virgin olive oil
2 tablespoons grated Parmesan cheese
2 teaspoons everything bagel seasoning

Directions:
Directions:
Step 1
Preheat oven to 425F. Fill a large bowl with ice water.

Step 2
Bring a large saucepan of lightly salted water to a boil. Add Brussels sprouts, reduce heat to maintain a lively simmer and cook until just tender when pierced with a skewer, 8 to 10 minutes. Drain the sprouts and plunge them into the ice bath. Let stand until cool enough to handle, then transfer to a clean dish towel and pat dry.

Step 3
Spread the sprouts on a large rimmed baking sheet. Drizzle with oil; toss to coat. Space the sprouts evenly on the pan. Roast for 10 minutes. Gently flip the sprouts and sprinkle with Parmesan and Everything seasoning. Return to the oven and bake until the cheese has melted, about 5 minutes more.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20 - 30 min

 

 

 

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