January 30, 2013

The bearded fella loves, loves cabbage of any kind me not so much unless it has tomatoes mixed with it or cole slaw but, I love brussel sprouts which is in the cabbage family.  Tonight's dish is a side dish from www.joyinthejumble.com .   I roasted a pork tenderloin to go with the brussel sprouts.

                               Garlic Parmesan Roasted Brussels Sprouts

1-1 1/2 pounds brussel sprouts
5 cloves garlic, minced
1/4 c. Parmesan cheese, freshly grated
2 Tbls. olive oil
    sea salt to taste
10-20 cranks of fresh ground pepper

Preheat oven to 400.
Lightly spray a 9x13 baking dish with cooking spray.
Cut off the bottom of each sprout remove first layer of leaves, the wash.
For smaller ones cut in half for larger ones quarter.
Either mince garlic or use a garlic press.
Add garlic to olive oil and mix.
Using a basting brush, spread the oil over the sprouts and evenly coat.
Sprinkle with salt and Parmesan cheese, then add pepper.
Place in oven uncovered for 40-50 minutes until center is tender.
Stir occasionally.

I mixed the olive oil, garlic, cheese and pepper in a bowl together and tossed the sprouts in the bowl then put them in the pan.  I also added some chopped bacon just cause I had some and everything is better with bacon.  These were a hit will make them again.  Enjoy!!!!!!!