These roasted Brussels sprouts are about to be your new favorite side dish.
This makes a great vegetable side to serve with roasted meats.
Toss Brussels sprouts, oil, salt and pepper in a large bowl.
Spread in an even layer on a large rimmed baking sheet.
Roast for 8 minutes.
Remove from the oven, add shallots to the pan and stir to combine.
Roast for 8 more minutes.
Remove from the oven and sprinkle the vegetables with Parmesan and vinegar; toss to combine.
The answer to this question depends on how your Parmesan cheese was made.
MostParmesan cheese is made with an enzyme called rennet.
Rennet is animal-based and is not suitable for a strict vegetarian diet.
Keeping the stem intact helps keep the Brussels sprout in one piece while cooking.
Discard any brown or yellow leaves.
When roasting Brussels sprouts, they should be in a single layer with some space around each.
This allows air to circulate around them so that they brown and crisp evenly.
Overcrowding the Brussels sprouts will steam them instead of roasting them.
No, you don’t need to soak Brussels sprouts before roasting.
Soaking may waterlog the Brussels sprouts, preventing them from browning and crisping in the oven.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
