Roasted Brussels Sprouts with a Garlic Butter Drizzle and Shaved Parmesan
Find more fantabulous recipes, tips and tricks at www.thekitchenwhisperer.net. Also, join our TKW Family on Facebook
Ingredients
- 1 lb Brussels s prouts, ends trimmed
- 2 small shallots (or 1 medium), sliced thin
- 3 tablespoon olive oil
- 1 teaspoon coarse salt
- 1 teaspoon black pepper
- 2 tablespoon butter
- 1 tablespoon minced garlic
- 2–4 ounces shaved parmesan
Instructions
- Preheat oven to 400F with the rack in the middle.
- Line a rimmed baking with foil.
- Trim the base off of the Brussels sprouts.
- If desired, cut in half length-wise. This is completely optional. I’ve made them both whole and split.
- Place the Brussels sprouts and shallots on the pan, drizzle with oil, salt and pepper.
- Using your hands gently coat the sprouts with the oil and seasonings.
- Place them cut side down and roast for 15 minutes. (only do this if you split them). If left whole, roast for 20 minutes.
- Using tongs, flip over and roast for another 15 minutes if split. If whole, roast for 20.
- Flip one more time and roast for 5 minutes if split, 10 minutes if whole or until fork tender.
- While the sprouts are roasting for the last 5-10 minutes, in a sauce pan over medium-low heat melt the butter.
- When the butter starts to foam add in the garlic and cook for 5-10 minutes or until the sprouts are down. Do not let this burn or brown.
- Remove the sprouts from the oven and plate.
- Drizzle the butter garlic sauce over top and garnish with the shaved parmesan.
- Serve warm.