Roasted Brussels Sprouts

By kathya5084

Ingredients

• 1 pound Brussels sprouts
• 2 tablespoons Extra Virgin olive oil
• kosher salt
• freshly ground pepper
• 2 tablespoons grated Parmigiano-Reggiano

Preparation

Step 1

Preheat to 425.
Wash and dry Brussels sprouts. Remove discolored outer leaves.
Trim off the dirty/woody end of the root. Slice the sprouts in half lengthwise. Slice large sprouts into thirds.
Move your oven rack to the middle position. Line a baking sheet with foil.
In a bowl, toss the sprouts with oil, salt and pepper.
Transfer the cut Brussels sprouts to the baking sheet. Arrange in a single layer with the cut side down and roast for 10-15 minutes.
Check on the sprouts at 10 minutes to ensure that they're not getting too soft. Carry-over cooking will continue to soften the sprouts once out of the oven.
If desired, sprinkle with grated Parmigiano-Reggiano.
Calories:
123 per 1/4th Serving