Crispy Baked Brussles Sprouts with Shallots and Parmesan

By on January 29, 2013
Crispy Baked Brussels Sprouts with Shallots and Parmesan | Follow @CaliCooking for healthy recipes inspired by the California Lifestyle

YUM. If there was only one veggie I could eat the rest of my life it would be brussels sprouts! I don’t know why there’s such a stigma around these versatile miniature cabbages; maybe it’s because they can be a little stinky (not recommended to microwave at work) but they’re really quite tasty if you know how to make them right! You can bake them, pan fry them with a little olive oil, shred ‘em up in a salad…the list goes on! Brussels sprouts are one of the healthiest vegetables you can eat; they’re low in calories and fat, high in fiber, and chock full of vitamins and minerals.

Interesting fact about brussels sprouts: A study published in 2010 in the journal “Cancer Prevention Research” found that brussels sprouts have a compound that stops breast cancer cells from multiplying. Read more here.

This is a super simple recipe to make as a small meal or side dish to a healthy protein (love it with roasted chicken you can make at the same time; try my quick and healthy cheesy spinach chicken).  This is one of my boyfriend’s favorites.

What you’ll need:

♦ 1lb brussels sprouts

♦ 2 shallots

♦ 2 tbs of extra virgin olive oil

♦ 4 cloves garlic

♦ 1/4 cup grated or shredded parmesan cheese

♦ 1/2 tsp salt

♦ 1/4 tsp pepper

♦ 1/2 tsp garlic powder

(makes 4 servings at approx. 165 calories/serving)

What you’ll do:

First, preheat the oven to 450F. Then cut the bottoms off the brussels and discard. Cut the brussels in half, keeping any leaves that fall off because they’ll get nice and crispy when you bake them. Chop the shallots. Cover a baking sheet with tinfoil and throw the brussels, garlic, and shallots on it. Add 2 tbs olive oil, and salt, pepper and garlic powder to taste. Toss around and spread out evenly on sheet. The more room between the brussels, the crispier they’ll get! Bake at 450F until brussels turn golden, approx. 15 min depending on the size of them, shaking them around about half way through. Take them out of the oven, place in serving dish and let cool slightly so when you add the parmesan, it doesn’t immediately melt.

8 Comments

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  4. L. Daniel

    March 8, 2013 at 8:43 am

    this is a wonderful recipe! Thanks!!!

  5. Bryan

    January 29, 2013 at 10:27 pm

    How long do you leave to cool?

    • alisonpdaniel

      January 29, 2013 at 10:52 pm

      Not long, just about 5-10 minutes. If you want to speed that up, throw them in the freezer for 2 minutes and that should do it!

  6. poopman

    January 29, 2013 at 10:07 pm

    looks yummie
    -poopman

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