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Parmesan & Pepper Roasted Brussels
Whoever said “Simple is Best”, was talking about these Parm & Pepper Brussels for sure.
This is such a simple recipe, yet it’s one of our favorites!
Easy enough for weeknight dinner or meal prep, yet it’s delicious enough to receive a promotion to your holiday table this year.
Give me all those crisp crunchy edges!
I believe my family is completely unaware of the delicious crispy chip-like edges and outer leaves because I’ve already eaten them off the pan before the Brussels ever make it onto the dinner table! Haha!
I have become such a huge Brussels Sprouts lover throughout these past 10 years – while never ever touching them in my life previously!
I’ll tell you what…it’s all about the preparation!
Having a GREAT recipe transforms those old stinky Brussels many associate with this vegetable.
Makes about 6 servings
- 2 lbs Brussels sprouts, stems and outer leaves removed, and cut in half
- 2 Tbsps clarified butter or ghee, melted
- 2/3 tsp freshly cracked black pepper
- 1/2 cup freshly grated Parmesan cheese