Garlic-Parmesan Brussels Sprouts

Roasted Brussels sprouts - ridiculously tender, and dotted with toasty bits of parmesan cheese and caramelized leaves. This 4-ingredient dish will rock your world, as only a perfectly roasted vegetable can do.

If you think Brussels sprouts can't "rock your world", you need to try this dish. It's such a simple recipe, but the process really changes the game entirely. First, the sprouts are quickly blanched in boiling water. This 5-minute dip softens the vegetable slightly; so it needs less time in the oven. This is important because if you over-roast Brussels sprouts, they can turn bitter. The rest of the process is just as easy - toss the sprouts with oil, garlic and cheese and roast until golden. It's that simple.

And, once you try your sprouts this way (and fall in love), try doing this with broccoli!   
    
Garlic-Parmesan Brussels Sprouts

1 pound fresh Brussels sprouts
2 tablespoons olive oil
2 tablespoons grated parmesan cheese
1 teaspoon granulated garlic or garlic powder
Salt and ground black pepper

Preheat the oven to 400 degrees.
Blanch the Brussels sprouts in medium pot of boiling water for 5 minutes. Drain and, when cool enough to handle, trim the stem ends and halve the sprouts lengthwise.
Transfer the halved sprouts to a large bowl, add the olive oil, parmesan and garlic and toss to coat.
Transfer the sprouts to a large baking sheet or ovenproof skillet and season with salt and pepper.
Roast for 10 to 15 minutes, until the sprouts are golden brown.
Serves 4