When I make dinner for friends or family I invariably get asked whether the recipe of one of the dishes is available on the blog.  It seems like 9 times out of 10 the answer is no.   Sigh.  I’ll get there…. eventually.

I have a feeling that these were probably the last of the market’s Brussels sprouts until fall.  I thought I’d take the opportunity to make them one last time, and fulfill another recipe request.

I make these the exact same way I make my roasted broccoli: with plenty of olive oil, garlic, salt, pepper and Parmesan.  If I happen to have bacon grease in the fridge, I’ll sometime use that… it imparts a nice, subtle, bacon flavor without too much fuss.

Roasted Brussels Sprouts

Yield: 6-8 side servings


* 2 pounds Brussels sprouts
* 1/4 cup olive oil or bacon grease
* 4 cloves garlic, minced
* 1 teaspoon salt
* 3/4 teaspoon black pepper
* 1/3 cup grated Parmesan cheese


Preheat oven to 400 degrees.

Cut off the brown ends of the Brussels sprouts, pull off any yellow outer leaves and cut in half. Place in a bowl (throw in any of those green leaves that may have come off- they’ll get nice and crispy like kale chips!) and mix with olive oil or bacon grease, salt, and pepper.

Spread evenly on a sheet pan and roast approximately 30-35 minutes, shaking the pan from time to time, or until the sprouts are beginning to brown. Sprinkle with the cheese and place back in the oven until the cheese has melted.