Garlic Parmesan Roasted Brussell Sprouts

First, I have to share a story. Growing up, I HATED Brussell sprouts. I'd wait until the family left the dining table (I was a slow eater) and I'd use napkins to hide the nasty green things and then I'd bury them in the garbage cans. My parents had no idea. I just fessed up a couple of years ago.

As part of a New Year's resolution, I'm trying at least 3 new recipes each week in February. I saw this one on Pinterest and heard great things. So I gave it a whirl...

Wow! Amazing!!! This will become a regular now. I followed the recipe but I'd recommend modifying the cooking time to only 30 minutes to prevent burning.

Garlic Parmesan Roasted Brussel Sprouts
Source: joyinthetumble.com

1 - 1 1/2 Pounds Brussel Sprouts
5 cloves Garlic, minced
1/4+ cup Parmesan Cheese, freshly grated
2 T. Olive Oil
Sea Salt, to taste
10-20 cranks Fresh Ground Pepper


Directions
Preheat oven to 400 degrees.
Lightly spray a 9x13 glass baking dish with cooking spray.
Cut off the bottom of each sprout.
Remove the first layer of leaves, then wash the sprout.
For smaller sprouts, cut in half.
For larger sprouts, cut into quarters.
Either mince the five garlic cloves or use a garlic press.
Add the garlic to the olive oil, and mix.
Using a basting brush, spread the oil over the sprouts and evenly coat.
Sprinkle the sea salt and Parmesan cheese over the sprouts,
Then add the fresh ground pepper.

Place in the oven uncovered for 40-50 minutes until the centers are tender.
I stirred mine occasionally so that some of the thinner pieces didn't char badly.