Sorry to continually be bugging you about a contest, but there’s only ONE DAY left of voting!! Please help me out. I’m currently in second place! It literally takes one click and they won’t ask you to sign up for anything– no email required. Click here to vote for my macaroni and cheese! I promise that if I win, I’ll make plenty of posts to share the grand prize with you (a trip to London)! Thanks for reading this whole schpeal! Vote Vote Vote!
Sorry for the use of so many exclamation marks. I’m determined and hopeful! I’ve also been up since 3:30 AM for no reason, so I’m a little delirious and groggy.
It’s the worst waking up in the middle of the night and not being able to go back to sleep. There’s nothing to do and no one to keep you company. I’m sure I’ll pass out the moment I finish this post.
How was your Thanksgiving? Mine was spent with my DF’s family and as every other holiday, we spent the whole day feasting. It was glorious.
A new dish on the table this year were brussels sprouts. I never ate them when I was little (I’m pretty sure they don’t exist in Asian dishes) and still rarely eat them now unless it’s prepared for me by someone else. They’re a foreign vegetable to me. I have no idea what to do with them or how to serve them.
I thought to myself, “how hard can it be to cook them in the oven?” As it turns out, it’s pretty darn simple. Toss a little olive oil on any vegetable with a little bit of seasoning and you can bake your way to roasted goodness.
Do you cook brussels sprouts at home? How do you prepare it?
Ingredients
- 12 oz brussels sprouts, trimmed and cut in half
- 2 tbsp olive oil
- 2 1/2 tsp parmesan cheese
- 1 tsp minced garlic
- salt and peper, to taste
Directions
- Preheat oven to 350 degrees.
- Toss the brussels sprouts with the olive oil, parmesan cheese, garlic, salt, and pepper until evenly coated.
- Lay out evenly on lined baking sheet and bake for 20-25 minutes, tossing halfway.
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