Roasted Brussels Sprouts
1 package of Brussels Sprouts (6 - 8 cups), with hard ends sliced off (about 1/4 inch off the hard bottom) and then slice in half
1/4 to 1/2 cup Olive Oil or Canola Oil
1/2 teaspoon of garlic salt
1/2 teaspoon of pepper
1 cup of Parmesan Cheese, grated
Prepare Brussels Sprouts by cutting 1/4 inch of hard bottom core off. Then slice each Brussels Sprout in half or maybe even fourths depending on the size of each sprout. Foil line or lightly grease a metal or glass pan. Place Brussels Sprouts in pan and drizzle with oil, turning to coat well. Sprinkle with salt and pepper.
Turn on roasting element on your convection or regular oven. Place pan six to eight inches, even further if you are scared of this being too close from direct flame and roast, checking frequently and turning Brussels Sprouts as they cook. Brussels Sprouts are cooked when they are soft to the touch and slightly browned. Some sprouts will get a charred edge to them, but that just adds to the flavor...however...don't get them too charred! No one likes burnt food! So you have to watch them closely! I can't stress this near enough as I am the queen of burnt bread! Roasting can take as long of twenty minutes in the oven or on the grill. On the grill if you use a foil packet make sure you place ice on the seasoned Brussels Sprouts and fold the packet upward so you do not loose any of the liquid from the packet that will help cook it.
I sometimes add Parmesan Cheese to the cooked Brussels Sprouts. It great with or with out it. I have thought adding cooked bacon, but have not wanted to add the extra fat.
This is a healthy dish that I know our family will enjoy. Remember to always introduce your kids to 'educated taste' food in hopes of not making them too picky of an eater! They never know what they might just love!
So here's to you to my grandaddy Herbert Young! Thanks for always making me try 'mature' food as a child, all the while knowing that later I would serve it to his great grandchildren! He would have loved this dish.