This was an experiment for me. I am not a Brussels sprout fan. Though it had been many, many years since I last had one. I read a post from Elise from Simply Recipes that her dad hates Brussels sprouts but he liked these roasted ones. So I thought, if he can try them and like them, so can I. They were fairly inexpensive, healthy and very low calorie so I thought I'd give them a whirl. They weren't bad. Still not my favorite vegetable but not bad. She says that salting is key and I would agree. I used a lot of salt on these, though I love salt anyways. So if you're a Brussels sprout fan, go ahead and try these. I pretty much used her exact recipe but I just used cooking spray instead of olive oil. I'm sure the olive oil would have tasted better but I just couldn't rationalize that many calories.
Roasted Brussels Sprouts
1 lb. Brussels sprouts, rinsed and end trimmed
1 tbsp. minced garlic
1 tsp. lemon juice
2 tbsp. olive oil (I just shot them with cooking spray about 4 or 5 times)
Salt and plenty of it
Preheat oven to 350°F. Place Brussels sprouts in a cast iron frying pan (or a roasting pan, but a cast iron frying pan will work great for this recipe). Toss in the garlic. Sprinkle Brussels sprouts with lemon juice. Toss with oil so that the sprouts are well coated. Sprinkle generously with salt (at least a half teaspoon) and a few turns of black pepper.
Put Brussels sprouts in oven on top rack, cook for 20 minutes, then stir so that the sprouts get coated with the oil in the pan. Cook for another 10 minutes. Then sprinkle with Parmesan (if using) and cook for another 5 minutes.
The sprouts should be nicely browned, some of the outside leaves crunchy, the interior should be cooked through.
Add more salt to taste. (Salting sufficiently is the key to success with this recipe.)
I just made a small amount of these for myself and I ate them with this.