A delightful twist on roasted Brussels sprouts, combining garlic butter and Parmesan for a flavorful and crispy side dish.
Preheat your oven to 375°F (190°C).
A preheated oven ensures even cooking and optimal caramelization.
Trim the ends of the Brussels sprouts and remove any yellowed outer leaves. Halve them lengthwise.
Halving the sprouts helps them cook evenly and develop a crispy texture.
In a mixing bowl, whisk together the olive oil, melted butter, garlic powder, salt, and black pepper.
Ensure the mixture is well combined for even coating.
Add the Brussels sprouts to the bowl and toss until they are evenly coated with the mixture.
Toss gently to avoid breaking the sprouts.
Spread the coated Brussels sprouts in a single layer on a baking sheet.
Avoid overcrowding the baking sheet to allow proper roasting.
Roast in the oven for 30-35 minutes, stirring halfway through, until the sprouts are golden brown and tender.
Stirring halfway ensures even browning on all sides.
Remove from the oven and sprinkle with grated Parmesan cheese while still hot.
The heat will slightly melt the cheese, enhancing the flavor.
Serve warm as a side dish and enjoy!
Garnish with a sprinkle of fresh parsley for added color and flavor.
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