Roasted Brussels Sprouts with Parmesan

Winter is all about comfort food, isn't it? Since Jeff had today off, we made a great, but labor-intensive, comfort food recipe: stuffed shells. After spending two hours making the sauce and the fillings, cooking the pasta and filling three or four dozen shells, we weren't really interested in a complicated side dish. These Brussels sprouts fit the bill perfectly: just toss the ingredients together and slide them into the oven. We started prepping the sprouts just as the shells went in the oven and both dishes came out within minutes of each other. Perfect timing.

I've made Brussels sprouts many different ways, but this is definitely my favorite. The sprouts still look and feel a bit firm when they're done, but once you bite into them, the soft interiors are revealed. The innermost leaves seem to steam themselves while the outer leaves caramelize in the pan. The garlicky, lemony, cheesy coating is the icing on the cake. I do enjoy stuffed shells (I'm the one who put them on the menu!), but I think that these Brussels sprouts were really the best part of the meal. I should start keeping some on hand so I can throw this dish together more often!

Roasted Brussels Sprouts with Parmesan
Slightly adapted from Simply Recipes.

 1 lb Brussels sprouts, stems trimmed
3-4 cloves garlic, minced
juice from half a lemon
2 tbsp olive oil
salt and pepper to taste
1/4 c grated Parmesan

Preheat oven to 350° F.

In a medium bowl, toss the Brussels sprouts with the garlic, lemon juice, olive oil, salt and pepper.

Transfer them to a cast iron skillet. Roast in the top rack of the oven for 30 minutes, stirring once or twice.

Remove and sprinkle with Parmesan cheese. Return to the oven for about 5 more minutes, until the cheese is browned but not burnt, then serve.