Peggy Lampman's Tuesday dinnerFeed: roasted Brussels sprouts with Parmesan

I’ve been missing Brussels sprouts this summer but they are finally in season and available for purchase at groceries and markets in town.I’ve met many adults who never liked them only to find them delicious roasted in the oven. The outer leaves are crispy and they are sweeter and more toothsome - roasting seems to intensify their unique flavor. If you think you don’t like them, give the sprouts another chance with this easy recipe.

Brussels sprouts.

Peggy Lampman | contributor

I used small to medium-sized Brussels sprouts in this recipe. If yours are larger, you may cut them in half or increase the roasting time. I like roasting the garlic cloves and that final cheese grate, but those steps may be omitted. I’ve seen some recipes sprinkle balsamic vinegar and toasted hazlenuts over the finished recipe; how can you beat that? This would be delicious served with walnut-crusted walleye, a July 6 dinnerFeed.

Yield: 4 side servings Active Time: 10 minutes Roasting Time: 15-20 minutes Cost: about $4

Ingredients

1 pint Brussels sprouts (about 2 dozen small to medium sized) 3 tablespoons extra virgin olive oil 6 small cloves garlic 1 tablespoon freshly squeezed lemon juice, optional Grated Parmegianno Reggiano

Instructions

1. Preheat oven to 400Ëš. Trim stem end of Brussels sprouts, pull off any yellowed leaves and wash well. 2. Toss the brussel sprouts and garlic cloves in olive oil. Remove and reserve garlic. Place sprouts in one layer on a baking sheet; lightly season with kosher salt and freshly ground pepper. Roast on middle rack of oven 10 minutes. 3.Shake pan and add garlic cloves. Continue roasting until garlic is softened and Brussels sprouts are tender, an additional 5-10 minutes. Sprinkle with lemon juice, if desired. 4. Grate Parmesan over sprouts and serve.