Roasted Parmesan Garlic Brussels Sprouts with Sour Cream Dip

Who wants to eat brussels sprouts, right? If you were to make a list of commonly available vegetables that most people dislike, these little guys would most probably be very near if not the top of that list. Heck they use these even in TV shows when they have to show parents trying to stuff veggies into kids and the kids kicking up a fuss. Well, not in my family. Hubs loves them and the way he likes to put it "Who wouldn't especially if made the way you make 'em"! This was a new vegetable to me as well until a few years ago when their cute little cabbage shape got my attention. No points for guessing that curiosity got the better of me and I got a batch immediately. Of course the first thing I tried was to cook them like cabbages - in a curry. That was a success. Since then I have cooked them several different ways but these roasted ones are the most popular in my family. They are easy to make, not to mention very nutritious and with their crispy exterior and juicy soft insides, they make a great appetizer or a side to a meal.

Ingredients:

Brussels sprouts		19-20 about 1 pound halved
Chilli Powder/Paprika		1/4 tsp or to taste
Salt, pepper		to taste
Garlic		2 chopped
Olive Oil		2 tbsp
Parmesan		2 tbsp grated
For the dip -
Light Sour cream		1/4 cup
Garlic		1 minced (or garlic powder)
Salt, pepper		to taste
EVOO		1 tsp

Method:
1. Preheat oven to 425ºF. Toss brussels sprouts with oil, chilli powder, garlic salt and pepper on a rimmed baking sheet, covered with foil and roast, stirring once or twice, until deep golden brown, crisp outside and tender inside, 15-20 minutes. Keep an eye as every oven is different. Transfer to a bowl, sprinkle the Parmesan and serve with the dip.
2. For the dip, mix everything and chill for 20-30 min.ENJOY!

Pin It