Today on The Stay At Home Chef I’m
showing you how to make Garlic Butter Roasted Brussel Sprouts Roasting brussels sprouts is my favorite way to cook them and you can’t go wrong with a
little garlic butter and parmesan These brussels sprouts are delicious! To start of course you’ll need some Brussels sprouts Now you can buy them in bulk and
just pick them out or in bags or on a rare occasion you can buy them on the
stock and this is exactly how they grow. So if by the off chance you buy them on
the stock you’ll just cut them off. Now if they’re not fresh from the stock they
may have a woody end so you trim that off and then we’ll cut each one in half.
Now as you slice your Brussels sprouts in half you’ll transfer them to a mixing
bowl. Some of the leaves may come off but don’t worry about that, just toss those
in the bowl as well. Next you’ll take a head of garlic and smash it. Then we’ll
pull out all the cloves here and start trimming off the ends so we can peel
these. Now we can’t mince or crush our garlic otherwise it will burn when it’s
cooking with the Brussels sprout so you can either leave them whole or you can
cut them into little pieces that are a little more bite-sized. Then we’ll add
those in with our Brussels sprouts. Then you’ll need 1/4 cup of melted
butter and I just melted mine in the microwave so we’ll drizzle that on and
then I also add in a couple tablespoons of olive oil just because it adds a
different element to the roasted veggies For this many Brussels sprouts, about two
pounds, I’ll use about 1/2 teaspoon of salt and 1/2 teaspoon of black pepper
and you can always add more to taste after it’s out of the oven.
And we’ll give these a toss. The butter will kind of harden up as soon as it
hits those cold Brussels sprouts and the olive oil will stay liquid so you kind
of have that combination going on. It helps keep a liquid going into the oven
and then the olive oil will help crips up the leaves a little bit better than
the butter so I like to have the whole combination. Then we’ll spread these out
in an even layer onto an ungreased baking sheet. Gosh I love Russell sprouts!
This may not even be enough to satisfy me. Next we’re gonna bake
these in a 475 degree oven for 20 to 25 minutes. epending on the size of your
Brussels sprouts. Roasting the Brussels sprouts at a high temperature will
create a crispy exterior with a soft interior and it will caramelize all of
the natural sugars in the Brussels sprouts. Now during the last 5 minutes of
baking sprinkle on about 1/4 cup of Parmesan cheese and that will melt
and crisp up. Give it five more minutes and then you are ready to eat! Thanks for watching! You can find the full written recipe in the video description. Be sure
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