This Garlic Parmesan Roasted Brussels Sprouts recipe is an easy side dish the family will love. These Brussels Sprouts are tossed with shredded parmesan, loads of garlic and fresh lemon juice for one delicious gluten free recipe!
Garlic Parmesan Roasted Brussels Sprouts
Well, last night was rough. Madison just had one of her two bottom teeth pop through and I think the other one is coming in. But she had a low grade fever of 101.9 all day yesterday and then at night she was a little restless. And honestly I had some trouble putting her down for the night knowing that she wasn’t feeling well and had a fever. I was scared that it would spike while she was sleeping.
I woke her up at 10pm to give her her late night “dream feed” and then put her down a little before 11pm. She started crying around 12:15am. Normally I would let her cry it out a little bit, which lasts about 5-10 minutes and then she goes back to sleep. But because she had a fever I didn’t want to get her all worked up and thereby increase her fever. So I went in. Put her on my chest and laid down. She fell asleep pretty fast and would wake up and stir every once in a while.
But basically this went on for about 4 hours and now I was looking at the clock thinking. Literally I have only sleep maybe 45 minutes. I was completely exhausted and honestly, as I’m writing this I am on my second cup of coffee and could still use another.
As I was laying in bed with Maddie, in our guest bedroom, I realized I had a little bit of fear still there from when my niece passed away from SIDS at 3 months. So far I’ve been fine and haven’t struggled with fear. But the idea of me not being there and something happening to Maddie in her sleep overwhelmed me last night so I just decided to lay with her for 4 hours even though I wasn’t getting sleep. At least I knew she was getting sleep and still ok. I found myself praying for God to keep her safe and to remove my fears.
Can anyone else relate?
This morning I’m totally whipped out but Maddie’s fever isn’t as high. She’s not quite back to her normal self yet because she’s definitely still fussy and clingy but I have more peace. Ahh… newborn life.
Ok moving on to today’s recipe… these Garlic Parmesan Brussels Sprouts.
Is anyone else about that Sprout life?
I am absolutely obsessed. And sadly, my husband now dislikes them. He said I made them too much or something. Oh well, just means more for me! Normally I just halve them and roast them up. But today I decided to put them in the food processor and chop them to lead to maximum roasted deliciousness! PS. I haven’t used the food processor on these before. Normally I chop them with a knife and then 15 minutes later I’m done. But that food processor was a life saver. I use it to make cauliflower rice so I figured why not use it for ‘shaved brussels sprouts.’ Genius! They were done in less than a minute. And because I know you guys love that Garlic Parmesan taste I flavored them up just for you.
They are absolutely delicious. So if you’re looking for a new and improved side dish to change things up, put these Garlic Parmesan Brussels Sprouts on the list!
Bon Appetit friends and happy friday!
Garlic Parmesan Brussels Sprouts
- Prep Time: 5
- Cook Time: 22
- Total Time: 27 minutes
- Yield: 6 1x
- Category: Side Dish
- Method: Oven
- Cuisine: American
Description
Garlic Parmesan Roasted Brussels Sprouts make a quick easy side dish the family will love. These Brussels Sprouts are tossed with shredded parmesan, loads of garlic and fresh lemon juice for one delicious gluten free recipe!
Ingredients
- 16 ounces brussels sprouts
- 2 tablespoons olive oil
- 4 tablespoons shredded parmesan cheese
- 4 garlic cloves, minced
- 1 tablespoon lemon juice
- salt to taste
Instructions
- Preheat oven to 400 degrees F.
- Line a baking sheet with parchment paper.
- Add brussels sprouts to a food processor or blender.
- Pulse 5-7 times until the brussels sprouts look shredded.
- Add brussels sprouts to a large bowl. Drizzle with olive oil, 2 tablespoons of shredded parmesan cheese and minced garlic. Using your hands toss sprouts until the cheese and garlic are combined.
- Place seasoned sprouts on prepared baking sheet. Bake 20-22 minutes, tossing halfway in between so the sprouts don’t burn. Remove from oven when they are slightly browned.
- Place in sprouts a large bowl. Add remaining cheese, fresh lemon juice then season with salt to taste. Toss everything together one last time and serve!
Nutrition
- Serving Size: 1/2 cup
- Calories: 90
- Sugar: 2 g
- Sodium: 144 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Carbohydrates: 8 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 2 g
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