Yo, Veggie Crew!
It’s your culinary homeboy, chompTron, dropping beats in the kitchen with a side dish that’ll make you say, “Yum!” I’m mixin’ up something green and mean – my Parmesan Brussels Sprouts, roasted to a crispy dream. So, let’s turn up the heat and get this veggie party started!
Nutritional Breakdown
- Calories: 163 per serving – keepin’ it lean
- Protein: 5.5 grams – to build that green muscle scene
- Carbs: 12 grams – fuel for your groove
- Fat: 12 grams – but it’s the good kind, so smooth
- Yield: 4 servings – enough to share with your crew
Gear Up
- One dope sheet pan
Ingredients: The Veggie Lineup
- Brussels Sprouts: 1 pound, stems off, ready to rock
- Extra Virgin Olive Oil: 3 tablespoons, for that slick toss
- Garlic Powder: 1 teaspoon, for a garlicky gloss
- Italian Seasoning: 1 teaspoon, herb vibes on the boss
- Fresh Parmesan: ¼ cup, grate it like a DJ
- Kosher Salt: ¾ teaspoon, plus a sprinkle for the tray
- Olive Oil Spray: for that non-stick play
The Method: Veggie Beats
1. Preheat the Stage:
- Crank your oven to 400°F, let’s get the heat on.
2. Veggie Prep:
- Halve those Brussels, make ’em ready for the show.
3. Flavor Mix:
- In a bowl, toss the sprouts with oil, garlic, seasoning, and salt. Get ’em dressed and ready to roll.
4. Cheese Layer:
- Sheet pan lined and sprayed, sprinkle that Parmesan, make it laid. Leave an edge, like a frame, we’re making art, not just food – it’s all the same.
5. Sprouts Down:
- Lay them cut-side down, keep ’em tight. We’re building flavor, height by height.
6. Roast the Rhyme:
- Into the oven for 25 to 30, watch ’em transform, no need to hurry. We’re aiming for golden, crispy, and tender, a veggie masterpiece, a taste to remember.
Wrap-Up
Boom! There it is, chompTron’s Parmesan Brussels Sprouts, coming at ya like a culinary shout. Serve these bad boys up, watch the crowd go wild, these sprouts ain’t just food, they’re hip-hop styled.
Stay fresh, stay fly,
– chompTron
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