“This entire household is going to be in for a rude awakening after I have this baby!!” That’s what I told my husband, with authority, when I was pregnant. I’m not sure if I was trying to really prepare him…or myself. I wanted my oldest daughter to stop drinking so much juice and more water. I want to stop drinking soda and drink more water. My husband wants to stop drinking sweet tea and drink more water. And ALL of us need to practice a better diet and exercise more regularly. My newest baby girl was born five weeks ago. It’s time to get started.
As the mother, wife, and cook of the house, a lot of this responsibility falls on me. So I’ve been trying to be better. Experimenting with different recipes has been so fun, but also challenging because I have a house full of picky eaters.
And really…don’t they have all kinds of jokes about how “yucky” brussel sprouts are? Brussel sprouts, broccoli, and spinach. They always get picked on.
My husband isn’t a fan of brussels. My daughter won’t hardly touch them. And I’ve recently just grown to like them myself. That is…I like them if they are made a certain way. And so does my family.
I’ve played with a few different recipes and have created a few that work. And to be honest, a few that found their way straight to the trash can. The garlic parmesan seasoning in this recipe has become a staple in our home. They are quick and easy to make and it’s a good way to keep vegetables on our dinner plate. Pair it with some parmesan crusted chicken and rice and Viola! You got yourself a great dinner the whole family will love. Not to mention that it’s all on the healthier side so you can enjoy it, guilt free. #healthyeating #momwin
1 LB. BRUSSEL SPROUTS
2 TBSP EXTRA VIRGIN OLIVE OIL
3 GARLIC CLOVES, MINCED
1/3 CUP GRATED PARMESAN CHEESE
1 TSP ONION POWDER
1/2 TSP SALT
1/2 TSP BLACK PEPPER
- Preheat oven to 400 degrees.
- Wash, peel, stem, and halve brussel spouts and put them in a medium-sized mixing bowl. (I use these mixing bowls and I love them!)
- Drizzle sprouts with olive oil and garlic. Stir, evenly coating.
- Sprinkle with parmesan cheese, onion powder, salt and pepper. Gently stir again, evenly coating.
- Line a baking sheet with parchment paper (optional, but helps with sticking), and transfer the brussel sprouts in a single layer.
- Bake for 15 minutes, stir, and then bake for an additional ten minutes.
- Serve immediately and enjoy!!
If you’ve tried this recipe, I would love to know your feedback! Please leave me a comment and don’t forget to subscribe and follow me on IG and Pinterest! Happy cooking, babes!
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