We're sorry, there seems to be an issue playing this video. Please refresh the page or try again in a moment. If you continue to have issues, please contact us here.
Loading Video...
Recipe courtesy of Katie Lee Biegel
Parmesan Brussels Sprouts
Getting reviews...
- Level: Easy
- Total: 45 min
- Active: 10 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 257
- Total Fat
- 18 g
- Saturated Fat
- 7 g
- Carbohydrates
- 9 g
- Dietary Fiber
- 3 g
- Sugar
- 2 g
- Protein
- 16 g
- Cholesterol
- 25 mg
- Sodium
- 534 mg
- Level: Easy
- Total: 45 min
- Active: 10 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 257
- Total Fat
- 18 g
- Saturated Fat
- 7 g
- Carbohydrates
- 9 g
- Dietary Fiber
- 3 g
- Sugar
- 2 g
- Protein
- 16 g
- Cholesterol
- 25 mg
- Sodium
- 534 mg
Ingredients
Directions
- Put a 10-inch cast-iron skillet in the oven and preheat the oven to 425 degrees F.
- Toss the Brussels sprouts with the olive oil in a medium bowl. Season lightly with salt and pepper. Add the Parmesan and toss together.
- Carefully remove the hot skillet from the oven and spray with the cooking spray. Add the Brussels sprout mixture in an even layer. Bake until the Brussels sprouts are tender and browned, 20 to 25 minutes.
