After many, many permutations, I think I’ve perfected roasted brussel sprouts. For me, at least.
In a mixing bowl, combine halved brussel sprouts with generous amounts of extra virgin olive oil, garlic powder, salt, and pepper. Spread the brussel sprouts over a baking sheet. Garnish with freshly grated Parmesan cheese and crushed red pepper for a kick. Roast at 400 F for 15-18 minutes.
Remove from oven. If you’re lucky, there will be all sorts of browned, crispy bits.
Add even more grated cheese.
Throw on a poached egg or two.
This is a simple, utterly wonderful, summer dinner.
This is a cat. My cat, to be precise. He may look innocent, but don’t let that fool you. He understands deeply what it means to hunger.