Brussels sprouts have been tied as my favorite vegetable since I was a small child. I know, weird, but true.
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Rinse the brussels sprouts under cool water and remove any discolored leaves. Allow the brussels sprouts to drain in the colander in the sink. Melt your butter in 12 second intervals in the microwave. Peel and chop garlic. Chop brussels sprouts into bite sized pieces. (See above video)
Pour the melted butter over the brussels sprouts. Sprinkle the garlic throughout. Pour some olive oil and salt to taste. Add a little bit of water. Stir everything together well. (see video)
Place into a preheated 425 degree oven. Check after half an hour. Stir well. Make sure it's not getting too dry. If it is, add a little water. When the vegetables are softened to your liking, remove from oven and add parmesan cheese. Place back into the oven and cook until the cheese is melted. I prefer my vegetables on the firm side. I hate mushy veggies. But the choice is yours. (see video)
I served with a side of sweet potato fries made in the air fryer.
Tonight's dinner was leftover Gluten Free Creamy White Bean Soup with added broccoli and black beans.