Easter is in a week and everyone is getting their menus ready. The typical Easter dishes usually includes, of course a Baked Ham with Brown Sugar , Classic Deviled Eggs, Macaroni and Cheese and perhaps Scallop Potatoes. Just listing all of that makes me hungry. I love these dishes and I will definitely be making my Four Cheese Macaroni and Cheese, but I do enjoy a few lighter side dishes. One of my favorites and it’s super easy, is my Roasted Parmesan Brussels Sprouts. They are crispy on the outside from the parmesan and nice and soft on the inside. I get it, not everyone is a brussels sprout fan, but throw some cheese on something and honey they will eat it. All kidding aside these are pretty good and they are super easy.

If you are the one that is preparing Easter dinner, my advice, do not make every dish super complicated. I leave that to about two or three dishes and the rest is delicious and easy side dishes. Entertaining is all about spending time with the ones you love and sharing lots of laughs and memories, over family favorites.

For this recipe, I add a balsamic glaze sometimes with beautiful green basil leaves to give it some freshness. It’s Spring after all and herbs are an excellent way to add more flavor and brightness.

Oh yeah! Do not forget to Set the Table with Love. Enjoy!

Ingredients:

• 1 1/2 pounds Brussels sprouts (trimmed & halved)
• 2 tablespoons olive oil
• 1/3 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1/2 teaspoon sea salt
• Balsamic glaze (optional)
• Basil leaves for garnish

Instructions:

1. Preheat the oven to 425 degrees Fahrenheit and line a cookie sheet with parchment paper.
2. In a bowl, toss the trimmed and halved Brussels sprouts with the remaining ingredients to ensure they are evenly coated.
3. Arrange the Brussels sprouts on the prepared cookie sheet, ensuring they are spaced apart to allow for even baking.
4. Sprinkle a little extra Parmesan cheese on top of each sprout for a delightful crust.
5. Bake for 16-18 minutes until golden and tender. Serve immediately or garnish with balsamic glaze and basil leaves for an extra touch of flavor.