Trim the ends and remove any discolored outer leafs.
Rinse and pat dry.
Cut sprouts in half and place in a large mixing bowl.
Toss with garlic, oil, rosemary, salt and pepper.
Arrange cut side down on a large sheet pan and roast for about 15 minutes.
Turn over and cook for another 15 minutes.
Add pine nuts during last 5 minutes of cooking time.
Remove for oven, grate cheese over top and serve immediately.
Dry properly. In order to obtain the crispiest Brussels sprouts, use clean tea towels to get that extra moisture out.
Uniform size ensures even roasting. Leave the smaller ones intact; cut the medium one in half; cut the larger ones in quarters.
Always preheat your oven. A hot oven is essential in achieving that crispy texture.
Properly coat with oil. Use a bowl to combine all the ingredients together; ensure a thin layer of oil on all Brussels sprouts.
Use different nuts. Replace pine nuts with almonds, walnuts, sesame seeds, or pecans. Endless possibilities.
Use different toppings. If desired, replace grated Parmesan cheese with ricotta salata, feta or even blue cheese. Feel free to drizzle with balsamic vinegar or even lemon juice to get that flavor boost.
Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. *inspired by a Martha Stewart recipe