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These Brussels sprouts are very polarizing…half the kids hated them (though they love Brussels sprouts roasted with just salt and pepper) and the rest of us loved them. Guess since I’m the chef, I get to decide what we have for dinner and as far as I’m concerned, these were d-e-l-i-c-i-o-u-s.


1 1/2 to 2 pounds fresh Brussels sprouts, halved
2 Tablespoons olive oil
1/4 cup breadcrumbs
1/2 cup finely shredded Parmesan cheese
1 teaspoon garlic powder
1/2 teaspoons salt
1/4 teaspoon black pepper

Preheat the oven to 425F and lightly grease a large baking pan. In a large ziplock bag, dump the Brussels sprouts in and top with olive oil. Seal the bag and shake to coat. Sprinkle in breadcrumbs, cheese, garlic powder, salt, and pepper. Seal and shake to coat. Dump onto pan and spread evenly. Bake for 15 to 25 minutes, or until cheese is melted and sprouts are soft. Serve hot.



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True stories of raising children, remodeling, braving the elements and plotting out life, all while living on a humble acreage in central Indiana.

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