Description
These crispy Parmesan Brussels sprouts are a delicious and easy-to-make side dish, perfect for elevating your vegetable game with a golden, cheesy crust. Roasted to perfection, they deliver a delightful combination of crispy texture and rich flavor in under 30 minutes.
Ingredients
Scale
Ingredients
- 1 1/2 tablespoons olive oil
- 1 clove garlic, finely grated or pressed
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 pinch red pepper flakes, optional
- 1 pound Brussels sprouts
- 1/2 cup (about 2 ounces) grated Parmesan cheese
Instructions
- Preheat Oven and Prepare Baking Sheet: Position a rack in the center of the oven and preheat it. Line a large rimmed baking sheet with parchment paper to prevent sticking and ease cleanup.
- Prepare the Brussels Sprouts: In a large bowl, combine olive oil, finely grated or pressed garlic, kosher salt, freshly ground black pepper, and red pepper flakes if using. Trim the tough stems from the Brussels sprouts and discard any yellowing or shriveled outer leaves. Cut each sprout in half lengthwise, through the stem and core, and add them to the bowl with the oil and seasoning mixture. Toss thoroughly to coat.
- Add Parmesan to Brussels Sprouts: Add one tablespoon of grated Parmesan to the bowl and toss again to evenly distribute the cheese among the sprouts.
- Arrange on Baking Sheet: Spread the remaining Parmesan cheese in an even layer, about 12 by 10 inches, on the center of the prepared baking sheet. Arrange the Brussels sprouts cut side down on top of the cheese layer in a single layer. It’s fine if the sprouts are close together but avoid overlapping.
- Roast Until Crispy: Place the baking sheet in the oven and roast for 14 to 17 minutes, or until the cheese has melted, turned golden brown, and become crisp. The Brussels sprouts should be tender and caramelized on the cut sides.
- Serve: Using a thin spatula, transfer the Brussels sprouts along with the crispy Parmesan layer to a serving platter. Serve immediately to enjoy the full crispy texture and flavor.
- Store and Reheat Leftovers: Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, preheat the oven to 400°F with a rack in the middle position. Line a rimmed baking sheet with parchment paper, arrange the sprouts cut side down, and reheat for about 5 minutes until hot and the Parmesan crisps up again.
Notes
- The key to this recipe’s irresistible flavor is the crispy Parmesan cheese that forms a golden crust during roasting.
- This recipe comes together quickly, making it a perfect side dish option for weeknight dinners or special occasions.
- For extra heat, increase the red pepper flakes according to your taste.
- Make sure to cut the Brussels sprouts evenly to ensure uniform cooking.
- Use fresh Parmesan cheese for the best melting and crisping results.
Nutrition
- Serving Size: 1/4 recipe (approximately 4 ounces)
- Calories: 141 kcal
- Sugar: 2 g
- Sodium: 408 mg
- Fat: 9 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 11 mg
