Description
This recipe for Parmesan Brussels Sprouts yields crispy, golden Brussels sprouts topped with melted Parmesan cheese and a hint of garlic, delivering a deliciously savory side dish. Roasted to perfection in the oven, these Brussels sprouts are enhanced with optional balsamic vinegar and red pepper flakes for an extra layer of flavor.
Ingredients
Scale
Brussels Sprouts
- 1.5 lbs Brussels sprouts, trimmed and halved (or quartered if large)
- 3 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Toppings
- 2 cloves garlic, minced
- 1/4 cup grated Parmesan cheese, plus more for serving
- 1 tablespoon balsamic vinegar (optional)
- Pinch of red pepper flakes (optional)
Instructions
- Preheat: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper to prevent sticking and for easier cleanup.
- Toss: In a large bowl, combine the trimmed Brussels sprouts with olive oil, salt, and pepper. Toss well to ensure all sprouts are evenly coated with seasoning and oil.
- Arrange: Spread the Brussels sprouts in a single layer on the prepared baking sheet, placing them cut side down to maximize crispiness. Avoid overcrowding to ensure even roasting—use two sheets if necessary.
- Roast: Place the baking sheet in the preheated oven and roast for 20-25 minutes, or until the Brussels sprouts are tender and golden brown. Flip them halfway through the cooking time to promote even caramelization.
- Add Garlic and Cheese: Remove the baking sheet from the oven. Sprinkle the minced garlic and grated Parmesan cheese over the hot Brussels sprouts, then gently toss to combine.
- Return to Oven: Return the baking sheet to the oven and roast for an additional 3-5 minutes, until the Parmesan is melted and lightly golden. Monitor closely to prevent burning.
- Finish: Once out of the oven, drizzle the Brussels sprouts with balsamic vinegar if using, and sprinkle with red pepper flakes for a touch of heat if desired.
- Serve: Serve immediately, garnished with extra Parmesan cheese if preferred, for a delightful crispy and cheesy side dish.
Notes
- For extra crispiness, make sure the Brussels sprouts are dry before tossing with oil.
- If your Brussels sprouts are large, quartering them instead of halving ensures even cooking.
- Using parchment paper helps achieve a better roast and easier cleanup.
- Adjust roasting time depending on your oven and size of Brussels sprouts to avoid burning.
- Balsamic vinegar and red pepper flakes are optional but add a nice tang and heat if desired.
- Serve immediately after roasting for the best texture and flavor.
