Parmesan Brussels Sprouts: The Ultimate Guide to Crispy Perfection Recipe
Introduction
Parmesan Brussels sprouts are a delicious way to enjoy this nutritious vegetable with a crispy, caramelized finish. This simple recipe highlights the sprouts’ natural sweetness enhanced by garlic, Parmesan, and optional balsamic vinegar for a perfect side dish.
Ingredients
- 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
- 1/4 cup grated Parmesan cheese, plus more for serving
- 2 cloves garlic, minced
- 1 tablespoon balsamic vinegar (optional)
- Pinch of red pepper flakes (optional)
Instructions
- Step 1: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Step 2: In a large bowl, toss the trimmed Brussels sprouts with olive oil, salt, and black pepper until evenly coated.
- Step 3: Arrange the sprouts cut side down in a single layer on the baking sheet. Avoid overcrowding; use two sheets if needed.
- Step 4: Roast for 20-25 minutes, flipping halfway through, until tender and golden brown.
- Step 5: Remove from the oven and sprinkle with minced garlic and Parmesan cheese. Toss gently to combine.
- Step 6: Return to the oven for 3-5 minutes until the cheese melts and turns slightly golden. Watch carefully to prevent burning.
- Step 7: Drizzle with balsamic vinegar and sprinkle with red pepper flakes if using.
- Step 8: Serve immediately, garnished with extra Parmesan cheese if desired.
Tips & Variations
- For extra crispiness, make sure your Brussels sprouts are dry before tossing with oil.
- Try adding chopped toasted nuts like almonds or pecans for a crunchy contrast.
- If you prefer milder garlic flavor, sauté the minced garlic briefly before adding it to the sprouts.
- Substitute Parmesan with pecorino or Asiago cheese for different flavor notes.
- Use fresh lemon juice instead of balsamic vinegar for a bright, tangy finish.
Storage
Store leftover Parmesan Brussels sprouts in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or oven to retain crispiness, avoiding the microwave if possible to keep texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen Brussels sprouts for this recipe?
While fresh Brussels sprouts work best for roasting to achieve crispiness, you can use frozen sprouts if thawed and thoroughly dried. Keep in mind the texture might be softer.
How do I prevent the Brussels sprouts from burning?
Roast at a steady 400°F and flip the sprouts halfway through cooking. Keep a close eye during the final step when the Parmesan is melting to avoid burning.
PrintParmesan Brussels Sprouts: The Ultimate Guide to Crispy Perfection Recipe
This recipe for Parmesan Brussels Sprouts delivers perfectly crispy, golden roasted Brussels sprouts with a savory hint of garlic and a cheesy Parmesan finish. Enhanced with optional balsamic vinegar and red pepper flakes, it’s a simple yet flavorful side dish ideal for any meal.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Total Time: 35-40 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Ingredients
Brussels Sprouts
- 1.5 lbs Brussels sprouts, trimmed and halved (or quartered if large)
Seasoning & Flavorings
- 3 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 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 ensure easy cleanup.
- Toss: In a large bowl, combine the trimmed and halved Brussels sprouts with olive oil, salt, and pepper. Toss thoroughly to coat each piece evenly with the seasoning and oil.
- Arrange: Spread the Brussels sprouts out in a single layer on the prepared baking sheet, placing them cut side down. Avoid overcrowding to allow proper roasting; use two baking sheets if needed.
- Roast: Place the baking sheet in the oven and roast for 20 to 25 minutes until the Brussels sprouts are tender and have developed a golden brown, crispy texture. Flip them halfway through the roasting time for even cooking.
- Add Garlic and Cheese: Remove the baking sheet from the oven. Sprinkle the minced garlic and grated Parmesan cheese evenly over the roasted Brussels sprouts. Toss gently to combine the flavors.
- Return to Oven: Return the baking sheet to the oven and roast for an additional 3 to 5 minutes. This will melt the Parmesan and create a slightly golden crust. Monitor closely to avoid burning the cheese.
- Finish: After roasting, drizzle the Brussels sprouts with balsamic vinegar if using, and sprinkle with red pepper flakes for a touch of heat.
- Serve: Serve immediately while hot, garnished with extra Parmesan cheese if desired, to enjoy a crunchy, flavorful side dish.
Notes
- Trimming and halving Brussels sprouts ensures even roasting and crispy edges.
- Do not overcrowd the baking sheet; this prevents steaming and promotes browning.
- You can customize heat by adjusting or omitting red pepper flakes.
- For a vegan version, omit Parmesan or substitute with a plant-based cheese alternative.
- Leftover roasted Brussels sprouts can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven for best texture.
Keywords: Parmesan Brussels Sprouts, roasted Brussels sprouts, crispy Brussels sprouts recipe, garlic Parmesan vegetables, easy vegetable side dish
