Description
Crispy, flavorful Brussels sprouts roasted with garlic and Parmesan, perfect as a side dish for any meal.
Ingredients
Scale
Main Ingredients
- 1.5 to 2 pounds Brussels sprouts, trimmed and halved (Choose firm and bright green sprouts.)
- 2 to 3 tablespoons olive oil (Coat the sprouts well for crispy results.)
- 3 to 5 cloves garlic, finely minced (Use more if you’re a garlic lover.)
- 1/3 to 1/2 cup grated Parmesan (Freshly grated works best.)
- 1/2 teaspoon salt (Plus more to taste.)
- 1/4 teaspoon black pepper (Adjust according to preference.)
- pinch red pepper flakes, lemon zest, or squeeze of lemon (Optional for added flavor.)
Instructions
Preparation
- Preheat your oven to 425°F (or 450°F if your oven runs cool).
- Trim the dry end of the Brussels sprouts’ stem and peel off any sad-looking outer leaves.
- Halve the Brussels sprouts and if large, cut into quarters, then dry them well.
Cooking
- In a large bowl, toss the halved Brussels sprouts with olive oil, salt, and pepper until well coated.
- Spread them cut side down on a sheet pan, ensuring they are not overcrowded.
- Roast for 18 to 22 minutes, then flip or toss, and roast for an additional 5 to 10 minutes until edges are browned and crispy.
- Add garlic for the last 5 minutes of roasting to prevent it from burning.
- Once out of the oven, immediately toss with Parmesan and taste to adjust seasoning if necessary.
Notes
To keep the Brussels sprouts crispy, ensure they are not crowded on the pan and dry well before roasting. Serve immediately for best texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Calories: 180
- Sugar: 3
- Sodium: 220
- Fat: 12
- Saturated Fat: 3
- Carbohydrates: 16
- Fiber: 5
- Protein: 5
