Description
These Crispy Parmesan Brussels Sprouts are a deliciously addictive side dish featuring tender roasted Brussels sprouts topped with golden, crunchy Parmesan cheese. Ready in under 30 minutes, this recipe combines simple ingredients for a flavorful upgrade that pairs perfectly with any meal.
Ingredients
Scale
Brussels Sprouts Mixture
- 1 pound Brussels sprouts
- 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
Cheese
- 1/2 cup (about 2 ounces) grated Parmesan cheese
Instructions
- Prepare Oven and 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 Brussels Sprouts: In a large bowl, combine olive oil, garlic, kosher salt, black pepper, and red pepper flakes if using. Trim the tough stems from the Brussels sprouts and remove any damaged outer leaves. Halve each sprout lengthwise through the stem and core. As you slice, add the sprouts to the olive oil mixture and toss to coat evenly.
- Add Parmesan to Sprouts: Add 1 tablespoon of the grated Parmesan to the coated Brussels sprouts and toss again to distribute the cheese.
- Arrange on Baking Sheet: Spread the remaining Parmesan cheese in an even layer on the center of the prepared baking sheet, approximately 12 by 10 inches. Arrange the Brussels sprouts cut side down in a single layer on top of the cheese. It’s fine if the sprouts are slightly close together.
- Roast: Roast the Brussels sprouts in the oven until the Parmesan melts, turns golden brown, and crisps up, about 14 to 17 minutes.
- Serve: Use a thin spatula to transfer the Brussels sprouts along with the crispy Parmesan to a serving platter. Serve immediately for best texture and flavor.
- Storage and Reheating: Store 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, line a baking sheet with parchment paper, spread the sprouts cut side down, and heat until hot and the Parmesan is crisped again, about 5 minutes.
Notes
- Everything is better with crispy Parmesan cheese, which adds a satisfying crunch and savory flavor to the Brussels sprouts.
- This recipe takes under 30 minutes from start to finish, making it a quick and easy side dish.
- Using an even layer of Parmesan on the baking sheet ensures a crispy cheese crust beneath the sprouts.
- Feel free to adjust red pepper flakes for desired spiciness or omit altogether.
- Leftover sprouts can be reheated to restore their crispiness.
Nutrition
- Serving Size: 1/4 of recipe (about 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
