Description
Crispy, caramelized Brussels sprouts roasted with garlic and parmesan cheese. This easy side dish avoids the common sulfur smell and soggy texture, delivering a savory, kid-approved meal in under 30 minutes.
Ingredients
Scale
- 2 pounds Brussels sprouts, trimmed and halved
- 3 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly cracked black pepper
- 4–5 cloves garlic, minced
- 1/2 cup freshly grated Parmesan cheese
- Optional: 1/4 teaspoon red pepper flakes
- Optional: 1 tablespoon balsamic glaze
Instructions
- Preheat oven to 400°F (200°C). Line two large rimmed baking sheets with parchment paper.
- Wash Brussels sprouts and pat them completely dry. Trim the woody stem ends and halve them lengthwise.
- Place sprouts in a large mixing bowl. Drizzle with olive oil and sprinkle with salt and pepper. Toss until evenly coated and glossy.
- Arrange sprouts on baking sheets in a single layer, cut side down. Ensure they are not crowded to allow for proper roasting.
- Roast for 15 minutes to develop an initial crust.
- Remove pans from oven. Sprinkle minced garlic over the hot sprouts and toss gently to distribute.
- Generously sprinkle grated Parmesan cheese over the sprouts.
- Return to oven and roast for another 5-8 minutes, until cheese is melted, bubbly, and golden, and sprouts are fork-tender.
- Serve immediately, optionally drizzling with balsamic glaze.
Notes
Do not crowd the pan, as this causes steaming instead of roasting. Always place sprouts cut-side down for maximum crispiness. Add garlic halfway through cooking to prevent burning. Use freshly grated Parmesan for best melting results.
- Prep Time: 15 minutes
- Cook Time: 20-23 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: Approximately 1/6 of
- Calories: 180
- Sugar: 4
- Sodium: 220
- Fat: 12
- Saturated Fat: 4
- Carbohydrates: 12
- Fiber: 4
- Protein: 8
Keywords: roasted brussels sprouts, garlic parmesan, crispy vegetables, healthy side dish, easy dinner, vegetarian recipes