Name: Crispy Garlic Parmesan Brussels Sprouts Recipe
Ingredients: 1 pound Brussels sprouts, trimmed and halved: The star of the show! When selecting Brussels sprouts, look for firm, tightly closed heads that are bright green in color. Avoid sprouts that are yellowing or have wilted leaves, as these are signs of age and can be bitter. The size of the sprouts doesn’t matter too much, as you’ll be halving them anyway, but try to choose sprouts that are roughly uniform in size for even cooking. Trimming the ends and halving them not only prepares them for even roasting but also allows for more surface area to become crispy and caramelized. For larger sprouts, you may even consider quartering them to ensure they cook through and become extra crispy. Fresh Brussels sprouts are always preferred for the best flavor and texture in this recipe.; 3 tablespoons olive oil: Olive oil plays a crucial role in achieving crispy Brussels sprouts. It coats the sprouts, preventing them from drying out in the oven and promoting even browning and crisping. Choose a good quality extra virgin olive oil for the best flavor and health benefits. The fruity and slightly peppery notes of extra virgin olive oil complement the earthiness of the Brussels sprouts beautifully. If you don’t have olive oil on hand, you can substitute with other high-heat cooking oils like avocado oil, grapeseed oil, or even melted coconut oil, though these will impart slightly different flavors. The key is to use enough oil to thoroughly coat the sprouts without making them greasy.; 4 cloves garlic, minced: Garlic is the aromatic powerhouse of this recipe, infusing the Brussels sprouts with its pungent and savory flavor. Freshly minced garlic is highly recommended for the most intense and vibrant garlic taste. Pre-minced garlic can be used for convenience, but it often lacks the same depth of flavor as freshly minced. When mincing garlic, aim for small, uniform pieces to ensure even distribution of flavor throughout the dish. If you are a garlic lover, feel free to increase the amount to 5 or even 6 cloves for an even bolder garlic punch. For a milder garlic flavor, you can use roasted garlic instead of minced, which will impart a sweeter, more mellow garlic note.; 1 teaspoon salt: Salt is essential for seasoning and enhancing the natural flavors of the Brussels sprouts and other ingredients. Use kosher salt or sea salt for the best flavor. Salt not only seasons the sprouts but also helps to draw out moisture, promoting crisping during roasting. The amount of salt can be adjusted to your preference, but 1 teaspoon is a good starting point. Remember that Parmesan cheese is also salty, so be mindful not to over-salt the dish.; ½ teaspoon black pepper: Black pepper adds a subtle warmth and spice to the Brussels sprouts, complementing the garlic and Parmesan. Freshly ground black pepper is always preferred for its superior flavor and aroma. Coarsely ground pepper will add a more pronounced peppery bite, while finely ground pepper will be more subtle. Adjust the amount of black pepper to your liking.; ½ teaspoon red pepper flakes (optional): Red pepper flakes provide a touch of heat and complexity to the dish. They add a subtle kick that balances the richness of the Parmesan and the earthiness of the Brussels sprouts. If you are sensitive to spice, you can omit the red pepper flakes altogether or reduce the amount to ¼ teaspoon. For those who enjoy a spicier dish, you can increase the red pepper flakes or even add a pinch of cayenne pepper for extra heat.; ½ cup grated Parmesan cheese: Parmesan cheese is the key to the cheesy, salty, and umami-rich flavor of this recipe. Freshly grated Parmesan cheese is highly recommended for the best flavor and melting quality. Pre-grated Parmesan cheese often contains cellulose and other additives that can prevent it from melting as smoothly and can also dull the flavor. Look for a block of Parmesan cheese and grate it yourself using a microplane or a box grater. For a more intense Parmesan flavor, you can use Parmigiano-Reggiano, which is aged longer and has a richer, nuttier taste. You can also experiment with other hard, salty cheeses like Pecorino Romano for a slightly different flavor profile.; 1 tablespoon balsamic vinegar (optional): Balsamic vinegar adds a touch of sweetness and acidity that balances the richness of the cheese and the earthiness of the Brussels sprouts. A good quality balsamic vinegar will have a syrupy consistency and a complex flavor. Drizzling balsamic vinegar over the roasted sprouts after they come out of the oven adds a bright, tangy finish. If you don’t have balsamic vinegar, you can substitute with a squeeze of fresh lemon juice or a drizzle of red wine vinegar for a similar acidic touch. The balsamic vinegar is optional, but it really elevates the dish and adds another layer of flavor.; Fresh parsley, chopped (for garnish): Fresh parsley adds a pop of color and freshness to the finished dish. It provides a bright, herbaceous note that complements the savory flavors of the Brussels sprouts, garlic, and Parmesan. Flat-leaf parsley (Italian parsley) is preferred for its bolder flavor, but curly parsley can also be used. Chop the parsley finely just before serving to preserve its fresh flavor and vibrant green color. Other fresh herbs like thyme, rosemary, or chives can also be used as a garnish, depending on your preference.

Ingredients

Scale

1 pound Brussels sprouts, trimmed and halved: The star of the show! When selecting Brussels sprouts, look for firm, tightly closed heads that are bright green in color. Avoid sprouts that are yellowing or have wilted leaves, as these are signs of age and can be bitter. The size of the sprouts doesn’t matter too much, as you’ll be halving them anyway, but try to choose sprouts that are roughly uniform in size for even cooking. Trimming the ends and halving them not only prepares them for even roasting but also allows for more surface area to become crispy and caramelized. For larger sprouts, you may even consider quartering them to ensure they cook through and become extra crispy. Fresh Brussels sprouts are always preferred for the best flavor and texture in this recipe.

3 tablespoons olive oil: Olive oil plays a crucial role in achieving crispy Brussels sprouts. It coats the sprouts, preventing them from drying out in the oven and promoting even browning and crisping. Choose a good quality extra virgin olive oil for the best flavor and health benefits. The fruity and slightly peppery notes of extra virgin olive oil complement the earthiness of the Brussels sprouts beautifully. If you don’t have olive oil on hand, you can substitute with other high-heat cooking oils like avocado oil, grapeseed oil, or even melted coconut oil, though these will impart slightly different flavors. The key is to use enough oil to thoroughly coat the sprouts without making them greasy.

4 cloves garlic, minced: Garlic is the aromatic powerhouse of this recipe, infusing the Brussels sprouts with its pungent and savory flavor. Freshly minced garlic is highly recommended for the most intense and vibrant garlic taste. Pre-minced garlic can be used for convenience, but it often lacks the same depth of flavor as freshly minced. When mincing garlic, aim for small, uniform pieces to ensure even distribution of flavor throughout the dish. If you are a garlic lover, feel free to increase the amount to 5 or even 6 cloves for an even bolder garlic punch. For a milder garlic flavor, you can use roasted garlic instead of minced, which will impart a sweeter, more mellow garlic note.

1 teaspoon salt: Salt is essential for seasoning and enhancing the natural flavors of the Brussels sprouts and other ingredients. Use kosher salt or sea salt for the best flavor. Salt not only seasons the sprouts but also helps to draw out moisture, promoting crisping during roasting. The amount of salt can be adjusted to your preference, but 1 teaspoon is a good starting point. Remember that Parmesan cheese is also salty, so be mindful not to over-salt the dish.

½ teaspoon black pepper: Black pepper adds a subtle warmth and spice to the Brussels sprouts, complementing the garlic and Parmesan. Freshly ground black pepper is always preferred for its superior flavor and aroma. Coarsely ground pepper will add a more pronounced peppery bite, while finely ground pepper will be more subtle. Adjust the amount of black pepper to your liking.

½ teaspoon red pepper flakes (optional): Red pepper flakes provide a touch of heat and complexity to the dish. They add a subtle kick that balances the richness of the Parmesan and the earthiness of the Brussels sprouts. If you are sensitive to spice, you can omit the red pepper flakes altogether or reduce the amount to ¼ teaspoon. For those who enjoy a spicier dish, you can increase the red pepper flakes or even add a pinch of cayenne pepper for extra heat.

½ cup grated Parmesan cheese: Parmesan cheese is the key to the cheesy, salty, and umami-rich flavor of this recipe. Freshly grated Parmesan cheese is highly recommended for the best flavor and melting quality. Pre-grated Parmesan cheese often contains cellulose and other additives that can prevent it from melting as smoothly and can also dull the flavor. Look for a block of Parmesan cheese and grate it yourself using a microplane or a box grater. For a more intense Parmesan flavor, you can use Parmigiano-Reggiano, which is aged longer and has a richer, nuttier taste. You can also experiment with other hard, salty cheeses like Pecorino Romano for a slightly different flavor profile.

1 tablespoon balsamic vinegar (optional): Balsamic vinegar adds a touch of sweetness and acidity that balances the richness of the cheese and the earthiness of the Brussels sprouts. A good quality balsamic vinegar will have a syrupy consistency and a complex flavor. Drizzling balsamic vinegar over the roasted sprouts after they come out of the oven adds a bright, tangy finish. If you don’t have balsamic vinegar, you can substitute with a squeeze of fresh lemon juice or a drizzle of red wine vinegar for a similar acidic touch. The balsamic vinegar is optional, but it really elevates the dish and adds another layer of flavor.

Fresh parsley, chopped (for garnish): Fresh parsley adds a pop of color and freshness to the finished dish. It provides a bright, herbaceous note that complements the savory flavors of the Brussels sprouts, garlic, and Parmesan. Flat-leaf parsley (Italian parsley) is preferred for its bolder flavor, but curly parsley can also be used. Chop the parsley finely just before serving to preserve its fresh flavor and vibrant green color. Other fresh herbs like thyme, rosemary, or chives can also be used as a garnish, depending on your preference.

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Instructions

Preheat the Oven: Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup. Preheating the oven to a high temperature is crucial for achieving crispy Brussels sprouts. The high heat allows the sprouts to roast quickly and caramelize beautifully, resulting in crispy edges and tender interiors. Using parchment paper to line the baking sheet is highly recommended for easy cleanup. Parchment paper prevents the sprouts from sticking to the baking sheet and also makes transferring them to a serving dish much easier. Alternatively, you can use aluminum foil, but be sure to grease it lightly to prevent sticking. Make sure your oven is fully preheated before you place the Brussels sprouts inside for optimal roasting. An oven thermometer can be helpful to ensure your oven is reaching the correct temperature.

Prepare the Brussels Sprouts: In a large bowl, toss the halved Brussels sprouts with olive oil, minced garlic, salt, black pepper, and red pepper flakes (if using). This step is all about evenly coating the Brussels sprouts with the flavor-enhancing ingredients. Using a large bowl provides ample space to toss the sprouts without overcrowding, ensuring each sprout is properly coated. Start by adding the olive oil and tossing the sprouts to ensure they are evenly coated. The olive oil will help the seasonings adhere to the sprouts and also promote crisping during roasting. Next, add the minced garlic, salt, black pepper, and red pepper flakes (if using). Toss again to distribute the seasonings evenly. Use your hands or tongs to toss the sprouts, making sure every sprout is coated with oil and seasonings. Don’t be afraid to get your hands in there! Properly coating the sprouts in this step is key to flavorful and evenly roasted Brussels sprouts.

Roast the Brussels Sprouts: Spread the Brussels sprouts in a single layer on the prepared baking sheet, cut side down. Roast in the preheated oven for about 20-25 minutes, or until they are deeply golden and crispy, tossing halfway through to ensure even cooking. Arranging the Brussels sprouts in a single layer on the baking sheet is crucial for achieving maximum crispiness. Overcrowding the pan will steam the sprouts instead of roasting them, resulting in mushy, not crispy, Brussels sprouts. If necessary, use two baking sheets to ensure the sprouts are in a single layer. Placing the sprouts cut side down allows the cut surface to caramelize and become beautifully browned. Roasting time will vary depending on the size of your sprouts and your oven, but 20-25 minutes is a good starting point. Tossing the sprouts halfway through ensures even cooking and browning on all sides. Keep an eye on the sprouts and roast them until they are deeply golden brown and crispy around the edges. You’ll know they are done when they are tender on the inside and crispy on the outside. The aroma of roasting garlic and Brussels sprouts will also be a good indicator of doneness.

Add the Cheese: Remove the Brussels sprouts from the oven and sprinkle the grated Parmesan cheese evenly over them. Return to the oven for an additional 5 minutes, until the cheese is melted and lightly golden. Adding the Parmesan cheese towards the end of the roasting process prevents it from burning. Remove the baking sheet from the oven and immediately sprinkle the grated Parmesan cheese evenly over the hot Brussels sprouts. The heat from the sprouts will help melt the cheese. Return the baking sheet to the oven for another 5 minutes, or until the cheese is melted, bubbly, and lightly golden brown. Keep a close eye on the cheese to prevent it from burning. You want the cheese to be melted and slightly crispy, adding a salty, cheesy crust to the Brussels sprouts.

Drizzle with Balsamic (Optional): If desired, drizzle the roasted sprouts with balsamic vinegar for a tangy finish. Drizzling balsamic vinegar is an optional step, but it adds a wonderful tangy and slightly sweet finish to the dish. Once the Brussels sprouts are roasted and cheesy, remove them from the oven and drizzle balsamic vinegar evenly over them. Use a good quality balsamic vinegar for the best flavor. Start with a tablespoon and add more to taste. The balsamic vinegar will cut through the richness of the cheese and add a bright, acidic element that balances the flavors beautifully.

Garnish and Serve: Transfer the Brussels sprouts to a serving dish, garnish with chopped parsley, and enjoy warm! Transfer the roasted Brussels sprouts to a serving dish immediately while they are still hot and crispy. Garnish with freshly chopped parsley for a pop of color and freshness. Serve the Crispy Garlic Parmesan Brussels Sprouts warm as a side dish or appetizer. They are best enjoyed immediately when they are at their crispiest. The combination of crispy Brussels sprouts, melted Parmesan cheese, and fresh parsley is simply irresistible.

Nutrition

Serving Size: One Normal Portion
Calories: 200-250
Sugar: 3-5 grams
Sodium: 400-500 mg
Fat: 15-20 grams
Saturated Fat: 5-7 grams
Carbohydrates: 10-15 grams
Fiber: 4-5 grams
Protein: 8-10 grams
Cholesterol: 20-30 mg