Description
This recipe for Parmesan Brussels Sprouts delivers crispy, golden brown Brussels sprouts enhanced with garlic, Parmesan cheese, and optional balsamic vinegar and red pepper flakes. Roasted to perfection in the oven, these Brussels sprouts make a flavorful and easy side dish that’s perfect for weeknight dinners or special occasions.
Ingredients
Scale
Brussels Sprouts
- 1.5 lbs Brussels sprouts, trimmed and halved (or quartered if large)
Seasoning & Toppings
- 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
- Preheat: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper to ensure the Brussels sprouts don’t stick and for easier cleanup.
- Toss: In a large bowl, combine the trimmed and halved Brussels sprouts with olive oil, salt, and black pepper. Toss thoroughly to coat all the sprouts evenly with the seasoning and oil.
- Arrange: Spread the Brussels sprouts out in a single layer on the prepared baking sheet, placing the cut sides down. Make sure they are not overcrowded; use two baking sheets if necessary to allow for even roasting.
- Roast: Place the baking sheet in the oven and roast the Brussels sprouts for 20 to 25 minutes until they are tender and golden brown. Flip them halfway through the cooking time to ensure even roasting on both sides.
- Add Garlic and Cheese: Remove the baking sheet from the oven and sprinkle the Brussels sprouts evenly with minced garlic and grated Parmesan cheese. Toss gently to combine the flavors.
- Return to Oven: Place the baking sheet back in the oven and roast for an additional 3 to 5 minutes, or until the Parmesan cheese has melted and turned a slightly golden color. Watch carefully to avoid burning.
- Finish: After roasting, drizzle the cooked Brussels sprouts with balsamic vinegar if using, and sprinkle with red pepper flakes for a bit of heat if desired.
- Serve: Serve immediately, garnished with extra Parmesan cheese if desired, for a deliciously crispy and flavorful side dish.
Notes
- Use parchment paper to prevent sticking and for easy cleanup.
- Cut Brussels sprouts evenly to ensure uniform cooking; quarter large sprouts.
- Do not overcrowd the sprouts on the baking sheet to promote crispiness.
- Watch closely during the final melt of Parmesan cheese to prevent burning.
- Optional balsamic vinegar and red pepper flakes add an extra layer of flavor and subtle heat.
- For best results, serve immediately while hot and crispy.
