Garlic Parmesan Roasted Brussels Sprouts

$- 1 lb Brussels sprouts - 4 cloves garlic - 1/3 cup Parmesan cheese - 3 tablespoons extra virgin olive oil - 1 teaspoon kosher salt - 1/2 teaspoon black pepper - 1/4 teaspoon red pepper flakes (optional) - Fresh parsley (for garnish) Garlic Parmesan Roasted Brussels Sprouts need fresh, bright ingredients. Start with 1 lb of Brussels sprouts. Trim and halve them for even cooking. Next, use 4 cloves of garlic, minced finely. Garlic gives a bold flavor that makes this dish shine. You will also need 1/3 cup of finely grated Parmesan cheese. This cheese adds a rich taste and a crispy texture. Don't forget 3 tablespoons of extra virgin olive oil. This oil helps the sprouts roast nicely and adds healthy fats. For seasoning, gather 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper. These enhance the natural flavors. If you like spice, add 1/4 teaspoon of red pepper flakes. This is optional but gives a nice kick. Finally, fresh parsley is perfect for garnish. It adds color and freshness to your dish. With these ingredients, you're ready to make a delicious side that everyone will love. {{ingredient_image_2}} Start by trimming the ends of the Brussels sprouts. Cut them in half to help them cook evenly. Next, take the garlic cloves and mince them finely. This will add great flavor to your dish. In a large bowl, combine the halved Brussels sprouts with the minced garlic. Add the olive oil, kosher salt, black pepper, and red pepper flakes if you want some heat. Toss everything together until each sprout is well-coated with the oil and spices. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Spread the Brussels sprouts evenly in a single layer on the sheet. Roast them for about 20-25 minutes. Halfway through, take them out and toss again to make sure they roast evenly. In the last five minutes of roasting, sprinkle the grated Parmesan cheese over the sprouts. This will melt and turn a lovely golden color. Once done, remove them from the oven and add fresh parsley for a bright finish. Enjoy the crunchy, cheesy goodness! To get the best results, space the Brussels sprouts well. A little room helps them roast evenly. When you roast them, they need air to become crisp. If they touch, they might steam instead. This can lead to a soft texture. Toss the sprouts halfway through cooking. This step helps them brown evenly. It allows each side to get that nice golden color. Just take them out, give them a gentle stir, and put them back in. Timing is key for adding Parmesan cheese. Sprinkle it on during the last five minutes of roasting. This allows the cheese to melt and get crispy. You want that perfect cheesy layer on top. You can swap the Parmesan for other cheeses, too. Try Pecorino Romano for a sharper taste. If you prefer a milder option, use Grana Padano. Each change gives a new twist to the dish. Don’t hesitate to add more flavor! You can mix in spices like garlic powder or smoked paprika. These will make the sprouts even tastier. If you need to make changes for diet needs, consider other options. Use olive oil instead of butter for a vegan choice. You can also skip cheese and add nutritional yeast for a cheesy flavor without dairy. These swaps help everyone enjoy this dish! Pro Tips Choose Fresh Brussels Sprouts: Look for firm, bright green Brussels sprouts with tightly packed leaves for the best flavor and texture. Don't Skip the Toss: Tossing the Brussels sprouts halfway through roasting ensures even cooking and helps achieve that perfect crispness. Experiment with Cheese: Try adding different cheeses like Pecorino Romano or a sprinkle of feta for a unique twist on the classic Parmesan flavor. Serving Suggestions: These roasted Brussels sprouts pair wonderfully with grilled meats or as a topping for grain bowls, adding both flavor and nutrition. {{image_4}} If you can't find Brussels sprouts, try these options: - Broccoli florets - Cauliflower florets - Green beans - Asparagus For vegan cheese, consider using: - Nutritional yeast - Vegan Parmesan - Cashew cheese - Almond cheese To brighten the dish, add citrus flavors. Squeeze some lemon or lime juice over the sprouts before serving. This adds a fresh zing. You can also mix in different herbs and spices. Try: - Thyme for earthiness - Rosemary for a strong flavor - Paprika for a smoky touch For special occasions, serve Brussels sprouts in a large bowl. Drizzle extra olive oil on top for a lovely finish. Garnish with fresh parsley for color. These sprouts pair well with main dishes like: - Grilled chicken - Roast beef - Quinoa salad Feel free to experiment and find your favorite way to enjoy this dish! After you cook your Brussels sprouts, let them cool. Place them in a container. Seal it tightly. Store the container in your fridge. They stay fresh for up to three days. To keep them tasty, avoid stacking them too high. This way, they won’t get soggy. To reheat your Brussels sprouts, use the oven. Preheat it to 350°F (175°C). Spread the sprouts on a baking sheet. Bake them for about 10 minutes. This helps keep their crunch. You can also use a skillet. Heat a little oil over medium heat and toss the sprouts. This gives them a nice, crisp finish. You can freeze cooked Brussels sprouts. First, let them cool completely. Place them in a freezer bag, removing as much air as possible. They can stay frozen for up to three months. If you want to freeze raw sprouts, wash and trim them first. Blanch them in boiling water for three minutes, then cool in ice water. After that, freeze them in a bag. When you are ready to use them, thaw overnight in the fridge. Reheat as you like. Brussels sprouts take about 20 to 25 minutes to roast at 400°F (200°C). It's key to check them halfway through cooking. Toss the sprouts to help them roast evenly. This promotes a nice golden-brown color and a crisp texture. Yes, you can prep the Brussels sprouts ahead. Trim and halve them, then store in the fridge for a day. Keep the garlic, oil, and seasonings separate. On cooking day, mix everything and roast. This saves time and keeps them fresh. These Brussels sprouts pair well with many dishes. Try them with roasted chicken or grilled salmon. They also work great alongside quinoa or rice dishes. For a complete meal, serve them with a simple salad to balance the flavors. This blog post outlined a simple recipe for Garlic Parmesan Roasted Brussels Sprouts, starting with essential ingredients and clear preparation steps. You learned how to roast Brussels sprouts perfectly and explore flavor variations. Remember to use fresh herbs or different cheeses to enhance taste. With these tips, you can create a delicious dish easily. Enjoy serving it with your favorite meals or at special events. Happy cooking!$

Garlic Parmesan Roasted Brussels Sprouts

A delicious side dish featuring Brussels sprouts roasted with garlic and Parmesan cheese.

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Prep Time 10

Cook Time 25

Total Time 35

Course Side Dish

Cuisine American

Servings 4

Calories 150 kcal

Ingredients

1 lb Brussels sprouts, trimmed and halved
4 cloves garlic, minced
1/3 cup finely grated Parmesan cheese
3 tablespoons extra virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon red pepper flakes (optional)
to taste fresh parsley, chopped (for garnish)

Instructions

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large mixing bowl, combine the halved Brussels sprouts with the minced garlic, olive oil, salt, black pepper, and red pepper flakes (if using). Toss everything together thoroughly.
Evenly spread the Brussels sprouts out in a single layer on the prepared baking sheet.
Roast the Brussels sprouts in the preheated oven for about 20-25 minutes, tossing halfway through.
During the last five minutes of roasting, sprinkle the grated Parmesan cheese over the Brussels sprouts.
Once the cheese is melted and golden, remove the baking sheet from the oven.
Garnish the roasted Brussels sprouts with freshly chopped parsley before serving.

Notes

Serve in a large bowl or platter, drizzling extra olive oil over the top if desired.

Keyword Brussels sprouts, garlic, parmesan, roasted vegetables