Description
This Parmesan Brussels Sprouts recipe delivers crispy, golden roasted Brussels sprouts with a deliciously cheesy and garlicky flavor. Perfectly roasted in the oven and finished with a hint of balsamic vinegar and red pepper flakes, this dish makes a flavorful and easy side that complements any meal.
Ingredients
Scale
Vegetables
- 1.5 lbs Brussels sprouts, trimmed and halved (or quartered if large)
Seasonings and Add-ins
- 3 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cloves garlic, minced
- 1 tablespoon balsamic vinegar (optional)
- Pinch of red pepper flakes (optional)
Cheese
- 1/4 cup grated Parmesan cheese, plus more for serving
Instructions
- Preheat: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Toss: In a large bowl, combine the trimmed Brussels sprouts with olive oil, salt, and pepper. Toss well to ensure they are evenly coated for uniform roasting.
- Arrange: Spread the Brussels sprouts cut-side down in a single layer on the prepared baking sheet. Avoid overcrowding to allow even roasting; use two baking sheets if necessary.
- Roast: Place the baking sheet in the oven and roast for 20-25 minutes until the Brussels sprouts are tender and golden brown. Flip them halfway through to ensure crispiness on all sides.
- Add Garlic and Cheese: Remove the baking sheet from the oven, sprinkle the minced garlic and grated Parmesan cheese evenly over the sprouts. Toss gently to combine without bruising the sprouts.
- Return to Oven: Return the baking sheet to the oven for an additional 3-5 minutes. This step allows the Parmesan to melt and turn slightly golden. Watch carefully to avoid burning.
- Finish: Drizzle the roasted Brussels sprouts with balsamic vinegar if using, and sprinkle with red pepper flakes for a touch of heat.
- Serve: Serve the Parmesan Brussels sprouts immediately, garnished with extra Parmesan cheese if desired, for a hot, crispy, and flavorful side dish.
Notes
- If your Brussels sprouts are large, quartering them instead of halving ensures even cooking.
- For extra crispiness, make sure the Brussels sprouts are dry before tossing with the oil.
- You can omit the balsamic vinegar and red pepper flakes if you prefer a milder flavor.
- Use fresh grated Parmesan for the best melting and flavor experience.
- To make this recipe vegan, substitute Parmesan with a vegan cheese alternative or nutritional yeast.
