Parmesan Brussel Sprouts
Roast these Crispy Parmesan Brussels Sprouts on a sheet pan coated with grated Parmesan cheese, they’re so good!
Parmesan Brussels Sprouts
You may remember the roasted potatoes I’m crazy about that I shared a few weeks ago. Well, I used the same technique with these roasted Brussels sprouts, and they were delicious and easy to make. Grated Parmesan gives the sprouts a crunchy coating that takes them to the next level. So, if you’re not sure if you’re a fan of Brussels sprouts, these are a must-try. They might change your mind! For more healthy Brussels sprouts recipes, try Roasted Brussels Sprouts with Balsamic and Shredded Brussels Sprouts with Shallots and Pancetta.
Why does this Brussels sprouts recipe work?
- Delicious: Who said Brussels sprouts had to be boring? These aren’t the sad, mushy sprouts you grew up with. The crunchy Parmesan coating takes this vegetable dish from basic to amazing.
- Easy: This Parmesan Brussels Sprouts recipe is a great addition to your fall season. It is easy to prepare, and takes very little cooking time most of the time. Pop them in the oven while you finish the rest of your dinner.
- Brief Ingredient List: Besides the Brussels sprouts, the other five ingredients (two of which are salt and olive oil) are pantry staples you probably already have.
- Healthy: Brussels sprouts are a low-carb vegetable rich in fiber and protein. And did you know that they contain “about as much vitamin C as an orange,” and they’re rich in vitamin K, which supports bone health?
Material
- Brussels Sprouts: Trim the stalks from one pound of Brussels sprouts and cut them in half.
- olive oil Coating Brussels Sprouts Before Marinating Them
- Spices: Garlic Powder, Italian Seasoning, Salt
- Parmesan: You will need freshly grated Parmesan cheese.
How to Make Parmesan Brussels Sprouts
- Preparation: Preheat oven to 400°F. Place parchment paper on a sheet pan and drizzle it generously with olive oil.
- Season Brussels Sprouts: Place the chopped sprouts in a bowl, drizzle with olive oil and sprinkle with garlic powder, Italian seasoning, and salt.
- Parmesan: Coat the bottom of the prepared sheet pan with grated Parmesan, leaving a one-inch border. Place the Brussels sprouts cut side down on top of the cheese, keeping them close together.
- Bake Brussels Sprouts Place in the middle of the oven for 25 to 30 minutes. They are ready when the bottom is golden and crisp and tender when pierced with a knife.
shift
- Cheese: Replace the Parmesan with Pecorino Romano cheese.
- Garlic Powder: Use onion powder instead.
- Herb: If you don’t have Italian seasoning, use any combination of dried herbs. Parsley, basil, oregano, rosemary, and thyme are all good choices.
What to eat with Parmesan Brussels sprouts?
These easy Brussels sprouts pair well with a protein and other side dishes, but would also be great with pasta or casseroles to complete your meal.
storage
These Roasted Parmesan Brussels Sprouts are best warm out of the oven. However, leftovers will keep in an airtight container in the refrigerator for up to 4 days. Reheating them in the air fryer will give you the crispiest Brussels sprouts, but you can also use the microwave. These would be great tossed into a grain bowl with some leftover chicken.
More Brussels Sprouts Recipes You’ll Love
Yield: 4 servings
serving size: 1 /Recipe 4
- Preheat the oven to 400F. Cut the Brussels sprouts in half.
- Mix olive oil, garlic powder, Italian seasoning, and salt with the Brussels sprouts in a bowl.
- Place the parchment on a sheet pan, spray generously with olive oil and coat the bottom of the sheet pan with freshly grated Parmesan cheese, leaving an inch around the edge.
- Place the Brussels sprouts on top of the Parmesan cheese, cut side down, placing them close together.
- Depending on the size of the brussels sprouts, bake in the center of the oven for 25 to 30 minutes, until the bottoms are golden and crisp and they are tender when pierced with a knife.
last stage:
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to serve: 1 /Recipe 4, Calories: 163 kilo calorie, Carbohydrates: 12 Yes, Protein: 5.5 Yes, thick: 12 Yes, Saturated fat: 2 Yes, Cholesterol: 4 MG, Sodium: 329 MG, Fiber: 4.5 Yes, Sugar: 2.5 Yes
