Roasted Garlic Parmesan Brussels Sprouts

$- 1 pound Brussels sprouts - 4 cloves of garlic - 3 tablespoons extra virgin olive oil - 1 teaspoon sea salt - 1 teaspoon freshly cracked black pepper - 1/4 teaspoon red pepper flakes (optional) - 1/2 cup freshly grated Parmesan cheese - 2 tablespoons aged balsamic vinegar - Fresh parsley for garnish When I make Roasted Garlic Parmesan Brussels Sprouts, I start with fresh Brussels sprouts. They are small green veggies that pack a punch. I trim and halve them for even cooking. Garlic adds a rich flavor, so I finely mince four cloves. Extra virgin olive oil helps everything crisp up nicely. Next, I season my sprouts. Sea salt and freshly cracked black pepper give them a classic taste. If you like heat, add red pepper flakes. They bring a nice kick. For the finishing touch, I sprinkle half a cup of grated Parmesan cheese on top. This cheese melts beautifully and creates a golden crust. A drizzle of aged balsamic vinegar adds tang and depth to the dish. Finally, I garnish with fresh parsley. This not only adds color but also a burst of freshness. {{ingredient_image_2}} - Preheat the oven to 400°F (200°C). - Trim and halve the Brussels sprouts. Make sure each piece is even for cooking. - Combine Brussels sprouts, garlic, olive oil, salt, pepper, and red pepper flakes in a bowl. - Toss until every sprout is coated in the mixture. This adds great flavor to each bite. - Spread Brussels sprouts on a baking sheet in a single layer. Cut sides should face down. - Roast for 20 minutes. Look for a nice golden color. Test with a fork for tenderness. - After 20 minutes, sprinkle Parmesan cheese over the sprouts. - Return to the oven and roast for an additional 5-7 minutes. The cheese should melt and turn golden. This method makes the Brussels sprouts crispy and full of flavor. Enjoy the delightful mix of garlic and cheese! To get the best taste from Brussels sprouts, choose firm, bright green ones. Look for sprouts that are small to medium-sized. These will be sweeter and less bitter. When it comes to garlic, fresh is key. Use whole cloves and mince them yourself. This gives a stronger flavor. You can also roast the garlic with the sprouts for a sweeter, milder taste. Always spread your Brussels sprouts in a single layer on the baking sheet. This helps them roast evenly. If they sit on top of each other, they will steam instead of roast. Watch the size of your sprouts. Smaller ones cook faster, while larger ones take more time. Adjust your cooking time by a few minutes as needed. Serve your roasted Brussels sprouts on a bright platter. The golden cheese contrasts nicely with the green color. Add a drizzle of balsamic vinegar to enhance the look and taste. You can also pair these with grilled chicken or fish for a balanced meal. A slice of lemon on the side adds a fresh touch too. Pro Tips Use Fresh Ingredients: For the best flavor, always opt for fresh Brussels sprouts and garlic. They will enhance the overall taste of the dish. Adjust the Spice Level: Feel free to customize the amount of red pepper flakes based on your heat preference. You can omit them entirely for a milder dish. Perfect Parmesan Melt: To achieve a beautiful golden crust, ensure the Parmesan cheese is evenly distributed over the sprouts before returning them to the oven. Experiment with Acidity: Try different types of vinegar, like apple cider or red wine vinegar, for a different flavor profile that complements the Brussels sprouts. {{image_4}} You can switch up the cheese in this recipe. Try using feta for a tangy taste. Goat cheese also adds a creamy touch. If you want a sharper flavor, use aged cheddar or Gruyère. Adjust the spices too. If you like more heat, add more red pepper flakes. For a milder flavor, skip the flakes altogether. You could also add lemon zest for a fresh twist. If you want a quicker option, try air frying the Brussels sprouts. Set the air fryer to 375°F (190°C) and cook for about 15 minutes. Shake the basket halfway through for even cooking. Stovetop sautéing is another fast way to cook them. Heat olive oil in a pan, add the sprouts, and cook for about 10-12 minutes. Stir often until they are golden brown and tender. Feel free to add seasonal veggies or fruits. In the fall, diced apples or butternut squash work well. In the spring, try adding asparagus or peas for a pop of green. For festive variations, mix in cranberries or pomegranate seeds. These add color and a sweet burst. You can also sprinkle some walnuts for crunch and flavor. To keep your roasted Brussels sprouts fresh, store them in an airtight container. This helps keep them moist. They stay good for about 3 to 5 days in the fridge. Always let them cool completely before storing. This prevents steam from making them soggy. You can freeze roasted Brussels sprouts, but they may lose some texture. First, let them cool down. Then, place them in a single layer on a baking sheet. Freeze them for about 1 to 2 hours. After that, transfer them to a freezer bag. Remove as much air as you can. They will last for about 2 to 3 months in the freezer. When you are ready to eat them, reheat them in the oven at 350°F (175°C). This keeps them crispy. Bake until they are heated through, which usually takes about 15 to 20 minutes. Leftover Brussels sprouts can add great flavor to many dishes. Try chopping them up and adding them to an omelet. You can also toss them into pasta or a grain bowl. Mixing them with quinoa or rice brings a nice crunch. Another idea is to make a salad. Slice the sprouts and mix them with greens, nuts, and cheese. For some fun, try this recipe for a Brussels sprouts frittata. It's quick and tasty! Roast Brussels sprouts at 400°F (200°C) for about 20 minutes. Check for a golden-brown color and tenderness. After the first roast, add Parmesan and cook for an extra 5 to 7 minutes. This gives you a nice crust on the cheese while keeping the sprouts tender. You can use frozen Brussels sprouts, but fresh ones are best. Frozen sprouts often lack crunch and flavor. They also release water when heated, which may make your dish soggy. If you use frozen, thaw and pat them dry before roasting. This helps to keep them from getting mushy. These Brussels sprouts pair well with many dishes. Serve them alongside roasted chicken, grilled fish, or a hearty steak. They also complement pasta dishes or grain bowls nicely. For a lighter meal, try them with a fresh salad or a slice of crusty bread. Add a lemon wedge for a bright finish! This article covered how to roast Brussels sprouts with garlic and Parmesan. We explored the main ingredients, seasonings, and tips to boost flavor. You learned about cooking methods and creative variations, plus how to store leftovers safely. Roasted Brussels sprouts can be a tasty addition to any meal. With a few simple steps, you can enjoy a delicious dish that stands out. I hope you try this recipe and enjoy every bite!$

Roasted Garlic Parmesan Brussels Sprouts

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

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Prep Time 10

Cook Time 20

Total Time 30

Course Side Dish

Cuisine American

Servings 4

Calories 150 kcal

Ingredients

1 pound Brussels sprouts, trimmed and halved
4 cloves garlic, finely minced
3 tablespoons extra virgin olive oil
1 teaspoon sea salt
1 teaspoon freshly cracked black pepper
1 quarter teaspoon red pepper flakes (optional, for heat)
1 cup freshly grated Parmesan cheese
2 tablespoons aged balsamic vinegar (for drizzling)
to taste fresh parsley, finely chopped (for garnish)

Instructions

Begin by preheating your oven to 400°F (200°C). This ensures it reaches the right temperature for roasting.
In a large mixing bowl, add the halved Brussels sprouts along with the minced garlic, olive oil, sea salt, black pepper, and red pepper flakes, if you choose to include them. Toss everything together thoroughly, making sure every sprout is well-coated in the flavorful mixture.
Next, spread the Brussels sprouts evenly on a baking sheet, making sure they are in a single layer with the cut sides facing down. This positioning will enhance their caramelization during roasting.
Place the baking sheet in the preheated oven and roast the Brussels sprouts for approximately 20 minutes. Look for a golden-brown color on the outer leaves and ensure the sprouts are tender when pierced with a fork.
Carefully remove the baking sheet from the oven. Evenly sprinkle the grated Parmesan cheese over the hot Brussels sprouts. Return them to the oven and roast for an additional 5-7 minutes, or until the cheese has melted and developed a lovely golden crust.
Upon completion, take the baking sheet out of the oven and drizzle the roasted Brussels sprouts with balsamic vinegar, adding a delightful tang that complements the richness.
For a fresh touch, garnish with the finely chopped parsley right before serving, adding both flavor and a pop of color.

Notes

Serve on a vibrant platter with a slice of lemon for added zing.

Keyword Brussels sprouts, garlic, Parmesan, roasted, vegetable side