Description
Garlic parmesan roasted brussels sprouts, crispy and tender, are a delightful side. This recipe brings out their best, with cheesy garlic goodness. So easy!
Ingredients
Scale
- Main Ingredients:
- 1.5 lbs Brussels sprouts, trimmed and halved
- 3 tbsp olive oil
- Flavor Boosters:
- 4–5 garlic cloves, minced
- 1/2 cup freshly grated Parmesan cheese
- Seasonings & Spices:
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes (optional)
- Garnish & Finishing Touches:
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- Prep the Sprouts:: First, preheat your oven to a good hot 400°F (200°C). While it’s warming up, tackle those brussels sprouts. Trim the tough ends, and if any outer leaves look a bit sad or discolored, just peel them off. Then, slice each sprout in half lengthwise. I usually leave the smaller ones whole, but halving them helps them cook evenly and get those glorious crispy edges. This is where I always make a mini mess with stray leaves, but hey, that’s real cooking!
- Season Them Up:: Now, grab a large bowl – big enough to toss everything without spilling. Add your halved brussels sprouts, olive oil, minced garlic, sea salt, black pepper, and those optional red pepper flakes. Give everything a really good toss. I use my hands for this; it feels more connected to the food, you know? Make sure every single sprout half is coated in that garlicky oil. This step is crucial for getting those beautiful golden brown garlic parmesan roasted brussels sprouts. Don’t be shy!
- Spread and Roast:: Spread the seasoned brussels sprouts in a single layer on a large baking sheet. And this is a critical moment: *don’t overcrowd the pan*! If you cram them all together, they’ll steam instead of roast, and you’ll miss out on that amazing crispiness. If you have too many, use two baking sheets. Pop them into the preheated oven and let them roast for about 15 minutes. The kitchen starts smelling incredible around now, honestly.
- The Parmesan Shower:: After 15 minutes, pull the baking sheet out. The sprouts should be starting to soften and get a little color. Now for the star of the show: sprinkle that freshly grated Parmesan cheese all over the garlic parmesan roasted brussels sprouts. Give the pan a gentle shake to distribute it, or use a spatula. Don’t worry if some falls on the pan; those bits get deliciously crispy!
- Final Roast for Crispiness:: Return the baking sheet to the oven and continue roasting for another 10-15 minutes. Keep an eye on them! You’re looking for tender-crisp brussels sprouts with beautifully browned, slightly caramelized edges and melted, golden-brown parmesan. Every oven is a little different, so yours might need a minute or two more, or less. This is where the magic happens and the house smells utterly divine.
- Serve & Savor:: Once they’re done to your liking, pull them out of the oven. If you’re using fresh parsley, sprinkle it over the top for a pop of color and freshness. Serve your garlic parmesan roasted brussels sprouts immediately! They’re best hot and crispy straight from the oven. Honestly, I sometimes sneak a few off the pan before they even make it to the table. No judgment here, right?