Description
This recipe features crispy Parmesan crusted roasted Brussels sprouts that deliver a perfect balance of savory flavors and satisfying crunch. Roasted at a high temperature until golden and tender, these Brussels sprouts are tossed with olive oil and a blend of simple seasonings before being coated with grated Parmesan cheese for a deliciously cheesy crust.
Ingredients
Scale
Brussels Sprouts
- 500 grams (about 1 pound) Brussels sprouts, trimmed and halved
Seasonings & Coating
- 3 tablespoons olive oil
- 100 grams (about 1 cup) grated Parmesan cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1 teaspoon sea salt
Instructions
- Preheat Oven: Preheat your oven to 200°C (400°F) to prepare for roasting the Brussels sprouts.
- Prepare Brussels Sprouts: Rinse the Brussels sprouts thoroughly under cold water, trim off the stem ends, and cut each sprout in half lengthwise to ensure even cooking.
- Toss with Seasonings: In a large mixing bowl, combine the halved Brussels sprouts with olive oil, garlic powder, black pepper, and sea salt. Toss everything well to coat each sprout evenly with the seasoning.
- Add Parmesan Cheese: Sprinkle the grated Parmesan cheese over the seasoned Brussels sprouts and toss again to distribute the cheese evenly over them.
- Arrange and Roast: Line a baking sheet with parchment paper. Spread the Brussels sprouts out in a single layer on the sheet with the cut side facing down. Roast them in the preheated oven for 25 to 30 minutes, stirring or flipping them halfway through to ensure even cooking and browning.
- Serve: Remove the roasted Brussels sprouts from the oven and let them cool for a few minutes. Serve warm as a crispy, flavorful side dish.
Notes
- For extra crispiness, ensure the Brussels sprouts are spaced apart on the baking sheet to avoid steaming.
- You can substitute Parmesan with Pecorino Romano for a sharper flavor.
- Adding a squeeze of lemon juice after roasting complements the richness nicely.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days and reheat in the oven to retain crispiness.
