Elevate your Brussels Sprouts game with a zesty garlic and freshly grated Parmesan cheese, transforming this simple side dish into a family favorite!
Crispy Brussels Sprouts
Servings
4
servingsPrep time
30
minutesCooking time
40
minutesIngredients
1 pound Brussels Sprouts (cleaned and trimmed)
3 cloves garlic (peeled & sliced)
¼ cup Parmesan Cheese (freshly grated)
salt and freshly ground black pepper (to taste)
3 tablespoons good-quality olive oil
Directions
- Preheat the oven to 400°F/200°C.
- If needed, clean and trim the Brussels sprouts, cut them in half, and place them in an oven-safe dish. Make sure to dry them very well before cooking.
- Add the garlic, Parmesan cheese, salt, and pepper, followed by the olive oil. Toss to coat.
- Roast in the oven, uncovered, for 20-25 minutes, until crisp, brown, and caramelized on the outside and tender on the inside. Serve with more grated cheese.
Notes
This recipe yields exceptionally crispy garlic. However, in some ovens, it may burn or become bitter. If you’re concerned about the garlic becoming too dark for your preference, slice it thinly, coat it in a little oil, and scatter it around the pan during the last 5-7 minutes of cooking time.
To achieve less crispy cheese, add it for the last 10 minutes.
To prevent your sprouts from sticking, line your pan with nonstick foil or baking paper
Dry your Brussels sprouts thoroughly. The drier they are, the crispier they’ll be. If you’re washing them, use paper towels to pat them dry or use a salad spinner to remove excess moisture
For crisper sprouts, spread them out on the pan without overcrowding. Overcrowding causes steaming instead of roasting.
If you want even-sized pieces, cut the sprouts to a uniform size.
Ensure your oven is hot before starting, as this helps the sprouts crisp on the outside and remain soft on the inside.
Brown is desirable. If you’ve never cooked Brussels sprouts this way, they may initially appear burnt out of the oven. However, once you taste them, you’ll discover that those “burnt” areas are the most flavorful parts!
When using untrimmed Brussels sprouts, trim off the dry base of the stem and any loose outer leaves.
For an extra caramelized area, place the sliced Brussels sprouts cut-side down on the pan. This creates a larger browned surface area.
Leave smaller sprouts whole to avoid overcooking.
On smaller sprouts that don’t require halving, slice a cross in the stem. The stem is the toughest part of the Brussels sprout, and the cross allows it to cook at the same rate as the tender area.
For an extra burst of flavor, try adding lemon zest before roasting and a squeeze of fresh lemon juice before serving.
Remember to taste and season well before serving!
