These crispy Parmesan Brussels Sprouts roast on a sheet pan with grated Parmesan cheese and spices and are completed in half-hour!
Parmesan Brussel Sprouts
You would possibly keep in mind the roasted potatoes I’m obsessive about that I shared a number of weeks in the past. Effectively, I used the identical approach with these roasted Brussels sprouts, they usually have been scrumptious and straightforward to make. The grated parmesan offers the sprouts a crispy coating that takes them to the subsequent degree. So, should you’re unsure you’re a Brussels sprouts fan, these are a must-try. They may simply change your thoughts! For extra healthy Brussels sprouts recipes, strive these Roasted Brussels Sprouts and Shallots with Balsamic and Shredded Brussels Sprouts with Pancetta.
Why This Brussels Sprouts Recipe Works
- Scrumptious: Who stated Brussels sprouts needed to be boring? These aren’t the unhappy, mushy sprouts you grew up with. The crispy parmesan coating takes this veggie from fundamental to wonderful.
- Simple: This parmesan Brussels sprout recipe is a good one so as to add to your fall rotation. It’s easy to prep, and a lot of the cooking time is hands-off. Pop them within the oven when you end the remainder of your dinner.
- Brief Ingredient Listing: Apart from the Brussels sprouts, the opposite 5 substances (two of that are salt and olive oil) are pantry staples you in all probability have already got.
- Wholesome: Brussels sprouts are a low-carb vegetable full of fiber and protein. And do you know that they’ve “nearly as a lot vitamin C as an orange,” they usually’re loaded with vitamin Okay, which helps bone well being?
Elements
- Brussels Sprouts: Minimize the stems off a pound of Brussels sprouts and lower them in half.
- Olive Oil to coat the Brussels sprouts earlier than seasoning them
- Seasoning: Garlic powder, Italian seasoning, salt
- Parmesan: You’ll want freshly grated parmesan cheese.
Easy methods to Make Parmesan Brussel Sprouts
- Prep: Preheat the oven to 400°F. Place parchment paper on a sheet pan and spray it generously with olive oil.
- Season Brussels Sprouts: Put the lower sprouts in a bowl, drizzle with olive oil, and sprinkle with garlic powder, Italian seasoning, and salt.
- Parmesan Cheese: Coat the underside of the ready sheet pan with grated parmesan, leaving a one-inch border. Place the Brussels lower facet down over the cheese, retaining them shut collectively.
- Bake Brussels sprouts within the heart of the oven for 25 to half-hour. As soon as the bottoms are golden and crisp and they’re tender when pierced with a knife, they’re prepared.
Variations
- Cheese: Swap Parmesan with Pecorino Romano cheese.
- Garlic Powder: Use onion powder as a substitute.
- Herbs: In case you don’t have Italian seasoning, use any mixture of dried herbs. Parsley, basil, oregano, rosemary, and thyme are all good choices.
What to Eat with Parmesan Brussels Sprouts
These simple Brussels sprouts pair nicely with a protein and one other facet dish however would even be good with pasta or a casserole to spherical out your meal.
Storage
These roasted Parmesan Brussels sprouts are greatest sizzling out of the oven. Nevertheless, leftovers will preserve for as much as 4 days in an hermetic container within the fridge. Reheating them within the air fryer offers you the crispiest Brussels sprouts, however you may as well use the microwave. They’d be nice thrown right into a grain bowl with some leftover rooster.
Extra Brussels Sprouts Recipes You’ll Love
Yield: 4 servings
Serving Dimension: 1 /4 of the recipe
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Preheat the oven to 400F. Minimize the brussels sprouts in half.
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In a bowl mix olive oil, garlic powder, Italian seasoning and salt with the Brussels sprouts.
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Place parchment on the sheet pan, spray generously with olive oil and coat the underside of the sheet pan with contemporary grated parmesan cheese, leaving an inch throughout the sting.
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Place the Brussels over the Parmesan cheese, lower facet down, retaining them shut collectively.
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Bake within the heart of the oven, 25 to half-hour, relying on the scale of the Brussels, till the bottoms are golden and crisp and the they’re tender when pierced with a knife.
Final Step:
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Serving: 1 /4 of the recipe, Energy: 163 kcal, Carbohydrates: 12 g, Protein: 5.5 g, Fats: 12 g, Saturated Fats: 2 g, Ldl cholesterol: 4 mg, Sodium: 329 mg, Fiber: 4.5 g, Sugar: 2.5 g
