Prepare to transform the often-overlooked Brussels sprout into a mouthwatering delicacy that will have even the most vegetable-averse diners begging for seconds! This Milanese-style recipe turns humble Brussels sprouts into a crispy, cheesy sensation that's guaranteed to revolutionize your side dish game. With a perfect balance of golden-brown caramelization, nutty Parmesan, and crunchy breadcrumbs, these Brussels sprouts are about to become the star of your dinner table.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 lb Brussels sprouts, trimmed and halved
- 2 tbsp olive oil
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- 1/4 cup breadcrumbs
Instructions
- Prepare the Brussels sprouts by washing them thoroughly under cold running water. Trim off the tough stem ends and cut each sprout in half lengthwise, ensuring they are clean and uniform in size.
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure even cooking.
- In a large mixing bowl, toss the halved Brussels sprouts with olive oil, making sure each sprout is evenly coated. Season generously with salt and freshly ground black pepper.
- Spread the Brussels sprouts cut-side down on the prepared baking sheet, ensuring they are in a single layer without overcrowding. This will help them caramelize and develop a crispy exterior.
- Roast the Brussels sprouts in the preheated oven for 15-18 minutes, or until they are golden brown and crispy on the edges. Halfway through cooking, gently shake the baking sheet or use tongs to turn the sprouts for even browning.
- While the Brussels sprouts are roasting, mix the grated Parmesan cheese and breadcrumbs in a small bowl. This will create a flavorful and crispy topping.
- Once the Brussels sprouts are golden and tender, remove them from the oven. Immediately sprinkle the Parmesan-breadcrumb mixture evenly over the hot sprouts, allowing the residual heat to slightly melt the cheese.
- Transfer the Brussels sprouts to a serving platter. Taste and adjust seasoning with additional salt and pepper if needed.
- Serve immediately while hot and crispy, garnishing with additional Parmesan cheese if desired. This dish makes an excellent side for roasted meats or as a standalone vegetable course.
Tips
- Size Matters: Choose Brussels sprouts that are similar in size to ensure even cooking. Smaller, tighter sprouts tend to have the best texture and flavor.
- Moisture is the Enemy of Crispiness: Pat your Brussels sprouts completely dry before roasting to achieve that coveted crispy exterior.
- Don't Overcrowd the Pan: Give your sprouts plenty of space on the baking sheet. Overcrowding will steam the vegetables instead of roasting them, preventing that delicious caramelization.
- Cut-Side Down is Key: Placing the cut side of the sprouts facing down helps create a beautiful golden-brown crust and maximizes flavor development.
- Fresh Parmesan Makes a Difference: Use freshly grated Parmesan for the most robust flavor and best melting properties.
- Timing is Everything: Watch your sprouts closely in the last few minutes of roasting to prevent burning while achieving the perfect level of crispiness.
Nutrition Facts
Calories: 145kcal
Carbohydrates: 12g
Protein: 7g
Fat: 9g
Saturated Fat: 3g
Cholesterol: 10mg
