Get ready to transform the most notorious vegetable into a mouth-watering delicacy that will have your family and friends begging for more! These Oven Roasted Parmesan Brussels Sprouts are not just another side dish – they're a crispy, cheesy revelation that will completely change how you think about these little green gems. With a perfect golden-brown exterior, a tender interior, and a generous sprinkle of Parmesan cheese, this recipe turns humble brussels sprouts into a gourmet experience that's both incredibly easy to make and impossibly delicious.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 pound brussel sprouts, halved
- 3 tablespoons olive oil
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (218°C), ensuring the rack is positioned in the middle of the oven for even cooking.
- Carefully wash the brussels sprouts under cool running water, then pat them completely dry using clean paper towels to ensure proper roasting.
- Trim the stem ends of the brussels sprouts and slice each sprout in half lengthwise, creating a flat surface for caramelization.
- In a large mixing bowl, toss the halved brussels sprouts with olive oil, ensuring each piece is evenly coated.
- Season the brussels sprouts generously with salt and freshly ground black pepper, mixing thoroughly to distribute the seasoning.
- Spread the brussels sprouts cut-side down on a large rimmed baking sheet, arranging them in a single layer without overcrowding to promote even roasting.
- Place the baking sheet in the preheated oven and roast for approximately 20-25 minutes, or until the edges are crispy and golden brown.
- Remove the baking sheet from the oven and immediately sprinkle the grated Parmesan cheese over the hot brussels sprouts, allowing the cheese to slightly melt.
- Transfer the roasted brussels sprouts to a serving dish and serve immediately while hot and crispy.
Tips
- Drying is crucial: Make sure to thoroughly pat your brussels sprouts dry before roasting. Excess moisture prevents the crispy caramelization that makes this dish amazing.
- Cut-side down matters: Always place the brussels sprouts cut-side down on the baking sheet. This ensures maximum browning and creates those irresistible crispy edges.
- Don't overcrowd: Use a large baking sheet and spread the sprouts in a single layer. Overcrowding will steam the vegetables instead of roasting them.
- Fresh Parmesan is best: Grate your own Parmesan cheese for the most flavor and best melting properties.
- Timing is key: Watch your brussels sprouts closely in the last 5 minutes of roasting. You want golden brown edges, not burnt vegetables.
- Serve immediately: These are best enjoyed hot and crispy right out of the oven when the Parmesan is still slightly melted.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 8g
Protein: 6g
Fat: 9g
Saturated Fat: 3g
Cholesterol: 10mg
