Roasted Brussels Sprouts with Parmesan
Here is the perfect way to make the absolute best crispy Roasted Brussels Sprouts with Parmesan in the oven, it’s a super quick and easy side dish that’s ready in less than 20 minutes!
These roasted Brussels sprouts with Parmesan are crispy on the outside and tender, caramelized on the inside. I burn my fingers picking and nibbling them straight off of the sheet pan every time I cook them, because they are just too yummy to wait for the plate!
Few years ago, I couldn’t have thought I was going to be so addictive for a vegetable side dish; (BRUSSELS SPROUTS) seriously?!
Moreover, they’re not only right-down delicious but they also have a great source of vitamins and antioxidants that make them my number one side dish for almost all my meals.
Let’s talk about these nutty, roasty brussels that combine those tender-crisp, whole-brussel bites with the ultra thin and crispy leaves, all coated with garlic herb butter. Good Lord, why they’re so YUMMY!
Ingredients
In addition, We include the ingredients you’ll need to coat the brussels sprouts and get an excellent back pocket choice to pair this side dish with any meal you want:
- brussels sprouts
- butter
- thyme and rosemary
- garlic (fresh)
- salt and black pepper
- Parmesan
- crushed red pepper (optional)
Steps to make Roasted Brussels Sprouts with Parmesan
- Start by trimming your Brussels Sprouts of their woody ends.
- Boil the brussels sprouts for few minutes. Then drain and let cool down.
- Mix melted butter with garlic, thyme, rosemary, salt and pepper.
- Smash down the brussels sprouts with a glass until flatten.
5. Coat the brussels sprouts with the butter mixture.
6. Transfer to the baking sheet.
7. Drizzle Parmesan and crushed red pepper on their top.
8. Bake and enjoy.
Final tips
- In order to get the PERFECT crisp outer edges and tender insides, you’ll want to roast at a pretty high temperature of 425 degrees F. The high temperature is essential to the exterior crispiness, interior tenderness, and the overall flavor transformation from semi-intense raw veggie to sweet caramelized veggie.
- It should take about 15 to 17 minutes to roast, depending on the size of your Brussels Sprouts.
- Five minutes before finishing baking the brussels sprouts, I flip them over to allow the Parmesan to melt.
How to store leftovers
You can make a big batch and store the brussels sprouts for 3-4 days. However in my opinion, They taste best freshly roasted.
- To Refrigerate: Store roasted Brussels sprouts with Parmesan in a glass container for up to four days in the fridge.
- To Reheat: in the oven, in a skillet, or in the microwave. Oven: Place desired amount of Brussels sprouts on a lightly oiled sheet pan. Rewarm in the oven at 350 degrees F for 5 or so minutes, until heated through. Skillet: medium heat for about 5 minutes, stirring as needed to prevent scorching. Microwave for 30-60 seconds, depending on the amount. The microwave is easiest, but will make them a little bit soggy.
- To freeze: Vegetables generally don’t freeze well. Technically you can store them in an airtight container for up to 3 months, then thaw in the fridge overnight before reheating, but the texture won’t be the same.
Serving Suggestions
Roasted Brussels sprouts are a delicious side dish. Serve them plain, simply seasoned with olive oil, salt, and pepper, or dress them up! Drizzle them with a bit of balsamic vinegar or lemon juice and toss them with feta or Parmesan cheese, herbs, red pepper flakes, and nuts.
You also can serve them with:
Lamb Meatballs with Pomegranate and Strawberry Sauce
You’ll like every bit of it. It’s finger-lickin’ good! Enjoy it, friends!🌞
For more easy sides, you might like:
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Roasted Brussels Sprouts with Parmesan
Ingredients
- 1 lb brussels sprouts
- ¼ cup butter or ghee melted
- 2 garlic cloves minced
- 1 sprig fresh rosemary chopped
- 1 sprig fresh thyme
- sea salt and black pepper to taste
- ¼ Parmesan grated
- crushed red pepper optional
Instructions
- Wash and trim the brussels sprouts Then, fill a pot of water with some salt. Bring it to boil and drop the brussels sprouts, let them cook for 8 minutes. Drain and let them cool down.
- Preheat the oven to 425 °F and grease with olive oil a baking sheet.
- Prepare the mixture with melted butter, thyme, rosemary, garlic, salt and pepper.
- In a bowl, coat the brussels sprouts with the butter mixture. Then use a glass to smash them down until they flatten. Transfer to the baking sheet. Sprinkle some parmesan and crushed red pepper.
- Bake for 20-25 minutes or until they're tender and have browned and caramelized on the bottom and edges.. Flip 5 minutes before so the side with the parmesan get melted.
- Serve immediately while warm, and enjoy!
Notes
- To Refrigerate: Store roasted Brussels sprouts with Parmesan in a glass container for up to four days in the fridge.
- To Reheat: in the oven, in a skillet, or in the microwave. Oven: Place desired amount of Brussels sprouts on a lightly oiled sheet pan. Rewarm in the oven at 350 degrees F for 5 or so minutes, until heated through. Skillet: medium heat for about 5 minutes, stirring as needed to prevent scorching. Microwave for 30-60 seconds, depending on the amount. The microwave is easiest, but will make them a little bit soggy.
- To freeze: Vegetables generally don’t freeze well. Technically you can store them in an airtight container for up to 3 months, then thaw in the fridge overnight before reheating, but the texture won’t be the same.