Ingredients
Scale
- For the Brussels Sprouts:
- 1 ½ lbs Brussels sprouts (trimmed and halved)
- 2 tbsp olive oil
- Salt and pepper to taste
- For the Seasoning:
- 2 tbsp grated Parmesan cheese (plus extra for topping)
- 2 cloves garlic (minced)
- 1 tsp dried thyme or rosemary (or 1 tbsp fresh herbs)
- Optional: Red pepper flakes for heat
Instructions
- Preparing the Brussels Sprouts: Preheat the oven to 400°F (200°C). Trim the ends of the Brussels sprouts, remove any loose or yellowed leaves, and cut them in half. Rinse under cold water and pat dry thoroughly to ensure crispiness. Toss the sprouts with olive oil, salt, and pepper in a large bowl until evenly coated. Spread them out on a baking sheet in a single layer, cut-side down, to maximize caramelization.
- Roasting the Sprouts: Roast in the oven for 20–25 minutes, flipping halfway through, until the edges are golden brown and crispy. Remove from the oven and let cool slightly.
- Adding the Parmesan and Seasoning: In a small bowl, mix minced garlic, dried herbs, and grated Parmesan. Sprinkle the mixture evenly over the roasted sprouts and toss gently to coat. Return to the oven for 2–3 minutes to allow the Parmesan to melt slightly and adhere to the sprouts.
- Finishing Touches: Transfer the sprouts to a serving dish and sprinkle with additional Parmesan cheese and fresh herbs if desired. Serve immediately while warm.
Notes
- For a vegan option, use nutritional yeast instead of Parmesan cheese.
- Gluten-free by default, but ensure all seasonings (like spice blends) are certified gluten-free if needed.
- Storage tip: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven to retain crispiness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American-inspired
Nutrition
- Serving Size: 1 serving (1/4th of the recipe)
- Calories: 160 kcal
- Sugar: 3 g
- Sodium: 200 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 5 g
- Protein: 7 g
- Cholesterol: 5 mg