This roasted Brussels sprouts recipe is crunchy on the outside, tender on the inside, and full of deep flavor. Oven-roasted to a golden brown and seasoned just right, they are a healthy, delicious side dish for any meal!
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Brussel Sprouts Recipe
Description
This roasted Brussels sprouts recipe is crunchy on the outside, tender on the inside, and full of deep flavor. Oven-roasted to a golden brown and seasoned just right, they are a healthy, delicious side dish for any meal!
Ingredients
Instructions
Video
- Preheat the oven to 400°F (ca. 204 °C)/200°C.
- If needed, clean and trim the Brussels sprouts and cut them in halves and place them in an oven-safe dish. Make sure to dry them very well before cooking.
- Add the garlic, Parmesan cheese, salt, and pepper, followed by the olive oil. Toss to coat.
- Roast in the oven uncovered for 20-25 minutes until crisp, brown, and caramelized on the outside and tender on the inside. Serve with more grated cheese.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 167kcal
- % Daily Value *
- Total Fat 12g19%
- Saturated Fat 2g10%
- Cholesterol 4mg2%
- Sodium 120mg5%
- Potassium 450mg13%
- Total Carbohydrate 11g4%
- Dietary Fiber 4g16%
- Sugars 3g
- Protein 6g12%
- Vitamin A 899 IU
- Vitamin C 97 mg
- Calcium 119 mg
- Iron 2 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- This recipe makes very crispy garlic. In some ovens, it could burn or become bitter. If you are worried about the garlic getting too dark for your liking, slice it thin and add it at the last 5-7 minutes of cooking time, coated in a little oil and scattered around the pan.
- For less crispy cheese, add it for the last 10 minutes.
- To keep your sprouts from sticking, line your pan with nonstick foil or baking paper.
- Dry your Brussels sprouts well. The drier they are, the crispier they’ll be. If washing, use paper towels to pat them dry or use a salad spinner to spin that liquid right off.
- To achieve crisper sprouts, spread them on the pan in a non-cluttered way. Cluttering causes you to steam the Brussels sprouts instead of roasting them.
- Cut the sprouts into equally sized pieces if you want the sprouts to have an equal texture.
- Be sure to start with a hot oven to help the sprouts crisp on the outside and soft on the inside.
- Brown is good. If you’ve never cooked Brussels sprouts this way, at first glance, you may think they look burnt out of the oven, but once you taste them, you’ll know those little “burnt” areas are the best-tasting parts!
- When using untrimmed Brussels sprouts, trim off the dry part of the stem at the base of the sprout and any loose outer leaves.
- For an extra caramelized area, place the sliced Brussels sprouts cut-side down on the pan. This combination will give a larger browned surface area.
- Leave smaller sprouts whole to avoid overcooking.
- Slice a cross in the stem of smaller sprouts, which don't require halving (refer to the video). The stem is the toughest part of the Brussels sprout, and the cross allows them to cook at the same rate as the tender area.
- For an extra kick of flavor, try adding lemon zest before roasting and a squeeze of fresh lemon juice before serving.
- Be sure to taste and season well before serving.
