Description
Crispy, golden-brown roasted Brussels sprouts tossed with garlic, olive oil, and Parmesan cheese, finished with a tangy-sweet balsamic glaze for an easy and impressive side dish.
Ingredients
Scale
- 2 pounds Brussels sprouts
- 4 cloves garlic, minced
- 3 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly cracked black pepper
- 1/2 cup freshly grated Parmesan cheese
- 3 tablespoons balsamic glaze
- 1/2 teaspoon red pepper flakes (optional)
- 1 teaspoon lemon zest (optional)
Instructions
- Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper.
- Trim the woody stems from the Brussels sprouts. Cut large sprouts in half; leave small ones whole. Remove any loose or wilted outer leaves.
- Rinse sprouts in a colander and pat them completely dry with a towel to ensure crispiness.
- In a large mixing bowl, toss the dried sprouts with minced garlic, olive oil, salt, and pepper until evenly coated.
- Spread sprouts in a single layer on the prepared sheet pan, ensuring they are not overcrowded.
- Roast for 20 minutes, flipping the sprouts halfway through, until tender and browned with crispy edges.
- Remove pan from oven and sprinkle grated Parmesan cheese evenly over the sprouts.
- Return to oven and roast for 3-5 minutes until cheese is melted and bubbly.
- Remove from oven and let cool for 1 minute. Drizzle with balsamic glaze and toss gently or serve on the side.
- Serve immediately while hot.
Notes
Ensure sprouts are completely dry before roasting to prevent steaming. Do not overcrowd the pan; use two pans if necessary for crispiness. Check cheese closely in the oven as it burns quickly. For a vegan option, substitute Parmesan with nutritional yeast and use maple syrup in the glaze.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1/4 of the batch
- Calories: 180
- Sugar: 6
- Sodium: 320
- Fat: 10
- Saturated Fat: 3
- Carbohydrates: 15
- Fiber: 5
- Protein: 8
Keywords: roasted brussels sprouts, garlic parmesan, balsamic glaze, healthy side dish, easy dinner, vegetarian recipe, crispy vegetables