Garlic Parmesan Brussels Sprouts: A Delicious and Healthy Side Dish Recipe

Garlic Parmesan Brussels Sprouts are a delightful twist on a classic vegetable that has captured the hearts and taste buds of many. As someone who has always appreciated the unique flavor profile of Brussels sprouts, I can confidently say that the addition of garlic and Parmesan elevates this dish to a whole new level. Historically, Brussels sprouts have been enjoyed since the Roman times, but it wasn’t until the 18th century that they gained popularity in Belgium, which is how they got their name. Today, they are a staple in many households, especially during the fall and winter months.

What makes Garlic Parmesan Brussels Sprouts so beloved is their perfect balance of taste and texture. The crispy, caramelized outer leaves combined with the rich, savory notes of garlic and the nutty flavor of Parmesan create a mouthwatering experience that is hard to resist. Not only are they delicious, but they are also incredibly convenient to prepare, making them an ideal side dish for any meal. Whether you’re hosting a dinner party or simply looking for a healthy addition to your weeknight dinner, Garlic Parmesan Brussels Sprouts are sure to impress!

this Recipe

Ingredients:

• 1 pound Brussels sprouts, trimmed and halved
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon red pepper flakes (optional, for a bit of heat)
• 1/2 cup grated Parmesan cheese
• 2 tablespoons fresh parsley, chopped (for garnish)

Preparing the Brussels Sprouts

First things first, let’s get our Brussels sprouts ready. I love using fresh Brussels sprouts for this recipe, as they have a wonderful crunch and flavor. Here’s how I prepare them:

1. Start by rinsing the Brussels sprouts under cold water to remove any dirt or debris. Make sure to give them a good rinse!
2. Next, trim the stem end of each Brussels sprout. This helps them cook evenly. If you notice any yellow or wilted leaves, peel those off as well.
3. Once trimmed, cut each Brussels sprout in half lengthwise. This not only helps them cook faster but also allows for more surface area to get that delicious garlic and Parmesan flavor.

Making the Garlic Mixture

Now that our Brussels sprouts are prepped, it’s time to create that flavorful garlic mixture that will elevate our dish.

1. In a large mixing bowl, combine the olive oil, minced garlic, salt, black pepper, and red pepper flakes (if you’re using them). The olive oil will help the garlic infuse its flavor into the Brussels sprouts.
2. Whisk the mixture together until it’s well combined. You want the garlic to be evenly distributed throughout the oil.

Coating the Brussels Sprouts

With our garlic mixture ready, it’s time to coat the Brussels sprouts. This step is crucial for ensuring that every sprout is packed with flavor.

1. Add the halved Brussels sprouts to the bowl with the garlic mixture. Make sure they are all in there!
2. Using your hands or a spatula, toss the Brussels sprouts in the garlic mixture until they are well coated. I like to make sure every sprout is covered, as this will ensure maximum flavor.
3. Once coated, let the Brussels sprouts sit for about 10 minutes. This allows the flavors to meld together and gives the garlic a chance to infuse into the sprouts.

Roasting the Brussels Sprouts

Now comes the fun part—roasting! Roasting Brussels sprouts brings out their natural sweetness and gives them a lovely crispy texture.

1. Preheat your oven to 400°F (200°C). A hot oven is key to getting those crispy edges!
2. Line a baking sheet with parchment paper or aluminum foil for easy cleanup. I always do this to avoid any sticking.
3. Spread the coated Brussels sprouts in a single layer on the prepared baking sheet. Make sure they aren’t overcrowded; this helps them roast evenly.
4. Place the baking sheet in the preheated oven and roast for about 20-25 minutes. Halfway through, around the 10-12 minute mark, give them a good toss to ensure they brown evenly.
5. Keep an eye on them during the last few minutes. You want them to be golden brown and crispy on the outside, but tender on the inside.

Adding the Parmesan Cheese

Once the Brussels sprouts are perfectly roasted, it’s time to add that delicious Parmesan cheese!

1. Remove the baking sheet from the oven and sprinkle the grated Parmesan cheese evenly over the hot Brussels sprouts. The heat from the sprouts will melt the cheese slightly, creating a deliciously cheesy coating.
2. Return the baking sheet to the oven for an additional 5 minutes. This will allow the cheese to melt and become slightly golden.

Garnishing and Serving

Now that our Brussels sprouts are roasted to perfection and topped with melted Parmesan, it’s time to finish them off and serve!

1. Once the cheese is melted and bubbly, remove the baking sheet from the oven.

   Conclusion:

   In summary, these Garlic Parmesan Brussels Sprouts are an absolute must-try for anyone looking to elevate their vegetable game. The combination of crispy, caramelized sprouts with the rich, savory flavors of garlic and Parmesan creates a dish that is not only delicious but also incredibly satisfying. Whether you’re serving them as a side dish for a holiday feast, a weeknight dinner, or even as a healthy snack, these Brussels sprouts are sure to impress. For a fun twist, consider adding some crispy bacon or a sprinkle of red pepper flakes for a bit of heat. You could also experiment with different cheeses, like feta or goat cheese, to give it your own unique flair. Pair these sprouts with roasted chicken, grilled steak, or even a hearty grain bowl for a complete meal that everyone will love. I encourage you to give this recipe a try and share your experience with friends and family. I would love to hear how you made it your own or any variations you tried! Trust me, once you taste these Garlic Parmesan Brussels Sprouts, you’ll be coming back for more. Happy cooking! Print
   

   Garlic Parmesan Brussels Sprouts: A Delicious and Healthy Side Dish Recipe

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   • Author: Clara
   • Total Time: 45 minutes
   • Yield: 4 servings 1x

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   Description

   These roasted Brussels sprouts are a flavorful and healthy side dish, featuring garlic and Parmesan cheese. Crispy on the outside and tender on the inside, they make a perfect addition to any meal.

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   Ingredients

   Scale 1x2x3x

   • 1 pound Brussels sprouts, trimmed and halved
   • 3 tablespoons olive oil
   • 4 cloves garlic, minced
   • 1 teaspoon salt
   • 1/2 teaspoon black pepper
   • 1/2 teaspoon red pepper flakes (optional, for a bit of heat)
   • 1/2 cup grated Parmesan cheese
   • 2 tablespoons fresh parsley, chopped (for garnish)

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   Instructions

   1. Rinse the Brussels sprouts under cold water to remove any dirt or debris.
   2. Trim the stem end of each Brussels sprout and remove any yellow or wilted leaves.
   3. Cut each Brussels sprout in half lengthwise.
   4. In a large mixing bowl, combine olive oil, minced garlic, salt, black pepper, and red pepper flakes (if using).
   5. Whisk the mixture until well combined.
   6. Add the halved Brussels sprouts to the bowl with the garlic mixture.
   7. Toss the Brussels sprouts in the garlic mixture until well coated.
   8. Let them sit for about 10 minutes to allow the flavors to meld.
   9. Preheat your oven to 400°F (200°C).
   10. Line a baking sheet with parchment paper or aluminum foil.
   11. Spread the coated Brussels sprouts in a single layer on the prepared baking sheet.
   12. Roast for about 20-25 minutes, tossing halfway through to ensure even browning.
   13. Remove the baking sheet from the oven and sprinkle grated Parmesan cheese over the hot Brussels sprouts.
   14. Return to the oven for an additional 5 minutes to melt the cheese.
   15. Once the cheese is melted and bubbly, remove the baking sheet from the oven.
   16. Garnish with chopped fresh parsley before serving.

   Notes

   • For extra flavor, consider adding a squeeze of lemon juice before serving.
   • Feel free to adjust the amount of red pepper flakes based on your heat preference.

   • Prep Time: 15 minutes
   • Cook Time: 30 minutes