Parmesan Roasted Brussels Sprouts
User Reviews
5
Parmesan Roasted Brussels Sprouts
Description
This recipe begins by trimming and halving fresh Brussels sprouts, then washing and drying them thoroughly. The sprouts are tossed with melted butter infused with garlic and seasoned with salt, pepper, and dried basil for herbal notes. Each sprout’s flat cut side is pressed into shredded Parmesan cheese, which forms a flavorful layer that browns during roasting.
Roasting at 400°F on a parchment-lined baking sheet yields tender sprouts with a golden exterior and crisp edges. A brief broil can enhance browning on the cheese crust. The dish offers a balance of nutty, savory Parmesan flavor with the natural sweetness and slight bitterness of Brussels sprouts.
These are well suited as a side dish for roasted or grilled meats or a vegetable serving in a casual meal. Optionally, a finishing drizzle of balsamic vinegar can add brightness and contrast.
To ensure uniform cooking, choose similarly sized sprouts and prepare them by halving. Drying after washing prevents excess moisture which can interfere with browning. Shredding Parmesan fresh produces the best texture and meltability.
Ingredients
- 1 pound Brussels sprouts trimmed and halved
- 2 tablespoons butter melted
- 2 cloves garlic minced
- ½ teaspoon basil dried
- ½ cup Parmesan Cheese shredded
- salt to taste
- black pepper to taste
Instructions
- Preheat the oven to 400°F. Line a large baking sheet with parchment paper.
- To prepare sprouts, wash thoroughly, trim the stem end, and cut each in half from top to stem.
- Place the prepared Brussels sprouts* in a large bowl and toss with butter, garlic, and seasonings.
- Dip the flat side of each brussels sprout into the parmesan cheese and gently press so the cheese adheres.
- Place on the prepared pan, and bake 25-30 minutes or until tender and golden. Broil 1-2 minutes if desired.
Notes
- Larger Brussels sprouts may require extra roasting time; test tenderness by poking with a fork.
- Dry sprouts thoroughly after washing to promote good browning with butter and cheese.
- Halve sprouts for even cooking and better cheese adhesion.
- Use fresh, finely shredded Parmesan cheese for best adherence and flavor.
- Line the baking sheet with parchment to prevent cheese from sticking and aid cleanup.
- Optionally drizzle with balsamic vinegar after roasting to enhance flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 150 kcal
% Daily Value*
| Calories | 150 | 8% |
| Carbohydrates | 11g | 4% |
| Protein | 8g | 16% |
| Fat | 9g | 14% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 24mg | 8% |
| Sodium | 570mg | 24% |
| Potassium | 464mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 1129IU | 23% |
| Vitamin C | 97mg | 108% |
| Calcium | 203mg | 20% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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