The Best Parmesan Roasted Brussels Sprouts
The dish is amazingly complex for being so simple—and that is the true beauty of Parmesan.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Servings: 8 People
- 2 pounds Brussels sprouts trimmed and halved
- 2 tablespoons olive oil
- 1 teaspoon finely minced garlic
- Zest of 1 lemon or 1 tablespoon balsamic vinegar
- ½ teaspoon red pepper flakes
- Kosher salt and freshly ground pepper to taste
- ¼ cup coarsely grated or shaved Parmesan cheese
Preheat the oven to 425°F. Spray a rimmed baking sheet with nonstick spray, or line with parchment paper or aluminum foil.
Place the Brussels sprouts on the baking sheet. Drizzle over the olive oil and sprinkle over the garlic and red pepper flakes. Sprinkle over the lemon zest or balsamic vinegar. Use your hands to toss the Brussels sprouts until they are evenly coated, and then spread them out in an even single layer on the baking sheet. Sprinkle with salt and pepper and roast for 15 minutes, until the Brussels sprouts start to soften.
Sprinkle over the Parmesan and use a spoon to toss the Brussels sprouts with the Parmesan until well combined, then spread them back out on the baking sheet. Roast for another 10 to 15 minutes until they are browned and tender. Taste and add additional salt and pepper as needed. Serve warm or hot.
Calories: 95.84kcal | Carbohydrates: 10.8g | Protein: 5.08g | Fat: 4.75g | Saturated Fat: 1.1g | Cholesterol: 2.75mg | Sodium: 78.78mg | Potassium: 441.12mg | Fiber: 4.35g | Sugar: 2.84g | Vitamin A: 919.12IU | Vitamin C: 96.51mg | Calcium: 82.28mg | Iron: 1.62mg