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–+ servings

Crispy Garlic Parmesan Roasted Brussels Sprouts

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Calories: 165
Ingredients Method Nutrition

Ingredients
  

For the High-Heat Roasted Brussels Sprouts
  • 1.5 lbs fresh Brussels sprouts trimmed and sliced in half lengthwise
  • 2.5 tbsp extra virgin olive oil for high-heat crisping
  • 1 tsp fine sea salt
  • 1/2 tsp freshly cracked black pepper
  • 1/2 tsp garlic powder
  • 1/4 tsp crushed red pepper chili flakes optional for subtle warmth
For the Garlic Butter & Parmesan Toss
  • 3 tbsp unsalted butter melted warm
  • 3 cloves fresh garlic finely minced or grated
  • 1/2 cup Parmigiano-Reggiano cheese freshly microplaned
  • 2 tbsp aged balsamic glaze reduction thick and sweet
  • 2 tbsp fresh Italian flat-leaf parsley finely minced for garnish
  • 1/2 whole lemon cut into wedges for serving

Method
 

Prepping & Caramelizing the Sprouts
  1. Preheat oven to 425°F (220°C). Place a heavy rimmed dark baking sheet inside the oven while it preheats (a hot pan creates instant sizzle and sear).
  2. Wash and thoroughly pat the Brussels sprouts bone-dry with clean towels. Trim the woody stem ends and slice each sprout in half lengthwise. (Keep any loose papery outer leaves; they turn into crispy vegetable chips!).
  3. In a large mixing bowl, toss the halved sprouts and loose leaves with olive oil, salt, black pepper, garlic powder, and chili flakes until evenly coated.
High-Heat Sheet Pan Roasting
  1. Carefully remove the hot preheated baking sheet from the oven. Arrange the sprouts cut-side down in a single layer with space between each half.
  2. Roast undisturbed at 425°F (220°C) for 20 to 24 minutes, until the flat cut sides are deeply caramelized golden-brown and the outer leaves are blackened and shatteringly crisp.
Tossing with Garlic Butter & Plating
  1. While the sprouts roast, melt the butter in a small saucepan over low heat and sauté the minced garlic for 60 seconds until fragrant without browning. Remove from heat.
  2. Transfer the sizzling hot roasted Brussels sprouts immediately into a large mixing bowl. Pour the warm garlic butter over them and toss thoroughly.
  3. Add half of the grated Parmigiano-Reggiano and toss to coat so the cheese melts onto the craggy charred crevices.
  4. Pile into an artisan ceramic serving bowl. Shower with the remaining grated parmesan and fresh parsley, drizzle with sweet aged balsamic reduction, and serve hot with fresh lemon wedges.

Nutrition

Calories: 165kcalCarbohydrates: 12gProtein: 6gFat: 11gSaturated Fat: 4.5gCholesterol: 15mgSodium: 320mgPotassium: 480mgFiber: 4gSugar: 4gVitamin A: 47500IUVitamin C: 90.8mgCalcium: 1400mgIron: 0.3mg

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