Prepare to transform the often-maligned Brussels sprout into a culinary masterpiece that will have your dinner guests swooning! This game-changing recipe turns these tiny green globes into crispy, golden-edged delights bursting with zesty lemon, aromatic garlic, and rich Parmesan cheese. Whether you're a Brussels sprout skeptic or a die-hard fan, this simple yet sophisticated side dish is about to revolutionize your vegetable game and prove that healthy eating can be absolutely delicious.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 pound Brussels sprouts, halved
- 3 cloves garlic, minced
- 1/4 cup grated Parmesan cheese
- 2 tablespoons olive oil
- Juice of 1 lemon
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure easy cleanup.
- Prepare the Brussels sprouts by washing them thoroughly under cool running water. Trim off the stem ends and remove any yellow or discolored outer leaves. Slice each Brussels sprout in half lengthwise to create a flat surface for caramelization.
- Pat the halved Brussels sprouts completely dry using clean paper towels. Excess moisture will prevent proper roasting and browning.
- In a large mixing bowl, combine the halved Brussels sprouts, minced garlic, olive oil, salt, and black pepper. Toss the ingredients thoroughly to ensure even coating.
- Spread the Brussels sprouts cut-side down on the prepared baking sheet in a single layer. Ensure they are not overcrowded to allow proper roasting and crispy edges.
- Roast in the preheated oven for 20-25 minutes, rotating the baking sheet halfway through cooking to ensure even browning. The Brussels sprouts should be golden brown and crispy on the edges.
- Remove the baking sheet from the oven and immediately squeeze fresh lemon juice over the roasted Brussels sprouts.
- Sprinkle grated Parmesan cheese evenly over the hot Brussels sprouts, allowing the residual heat to slightly melt the cheese.
- Transfer to a serving platter and garnish with additional freshly ground black pepper if desired. Serve hot as a delicious side dish.
Tips
- Moisture is the Enemy: Always thoroughly dry your Brussels sprouts before roasting. Excess water prevents proper caramelization and crispy edges.
- Cut-Side Down is Key: Placing the flat side of the sprouts face-down on the baking sheet ensures maximum browning and a satisfying crunch.
- Don't Overcrowd: Give your Brussels sprouts breathing room on the baking sheet. Overcrowding leads to steaming instead of roasting.
- High Heat is Essential: The 425°F temperature is crucial for achieving those irresistible crispy edges and golden-brown color.
- Fresh is Best: Use freshly grated Parmesan cheese for the most robust flavor and best melting properties.
- Timing Matters: Rotate your baking sheet halfway through cooking to ensure even browning and prevent any burnt spots.Pro Tip: For an extra flavor boost, consider adding a sprinkle of red pepper flakes or a drizzle of balsamic glaze just before serving!
Nutrition Facts
Calories: 110kcal
Carbohydrates: 8g
Protein: 5g
Fat: 7g
Saturated Fat: 2g
Cholesterol: 5mg
