Forget everything you thought you knew about Brussels sprouts! This mind-blowing recipe transforms these tiny green vegetables from bland to grand, creating a crispy, cheesy masterpiece that will have everyone at your table begging for seconds. Imagine golden-brown, caramelized Brussels sprouts with a perfectly crisp Parmesan crust, paired with a zesty lemon aioli that will make your taste buds dance with joy. Whether you're a veggie lover or a longtime Brussels sprouts avoider, this recipe is about to change your culinary game forever!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 pound Brussels sprouts, halved
- 2 tablespoons olive oil
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- 1/2 cup mayonnaise
- 1 tablespoon lemon juice
- 1 clove garlic, minced
Instructions
- Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or a silicone baking mat to ensure easy cleanup and prevent sticking.
- Thoroughly wash the Brussels sprouts under cold running water. Pat them completely dry using clean kitchen towels or paper towels to remove excess moisture, which helps achieve maximum crispiness.
- Trim the stem ends of the Brussels sprouts and slice each sprout in half lengthwise, ensuring they are cut evenly for uniform roasting.
- In a large mixing bowl, toss the halved Brussels sprouts with olive oil, ensuring each piece is evenly coated. Season generously with salt and freshly ground black pepper.
- Spread the Brussels sprouts cut-side down on the prepared baking sheet in a single layer, making sure they are not overcrowded. This allows them to caramelize and become crispy.
- Roast in the preheated oven for 20-25 minutes, turning once halfway through cooking, until the edges are golden brown and crispy.
- During the last 5 minutes of roasting, sprinkle the grated Parmesan cheese evenly over the Brussels sprouts, allowing it to melt and create a crispy, cheesy crust.
- While the sprouts are roasting, prepare the lemon aioli. In a small bowl, whisk together mayonnaise, freshly squeezed lemon juice, and minced garlic until smooth and well combined.
- Remove the Brussels sprouts from the oven and transfer to a serving platter. Taste and adjust seasoning with additional salt and pepper if needed.
- Serve immediately with the lemon aioli on the side for dipping, allowing guests to drizzle or spread the sauce as desired.
Tips
- Moisture is the enemy of crispiness! Make sure to thoroughly dry your Brussels sprouts after washing to ensure they roast and crisp up perfectly.
- Use a rimmed baking sheet and don't overcrowd the sprouts. Give them space to breathe and caramelize, which is key to achieving that irresistible crispy texture.
- Cut-side down is the secret to getting those beautiful golden-brown edges. This technique helps the sprouts develop a rich, caramelized flavor.
- Fresh Parmesan makes a huge difference. Try to use freshly grated cheese for the best melting and flavor.
- The lemon aioli is more than just a dip - it's a flavor enhancer! Don't be shy about experimenting with the garlic and lemon ratios to suit your taste.
- Serve immediately after roasting to maintain the maximum crispiness and enjoy the cheese at its melty best.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 8g
Protein: 7g
Fat: 15g
Saturated Fat: 4g
Cholesterol: 15mg
