Ingredients
- Brussels sprouts, trimmed and halved: 1.5 pounds
- Olive oil: 2 tablespoons
- Garlic, minced: 4 cloves
- Grated Parmesan cheese: 1/2 cup
- Salt: 1/2 teaspoon
- Black pepper: 1/4 teaspoon
- Red pepper flakes: 1/4 teaspoon (optional)
- Balsamic glaze: 1 tablespoon (optional, for drizzling)
Instructions
- Step 1: Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Step 2: In a large bowl, toss the Brussels sprouts with olive oil, minced garlic, salt, pepper, and red pepper flakes (if using). Ensure the sprouts are evenly coated.
- Step 3: Spread the Brussels sprouts in a single layer on the prepared baking sheet, cut-side up.
- Step 4: Roast for 20-25 minutes, or until the Brussels sprouts are tender and starting to brown.
- Step 5: Remove from the oven and sprinkle generously with grated Parmesan cheese.
- Step 6: Return to the oven for another 3-5 minutes, or until the Parmesan cheese is melted and slightly golden brown. Drizzle with balsamic glaze (if using) before serving.
Notes
- Store leftover Brussels sprouts in an airtight container in the refrigerator for up to 3 days.
- To reheat, spread the Brussels sprouts on a baking sheet and bake at 350°F (175°C) until warmed through and crispy again.
- Serve these crispy Brussels sprouts as a flavorful side dish to complement roasted chicken or steak.
- For extra crispy sprouts, make sure they are completely dry before tossing them with oil, as excess moisture will cause steaming instead of browning.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American