Garlic Parmesan Sprouts

These oven-roasted Brussels sprouts with garlic and parmesan turn an often-overlooked veggie into an addictive side your family will ask for again and again. When they brown up in the oven, these little green gems get sweet and nutty, working perfectly with the savory garlic-cheese coating.

I stumbled on this method last Thanksgiving while hunting for a veggie dish that would please my brother (who couldn't stand Brussels sprouts). One taste was all it took to change his mind, and now we serve these at pretty much every family meal.

Ingredients

• Brussels sprouts: Go for tight, bright green ones for best flavor. The little ones usually taste sweeter.
• Olive oil: Grab a decent extra virgin kind for better taste. You can swap in melted butter if you want something richer.
• Kosher salt and freshly cracked black pepper: Kosher salt sticks better to veggies. Always crack your pepper fresh for way more flavor.
• Italian seasoning: This mix adds wonderful complexity. Try to find one with basil, oregano, rosemary and thyme for the tastiest results.
• Garlic cloves: Don't skip fresh minced garlic here. When it roasts, it sends its flavor through the whole dish.
• Parmesan cheese: Grate it yourself for those amazing crispy bits. The pre-shredded stuff just doesn't melt right.

Step-by-Step Instructions

Serve and Garnish:

Put everything in a nice serving dish and maybe sprinkle some fresh chopped parsley on top for color. Eat them right away while they're hot and crispy.

Roast to Perfection:

Cook for 25-30 minutes until they're golden brown with crispy bits. Timing depends on your oven and how big your sprouts are. Look for caramelized edges and tender middles to know they're done.

Arrange for Roasting:

Spread your seasoned sprouts on the baking sheet in one layer with cut sides down. Don't crowd them or they'll steam instead of roast. When the cut sides touch the hot pan, they develop the most flavor.

Season:

In a big bowl, mix your Brussels sprouts with olive oil, Italian seasoning, minced garlic, Parmesan, salt, and pepper. Toss everything gently until coated. The oil helps everything stick and browns things nicely.

Dry the Brussels Sprouts:

Use paper towels to get all the moisture off your sprouts. If they're wet, they'll steam instead of getting crispy. This step makes a huge difference.

Prepare Baking Sheet:

Add a light coating of oil to a baking sheet with edges. You can use parchment paper, but putting them directly on the metal makes them crispier and more caramelized.

Trim and Slice:

Chop off the tough stem ends of each sprout, then cut them in half from top to bottom. This opens up the layers and creates a flat surface that'll get nice and brown. Toss any yucky outer leaves.

Preheat and Prep:

Turn your oven to 400ºF and put the rack in the middle. This temp works great for browning without burning the cheese or garlic. While it heats up, get all your ingredients ready.

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I think the Italian seasoning mix is what really makes this dish special. I found this out by chance when I ran out of my regular herbs and grabbed this blend instead. The herb mix really brings out both the natural sweetness from roasting and complements the savory cheese perfectly.

Storage Solutions

These Brussels sprouts keep surprisingly well if you store them right. Pop leftovers in an airtight container in the fridge for up to 4 days. When you want to eat them again, spread them out on a baking sheet and warm them at 350°F for about 5 minutes. Don't use the microwave or they'll get mushy. They actually taste even better after a day in the fridge, so they're great to make ahead.

Perfect Pairings

These garlicky, cheesy Brussels sprouts go with almost any main dish. They're amazing with roasted chicken or turkey but also taste great with heartier meats like steak or pork. For a veggie meal, try them with creamy risotto or a filling farro dish. My family can't get enough of them with our Sunday pot roast, served alongside herb potatoes and slow-cooked beef.

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Seasonal Variations

Brussels sprouts taste best in fall and winter when cold weather makes them sweeter naturally. For a holiday twist, throw in some dried cranberries and toasted pecans during the final five minutes of cooking. In springtime, try adding fresh dill and lemon zest for brightness. During summer, these roasted sprouts taste surprisingly good next to grilled meats for a tasty contrast.

Frequently Asked Questions

→ How can I make my Brussels sprouts extra crispy?

Dry them completely after rinsing, then place them cut-side down in a single layer. Roast at 400ºF for great results.

→ Can I swap olive oil with butter?

You bet! Melted butter brings a richer taste to the sprouts.

→ What’s the best way to store leftovers?

Pop them in an airtight container and keep in the fridge for up to three days. Reheat in the oven to bring back the crispiness.

→ What dishes pair well with these sprouts?

They’re amazing with roasted meats like chicken, steak, or fish. Great with pasta or grain dishes too.

→ Can I mix in other flavors?

Of course! Add red chili flakes for some heat or drizzle balsamic glaze after roasting for a sweet tang.

→ Can I prep these Brussels sprouts ahead of time?

You can! Trim and prep them, then store in the fridge until you're ready to roast.