Roasted Parmesan Brussels Sprouts Recipe
These Parmesan Brussels sprouts are roasted until golden brown with a lightly crisp exterior. They're on the table in 35 minutes, with the option to add crispy prosciutto for extra flavor.
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Servings: 4 people
Calories: 180kcal
Equipment
- 1 Oven
- 1 Baking Sheet
Ingredients
- 1 pound Brussels sprouts, (500g)
- 2.5 tbsp extra virgin olive oil
- ½ cup grated parmesan
- 2 cloves garlic, crushed
- 2 tsp smoked paprika
- 1 tsp salt
- Freshly ground black pepper, to taste
- 4 - 6 slices of prosciutto or bacon pan-fried until crisp (optional)
Instructions
- Preheat the oven to 400ºF / 200ºC and line a large baking sheet with baking paper.
- Rinse and pat dry the Brussels sprouts, then trim the base off (see note 1) and cut them in half vertically (from top to bottom).
- Add the sprouts to a large bowl with all the remaining ingredients and toss well to combine (see note 2).
- Arrange the sprouts on the baking sheet cut side down and roast for 20 minutes. Flip them over and roast for another 10 minutes until crisp and golden on the outside and tender on the inside.
- Remove from the oven and tip them into a warmed serving bowl. If there's any parmesan left on the baking sheet scrape that into the bowl too.
- Sprinkle a little more grated parmesan over the top along with the prosciutto or bacon if using and serve.
Video
Notes
1) Be careful not to trim off too much of the base. You want the Brussels sprouts to remain intact when cut through.
2) The key to getting the exterior of the sprouts crispy is ensuring they're well coated in oil. Fat helps the outside crisp up so mixing everything together with your hands is best. Hands make it easier to feel that every exposed surface has some of the oil/parmesan mix on it.
Also...
Don't crowd the tray when adding the brussels sprouts to it. This will mean not enough air can circulate around them and they'll steam rather than bake. That will get you a soggy, rather than a crisp, exterior. Use two baking trays if needed.
To Make This Dairy Free: Replace the parmesan with ⅓ cup of nutritional yeast. Or, if preferred you can just omit the cheese entirely. The dairy free version will be less crispy on the outside without the parmesan, but equally delicious.
Nutrition
Serving: 1cup | Calories: 180kcal | Carbohydrates: 12g | Protein: 9g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 9mg | Sodium: 811mg | Potassium: 482mg | Fiber: 5g | Sugar: 3g | Vitamin A: 1445IU | Vitamin C: 97mg | Calcium: 201mg | Iron: 2mg
