Crispy Oven Roasted Parmesan Brussel Sprouts
While it seems like Brussel Sprouts are having a shining moment right now, they still have a long history of triggering a yuck face from folks, young and old. That was never the case for me. I happened to be one of those kids who couldn’t get enough of all the stinky, green veggies. Though it may have seemed strange to the other kids, I was all about the broccoli, cabbage and, of course, brussels! Back then, the only way I really ate Brussel Sprouts was steamed or pickled, which was fine by me! I’m sure I ate a whole jar of pickled brussels in one sitting...on more than one occasion. I may have had a problem...
*We hope you enjoy the products we recommend here! They are items that we personally love! Just so you know, we may receive a percentage of sales from the links on this page, at no extra cost to you.
These days, I tend to like my Brussels roasted in the oven, extra crispy with the perfect, tender bite in the center....and maybe even right on the cusp of burnt. To me, these guys taste amazing with a quick toss in some olive oil, sprinkled with salt, pepper and garlic powder, topped off with some nutty parmesan cheese. They don’t need much to come out delicious and with this super simple, healthy recipe, you’ll be munching away in no time.
Preheat your oven to 400*F. Toss roughly 2 lbs. of fresh brussels in a mixing bowl with some olive oil, salt, pepper and garlic powder. Spread them out evenly onto a large baking sheet. Try not to overcrowd your pan, so they get extra crispy. If they're right on top of each other, they will steam themselves. Grate some parmesan cheese on top and pop them in to the oven for 30 minutes, tossing halfway through. When they come out of the oven, you can grate a little more cheese on top!
Tips for top notch brussels...
For easy clean up, you can line your pan with parchment paper.
Don't overcrowd the pan! Packed too tight, and they'll steam, rather than a roast.
Feel the burn by adding a sprinkle of crushed or ground red pepper for some heat.
Add a splash of balsamic vinegar for a subtle tangy sweetness when you’re tossing these together!
Don't get rid of the loose leaves that fall off of your brussels. Those will get nice and crunchy in the oven and make delicious Brussel chips!
Don't feel like you have to precisely measure out each ingredient! If you trust your instincts, eyeball it and sprinkle away!
Thanks for Chewsing!