Garlic Parmesan Sprouts

These garlicky cheese-covered Brussels sprouts turn a commonly disliked veggie into a tasty treat everyone will gobble up. When they cook in the oven, the Brussels caramelize, getting sweet and nutty, which works amazingly with the savory garlic and Parmesan coating.

I stumbled on this dish last Thanksgiving while searching for a veggie side that would win over my Brussels-hating brother. One taste was all it took to get his thumbs up, and it's now a regular at our family get-togethers.

What You'll Need

• Brussels sprouts: Go for tight, bright green ones with compact leaves for best taste. The little ones are usually sweeter.
• Olive oil: Pick a nice extra virgin kind for better flavor. 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 tastier results.
• Italian seasoning: This mix adds complexity. Try to find one with basil, oregano, rosemary, and thyme for the fullest flavor.
• Garlic cloves: Don't skip the fresh minced garlic. It releases oils while cooking that spread throughout the dish.
• Parmesan cheese: Grate it yourself for perfect melting and those yummy crispy bits. Skip the pre-shredded stuff if you can.

Cooking Guidelines

Get Ready:

Turn your oven to 400ºF with the rack in the middle. This heat browns everything nicely without burning the cheese or garlic. While it warms up, grab and measure what you'll need so cooking goes smoothly.

Cut and Prep:

Snip off the tough stem ends, then cut each sprout in half from top to bottom. This opens up the layers and makes a flat side that'll brown beautifully on your pan. Toss any yucky outer leaves.

Ready Your Pan:

Lightly coat a rimmed baking sheet with oil so nothing sticks. You can use parchment, but touching the metal directly makes better browning and crispier edges that make this dish so good.

Make Sure They're Dry:

Pat your Brussels sprouts totally dry with paper towels. Wetness stops proper browning and makes steam instead. This step matters a lot for crispiness.

Add Flavors:

In a big bowl, mix your Brussels sprouts with olive oil, Italian seasoning, minced garlic, Parmesan, salt, and pepper. Toss gently until everything's coated evenly. The oil helps spices stick and helps with browning.

Set Them Up:

Put your seasoned sprouts on your baking sheet in one layer with cut sides down. Don't crowd them or they'll steam instead of roast. The flat sides touching the hot pan develop the tastiest flavor.

Cook Them Right:

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

Finish and Eat:

Move them to a serving dish and maybe sprinkle with fresh chopped parsley for color and freshness. Eat them right away while hot for the best texture and taste.

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The Italian seasoning mix is my hidden gem in this dish. I found out how important it was by chance when I ran out of my regular herbs and grabbed this blend instead. The herb mix goes perfectly with both the natural sweetness that comes out in the roasted sprouts and the savory Parmesan cheese.

Keeping Leftovers Fresh

These Brussels hold up surprisingly well when stored right. Keep extras in a sealed container in the fridge for up to 4 days. To warm them up, spread them out on a baking sheet and heat in a 350°F oven for about 5 minutes. Don't use the microwave as it makes them mushy. The flavors actually get better after a day in the fridge, so they're great to make ahead.

What to Serve With Them

These garlicky Parmesan Brussels go with almost any main dish. They're great next to roasted chicken or turkey but also match well with heartier meats like steak or pork chops. For a meatless meal, try them with creamy risotto or a hearty farro dish. My family loves them most with our Sunday dinner tradition of herby roasted potatoes and slow-cooked beef.

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Tasty Twists Throughout the Year

Brussels are at their best in fall and winter when cold temps make them naturally sweeter. For a holiday twist, toss in dried cranberries and toasted pecans during the last five minutes of cooking. In springtime, lighter herbs like dill and lemon zest work wonderfully. Summer lets you pair these roasted sprouts with grilled meats for a surprising but tasty combo.

Frequently Asked Questions

→ What's the secret to crispy Brussels sprouts?

Dry the Brussels after washing. Roast them face-down in a single layer at 400ºF for great results.

→ Can I swap olive oil with butter?

Sure, melted butter adds a rich touch to the flavor of the sprouts.

→ How should I keep leftovers fresh?

Pop them in an airtight box and chill for up to 3 days. Warm up in the oven to keep them crispy.

→ What pairs well with Brussels sprouts?

These go great with roasted meats like chicken or beef, or even pasta and grains.

→ Can I add other flavors?

Definitely! Spice it up with chili flakes or finish with a balsamic drizzle after roasting.

→ Can I pre-prep these sprouts?

Yes, you can clean and trim them in advance. Store in the fridge until ready to roast.