Garlic Parmesan Roasted Brussels Sprouts Easy Recipe

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- 1 lb Brussels sprouts, trimmed and halved - 4 cloves garlic, finely minced - ¼ cup freshly grated Parmesan cheese - 3 tablespoons extra virgin olive oil - 1 teaspoon garlic powder - ½ teaspoon red pepper flakes (optional for a spicy kick) - Salt and freshly cracked black pepper to taste - 2 tablespoons freshly squeezed lemon juice - Fresh parsley, chopped, for garnish Brussels sprouts are the star of this dish. Choose bright green, firm sprouts. Fresh garlic adds a strong flavor. Use good quality olive oil for the best taste. Parmesan cheese should be freshly grated for a rich, creamy touch. Red pepper flakes provide a nice heat, but it's optional. A splash of lemon juice helps brighten the flavors. Fresh parsley adds color and freshness. You can swap Brussels sprouts for broccoli or cauliflower if you want. Instead of Parmesan, try nutritional yeast for a vegan option. If you don’t have fresh garlic, garlic powder works in a pinch. Use any oil you like, such as avocado or canola oil. You can skip the red pepper flakes for a milder flavor. Start by washing 1 pound of Brussels sprouts under cold water. Trim off the tough ends and cut each sprout in half. This helps them cook evenly. If some sprouts are larger, quarter them to match the size. This step ensures every bite is tender and tasty. In a big bowl, add your halved Brussels sprouts. Next, toss in 4 minced garlic cloves, 3 tablespoons of extra virgin olive oil, and 1 teaspoon of garlic powder. Season with salt and freshly cracked black pepper. If you like a bit of heat, add ½ teaspoon of red pepper flakes. Use your hands or a spoon to mix everything well. Make sure each sprout gets coated in that tasty mixture. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper. Spread the Brussels sprouts in a single layer on the sheet, cut-side down. This helps them caramelize nicely. Roast them in the oven for 20 to 25 minutes. Check for a golden brown color on the outside. The inside should be tender but not mushy. Once the Brussels sprouts are roasted, take them out of the oven. Immediately sprinkle ¼ cup of freshly grated Parmesan cheese on top. The heat will melt the cheese perfectly. Next, drizzle 2 tablespoons of freshly squeezed lemon juice over the sprouts. Toss them gently to blend the flavors. For a fresh pop of color, add some chopped parsley on top before serving. Roasting Brussels sprouts gives them a nice, crispy texture. To start, cut them in half. This helps them cook evenly. Use a large bowl to mix your ingredients. Toss the sprouts gently with olive oil, garlic, and spices. Make sure every sprout is coated well. Spread them out on the baking sheet. Leave space between each sprout. This allows hot air to circulate, making them crispier. For the best crunch, roast at a high heat. Set your oven to 425°F (220°C). Cooking them cut-side down is key. This side will caramelize nicely. Check them around the 20-minute mark. If they are golden brown, they are ready. Don’t forget to sprinkle Parmesan cheese right after they come out of the oven. The heat will melt the cheese, adding to the crispiness. Want to kick up the flavor? Add red pepper flakes for some heat. Lemon juice brightens the dish, too. You can also mix in other herbs. Try thyme or rosemary for a different taste. If you love nuts, consider adding chopped walnuts or almonds. They add crunch and richness. Each of these little tweaks makes the dish your own. {{image_4}} If you love heat, try adding more red pepper flakes. Use one teaspoon or more for a bolder flavor. You can also mix in some cayenne pepper for an extra kick. This spicy version pairs well with the creamy cheese and garlic. It brings a fun twist to the classic recipe. To make a vegan version, swap the Parmesan cheese for a plant-based option. Nutritional yeast works well. It adds a cheesy flavor without dairy. You can also use vegan butter instead of olive oil for a rich taste. This way, you still get great flavor while keeping it vegan. Feel free to mix in other veggies. Carrots, sweet potatoes, or cauliflower add color and flavor. Just chop them into similar sizes as the Brussels sprouts. Toss them in the same garlic and olive oil mix. This extra variety makes your dish even more colorful and delicious. Plus, you get more nutrients! To store leftovers, place them in an airtight container. Make sure they cool first. You can keep them in the fridge for up to three days. If you want to enjoy them later, it's best to store them soon after cooking. This keeps them fresh and tasty. To reheat, preheat your oven to 350°F (175°C). Spread the Brussels sprouts on a baking sheet. Heat them for about 10 to 15 minutes. This helps them regain some crispiness. You can also use a microwave. Just heat them for 1 to 2 minutes. Stir halfway through to ensure even heating. If you want to freeze them, let the sprouts cool completely. Then, place them in a freezer-safe bag. Remove as much air as possible before sealing. You can freeze them for up to three months. When ready to eat, thaw them in the fridge overnight before reheating. They won't be as crispy but will still taste great! Roast Brussels sprouts for 20 to 25 minutes at 425°F (220°C). Check them often. They should look golden brown and crispy. This roasting time helps them become tender inside while staying crunchy outside. Yes, you can prep the Brussels sprouts a day ahead. Trim and halve them, then store in the fridge. Mix the other ingredients just before roasting. This keeps the flavors fresh and bright. You can serve these Brussels sprouts with many dishes. They go well with roasted chicken or steak. Pair them with pasta or a grain bowl for a tasty meal. Add them to a salad for extra crunch. In this blog post, I shared how to make Garlic Parmesan Roasted Brussels sprouts. We covered the key ingredients, step-by-step instructions, and valuable tips for better roasting. I also provided ways to change up the flavors and store your leftovers. Brussels sprouts can be a delicious part of any meal. With the right prep and techniques, you can enjoy fantastic results. Use these tips to create a tasty dish that everyone will love.

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If you love tasty veggies, you’ll adore this Garlic Parmesan Roasted Brussels Sprouts recipe! With a crispy outside and cheesy flavor, this dish transforms Brussels sprouts into a must-have side. Plus, it’s easy to make and perfect for any meal. Whether you’re a busy parent or a culinary novice, my simple guide will help you impress your family and friends. Let’s dive in and brighten up your dinner table!

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Ingredients

List of Ingredients

– 1 lb Brussels sprouts, trimmed and halved

– 4 cloves garlic, finely minced

– ¼ cup freshly grated Parmesan cheese

– 3 tablespoons extra virgin olive oil

– 1 teaspoon garlic powder

– ½ teaspoon red pepper flakes (optional for a spicy kick)

– Salt and freshly cracked black pepper to taste

– 2 tablespoons freshly squeezed lemon juice

– Fresh parsley, chopped, for garnish

Ingredient Notes

Brussels sprouts are the star of this dish. Choose bright green, firm sprouts. Fresh garlic adds a strong flavor. Use good quality olive oil for the best taste. Parmesan cheese should be freshly grated for a rich, creamy touch. Red pepper flakes provide a nice heat, but it’s optional. A splash of lemon juice helps brighten the flavors. Fresh parsley adds color and freshness.

Substitutions and Alternatives

You can swap Brussels sprouts for broccoli or cauliflower if you want. Instead of Parmesan, try nutritional yeast for a vegan option. If you don’t have fresh garlic, garlic powder works in a pinch. Use any oil you like, such as avocado or canola oil. You can skip the red pepper flakes for a milder flavor.

Step-by-Step Instructions

Prepping the Brussels Sprouts

Start by washing 1 pound of Brussels sprouts under cold water. Trim off the tough ends and cut each sprout in half. This helps them cook evenly. If some sprouts are larger, quarter them to match the size. This step ensures every bite is tender and tasty.

Mixing the Ingredients

In a big bowl, add your halved Brussels sprouts. Next, toss in 4 minced garlic cloves, 3 tablespoons of extra virgin olive oil, and 1 teaspoon of garlic powder. Season with salt and freshly cracked black pepper. If you like a bit of heat, add ½ teaspoon of red pepper flakes. Use your hands or a spoon to mix everything well. Make sure each sprout gets coated in that tasty mixture.

Roasting Process

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper. Spread the Brussels sprouts in a single layer on the sheet, cut-side down. This helps them caramelize nicely. Roast them in the oven for 20 to 25 minutes. Check for a golden brown color on the outside. The inside should be tender but not mushy.

Finishing Touches

Once the Brussels sprouts are roasted, take them out of the oven. Immediately sprinkle ¼ cup of freshly grated Parmesan cheese on top. The heat will melt the cheese perfectly. Next, drizzle 2 tablespoons of freshly squeezed lemon juice over the sprouts. Toss them gently to blend the flavors. For a fresh pop of color, add some chopped parsley on top before serving.

Tips & Tricks

Best Practices for Roasting

Roasting Brussels sprouts gives them a nice, crispy texture. To start, cut them in half. This helps them cook evenly. Use a large bowl to mix your ingredients. Toss the sprouts gently with olive oil, garlic, and spices. Make sure every sprout is coated well. Spread them out on the baking sheet. Leave space between each sprout. This allows hot air to circulate, making them crispier.

How to Achieve Optimal Crispiness

For the best crunch, roast at a high heat. Set your oven to 425°F (220°C). Cooking them cut-side down is key. This side will caramelize nicely. Check them around the 20-minute mark. If they are golden brown, they are ready. Don’t forget to sprinkle Parmesan cheese right after they come out of the oven. The heat will melt the cheese, adding to the crispiness.

Flavor Enhancements

Want to kick up the flavor? Add red pepper flakes for some heat. Lemon juice brightens the dish, too. You can also mix in other herbs. Try thyme or rosemary for a different taste. If you love nuts, consider adding chopped walnuts or almonds. They add crunch and richness. Each of these little tweaks makes the dish your own.

Variations

Spicy Garlic Parmesan Version

If you love heat, try adding more red pepper flakes. Use one teaspoon or more for a bolder flavor. You can also mix in some cayenne pepper for an extra kick. This spicy version pairs well with the creamy cheese and garlic. It brings a fun twist to the classic recipe.

Vegan Alternative

To make a vegan version, swap the Parmesan cheese for a plant-based option. Nutritional yeast works well. It adds a cheesy flavor without dairy. You can also use vegan butter instead of olive oil for a rich taste. This way, you still get great flavor while keeping it vegan.

Adding Other Vegetables

Feel free to mix in other veggies. Carrots, sweet potatoes, or cauliflower add color and flavor. Just chop them into similar sizes as the Brussels sprouts. Toss them in the same garlic and olive oil mix. This extra variety makes your dish even more colorful and delicious. Plus, you get more nutrients!

Storage Info

How to Store Leftovers

To store leftovers, place them in an airtight container. Make sure they cool first. You can keep them in the fridge for up to three days. If you want to enjoy them later, it’s best to store them soon after cooking. This keeps them fresh and tasty.

Reheating Instructions

To reheat, preheat your oven to 350°F (175°C). Spread the Brussels sprouts on a baking sheet. Heat them for about 10 to 15 minutes. This helps them regain some crispiness. You can also use a microwave. Just heat them for 1 to 2 minutes. Stir halfway through to ensure even heating.

Freezing Guidance

If you want to freeze them, let the sprouts cool completely. Then, place them in a freezer-safe bag. Remove as much air as possible before sealing. You can freeze them for up to three months. When ready to eat, thaw them in the fridge overnight before reheating. They won’t be as crispy but will still taste great!

FAQs

How long should I roast Brussels sprouts?

Roast Brussels sprouts for 20 to 25 minutes at 425°F (220°C). Check them often. They should look golden brown and crispy. This roasting time helps them become tender inside while staying crunchy outside.

Can I make this recipe ahead of time?

Yes, you can prep the Brussels sprouts a day ahead. Trim and halve them, then store in the fridge. Mix the other ingredients just before roasting. This keeps the flavors fresh and bright.

What can I serve with Garlic Parmesan Roasted Brussels Sprouts?

You can serve these Brussels sprouts with many dishes. They go well with roasted chicken or steak. Pair them with pasta or a grain bowl for a tasty meal. Add them to a salad for extra crunch.

In this blog post, I shared how to make Garlic Parmesan Roasted Brussels sprouts. We covered the key ingredients, step-by-step instructions, and valuable tips for better roasting. I also provided ways to change up the flavors and store your leftovers.

Brussels sprouts can be a delicious part of any meal. With the right prep and techniques, you can enjoy fantastic results. Use these tips to create a tasty dish that everyone will love.

- 1 lb Brussels sprouts, trimmed and halved - 4 cloves garlic, finely minced - ¼ cup freshly grated Parmesan cheese - 3 tablespoons extra virgin olive oil - 1 teaspoon garlic powder - ½ teaspoon red pepper flakes (optional for a spicy kick) - Salt and freshly cracked black pepper to taste - 2 tablespoons freshly squeezed lemon juice - Fresh parsley, chopped, for garnish Brussels sprouts are the star of this dish. Choose bright green, firm sprouts. Fresh garlic adds a strong flavor. Use good quality olive oil for the best taste. Parmesan cheese should be freshly grated for a rich, creamy touch. Red pepper flakes provide a nice heat, but it's optional. A splash of lemon juice helps brighten the flavors. Fresh parsley adds color and freshness. You can swap Brussels sprouts for broccoli or cauliflower if you want. Instead of Parmesan, try nutritional yeast for a vegan option. If you don’t have fresh garlic, garlic powder works in a pinch. Use any oil you like, such as avocado or canola oil. You can skip the red pepper flakes for a milder flavor. Start by washing 1 pound of Brussels sprouts under cold water. Trim off the tough ends and cut each sprout in half. This helps them cook evenly. If some sprouts are larger, quarter them to match the size. This step ensures every bite is tender and tasty. In a big bowl, add your halved Brussels sprouts. Next, toss in 4 minced garlic cloves, 3 tablespoons of extra virgin olive oil, and 1 teaspoon of garlic powder. Season with salt and freshly cracked black pepper. If you like a bit of heat, add ½ teaspoon of red pepper flakes. Use your hands or a spoon to mix everything well. Make sure each sprout gets coated in that tasty mixture. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper. Spread the Brussels sprouts in a single layer on the sheet, cut-side down. This helps them caramelize nicely. Roast them in the oven for 20 to 25 minutes. Check for a golden brown color on the outside. The inside should be tender but not mushy. Once the Brussels sprouts are roasted, take them out of the oven. Immediately sprinkle ¼ cup of freshly grated Parmesan cheese on top. The heat will melt the cheese perfectly. Next, drizzle 2 tablespoons of freshly squeezed lemon juice over the sprouts. Toss them gently to blend the flavors. For a fresh pop of color, add some chopped parsley on top before serving. Roasting Brussels sprouts gives them a nice, crispy texture. To start, cut them in half. This helps them cook evenly. Use a large bowl to mix your ingredients. Toss the sprouts gently with olive oil, garlic, and spices. Make sure every sprout is coated well. Spread them out on the baking sheet. Leave space between each sprout. This allows hot air to circulate, making them crispier. For the best crunch, roast at a high heat. Set your oven to 425°F (220°C). Cooking them cut-side down is key. This side will caramelize nicely. Check them around the 20-minute mark. If they are golden brown, they are ready. Don’t forget to sprinkle Parmesan cheese right after they come out of the oven. The heat will melt the cheese, adding to the crispiness. Want to kick up the flavor? Add red pepper flakes for some heat. Lemon juice brightens the dish, too. You can also mix in other herbs. Try thyme or rosemary for a different taste. If you love nuts, consider adding chopped walnuts or almonds. They add crunch and richness. Each of these little tweaks makes the dish your own. {{image_4}} If you love heat, try adding more red pepper flakes. Use one teaspoon or more for a bolder flavor. You can also mix in some cayenne pepper for an extra kick. This spicy version pairs well with the creamy cheese and garlic. It brings a fun twist to the classic recipe. To make a vegan version, swap the Parmesan cheese for a plant-based option. Nutritional yeast works well. It adds a cheesy flavor without dairy. You can also use vegan butter instead of olive oil for a rich taste. This way, you still get great flavor while keeping it vegan. Feel free to mix in other veggies. Carrots, sweet potatoes, or cauliflower add color and flavor. Just chop them into similar sizes as the Brussels sprouts. Toss them in the same garlic and olive oil mix. This extra variety makes your dish even more colorful and delicious. Plus, you get more nutrients! To store leftovers, place them in an airtight container. Make sure they cool first. You can keep them in the fridge for up to three days. If you want to enjoy them later, it's best to store them soon after cooking. This keeps them fresh and tasty. To reheat, preheat your oven to 350°F (175°C). Spread the Brussels sprouts on a baking sheet. Heat them for about 10 to 15 minutes. This helps them regain some crispiness. You can also use a microwave. Just heat them for 1 to 2 minutes. Stir halfway through to ensure even heating. If you want to freeze them, let the sprouts cool completely. Then, place them in a freezer-safe bag. Remove as much air as possible before sealing. You can freeze them for up to three months. When ready to eat, thaw them in the fridge overnight before reheating. They won't be as crispy but will still taste great! Roast Brussels sprouts for 20 to 25 minutes at 425°F (220°C). Check them often. They should look golden brown and crispy. This roasting time helps them become tender inside while staying crunchy outside. Yes, you can prep the Brussels sprouts a day ahead. Trim and halve them, then store in the fridge. Mix the other ingredients just before roasting. This keeps the flavors fresh and bright. You can serve these Brussels sprouts with many dishes. They go well with roasted chicken or steak. Pair them with pasta or a grain bowl for a tasty meal. Add them to a salad for extra crunch. In this blog post, I shared how to make Garlic Parmesan Roasted Brussels sprouts. We covered the key ingredients, step-by-step instructions, and valuable tips for better roasting. I also provided ways to change up the flavors and store your leftovers. Brussels sprouts can be a delicious part of any meal. With the right prep and techniques, you can enjoy fantastic results. Use these tips to create a tasty dish that everyone will love.

Garlic Parmesan Roasted Brussels Sprouts

Discover the irresistible Garlic Parmesan Blissful Brussels Sprouts recipe that will turn even the pickiest eaters into fans! This easy-to-follow guide teaches you how to roast Brussels sprouts to perfection, infusing them with garlic, Parmesan, and a touch of lemon for an unforgettable flavor. Perfect as a side dish or a tasty snack, these sprouts are sure to impress. Click through to explore the full recipe and indulge in this delightful dish!
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Ingredients
  

1 lb Brussels sprouts, trimmed and halved

4 cloves garlic, finely minced

¼ cup freshly grated Parmesan cheese

3 tablespoons extra virgin olive oil

1 teaspoon garlic powder

½ teaspoon red pepper flakes (optional for a spicy kick)

Salt and freshly cracked black pepper to taste

2 tablespoons freshly squeezed lemon juice

Fresh parsley, chopped, for garnish

Instructions
 

Begin by preheating your oven to 425°F (220°C). Prepare a baking sheet by lining it with parchment paper to facilitate easy cleanup later.

    In a spacious mixing bowl, add the halved Brussels sprouts along with the minced garlic, garlic powder, olive oil, salt, pepper, and red pepper flakes. Use your hands or a large spoon to thoroughly toss the ingredients, ensuring each sprout is well-coated with the flavorful mixture.

      Spread the Brussels sprouts out on the prepared baking sheet in a single layer, making sure to place them cut-side down. This positioning promotes optimal roasting and caramelization.

        Roast the Brussels sprouts in the preheated oven for 20 to 25 minutes. Keep an eye on them; they should be golden brown and crispy on the outside while remaining tender inside.

          Upon removing the Brussels sprouts from the oven, immediately sprinkle the grated Parmesan cheese over the hot sprouts. The residual heat will help melt the cheese beautifully and enhance the flavor.

            Drizzle the freshly squeezed lemon juice over the hot Brussels sprouts, then gently toss them to combine all the flavors seamlessly.

              To finish, generously garnish your dish with freshly chopped parsley, adding vibrancy and a burst of freshness.

                Prep Time, Total Time, Servings: 10 min | 35 min | Serves 4

                  - Presentation Tips: For an impressive display, arrange the roasted Brussels sprouts on a large serving platter. Drizzle with a touch of olive oil and a squeeze of fresh lemon juice just before serving. Consider adding an extra sprinkle of Parmesan cheese and a few more parsley leaves on top for an inviting and colorful presentation!

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