I roast a sheet of sprouts till the edges go crisp and the centers stay tender. The cheese melts and turns lacy. The kitchen smells nutty and warm. I call this my easy win after a long day. This sits high on my list of brussel sprout recipes. It checks boxes for easy brussel sprout recipes and healthy brussel sprout recipes. You can keep it simple for baked brussel sprout recipes. You can riff with olive oil only for vegan brussel sprout recipes. You can take it outdoors for grilled brussel sprout recipes. I even serve it for family gatherings and it fits with christmas brussel sprout recipes. We eat with our eyes first. Golden bits cling to each half. A squeeze of lemon lifts the rich cheese. I toss in a few loose leaves for crunch. My kid steals them straight from the pan. We pass the platter and dinner feels relaxed.
Table of Contents
- 1) Key Takeaways
- 2) Easy Parmesan Brussels Sprouts Recipe
- 3) Ingredients for Parmesan Brussels Sprouts
- 4) How to Make Parmesan Brussels Sprouts
- 5) Tips for Making Parmesan Brussels Sprouts
- 6) Making Parmesan Brussels Sprouts Ahead of Time
- 7) Storing Leftover Parmesan Brussels Sprouts
- 8) Try these side dishes next
- 9) Parmesan Brussels Sprouts
- 10) Nutrition
1) Key Takeaways
I cook for real life. I roast sprouts for crisp edges and soft centers. The cheese turns golden and light. Flavor lands clean and bright. You get comfort with very little fuss.
I am Elena from Elena Cooks. I like recipes that work on busy nights. I write with calm steps and short cues. You can trust the pan and the timer.
This dish serves weeknight needs and holiday plates. Prep stays simple. Pantry items carry the load. Cleanup stays easy. You get a sure keeper.
2) Easy Parmesan Brussels Sprouts Recipe
We chase flavor with small moves. I halve the sprouts for more surface area. I reach for olive oil garlic and lemon. The heat does the rest. These belong to brussel sprout recipes and they sit near the top. I say that twice because brussel sprout recipes deserve a cheer.
The pan gives char and crunch. The cheese melts and forms a lacy coat. A squeeze of lemon lifts each bite. I serve this with roast chicken or grilled fish. Friends ask for seconds and then the recipe.
This stays friendly for new cooks. Steps stay short and clear. If you want dairy free you can swap cheese with nutritional yeast. That small change turns this into one of the best vegan brussel sprout recipes.
3) Ingredients for Parmesan Brussels Sprouts
Brussels sprouts I pick firm sprouts with tight leaves. I trim the ends and pull any loose leaves. Halved sprouts brown well and cook through with a tender bite.
Olive oil The oil coats each sprout and carries heat. It helps the edges crisp. A light drizzle on the tray keeps sticking away.
Parmesan I grate fresh cheese for bright flavor. The fine shreds melt fast and turn light and crisp. Extra at the table makes everyone happy.
Garlic Two small cloves go a long way. I mince them fine so they coat well and do not burn. The goal is soft sweet garlic notes.
Lemon Zest wakes up the pan during the last minutes. Juice at the end lifts the rich cheese and rounds the finish.
Kosher salt and black pepper I season with a light hand first. I taste at the end and adjust. Salt sharpens the edges of flavor.
Red pepper flakes A small pinch adds warm heat. Kids at my table like just a little. You can skip it if you prefer mellow.
4) How to Make Parmesan Brussels Sprouts
Step one set the oven Heat the oven to a strong setting. Place a large tray on the middle rack. A hot tray gives the best sear and keeps the centers tender.
Step two prep the sprouts Dry the sprouts with a clean towel. Toss with oil garlic salt pepper and a tiny shake of flakes. Dry surfaces brown better than damp ones.
Step three roast on the cut side Spread the sprouts in one layer with cut sides down. Roast till the bottoms turn deep brown and the tops look caramel. The scent goes nutty and warm.
Step four add zest and cheese Pull the tray and scatter zest and Parmesan. Return the tray for a short finish. The cheese melts then turns light and crisp.
Step five finish and serve Splash with lemon juice. Toss on the tray. Taste and add a pinch of salt. Serve hot with a bowl of extra cheese.
5) Tips for Making Parmesan Brussels Sprouts
Dry sprouts brown better. Water fights crisp edges. A short air dry on a towel pays off. Cut sides on the pan give more caramel notes and more pleasure in each bite.
Use a large tray so steam can escape. Crowded sprouts steam and stay pale. Space gives color and snap. This small move turns good into great in many brussel sprouts recipes.
Grate cheese fresh for best melt. Pre grated cheese can clump. A quick pass on a grater changes the dish. For longtail fans try crispy oven roasted brussels sprouts as a search phrase in your notes.
6) Making Parmesan Brussels Sprouts Ahead of Time
I do a small head start when guests come. I trim and halve the sprouts in the morning. I tuck them in a paper lined container. At dinner time I toss and roast.
For partial prep I roast till almost done then I stop. I hold them at room temp for a short stretch. Before we eat I finish them on a hot tray. This keeps edges crisp and centers soft.
This method fits many brussel sprout recipes and keeps stress low. It helps when the main course needs space. The side lands on the table hot and bright without rush.
7) Storing Leftover Parmesan Brussels Sprouts
Leftovers taste great the next day. I store them in a covered container in the fridge. The flavor deepens and the lemon softens any bitter notes.
To reheat I use a hot skillet. A quick toss brings back the crisp spots. The cheese wakes up again and the edges turn lively.
Leftovers work in a grain bowl. They like rice or farro. A soft egg on top turns lunch into a treat. That is one more win for easy weeknight brussels sprouts.
8) Try these side dishes next
9) Parmesan Brussels Sprouts
Parmesan Brussels Sprouts your new favorite in brussel sprout recipes
Ingredients
- 1 kilogram Brussels sprouts trimmed and halved
- 3 tablespoons olive oil
- 3 tablespoons grated Parmesan cheese plus extra for serving
- 2 cloves garlic minced
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 0.5 teaspoon kosher salt
- 0.5 teaspoon black pepper
- Pinch red pepper flakes optional
Instructions
- Heat oven to 220 C. Line a large baking tray.
- Dry the sprouts with a clean towel. Toss with olive oil garlic salt pepper and red pepper flakes.
- Spread in one layer cut sides down. Roast till the bottoms brown and the tops look caramelized about 18 to 22 minutes.
- Pull the tray. Sprinkle Parmesan and lemon zest. Roast till the cheese melts and turns crisp about 2 to 3 minutes.
- Finish with lemon juice. Toss on the tray. Taste and add a pinch of salt if needed. Serve hot with extra cheese.
10) Nutrition
Serving size one cup. Calories about one hundred ninety. Sugar three grams. Sodium three hundred twenty milligrams. Fat twelve grams. Saturated fat three grams. Carbohydrates fifteen grams. Fiber five grams. Protein eight grams. Figures reflect a home kitchen and may vary.
Written by Elena for Elena Cooks at www.elenacooks.com. We love food that fits real life and real time. This one does.
Leave a Comment