Garlic Parmesan Brussels Sprouts
Sublimely tender, slightly caramelized, laced with parmesan, and dotted with toasty garlic, these are the best Brussels sprouts ever. There are so many flavors and textures going on, you will adore this recipe.
There’s something special about the pairing of Brussels sprouts and parmesan cheese. Perhaps it’s because the vegetable is somewhat sweet and nutty, as is the cheese. Just add tangy garlic and flavors are catapulted.
I have a trick for perfect roasted sprouts every time. I blanch the sprouts in boiling water, halve them, toss with olive oil, parmesan cheese, garlic, salt, and pepper, and roast them until golden and crispy on the edges. Blanching eliminates any “sulfur” aroma/flavor that often happens when Brussels sprouts are roasted – because the tender leaves frizzle and char. Blanching-before-roasting ensures a sublimely tender-crisp vegetable.
This recipe is undeniably easy. Although I add the extra step of blanching, it’s a quick, effortless step, and the technique produces perfectly cooked Brussels sprouts every time. Giving the vegetable a quick “head start” on cooking means they can caramelize in the oven without burning. The goal is tender interior and crunchy exterior, and blanching guarantees that.
Can you use frozen Brussels sprouts? Certainly. And when using frozen sprouts, blanch them for 1 minute instead of 4 minutes.
A note about the garlic. This recipe calls for fresh garlic cloves, but you can also use dried minced garlic (sold in the spice aisle). I adore the toasty bits of garlic on the sprouts and know you will too. That means, use garlic powder as a last resort.
Garlic Parmesan Brussels Sprouts
Ingredients
- 2 tablespoons olive oil, plus more for coating the pan
- 1 1/2 pounds Brussels sprouts, fresh or frozen
- 2 cloves garlic, minced or grated, or 1/2 teaspoon dried minced garlic
- Salt and freshly ground black pepper
- 1/2 cup grated parmesan cheese, preferably freshly grated
- Crushed red pepper flakes for serving, optional
Equipment
Instructions
- Preheat the oven to 400 degrees. Coat a shallow baking dish or ovenproof skillet with a thin layer of olive oil.
- Blanch the Brussels sprouts in a large pot of boiling water for 4 minutes. Drain and when cool enough to handle, trim the ends, and halve lengthwise.
- Transfer the sprouts to a large bowl, add the olive oil, garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and toss to coat. Add the parmesan cheese and toss to coat.
- Transfer the sprouts to the prepared pan and bake for 8 to 10 minutes, until golden brown. Serve with crushed red pepper flakes on top or on the side.