Roasted Brussels Sprouts
These caramelized Brussels sprouts are scented with garlic and red pepper flakes and laced with plenty of parmesan cheese! Perfectly tender and delightfully cheesy!
If you haven’t tried parmesan cheese with your Brussels sprouts, you need to start now! The marriage of tender vegetable and nutty cheese is unrivaled. Plus, adding a little heat – in the form of crushed red pepper flakes – transforms the vibrant veggie into a deliciously fiery one.
A have a trick for sweet, tender Brussels sprouts that aren’t bitter – blanching before roasting! Don’t skip this step – trust me. When you give the sprouts a quick blanch in boiling water, it gives them a head start on cooking. That means you can shorten the cooking time in the hot oven, which eliminates the risk of bitterness. Plus, blanching adds moisture to the vegetable, which ensures it won’t dry out while roasting.
This recipe also works with broccoli and cauliflower. Feel free to swap in florets of broccoli or cauliflower – they work just as well! When using broccoli or cauliflower, reduce the blanching time from 2 minutes to 1 minute.
Roasted Brussels Sprouts
Ingredients
- 1 pound Brussels sprouts
- 1 tablespoon olive oil
- 3 tablespoons grated parmesan cheese
- 1 teaspoon crushed red pepper flakes, or more/less to taste
- 2 cloves garlic, minced or pressed
- Salt and freshly ground black pepper
Instructions
- Preheat the oven to 425 degrees. Line a large baking sheet with parchment paper.
- Blanch the Brussels sprouts in a large pot of boiling water for 2 minutes.
- Drain and, when cool enough to handle, trim the ends and halve the Brussels sprouts. Transfer the sprouts to a large bowl, add the olive oil and toss to coat. Add the parmesan cheese, crushed red pepper flakes, garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and toss to coat.
- Transfer the sprouts to the prepared pan and roast for 10 to 15 minutes, until golden brown.
- Serve hot.