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!

Course Side Dish

Cuisine American

Diet Gluten Free, Vegetarian

Keyword brussels spouts, parmesan cheese

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 99kcal

Author Robin Miller

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.

Nutrition