I roast sprouts when the kitchen feels quiet and I want a side that tastes bold and a little cheeky. This pan gives crunchy edges and a mellow center, with garlic that goes toasty and cheese that turns into a nutty crust. It hits that cozy spot without fuss. We follow brussel sprout recipes that keep things simple. I toss trimmed sprouts with olive oil, fresh garlic, and a good shower of parmesan. Salt and pepper, then into a hot oven. The tray comes out with caramel bits that you try not to steal right away. Kids ask for seconds. Grown ups do too. I love that these work for weeknight dinner and for holiday plates. You can bake them, grill them, or keep them vegan with a plant based parmesan. They fit healthy brussel sprout recipes and easy brussel sprout recipes both. I make them for friends at Christmas and for summer cookouts. Baked brussel sprout recipes and grilled brussel sprout recipes share the same heart here. If you want vegan brussel sprout recipes, swap the cheese and carry on. For christmas brussel sprout recipes, add lemon zest and a little thyme.
Table of Contents
- 1) Key Takeaways
- 2) Easy Crispy Garlic Parmesan Brussels Sprouts Recipe
- 3) Ingredients for Crispy Garlic Parmesan Brussels Sprouts
- 4) How to Make Crispy Garlic Parmesan Brussels Sprouts
- 5) Tips for Making Crispy Garlic Parmesan Brussels Sprouts
- 6) Making Crispy Garlic Parmesan Brussels Sprouts Ahead of Time
- 7) Storing Leftover Brussels Sprouts
- 8) Try these side dishes next
- 9) Crispy Garlic Parmesan Brussels Sprouts
- 10) Nutrition
1) Key Takeaways
We roast trimmed sprouts on a hot pan. Garlic turns golden. Parmesan forms a crisp coat. The tray looks proud and smells like a cozy bistro.
Prep stays short and calm. A bowl. A toss. A flip. The result fits a weeknight plate and fits a holiday table without fuss.
Linda at Cook Daily Recipe shares this method with care. I cook it often. Friends ask for the recipe and then claim the last crunchy bits.
2) Easy Crispy Garlic Parmesan Brussels Sprouts Recipe
I reach for brussel sprout recipes when dinner needs a quick win. These brussel sprout recipes bring crisp edges and a tender center that feels homey. I keep the steps close and the tools few so the cook stays light and the flavor stays bold.
The pan sits hot in the oven. We toss sprouts with oil and fresh garlic. A shower of parmesan lands like snow and clings to each cut side. I love that the taste hits savory first then bright lemon follows.
This easy path suits a busy night and a slow Sunday alike. It fits a steak plate or a grain bowl. On Cook Daily Recipe I walked through each move so you can cook with me and laugh when a sprout tries to roll off the tray.
3) Ingredients for Crispy Garlic Parmesan Brussels Sprouts
Brussels sprouts Small or medium sprouts trim the ends and split each one so the cut side makes contact with the pan for strong browning.
Olive oil A light coat helps the edges crisp. Use a bowl and toss so each leaf glows.
Garlic Fresh minced cloves give warm bite and a deep aroma that fills the room.
Parmesan Finely grated cheese melts fast and sets into a nutty crust that clings well.
Panko crumbs A spoon adds lift and crunch and keeps the cheese from clumping.
Lemon zest Bright zest wakes up the dish and balances the rich notes.
Kosher salt A firm pinch seasons the leaves and draws out sweetness during the roast.
Black pepper Fresh ground pepper adds gentle heat and a clean finish.
Red pepper flakes An optional shake brings a small kick for the spice fans at the table.
4) How to Make Crispy Garlic Parmesan Brussels Sprouts
Step one heat the oven to a steady four hundred twenty five F and slide a pan inside so the surface gets hot
Step two dry the cut sprouts with a towel place them in a bowl and toss with olive oil garlic salt and pepper
Step three spread the sprouts cut side down on the hot pan return the pan to the oven and roast fifteen minutes
Step four stir the sprouts then roast five to ten minutes more until the edges turn deep brown and the centers feel tender
Step five mix parmesan panko and lemon zest then scatter this mix over the hot sprouts and heat two minutes so it sets
Step six move sprouts to a warm bowl squeeze a little lemon and taste for salt
5) Tips for Making Crispy Garlic Parmesan Brussels Sprouts
Pick sprouts that feel firm. Small ones cook fast and turn crisp with ease. Large ones can be split into quarters so the heat reaches the core.
Use a dark pan for better browning. Preheating that pan matters. The cut sides hit heat right away and you get that cafe level char we all chase.
Grate cheese fine so it melts quick. For a plant path use a dairy free style and you still get great crunch. This section tucks in recipes for brussel sprouts as a phrase so search finds you fast.
6) Making Crispy Garlic Parmesan Brussels Sprouts Ahead of Time
Trim and split sprouts in the morning. Store them dry in a container with a small paper towel so the leaves stay crisp.
Mix the parmesan with panko and zest and keep it covered in the fridge. When dinner nears you only toss oil and season and you are ready.
Par cook for ten minutes then hold. Right before you serve finish the roast and add the cheese blend. This approach keeps texture strong and keeps timing calm for guests.
7) Storing Leftover Brussels Sprouts
Cool the pan for a few minutes then move sprouts to a box with a tight lid. Chill for up to three days.
Heat a skillet and rewarm the sprouts so the sides crisp again. A quick squeeze of lemon brings the bright note back.
Leftovers join eggs for breakfast or a bowl of farro for lunch. In searches these read like brussels sprouts recipes so folks find this method later.
8) Try these side dishes next
9) Crispy Garlic Parmesan Brussels Sprouts
Crispy Garlic Parmesan Brussels Sprouts brussel sprout recipes
Ingredients
Sprouts
- 1 and 1/2 pounds brussels sprouts trimmed and halved
- 3 tablespoons olive oil
- 3 cloves garlic minced
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes optional
Parmesan Mix
- 3/4 cup freshly grated parmesan cheese
- 1/3 cup panko breadcrumbs
- 1 tablespoon lemon zest
- 1 tablespoon chopped parsley optional
Instructions
Prep
- Heat oven to 425 F. Line a large sheet pan with parchment.
- Pat sprouts dry so they crisp.
- In a bowl toss sprouts with olive oil garlic salt pepper and red pepper flakes.
Roast
- Scatter sprouts cut side down in one layer on the pan.
- Roast 15 minutes until edges brown.
- Stir and roast 5 to 10 minutes more until tender and crisp at the edges.
Finish
- Mix parmesan panko and lemon zest in a small bowl.
- Sprinkle over hot sprouts and return pan to oven for 2 to 3 minutes so the cheese melts and the crumbs toast.
- Transfer to a warm bowl and finish with parsley.
Serve
- Taste and add a squeeze of lemon if you like bright flavor.
- Pair with roast chicken steak salmon or a grain bowl.
10) Nutrition
A common serving sits near one cup. That serving brings about one hundred ninety calories with a good dose of fiber and a tidy hit of protein from the cheese.
Sodium stays moderate when you season with a light hand. Fat leans mostly from olive oil which tastes rich yet stays friendly for daily meals.
For folks tracking terms this page speaks to brussel sprout recipes in a natural way. The dish fits a balanced plate and plays well with fish chicken steak or a big grain bowl.
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