Crispy Garlic Parmesan Brussels Sprouts Recipe

Garlic Parmesan Brussels Sprouts roast crispy charred with garlicky parm zing, tender hearts. Oil toss then 425°F Nordic Ware hit 22 minutes nails American side texture. Healthy roast slays steak or chicken, turns veggie skeptics fast.

Crispy Garlic Parmesan Brussels Sprouts Recipe

Roasted halved sprouts crispy garlicky with parm crust. Easy American side, oven gold 22 minutes.

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Prep Time 8 minutes mins

Cook Time 22 minutes mins

Total Time 30 minutes mins

Servings: 4

Course: Side Dish

Cuisine: American

Calories: 145

Ingredients Equipment Method Notes

Ingredients

  

• 1 ½ lb Brussels sprouts
• 3 tbsp olive oil
• 1 tsp garlic powder
• ½ tsp kosher salt
• ¼ tsp black pepper
• ½ cup grated parmesan cheese
• 1 tbsp lemon juice

Equipment

• Chef’s knife
• Cutting board
• Mixing bowl
• Nordic Ware half-sheet
• Tongs
• Measuring spoons

Method

 

1. Rinse 1 ½ lb Brussels sprouts under cold water hands. Pat dry paper towels. Cutting board chef’s knife trim tough bottoms slice half lengthwise flat sides even. Bowl dump.​
2. Drizzle 3 tbsp olive oil over sprouts bowl. Sprinkle 1 tsp garlic powder ½ tsp salt ¼ tsp pepper measuring spoons. Toss hands rub shiny 30 seconds coat. Fold ½ cup parmesan spoon sticks.​
3. Preheat oven 425°F middle rack. Parchment line Nordic Ware half-sheet. Spread sprouts cut sides down single layer tongs no overlap. Roast 22 minutes edges crispy charred golden.​
4. Mitts grab Nordic Ware half-sheet. Drizzle 1 tbsp lemon juice spoon over hot. Toss tongs gentle brightens. Serve scoop spoon hot.

Notes

• Halve even crisps uniform no steam.
• Flat down max char magic.
• Nordic Ware roasts gold fast even.​