Here’s a simple, flavorful way to prepare Brussels sprouts that keeps them crispy on the outside and tender inside:
Roasted Brussels Sprouts with Garlic and Parmesan
Ingredients (for 4 servings):
- 1 lb (450g) Brussels sprouts, trimmed and halved
- 3 tbsp olive oil
- 3 cloves garlic, minced
- Salt and black pepper to taste
- ¼ cup grated Parmesan cheese
- Optional: 1 tsp balsamic vinegar or a squeeze of lemon for brightness
Instructions:
- Preheat oven: to 400°F (200°C).
- Prepare sprouts: Wash, trim the ends, and halve the Brussels sprouts. Pat dry to ensure crispiness.
- Season: In a large bowl, toss the sprouts with olive oil, garlic, salt, and pepper.
- Roast: Spread them in a single layer on a baking sheet. Roast for 20–25 minutes, shaking the pan halfway, until the edges are golden brown and crispy.
- Add cheese: Sprinkle Parmesan over the hot sprouts and toss gently.
- Optional finishing touch: Drizzle with balsamic vinegar or a squeeze of lemon juice before serving.
Tips:
- For extra crispiness, roast cut side down.
- Add toasted nuts (like pecans or almonds) for crunch.
- Mix in dried cranberries for a sweet contrast.
If you want, I can also give a quick stovetop version that takes only 10–12 minutes and tastes just as amazing. Do you want me to do that?
