Garlic Parmesan Brussels Sprouts, Crispy in 35 Minutes!
Garlic parmesan brussels sprouts are one of those side dishes that earns a permanent spot in your weeknight rotation after the very first time you make them. The edges come out golden and crisp, the inside stays tender, and the combination of fresh minced garlic and a generous handful of parmesan adds enough flavor that this dish rarely makes it from the pan to the platter intact. I make this in one bowl and one sheet pan, and it is on the table in 35 minutes from start to finish.
Servings: 2 people
Ingredients
- 1 pound Brussel sprouts ends trimmed and cut in half
- 2 tablespoons extra virgin olive oil
- 4 cloves garlic minced
- 2 teaspoons fresh lemon juice
- salt and black pepper
- ½ cup freshly grated Parmesan cheese
Instructions
- Preheat oven to 400ºF. In a large bowl, add the Brussel sprouts, olive oil, garlic, lemon juice, salt, and pepper. Mix everything to combine well.
- Spread the Brussel sprouts mixture onto a baking sheet in an even layer with the cut-side-down. Don’t forget to toss them once halfway through baking.
- Bake them for about 25 minutes or until the Brussel sprouts are golden brown on the edges. Before serving, top with Parmesan cheese.
Video
Notes
To store: Leftover Brussels sprouts in an airtight container for up to 4 days once they've cooled to room temperature.
To reheat: Reheat leftovers in the oven so they stay crispy.
Nutrition
Serving: 1/4 | Calories: 268kcal | Carbohydrates: 14g | Protein: 17g | Fat: 18g | Fiber: 5g | Sugar: 2g