Crispy, savory Roasted Brussels Sprouts with Garlic, Red Pepper, and Parmesan are the side that has been missing from your table. These Brussels are so darn good, that you are going to be grabbing them straight out of the pan.
Brussels Sprouts with Garlic
Brussels Sprouts with Garlic is an amazingly delicious and versatile side dish. Coming up with ways to season Brussels or dips and sauces for them has become a small obsession it seems.
We eat these simple roasted Brussels sprouts weekly at my house. Just roasted with olive oil salt and pepper, the perfect side.
I have been cooking for a long time but I love learning new techniques or ways to do things. Typically I just season my sprouts, roast, and serve.
A while back, I tried smashing Brussels sprouts, in a similar method to the ever-popular cheesy smashed potatoes that everyone loves. Those became a family favorite from the first bite.
Seasonings for Brussels Sprouts
Recently, I have started to heat a few spices in just a bit of oil to infuse it and then toss with my roasted Brussels sprouts. The difference is amazing.
This technique is known as tadka or tempering, when you fry your spices first, it really wakes up those spices and infuses the oil so that when poured on the vegetables, the flavors are more evenly distributed. Try it, the difference is noticeable.
Brussels sprouts can be seasoned with so many different flavor combinations. Sweet and heat, spicy, savory, plain salt and pepper, or brightened with lemon.
If you prefer a touch of sweetness. The sweet decadence of maple syrup balances the soft nuttiness of roasted Brussels sprouts and the crispy bacon pieces in a dish that is simply divine.
Roasted Brussels Sprouts Recipe
Ingredients
- Brussels sprouts
- olive oil
- kosher salt
- freshly ground black pepper
- garlic cloves
- red pepper flakes
- Parmesan cheese
Instructions
- Preheat the oven to 450°F. Place the Brussels sprouts on a large baking sheet. (I use these baking sheets literally every single day!) Drizzle with olive oil.
- Sprinkle with salt and pepper and toss well to coat the sprouts. Arrange the sprouts cut side down. Roast for 15-20 minutes, until the sprouts are tender and have browned.
- While the sprouts roast, combine the remaining 2 tablespoons of olive oil, garlic, and red pepper in a small skillet. Warm over medium heat until fragrant, about 1 minute.
- When the Brussels sprouts finish in the oven, drizzle with the garlic oil. Toss to coat. Season with additional salt and pepper, as needed. Sprinkle with Parmesan cheese before serving.
Serve these Brussels sprouts with creamy, rich, and extra saucy stovetop broccoli mac and cheese for a dinner that everyone is certain to enjoy.
If you’re lucky enough to have some of these Brussels sprouts leftover, they’ll be amazing with the smoky bacon cream sauce in this irresistible pasta dish.
Crisp edges with a tender center, these tangy lemon garlic Brussels sprouts pack a delicious garlicky kick. This recipe is so easy, you’ll be eating them out of the pan in no time at all!
Tender roasted potatoes and Brussels sprouts with crisp edges combine to make a side dish that is worthy of being a meal on its own. Cooked with or without bacon, this is a winning combination.
Roasted Brussels Sprouts with Garlic, Red Pepper, and Parmesan
Ingredients
- 1½ pounds Brussels sprouts, trimmed and halved
- 3 tablespoons olive oil divided
- ¾ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 3 garlic cloves, minced
- ½ teaspoon red pepper flakes
- ¼ cup Parmesan cheese, grated
Instructions
- Preheat the oven to 450°F. Place the Brussels sprouts on a large baking sheet and drizzle with 1 tablespoon of olive oil.
- Sprinkle with salt and pepper and toss well to coat the sprouts. Arrange the sprouts cut side down. Roast for 15-20 minutes, until the sprouts are tender and have browned.
- While the sprouts roast, combine the remaining 2 tablespoons of olive oil, garlic, and red pepper in a small skillet. Warm over medium heat until fragrant, about 1 minute.
- When the Brussels sprouts finish in the oven, drizzle with the garlic oil. Toss to coat. Season with additional salt and pepper, as needed. Sprinkle with Parmesan cheese before serving.
Nutrition
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