Roasted Brussels Sprouts with Garlic, Red Pepper, and Parmesan
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.
Servings: 6 servings
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
Calories: 166kcal | Carbohydrates: 14g | Protein: 6g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 4mg | Sodium: 501mg | Potassium: 599mg | Fiber: 6g | Sugar: 3g | Vitamin A: 1225IU | Vitamin C: 129mg | Calcium: 101mg | Iron: 2mg