Crispy Garlic Parmesan Brussels Sprouts with Smoked Paprika
By Emma Collins
Prep
10 min
Cook
30 min
Total
40 min
Servings
4
Level
Easy
Choose small, dense, fresh Brussels sprouts for tender, sweet interior and extra surface area to brown. This Brussels sprouts side dish recipe features crispy Brussels sprout leaves seasoned with garlic and smoked paprika and grated Parmesan cheese.
Olive oil helps garlic, salt, crushed black pepper, and smoked paprika adhere to brussels sprouts that have been sliced. Brussels sprouts are baked. Shredded fresh Parmesan cheese is added to the brussels sprouts during the last 5 minutes of baking. Balsamic vinegar and fresh parsley may be added to hot brussels sprouts for additional flavor and color, if desired.
The sprouts are cooked through when portions of the cut ends and other sprout leaves are brown, and outer leaves are crisp after 25 minutes. The main problem with this recipe is that the baking sheet is too crowded, causing the sprouts to stay too moist and not crisp. Two baking sheets may be needed to prevent overcrowding.
Serve raw sprouts hot as cooked side dishes with grilled chicken, steak, and other fish. Serve other hot raw sprouts as appetizers at parties with ranch and balsamic vinegar and garlic sauces. Other ways to serve leftover raw sprouts include baking them or sautéing them in olive oil. You can also reheat raw sprouts in a microwave, but they will not be as crunchy.
Why this recipe works
- Small, firm Brussels sprouts will be sweet and tender in the middle when roasted. Halving the sprouts gives them more surface area to brown in a hot oven.
- Freshly grated Parmesan cheese is added toward the end of preparation to maintain its taste and keep the Brussels sprouts from getting mushy.
- Smoked paprika, garlic powder, salt, and pepper provide multiple flavors with just a few ingredients and won't overpower the sweetness of fresh Brussels sprouts.
- High-quality olive oil helps distribute seasonings throughout the split sprouts evenly. This leads to even browning of all split sprouts.
- Optional balsamic vinegar adds an acidic flavor component to the Parmesan and smoked paprika ingredients with no extra cooking time required.
- Fresh parsley provides visual appeal to a dish that includes browned sprouts and melted cheese.
- Fresh parsley can also provide visual appeal to other prepared or purchased dishes served with this dish.
Ingredients
- •1 lb fresh Brussels sprouts (small and firm)
- •3 tbsp high-quality olive oil
- •4 cloves garlic (minced)
- •1 tsp salt
- •½ tsp black pepper (freshly cracked)
- •1 tsp smoked paprika
- •½ cup Parmesan cheese (freshly grated)
- •2 tbsp balsamic vinegar (optional)
- •fresh parsley (for garnish)
Instructions
- 1
Preheat the oven to 425°F (220°C).
- 2
Rinse the Brussels sprouts under cold water, trim the ends, and slice them in half.
- 3
Combine the halved Brussels sprouts, olive oil, minced garlic, salt, black pepper, and smoked paprika in a mixing bowl.
- 4
Toss until the sprouts are evenly coated with the seasoning mixture.
- 5
Spread the seasoned sprouts in a single layer on a baking sheet.
- 6
Roast for about 25 minutes, until golden brown and crispy on the outside.
- 7
Remove the baking sheet from the oven and sprinkle the hot sprouts with freshly grated Parmesan cheese.
- 8
Return the baking sheet to the oven for an additional 5 minutes to melt the cheese slightly.
- 9
Drizzle with optional balsamic vinegar, garnish with chopped fresh parsley, and serve immediately.
FAQ
Nutrition (per serving)
Calories
190
Protein
7g
Fat
14g
Carbs
10g
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