Getting kids (or even some adults!) to eat brussels sprouts can feel like an uphill battle. Between their reputation as a “boring” vegetable and their sometimes bitter taste, many people tend to push these little green gems to the side of their plate. But here’s the thing – brussels sprouts don’t have to be a dinner table disappointment. This recipe for brussels sprouts with parmesan cheese is both easy to make and actually tastes good enough that you might catch yourself reaching for seconds. The addition of nutty, salty parmesan turns these often-overlooked veggies into a side dish that even the pickiest eaters might enjoy.
Possible Ingredient Alternatives
Brussels sprouts can be replaced with broccoli florets or cauliflower for a similar cruciferous vegetable experience. These alternatives offer comparable nutritional benefits and cook similarly. Adjust cooking time slightly as needed, as broccoli and cauliflower may cook faster than Brussels sprouts.
Parmesan cheese can be substituted with nutritional yeast for a vegan option that maintains a savory, cheesy flavor. Use about half the amount of nutritional yeast as you would Parmesan. For a different cheese profile, try pecorino romano or aged cheddar in equal amounts.
Panko crumbs can be swapped with almond meal or crushed pork rinds for a low-carb, gluten-free alternative. These options provide a similar crunchy texture. Use the same amount as called for in the recipe, but watch closely during cooking to prevent burning, as these alternatives may brown more quickly than panko.
| Preparation Time | 10-15 minutes |
| Cooking Time | 30-35 minutes |
| Total Time | 40-50 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 500-600
- Protein: 15-20 g
- Fat: 35-40 g
- Carbohydrates: 40-45 g
Ingredients
- 1/4 tsp black pepper
- 1/3 cup panko crumbs (for extra crispiness)
- 2 minced garlic cloves (freshly minced for best flavor)
- 1 lb brussels sprouts (trimmed and halved)
- 2 tbsp olive oil (I like Colavita extra virgin olive oil)
- 1/3 cup grated parmesan cheese (for a sharp, tangy flavor)
- 1/2 tsp salt
Step 1: Preheat the Oven
Start by preheating your oven to 200°C (400°F).
This ensures that your oven is hot and ready for roasting the Brussels sprouts, contributing to their crispy texture.
Step 2: Prepare the Brussels Sprouts
Trim the base of each Brussels sprout and cut them in half.
Remove any loose, rough outer leaves to ensure a neat and even roast.
This will help the seasonings adhere better and promote even cooking.
Step 3: Season the Brussels Sprouts
Place the prepared Brussels sprouts in a bowl.
Drizzle them with oil and toss gently to coat.
Add garlic, salt, pepper, parmesan, and breadcrumbs to the bowl.
Toss everything together thoroughly so that the sprouts are evenly coated with the flavorful seasoning mixture.
Step 4: Roast the Brussels Sprouts
Spread the coated Brussels sprouts out on a baking tray, arranging them cut side down.
Roast in the preheated oven for 20 minutes, then flip them to ensure even roasting.
Roast for an additional 10 minutes, or until the outer leaves are deep golden brown and crispy.
Step 5: Serve the Roasted Brussels Sprouts
Immediately transfer the hot Brussels sprouts to a warm serving bowl.
Be sure to scrape any loose parmesan breadcrumbs from the baking tray and sprinkle them over the sprouts for added flavor and crunch.
Serve immediately to enjoy them at their best, crispy and hot.
