Best Garlic Parmesan Roasted Brussel Sprouts Recipes

Roasted Brussel Sprouts With Garlic, Red Pepper, and Parmesan image

Provided by ryansendai

Categories Vegetable

Time 32m

Yield 6-8 serving(s)

Number Of Ingredients 7

2 1/4 lbs Brussels sprouts, trimmed and halved
6 tablespoons olive oil
1 tablespoon water
salt and pepper
2 garlic cloves, minced
1/2 teaspoon red pepper flakes
1/4 cup grated parmesan cheese

Steps:

Adjust oven rack to upper-middle position and heat oven to 500 degrees. Toss Brussels sprouts, 3 tbsp oil, water, ¾ tsp salt, and ¼ tsp pepper in a large bowl until sprouts are coated. Transfer sprouts to rimmed baking sheet and arrange so cut sides face down. Cover sheet tightly with aluminum foil and roast for 10 minutes.
Heat remaining 3 tbsp of oil in 8-inch skillet over medium heat until shimmering. Add garlic and red pepper flakes; cook until garlic is golden and fragrant, about 1 minute. Remove from heat.
Remove foil and continue to cook until Brussels sprouts are well browned and tender, 10 to 12 minutes. Transfer to serving platter, toss with garlic oil, and season with salt and pepper to taste. Sprinkle with Parmesan and serve. Serves 6 to 8 as a side dish.

Nutrition Facts : Calories 200.6, Fat 15.6, SaturatedFat 2.8, Cholesterol 3.7, Sodium 100, Carbohydrate 12.7, Fiber 4.5, Sugar 3, Protein 6

Garlic Parmesan Roasted Brussel Sprouts Recipe - (4.6/5) image

Provided by á-41955

Number Of Ingredients 6

1 to 1 1/2 pounds Brussel sprouts
5 cloves garlic, minced
1/4 cup Parmesan cheese, freshly grated
2 tablespoons olive oil
Sea salt, to taste
10 to 20 cranks fresh ground pepper

Steps:

Preheat oven to 400°F. Lightly spray a 9x13 glass baking dish with cooking spray. Cut off the bottom of each sprout. Remove the first layer of leaves, then wash the sprout. For smaller sprouts, cut in half. For larger sprouts, cut into quarters. Either mince the five garlic cloves or use a garlic press. Add the garlic to the olive oil, and mix. Using a basting brush, spread the oil over the sprouts and evenly coat. Sprinkle the sea salt and Parmesan cheese over the sprouts, Then add the fresh ground pepper. Place in the oven uncovered for 40-50 minutes until the centers are tender. I stirred mine occasionally so that some of the thinner pieces didn't get too brown.