Crispy Garlic Parmesan Brussels Sprouts

Name: Crispy Garlic Parmesan Brussels Sprouts
Cook time: 25 min
Yield: 4 servings
Cuisine: italian
Ingredients: 680 g Brussels sprouts trimmed, outer leaves removed, halved; 20 ml Olive oil; 5 g Kosher salt; 1 g Black pepper freshly ground; 10 ml Olive oil; 12 g Garlic finely minced; 0.5 g Red pepper flakes; 20 g Plain breadcrumbs dry; 30 g Parmesan cheese finely grated; 2 g Lemon zest finely grated; 10 ml Lemon juice freshly squeezed

This side uses high-heat roasting to brown Brussels sprouts deeply, then finishes them with garlic, parmesan, and toasted breadcrumbs for a crisp, savory coating. The sprouts stay tender in the center while the outer leaves turn crunchy and the cheese clings to the hot vegetables.

By Julienne

Cook time: 25 minutes

Servings: 4

Ingredients

680 g Brussels sprouts trimmed, outer leaves removed, halved
20 ml Olive oil
5 g Kosher salt
1 g Black pepper freshly ground
10 ml Olive oil
12 g Garlic finely minced
0.5 g Red pepper flakes
20 g Plain breadcrumbs dry
30 g Parmesan cheese finely grated
2 g Lemon zest finely grated
10 ml Lemon juice freshly squeezed

Instructions

Heat the oven to 220°C. Place a 13 x 18 inch sheet pan in the oven while it heats if you want extra browning. The oven is fully preheated and the pan is hot.
In a large bowl, toss the Brussels sprouts with 20 ml of the olive oil, the salt, and black pepper until evenly coated. Spread them cut-side down on the hot sheet pan in a single layer. The sprouts are arranged in one layer with cut sides touching the pan where possible.
Roast for 18 minutes, then turn the sprouts. Roast 5 to 7 minutes more until the outer leaves are crisp and the cut faces are well browned. The sprouts are deeply browned, tender in the center, and crisp on the edges.
While the sprouts roast, warm the remaining 10 ml of olive oil in a small skillet over medium-low heat. Add the garlic and the red pepper flakes, if using, and cook for 30 to 45 seconds just until fragrant; do not let the garlic brown. Add the breadcrumbs and cook, stirring, for 2 to 3 minutes until lightly golden and dry. The garlic smells aromatic and the breadcrumbs are pale gold and crisp.
Transfer the roasted sprouts to a serving bowl. Add the garlic-breadcrumb mixture, parmesan, lemon zest, and lemon juice, then toss quickly so the cheese clings to the hot sprouts. The parmesan has softened onto the sprouts and the bowl has a light glossy coating with crisp crumbs attached.
Serve immediately while the edges are still crisp. The sprouts are hot, crisp-edged, and evenly seasoned.