This easy roasted Brussels sprouts recipe is a quick and delicious side dish perfect for any meal. Tossed with garlic and Parmesan, these sprouts are crispy and golden on the outside and tender on the inside. With simple ingredients like olive oil and a sprinkle of cheese, it’s a flexible recipe you’ll love!
Ingredients Needed:
- 450g / 1 lb Brussels sprouts, cleaned, trimmed, and halved
- 3 cloves garlic, peeled and sliced
- 25g / ¼ cup Parmesan cheese, freshly grated
- Salt and black pepper, to taste
- 3 tbsp olive oil (or butter-flavored coconut oil for Keto)
How To Make Brussel Sprouts Recipe?
- Preheat the Oven: Preheat the oven to 200°C / 400°F.
- Prepare the Brussels Sprouts: Clean and trim the Brussels sprouts if needed. Halve them, dry them well, and place them in an oven-safe dish.
- Season and Toss: Add the sliced garlic, Parmesan cheese, salt, and pepper, then drizzle with olive oil. Toss to coat evenly.
- Roast: Roast uncovered for 20-25 minutes until the Brussels sprouts are crisp, brown, and caramelized on the outside and tender inside.
- Serve: Top with extra grated Parmesan if desired, and enjoy!
Recipe Tips:
- Dry the Sprouts Completely: After washing, make sure the Brussels sprouts are thoroughly dry. Any moisture left on them can make them steam instead of roast, which affects their crispiness.
- Use Fresh Parmesan: Freshly grated Parmesan melts and adds a richer flavor compared to pre-grated cheese, which can be too dry and won’t blend as well with the sprouts.
- Slice Garlic Thinly: Slice the garlic into thin pieces so it crisps up nicely in the oven without burning. Burnt garlic can add bitterness to the dish.
- Space Out the Sprouts: Don’t overcrowd the baking dish. Leaving space between the Brussels sprouts helps them brown and caramelize evenly.
- Check Halfway Through Roasting: Give the sprouts a stir halfway through the cooking time. This ensures they cook evenly on all sides and prevents any from burning on one side.
How To Store & Reheat Leftovers:
- Refrigerate: First, let the leftover roasted Brussels sprouts cool to room temperature. Then, transfer them to an airtight container and refrigerate. They will stay fresh in the fridge for up to 3-4 days.
- Freeze: Let the Brussels sprouts cool completely, then place them in a freezer-safe bag or container. They can be frozen for up to 2 months. To thaw, place them in the fridge overnight before reheating in the oven to bring back their crispiness.
- Reheat: Set the air fryer to 350°F (175°C). Reheat the Brussels sprouts for 3-5 minutes until hot and crispy.
Nutrition Facts:
- Calories: 173 kcal
- Total Fat: 9 g
- Saturated Fat: 2 g
- Cholesterol: 3 mg
- Sodium: 167 mg
- Potassium: 684 mg
- Total Carbohydrate: 19 g
- Dietary Fiber: 7 g
- Sugars: 4 g
- Protein: 8 g
Try More Nigella Lawson Recipes:
- Nigella Christmas Chutney
- Nigella Banana Chocolate Cake
- Nigella Banana And Chocolate Chip Cake Recipe
Nigella Brussel Sprouts Recipe
Description
This easy roasted Brussels sprouts recipe is a quick and delicious side dish perfect for any meal. Tossed with garlic and Parmesan, these sprouts are crispy and golden on the outside and tender on the inside. With simple ingredients like olive oil and a sprinkle of cheese, it’s a flexible recipe you’ll love!
Ingredients
Instructions
- Preheat the Oven: Preheat the oven to 200°C / 400°F.
- Prepare the Brussels Sprouts: Clean and trim the Brussels sprouts if needed. Halve them, dry them well, and place them in an oven-safe dish.
- Season and Toss: Add the sliced garlic, Parmesan cheese, salt, and pepper, then drizzle with olive oil. Toss to coat evenly.
- Roast: Roast uncovered for 20-25 minutes until the Brussels sprouts are crisp, brown, and caramelized on the outside and tender inside.
- Serve: Top with extra grated Parmesan if desired, and enjoy!
Notes
- Dry the Sprouts Completely: After washing, make sure the Brussels sprouts are thoroughly dry. Any moisture left on them can make them steam instead of roast, which affects their crispiness.
- Use Fresh Parmesan: Freshly grated Parmesan melts and adds a richer flavor compared to pre-grated cheese, which can be too dry and won’t blend as well with the sprouts.
- Slice Garlic Thinly: Slice the garlic into thin pieces so it crisps up nicely in the oven without burning. Burnt garlic can add bitterness to the dish.
- Space Out the Sprouts: Don’t overcrowd the baking dish. Leaving space between the Brussels sprouts helps them brown and caramelize evenly.
- Check Halfway Through Roasting: Give the sprouts a stir halfway through the cooking time. This ensures they cook evenly on all sides and prevents any from burning on one side.
Nigella Brussel Sprouts Recipe