Garlic Parmesan Brussels Sprouts Recipe

Brussels sprouts: Fresh, trimmed, and halved, these are the star of the dish.

Olive oil: Used to coat the brussels sprouts for roasting, adding a rich flavor and helping them crisp up.

Garlic: Minced to infuse the brussels sprouts with a robust, aromatic flavor.

Parmesan cheese: Grated and sprinkled on top, it melts to form a delicious, crispy layer.

Salt: Enhances the natural flavors of the ingredients.

Pepper: Adds a touch of heat and depth to the dish.

When preparing brussels sprouts, make sure to trim the ends and remove any yellow or damaged outer leaves. This ensures even cooking and a better texture. For an extra layer of flavor, consider adding a splash of balsamic vinegar before roasting. This will caramelize and add a sweet tangy note that complements the garlic and parmesan cheese.

• brussels sprouts - Substitute with broccoli florets: Broccoli has a similar texture and can be roasted to achieve a comparable flavor profile.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a mild flavor, making it a good alternative for roasting.

• minced garlic - Substitute with garlic powder: Garlic powder can provide a similar garlic flavor, though it is less pungent. Use about ⅛ teaspoon of garlic powder per clove.

• grated parmesan cheese - Substitute with grated pecorino romano: Pecorino Romano has a similar texture and a slightly sharper taste, which can complement the dish well.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, though it will also add a bit of moisture to the dish.

• pepper - Substitute with cayenne pepper: Cayenne pepper can add a bit of heat and spice, providing a different but interesting flavor twist. Use sparingly to avoid overpowering the dish.

• Allow the brussels sprouts to cool completely before storing. This helps to maintain their texture and flavor.
• Transfer the cooled brussels sprouts to an airtight container. This prevents them from absorbing any unwanted odors from the fridge.
• Store the container in the refrigerator. The brussels sprouts will stay fresh for up to 3-4 days.
• For longer storage, place the brussels sprouts in a single layer on a baking sheet and freeze until solid. This prevents them from sticking together.
• Once frozen, transfer the brussels sprouts to a freezer-safe bag or container. Label with the date to keep track of freshness.
• When ready to eat, reheat the brussels sprouts in the oven at 350°F (175°C) for about 10-15 minutes, or until heated through and crispy.
• Avoid microwaving as it can make the brussels sprouts soggy.

• Oven Method: Preheat your oven to 350°F (175°C). Spread the leftover brussels sprouts on a baking sheet in a single layer. Cover them with aluminum foil to prevent drying out. Heat for about 10-15 minutes, or until they are warmed through. For extra crispiness, remove the foil for the last 5 minutes.

• Stovetop Method: Heat a skillet over medium heat and add a small amount of olive oil. Add the leftover brussels sprouts and sauté for 5-7 minutes, stirring occasionally, until they are heated through and crispy.

• Microwave Method: Place the leftover brussels sprouts in a microwave-safe dish. Cover with a microwave-safe lid or plastic wrap, leaving a small vent. Microwave on high for 1-2 minutes, stirring halfway through. Be cautious as this method may not retain the crispiness as well as other methods.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the leftover brussels sprouts in the air fryer basket in a single layer. Heat for 3-5 minutes, shaking the basket halfway through, until they are warmed and crispy.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Spread the leftover brussels sprouts on the toaster oven tray. Heat for about 10 minutes, or until they are warmed through and crispy.

• Oven: Used to bake the brussels sprouts at a consistent temperature of 400°F (200°C).

• Mixing bowl: Utilized to toss the brussels sprouts with olive oil, garlic, salt, and pepper.

• Baking sheet: Provides a flat surface to spread the brussels sprouts in a single layer for even roasting.

• Spatula: Handy for stirring the brussels sprouts halfway through the baking process.

• Measuring spoons: Ensures accurate measurement of olive oil and other seasonings.

• Garlic press: Efficiently minces the garlic cloves for even distribution.

• Cheese grater: Grates the parmesan cheese to the desired consistency.

• Knife: Used to trim and halve the brussels sprouts.

• Cutting board: Provides a safe surface for trimming and halving the brussels sprouts.

Preheat the oven early: Start preheating your oven before you begin prepping the brussels sprouts to save time.

Use pre-minced garlic: Opt for pre-minced garlic to cut down on prep time.

Line the baking sheet: Use parchment paper or a silicone mat on your baking sheet for easy cleanup.

Grate cheese in advance: Grate the parmesan cheese ahead of time and store it in the fridge.

Batch prep: Trim and halve the brussels sprouts in bulk and store them in an airtight container for future use.