These Crispy Garlic Parmesan Brussels Sprouts are a super quick and easy side dish that compliments any meal! For those of you who love crispy brussels sprouts, this is the recipe for you. Serve this as a side dish to Grilled Chili Lime Chicken or Creamy Spinach and Sun-dried Tomato Stuffed Chicken. If you’re here on this blog post – it’s because you’re a fan of brussels sprouts. If you’re unsure, then this is a great recipe to try out! Much like my Roasted Balsamic Brussels Sprouts and my Cheesy Pepper Jack Roasted Brussels Sprouts recipes, this Crispy Garlic Parmesan Brussels Sprouts recipe is just as simple and delicious. The key to getting the brussels
sprouts to be crispy is in the olive oil and butter mixture, as well as the panko breadcrumbs. If you don’t have panko on hand, you can certainly use regular breadcrumbs. But I do find that they end up even more crisp with panko! This recipe has quickly become a repeat in this house and once you try it, you’ll understand why. It’s DELICIOUS! INGREDIENTS NEEDED FOR THIS RECIPEFull recipe with directions can be found via the printable recipe card below. Simply scroll down! 🙂
TIPS FOR ROASTING BRUSSELS SPROUTSThere are a few things to keep in mind when it comes to making these Crispy Garlic Parmesan Brussels Sprouts:
MORE SIDE DISHES TO TRY:
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BAKE TIME: Please keep in mind that
roasting time will vary depending on how large OR small the brussels sprouts are. The bake time listed above (15-20 minutes) is based on 1.5 lbs of smaller brussels sprouts. Check at 18-20 minutes for larger brussels sprouts and go from there. MAKE AHEAD? I do not recommend making these ahead of time. They are best served freshly roasted out of the oven. Leftovers will soften as they sit and will be difficult to crisp up again without overcooking them. Serving:1serving || Calories:237kcal || Carbohydrates:20g || Protein:9g || Fat:15g || Saturated Fat:6g || Cholesterol:21mg || Sodium:322mg || Potassium:681mg || Fiber:7g || Sugar:4g || Vitamin A:1515IU || Vitamin C:144.6mg || Calcium:150mg || Iron:2.7mg The nutritional information provided on each recipe on With Peanut Butter on Top is given as a courtesy and as approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Nutritional information varies per brand/product. We recommend using an app to calculate full and accurate nutrition based on your ingredients used per recipe. Thank you! 🙂 Related Topics
Why won't my brussel sprouts get crispy?If you want your roasted Brussels sprouts to be seriously crispy, you need to crank up the heat. Roasting at a low temperature won't allow them to brown properly, so you want to get that oven nice and hot before tossing in your baking sheet. Follow this tip: Roast Brussels sprouts at a minimum of 400°F.
Should I par boil brussel sprouts before roasting?Brussels sprouts are quite dense little vegetables, so parboiling them gives you a headstart on the cooking process. It is especially helpful for dishes involving grilled or roasted Brussels sprouts, because it softens them in the middle.
Should brussel sprouts be cut in half before roasting?Place the sprouts cut-side down: Trim and halve the sprouts and roast them with their cut side against the baking sheet. The cut side will caramelize beautifully while the outer leaves crisp. Keep the leaves: Don't discard the outer leaves that fall away as you cut the sprouts.
How do you roast Brussel sprouts so they are not bitter?2) Add salt
but we do know that salt takes down the bitterness of Brussels sprouts. It's not entirely clear how or why salt counters bitterness, but it does. Make sure you salt Brussels sprouts at the beginning of the cooking process. And then go in with a good pinch of sea salt or kosher salt before serving.
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