Garlic & Parmesan Crusted Brussels Sprouts

Crispy roasted Brussels sprouts coated in a flavorful garlic and parmesan crust, perfect as a side dish.

Prep Time

15 minutes

Total Time

45 minutes

Calories

298 kcal

Difficulty

Easy

Equipment

3 items

Cost

£0.97/serving

Season:

☀️ Summer•❄️ Winter

Meal Type:

Dinner•Snack•Side Dish

Cuisine:

Italian

Cooking Style:

Roasting

Ingredients

Servings

1poundBrussels Sprouts(Trimmed and halved)

£1.30

3tablespoonsOlive Oil

£0.25

4clovesGarlic(Minced)

£0.20

0.5cupParmesan Cheese(Grated, plus extra for serving)

£1.75

0.3cupBreadcrumbs(Panko breadcrumbs recommended)

£0.15

1teaspoonDried Italian Herbs(Or a mix of dried oregano, basil, and thyme)

£0.10

0.5teaspoonSalt(Or to taste)

0.3teaspoonBlack Pepper(Or to taste)

£0.05

0.3teaspoonRed Pepper Flakes(Optional, for heat)

£0.08

Total Cost

£3.88

£0.97 per serving

Instructions

1.
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
2.
In a large bowl, combine the Brussels sprouts, olive oil, minced garlic, grated Parmesan cheese, breadcrumbs, Italian herbs, salt, pepper, and red pepper flakes (if using). Toss well to ensure the Brussels sprouts are evenly coated.
3.
Spread the Brussels sprouts in a single layer on the prepared baking sheet. Make sure they are not overcrowded for optimal crisping.
4.
Roast for 25-30 minutes, or until the Brussels sprouts are tender and golden brown, with crispy edges. Flip the sprouts halfway through cooking to ensure even browning.
5.
Remove from oven and let cool slightly. Sprinkle with extra Parmesan cheese before serving, if desired.
6.
Serve immediately while hot and crispy.

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My Notes

Nutrition Information

Nutrition per serving (142g)

298 kcal / 1247 kJ

Carbs

21g

8% of RDA

Fat

20g

29% of RDA

Protein

11g

22% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

3 g

3% of RDA

Sodium

595 mg

26% of RDA

Saturated Fat

5 g

25% of RDA

Chef's Tips

Don't overcrowd the baking sheet, as this will steam the Brussels sprouts instead of roasting them to a crispy texture. If needed, use two baking sheets.

For extra crispy Brussels sprouts, you can broil them for the last few minutes of cooking, but watch them closely to prevent burning.

Add a squeeze of lemon juice after roasting for a bright and tangy flavor.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to regain crispness.

Cooking Equipment

Oven

Baking Sheet

Large Bowl

Wine Pairings

No wine pairing suggestions available for this recipe.

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