Garlic Parmesan Roasted Brussels Sprouts Recipe

Introduction

Garlic Parmesan Roasted Brussels Sprouts are a delicious and effortless way to enjoy this nutritious vegetable. The combination of crispy roasted sprouts with a cheesy, garlicky twist makes for a perfect side dish or snack.

Ingredients

• 1/2 cup grated Parmesan cheese
• 2 tablespoons unsalted butter
• 1/2 teaspoon garlic salt
• 1/4 teaspoon black pepper, plus more to taste
• 1 pound Brussels sprouts, trimmed and halved
• 1/3 cup sour cream
• 1 tablespoon grated Parmesan cheese (for dip)
• 1 teaspoon Dijon mustard
• 1 tablespoon chopped chives
• 1 small garlic clove, minced

Instructions

1. Step 1: Preheat your oven to 425°F (220°C). In a medium bowl, mix together the grated Parmesan, unsalted butter, garlic salt, and black pepper until well combined.
2. Step 2: Spread the cheese and butter mixture evenly on a nonstick rimmed baking sheet. Place the Brussels sprouts cut-side down on top, spacing them about 1 inch apart in a single layer. Press them gently to ensure they stick to the cheese mixture.
3. Step 3: Roast in the preheated oven until the Brussels sprouts are tender and the cheese turns a light golden brown, about 15 to 18 minutes. After baking, let them sit at room temperature for at least 5 minutes before gently separating to prevent breaking.
4. Step 4: While the sprouts are roasting, prepare the dipping sauce. In a small bowl, combine the sour cream, grated Parmesan, Dijon mustard, chopped chives, minced garlic, and black pepper. Mix well and serve alongside the roasted Brussels sprouts.

Tips & Variations

• For extra crispiness, use a convection oven setting if available, and make sure the sprouts are spaced apart on the baking sheet.
• Add a squeeze of fresh lemon juice to the dipping sauce for a tangy twist.
• Swap Dijon mustard with spicy brown mustard for a bolder flavor.
• If you prefer milder garlic flavor, roast the garlic with the sprouts instead of adding it raw to the dip.

Storage

Store leftover roasted Brussels sprouts in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for 5 to 7 minutes to restore crispiness, or gently warm in a skillet. Keep the dipping sauce separate and refrigerated, using within 2 days.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen Brussels sprouts for this recipe?

Fresh Brussels sprouts work best for roasting to get a crispy outside. If using frozen, thaw them thoroughly and pat dry to reduce moisture, but the texture might be softer.

Can I make the dipping sauce ahead of time?

Yes, the sour cream Parmesan dip can be prepared a day in advance and kept refrigerated. Stir well before serving.

Garlic Parmesan Roasted Brussels Sprouts Recipe

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4.5 from 99 reviews

A delicious and easy recipe for Garlic Parmesan Roasted Brussels Sprouts, featuring tender roasted sprouts with a crispy Parmesan crust and a tangy sour cream dipping sauce infused with Dijon mustard, garlic, and chives. Perfect as a flavorful side dish for any meal.

• Author: Nora
• Prep Time: 10 minutes
• Cook Time: 18 minutes
• Total Time: 33 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Brussels Sprouts

• 1 lb Brussels sprouts, trimmed and halved
• ½ cup grated Parmesan cheese
• 3 tablespoons unsalted butter, melted
• 1 teaspoon garlic salt
• ½ teaspoon freshly ground black pepper

Dipping Sauce

• ½ cup sour cream
• 2 tablespoons grated Parmesan cheese
• 1 teaspoon Dijon mustard
• 1 tablespoon chopped fresh chives
• 1 clove garlic, minced
• ¼ teaspoon freshly ground black pepper

Instructions

1. Prepare the oven and cheese mixture: Preheat your oven to 425°F (220°C). In a medium bowl, combine the grated Parmesan cheese, melted unsalted butter, garlic salt, and black pepper. Mix well to create a flavorful cheese mixture.
2. Arrange Brussels sprouts with cheese: Spread the cheese mixture evenly over a nonstick rimmed baking sheet. Place the halved Brussels sprouts cut-side down onto the cheese mixture in a single layer, spacing them about 1 inch apart to ensure even roasting.
3. Roast the Brussels sprouts: Bake in the preheated oven for 15 to 18 minutes until the Brussels sprouts are tender and the cheese has turned a light golden-brown color, creating a crisp cheesy crust. Once done, let them sit at room temperature for at least 5 minutes before gently separating the sprouts to keep the cheese crust intact.
4. Prepare the dipping sauce: While the Brussels sprouts roast, combine sour cream, grated Parmesan, Dijon mustard, chopped chives, minced garlic, and black pepper in a small bowl. Mix until smooth and well blended.
5. Serve and enjoy: Plate the roasted Brussels sprouts alongside the creamy dipping sauce and serve immediately for a warm, flavorful side dish.

Notes

• Trim and halve Brussels sprouts uniformly for even cooking.
• Pressing the sprouts cut-side down into the cheese mixture helps create a crispy, flavorful crust.
• Letting roasted Brussels sprouts rest before separating preserves the cheesy topping.
• The dipping sauce can be prepared ahead and refrigerated for up to 24 hours.
• This dish pairs well with grilled meats, roasted chicken, or as a vegetarian main course.

Keywords: Garlic Parmesan Brussels Sprouts, Roasted Brussels Sprouts, Parmesan crust, Sour cream dipping sauce, Side dish, Easy vegetable recipe