Lemon Parmesan Roasted Brussels Sprouts

Lemon Parmesan Roasted Brussels Sprouts is a unique and healthful dish that harmoniously blends the earthy nuttiness of roasted Brussels sprouts with the vibrant zestiness of lemon, the umami depth of Parmesan cheese, and the pungent kick of fresh garlic. This dish showcases the transformative power of roasting, which enhances the natural sweetness and depth of the Brussels sprouts, resulting in a beautifully caramelized exterior and a tender, almost buttery interior.

Trimmed and halved Brussels sprouts are tossed in high-quality extra virgin olive oil and seasoned with just the right amount of salt and ground black pepper to enhance their natural flavors. The sprouts are then spread out on a baking sheet, ensuring each piece has enough space to roast evenly. This critical step is not just about cooking the vegetable but also about deepening its flavor profile through caramelization, where the natural sugars in the sprouts brown and develop a complex array of flavors and a delightful texture.

As the Brussels sprouts roast in a hot oven, their outer leaves turn irresistibly crispy, and their cores soften. The oven’s high heat coaxes out nutty, sweet flavors from the Brussels sprouts, making them the perfect base for the zesty and aromatic toppings that follow.

Once removed from the oven, the real magic happens. While the Brussels sprouts are still piping hot, they are immediately tossed with minced garlic. This step is crucial as the residual heat gently cooks the garlic, tempering its sharpness and allowing its flavor to meld seamlessly with the sprouts. The garlic adds a warm depth and a slight kick that vibrates through the dish without overwhelming the other flavors.

Following the garlic, generous amounts of fresh lemon zest and a squeeze of lemon juice are added. The lemon brightens the dish and introduces a burst of citrus that cuts through the richness, adding a refreshing layer that makes each forkful exciting. The acidity of the lemon perfectly balances the earthy sweetness of the sprouts, while the zest contributes a floral note that lifts the entire dish.

The final flourish comes from a hearty sprinkle of freshly grated Parmesan cheese. The cheese melts slightly as it hits the hot Brussels sprouts, creating creamy, salty clumps that cling to the sprouts’ crevices. Parmesan is chosen for its savory depth and somewhat nutty, aged quality. It echoes the nuttiness of the roasted Brussels sprouts and perfectly harmonizes with the bright lemon and pungent garlic.

This dish is often finished with a sprinkle of red pepper flakes to introduce a subtle heat that doesn’t overpower but complements the other flavors, adding another layer to this multifaceted side dish. Lemon Parmesan Roasted Brussels Sprouts can be a standout side that pairs beautifully with various main courses, from grilled meats to rich pasta. It’s a feast for the palate and a visually appealing dish that promises to delight guests with its colors and textures, making it a favorite for everyday meals and special occasions.

Lemon Parmesan Roasted Brussels Sprouts

5 from 1 vote

Recipe by Kyle Taylor Cuisine: Mediterranean

Servings

4

servings

Prep time

10

minutes

Cooking time

25

minutes

Total time

35

minutes

Lemon Parmesan Roasted Brussels Sprouts is a delightful side dish featuring crispy roasted Brussels sprouts tossed with zesty lemon, aromatic garlic, and melted Parmesan cheese for a flavorful and elegant accompaniment.

Ingredients

• 1 pound 1 Brussels sprouts, trimmed and halved

• 2 tablespoons 2 extra virgin olive oil

• to taste, salt and ground black pepper

• 1 1 lemon, zested and juiced

• 1/4 cup 1/4 Parmesan cheese, grated

• 1 clove of 1 garlic, minced

• for garnish, red pepper flakes

Directions

• Preheat the Oven:
  Preheat your oven to 400°F (200°C). This high temperature is perfect for roasting the Brussels sprouts and getting them nicely browned and crispy.
• Prepare the Brussels Sprouts:
  Trim off the ends of the Brussels sprouts and remove any yellow or damaged outer leaves. Cut the sprouts in half to ensure they cook evenly and get plenty of surface area for browning. Toss the halved Brussels sprouts with extra virgin olive oil and a generous pinch of salt and ground black pepper. Spread them out on a baking sheet in a single layer, ensuring they aren’t overcrowded, which helps them roast better.
• Roast the Brussels Sprouts:
  Roast in the preheated oven for 20-25 minutes or until tender and the edges are crispy and golden brown. Stir them halfway through cooking for even roasting.
• Toss with Lemon, Garlic, and Parmesan:
  Once the Brussels sprouts are roasted, remove them from the oven. While they are still hot, toss them with the lemon zest, lemon juice, grated Parmesan cheese, and minced garlic.
• Serve:
  Transfer the Brussels sprouts to a serving dish. Garnish with a sprinkle of Parmesan cheese and red pepper flakes. Serve warm as a delicious side to your main course.