Cozy Parmesan Brussels Sprouts
As the leaves turn to shades of amber and crimson, there’s something about the crispness in the air that calls for richer, savory flavors. One dish that wraps me in comforting nostalgia is my recipe for Parmesan Brussels Sprouts. These delightful little veggies have a golden, crispy exterior and a tender inside that feels like a warm hug for your taste buds. Paired with a zesty dipping sauce, they’re perfect for an easy weeknight dinner or a holiday gathering. Trust me, this is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- Quick Preparation: In just under 30 minutes, you can have a delicious side dish that steals the spotlight.
- Crispy Texture: The technique used yields Brussels sprouts that are crispy on the outside and tender inside, ideal for all textures enthusiasts.
- Crowd-Pleasing Flavor: With the nutty richness of Parmesan and a hint of sweetness from honey, it’s a flavor explosion that everyone will love.
- Healthy Option: Packed with nutrients, these Brussels sprouts are a great way to sneak in those greens for family-friendly meals.
- Easy to Customize: Whether you want to add a touch of spice or different toppings, it’s simple to modify this recipe to suit your taste.
Ingredients You’ll Need for Parmesan Brussels Sprouts
- 2 lbs Brussels sprouts (cleaned and cut in half)
- 1/2 cup Parmesan cheese (grated fine)
- 1 tbsp olive oil
- 1 tbsp honey
- 1 tbsp nutritional yeast
- 1 tbsp breadcrumbs
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp paprika
- 1/2 tsp red pepper flakes
- 1/2 tsp salt
- 2 tbsp mayonnaise
- 1 tbsp sour cream
- 2 garlic cloves (minced)
- 1/2 tsp onion powder
- 1/4 tsp paprika
- 1/2 fresh lemon (juiced)
Step-by-Step Instructions
Begin by bringing a large pot of water to a boil. Set your oven to 425 degrees. Tip: You don’t need to blanch the Brussels sprouts if you want a crunchier texture! Blanching will keep them softer inside and crunchier outside.
Clean and halve your Brussels sprouts.
Add the Brussels sprouts to the boiling pot of water and blanch for only 1 minute. Strain and let cool for 5 minutes.
In a large bowl, combine the halved Brussels sprouts with olive oil, honey, nutritional yeast, onion powder, garlic powder, paprika, chili flakes, breadcrumbs, and salt. Gently mix to combine.
Line a large baking sheet with parchment paper or spray generously with cooking oil. Set aside.
Coat each Brussels sprout half in Parmesan cheese, covering entirely, and place face down (cheese side down) on the baking sheet. Repeat. (For a visual, please watch my video posted above!)
Bake for 10-15 minutes, or until crispy and golden.
While your Brussels sprouts are roasting, prepare your dipping sauce by mixing together mayonnaise, sour cream, minced garlic, onion powder, paprika, and fresh lemon juice.
Once your Brussels sprouts are finished cooking, use a spatula to remove them from the baking sheet. Let cool for a couple of minutes and enjoy!
Delicious Variations to Try
- Zesty Lemon & Herb: Toss in some fresh herbs like rosemary or thyme before baking for a vibrant touch.
- Maple Dijon Glaze: Replace honey with maple syrup and add a teaspoon of Dijon mustard to give a sweet tang.
- Nutty Crunch: Top your Brussels sprouts with chopped nuts like walnuts or pecans for an indulgent, rich flavor.
- Spicy Kick: For those who love heat, try adding a pinch of cayenne pepper along with the red pepper flakes.
Chef Emma’s Helpful Tips
- Make Ahead: You can prep the Brussels sprouts and the coating a day in advance. Just store them in the refrigerator until you’re ready to bake!
- Storage Suggestions: Store any leftovers in an airtight container for up to 3 days. Reheat in the oven to regain the crunchiness.
- Ingredient Swaps: Get creative with different cheeses like feta or cheddar for unique flavors.
- Slicing Tricks: For even cooking, try to cut the Brussels sprouts into halves of similar size.
Nutrition Information per Serving
- Serving Size: about 1 cup
- Calories: 180
- Carbs: 12g
- Sugar: 3g
- Fat: 12g
- Protein: 6g
- Sodium: 450mg
Frequently Asked Questions
Can I make this ahead?
Yes! Prep the Brussels sprouts and store them in the fridge before baking for an easy weeknight dinner.
Can I use different ingredients?
Absolutely! Feel free to swap out the cheese or honey for your favorite alternatives.
How do I store leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days.
How long does it last?
When properly stored, they are best enjoyed within 3 days for optimal freshness.
A Cozy Closing Note
These Parmesan Brussels Sprouts are more than just a side dish; they evoke warmth, comfort, and a sense of home-cooked goodness that makes every meal feel special. Whether it’s a family gathering or a cozy dinner for two, the delightful crispy texture and cheesy flavor will surely please. Save this Parmesan Brussels Sprouts to your Pinterest board so it’s ready when you need a cozy treat!
Cozy Parmesan Brussels Sprouts
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Deliciously crispy Brussels sprouts coated in Parmesan, perfect as a side dish for any occasion.
Ingredients
- 2 lbs Brussels sprouts (cleaned and cut in half)
- 1/2 cup Parmesan cheese (grated fine)
- 1 tbsp olive oil
- 1 tbsp honey
- 1 tbsp nutritional yeast
- 1 tbsp breadcrumbs
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp paprika
- 1/2 tsp red pepper flakes
- 1/2 tsp salt
- 2 tbsp mayonnaise
- 1 tbsp sour cream
- 2 garlic cloves (minced)
- 1/2 tsp onion powder
- 1/4 tsp paprika
- 1/2 fresh lemon (juiced)
Instructions
- Begin by bringing a large pot of water to a boil. Set your oven to 425 degrees.
- Clean and halve your Brussels sprouts.
- Add the Brussels sprouts to the boiling pot of water and blanch for only 1 minute. Strain and let cool for 5 minutes.
- In a large bowl, combine the halved Brussels sprouts with olive oil, honey, nutritional yeast, onion powder, garlic powder, paprika, chili flakes, breadcrumbs, and salt. Gently mix to combine.
- Line a large baking sheet with parchment paper or spray generously with cooking oil. Set aside.
- Coat each Brussels sprout half in Parmesan cheese, covering entirely, and place face down (cheese side down) on the baking sheet. Repeat.
- Bake for 10-15 minutes, or until crispy and golden.
- While your Brussels sprouts are roasting, prepare your dipping sauce by mixing together mayonnaise, sour cream, minced garlic, onion powder, paprika, and fresh lemon juice.
- Once your Brussels sprouts are finished cooking, use a spatula to remove them from the baking sheet. Let cool for a couple of minutes and enjoy!
Notes
For a crunchier texture, you don’t need to blanch the Brussels sprouts. You can also customize the recipe by adding your favorite spices or toppings.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 3g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 15mg
