Okay, these aren't just parmesan brussels sprouts. These are PARMESAN Brussels Sprouts. Think roasted sprouts married a parmesan crisp. Holy wow are these a fabulous excuse to eat your veggies!
To pair with the sprouts, I like to serve a bright Lemon Basil Aioli and truly drive home that Italian flare. The fresh creamy dipping sauce is a delightful contrast to the crispy Brussels Sprout.
Parmesan Brussels Sprouts would make for a special side dish, especially during the holidays. But I find these little bites are also a great appetizer. Super impressive, very tasty and all too easy.
Parmesan Brussels Sprouts
Ingredients
For the sprouts
· 16oz Brussels sprouts
· 3 tbsp olive oil
· ½ cup grated parmesan
· 4 garlic cloves, minced
· ½ tsp salt
· ½ tsp pepper
For the lemon basil aioli
· ½ cup mayo
· Zest & juice of a lemon
· ¼ cup basil, chopped
· 1 tbsp grated parmesan cheese
· ¼ tsp black pepper
Preheat oven to 425F.
For the sprouts… Using a paring knife, remove the root of each sprout and slice in half. Add the sprouts to a large mixing bowl with the olive oil, ¼ cup parmesan, garlic, salt and pepper. Toss to coat the sprouts.
Line a baking sheet with parchment paper. Grease lightly with non-stick spray. Sprinkle the remaining parmesan cheese evenly over the parchment paper.
Line the sprouts cut-side down on the parmesan paper. Leave just a bit of space between each sprout for even cooking.
Roast for 25-30 minutes until the parmesan is deep golden brown. Allow the parmesan to crisp slightly on the pan for about 2-3 minutes.
For the lemon basil aioli… while the sprouts roast, whisk together all ingredients in a small bowl.
Using a spatula, gently remove the sprouts from the pan taking care not to separate the parmesan from the sprouts. Serve warm with aioli on the side for dipping.
Serves 4
Notes
Parmesan Sprouts are great as a side or appetizer!
Gluten Free Friendly!
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