Parmesan Brussels Sprouts

I distinctly remember a few Thanksgivings when my Mom made steamed brussels sprouts and all of us made fun of her SO much. Who would eat that?! It smells bad! No one likes brussels sprouts!! So fast forward to 2019 and we’ve all realized that things like bacon and maple syrup make these somewhat stinky vegetables pretty darn irresistible. Who would have thought?!

Since I think we’ve all made maple roasted brussels before, I thought I’d switch it up this holiday season with some Italian ingredients instead! Roasting them with garlic and parmesan cheese make them perfectly crispy and flavorful. Unlike boring steamed brussels, these won’t last on your Thanksgiving table!

Parmesan Brussels Sprouts

ingredients

1 lb brussels sprouts
2 tbsp olive oil
1/4 tsp salt
1/4 tsp pepper
1-3 cloves of garlic, minced (about 1 tbsp)
1/4 cup parmesan or romano cheese
1/2 cup shredded mozzarella
a drizzle of balsamic glaze

step one

Preheat oven to 400 degrees.

step two

Cut the ends off of the brussels sprouts and remove any bad outer leaves. Cut in half.

step three

Put them in a bowl with olive oil, salt, pepper, garlic and parmesan cheese. Stir to coat.

step four

Transfer to a lined baking sheet and roast for 30 minutes.

step five

Take the Brussels out and top with mozzarella cheese. Bake for another 5 minutes to melt.

step six

Drizzle balsamic glaze over the top before serving!

Additional Notes

• If you need to make these ahead of time, just under-bake them slightly (about 25 minutes instead of 30). When it’s time to serve, or you get to your location, ask for a space in the oven for 10 minutes. Warm them up in a 400 degree oven for 5 minutes, then add the shredded mozzarella and bake for another 5.
• Have lactose-intolerant guests? Just use romano cheese instead of parmesan, and skip the mozzarella on top! It’s still delicious that way, I promise!
• You can make your own balsamic glaze, but you can also find it at most grocery stores. It adds the perfect amount of tangy sweetness to this dish!

Also, Vietri sent me this beautiful bowl (and the platter in my cauliflower recipe post) and I’m in LOVE. I’m so glad I got them before all of these holiday recipe posts, because they couldn’t be prettier for photos.

Their pieces are also such a lovely gift idea! Use code LAKESHORE20 for 20% off your order – for loved ones on your list or just for yourself 😉 PS. Their holiday collection is SO CUTE!

Parmesan Brussels Sprouts

Yield: 4

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

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Ingredients

• 1 lb brussels sprouts

• 2 tbsp olive oil
• 
1-3 cloves of garlic, minced (about 1 tbsp)

• 1/4 tsp salt
• 
1/4 tsp pepper

• 1/4 cup parmesan or romano cheese
• 
1/2 cup shredded mozzarella
• 
a drizzle of balsamic glaze

Instructions

1. Preheat oven to 400 degrees.
2. Cut the ends off of the brussels sprouts and remove any bad outer leaves. Cut in half.
3. Put them in a bowl with olive oil, salt, pepper, garlic and parmesan cheese. Stir to coat.
4. Transfer to a lined baking sheet and roast for 30 minutes.
5. Take the Brussels out and top with mozzarella cheese. Bake for another 5 minutes to melt.
6. Drizzle balsamic glaze over the top before serving!

Notes

• If you need to make these ahead of time, just under-bake them slightly (about 25 minutes instead of 30). When it's time to serve, or you get to your location, ask for a space in the oven for 10 minutes. Warm them up in a 400 degree oven for 5 minutes, then add the shredded mozzarella and bake for another 5.
• Have lactose-intolerant guests? Just use romano cheese instead of parmesan, and skip the mozzarella on top! It's still delicious that way, I promise!
• You can make your own balsamic glaze, but you can also find it at most grocery stores. It adds the perfect amount of tangy sweetness to this dish!

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 203Total Fat: 13gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 20mgSodium: 463mgCarbohydrates: 14gFiber: 4gSugar: 5gProtein: 10g

Want to remember these Parmesan Brussels Sprouts later? Pin the image below!

PS. You might also like this Cauliflower Side Dish, Vegetarian Stuffed Mushrooms, and more Holiday content!