The most amazing Roasted Brussels Sprouts are golden and CRISPY with a crunchy garlic parmesan crust! Ridiculously easy and mouthwateringly good, this is sure to become your “go-to” brussels sprouts recipe. Simple enough for midweek, impressive enough for holiday feasting, roasted is without a doubt the BEST way to eat brussels sprouts! Everyone needs one ridiculously good brussels sprouts recipe to prove to Sprouts Haters that they CAN be amazingly delicious. And this is one of mine! (The other is probably Brussels Sprouts in Creamy Parmesan Sauce – let your imagination dwell on that one for a minute …) It’s outrageously easy and mouthwateringly delicious. How often do you hear THAT in the same sentence as the words “Brussels sprouts”??! So what’s so good about these sprouts?
 What you needHere’s what you need to make Crispy Roasted Brussels Sprouts. With so few ingredients, there’s not much space for substitutions here – if any of these get omitted, the finished dish really will be lacking “something” I’m afraid! How to make CRISPY Roasted Brussels SproutsThe key for CRISPY Brussels Sprouts (and we all know the crispy golden bits are the BEST part!) is a very hot oven and the parmesan which melts into a crunchy golden crust. It’s tempting to use more parmesan – but to be honest, there’s not much point because there’s only so much that sticks to the sprouts! And of course the panko adds extra crunch! What to serve with Roasted Brussels SproutsThis is a vegetable side that will pair with all types of protein from chicken to pork, beef to seafood. Serve it alongside a simple midweek meal like these Honey Garlic Chicken, pan seared Marinated Pork Chops or an incredible Garlic Butter Steak. For seafood, it would be right at home on the side of Crispy Pan Fried Fish, a pile of Garlic Prawns (Shrimp!) or a big pot of Mussels. And of course, holiday feasting! I see these sprouts alongside your golden Juicy Roast Turkey, your Herb & Garlic Butter Turkey Breast, your Standing Rib Roast (Prime Rib) or your Pork Roast with impossibly crispy crackling! And of course – the simplest way to serve them: just eat ’em straight off the pan. If you try these sprouts, tell me if you were tempted!!! – Nagi x Watch how to make itSubscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates. Servings4 Tap or hover to scale Recipe video above. With a crispy parmesan garlic crust and extra crunch from breadrumbs, these may well be the BEST brussels sprouts you ever have in your life!!! And they're SO EASY.
1. Brussels Sprouts - look for sprouts that are about 3cm / 1.25" wide. The smaller they are, the sweeter (but too small cooks too quickly in the oven before becoming crisp). Larger have a more cabbagey flavour. Frozen brussels - I haven't tried. But if you thaw in a colander so they drain well and dry off, then the parmesan + panko will go a long way to making frozen brussels crispy as they can be! 2. Panko breadcrumbs - Asian breadcrumbs that are larger than normal breadcrumbs so you get a more amazing crunch! 3. Storage - leftovers will keep for 3 to 4 days in the fridge. Best reheated in the oven at 180°C/350°F for 7 minutes until heated through and the outside is crisp. Calories: 116cal (6%)Carbohydrates: 5g (2%)Protein: 4g (8%)Fat: 9g (14%)Saturated Fat: 2g (13%)Cholesterol: 5mg (2%)Sodium: 450mg (20%)Potassium: 28mg (1%)Fiber: 1g (4%)Sugar: 1g (1%)Vitamin A: 95IU (2%)Vitamin C: 5mg (6%)Calcium: 102mg (10%)Iron: 1mg (6%) Keywords: Brussels Sprouts recipe, Roasted Brussels Sprouts Life of DozerWhen Dozer was at a friends’ house and promptly stole a toy then hid under the dining table protecting his prize!! I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More Free Recipe eBooksJoin my free email list to receive THREE free cookbooks! Reader InteractionsWhy won't my Brussel Sprouts get crispy?If you want your roasted Brussels sprouts to be seriously crispy, you need to crank up the heat. Roasting at a low temperature won't allow them to brown properly, so you want to get that oven nice and hot before tossing in your baking sheet. Follow this tip: Roast Brussels sprouts at a minimum of 400°F.
How do you get the crispiest Brussels?The crispy exterior, however, is achieved by preheating the sheet pan itself in a 450° oven. You're essentially treating the baking sheet like a sauté pan, searing an entire side of the brussels sprouts. Without preheating the pan, they'd overcook before they got to the ideal crispy state.
How do you crisp Brussel Sprouts?It's as simple as spreading the leftover Brussels sprouts in a single layer on a baking sheet (use two to avoid overcrowding if there's a lot) and heating them in a 350°F for 10 to 12 minutes. When the sprouts come out of the oven they'll be hot and crispy all over.
How do you keep sprouts crispy?Keep them in a bag with some air. I keep them in the plastic bag. Bunch up the plastic bag with your hands to “bloat” the bag up with some air. ... . Keep them in container or plastic bag covered with absorbent paper towel. Loosely place the mung bean sprouts in there.. |
How to make crispy roasted brussel sprouts
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