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To make Garlic Parmesan Roasted Brussels Sprouts, you will need: - 1 pound Brussels sprouts, halved - 4 cloves garlic, minced - 1/4 cup grated Parmesan cheese - 3 tablespoons olive oil - 1 teaspoon garlic powder - Salt and pepper to taste - 1 tablespoon balsamic vinegar (optional, for dressing) - Fresh parsley, chopped (for garnish) Measuring ingredients correctly makes a big difference. Use a kitchen scale for the Brussels sprouts. This ensures you have just the right amount. For the garlic, press or chop it finely to release more flavor. When measuring olive oil, use a liquid measuring cup for accuracy. For grated Parmesan, pack it lightly into the measuring cup. This gives you a full flavor without clumping. Freshness matters when picking Brussels sprouts. Look for bright green, firm sprouts. Avoid any that are yellow or have brown spots. The leaves should be tightly packed. If you can, smell them; fresh Brussels sprouts should have a mild, earthy scent. If you find them in a bag, check for any signs of wilting or soft spots. Picking the best sprouts ensures your dish tastes amazing. Start by washing the Brussels sprouts under cool water. This removes dirt and any debris. Cut off the tough ends of each sprout. Then, slice them in half. This helps them cook more evenly. In a large bowl, add the halved Brussels sprouts and minced garlic. Pour in the olive oil and sprinkle garlic powder, salt, and pepper. Toss everything well. You want every sprout to be coated with the mixture. This step adds great flavor. Line a baking sheet with parchment paper for easy cleanup. Spread the coated Brussels sprouts in a single layer. Make sure they aren’t crowded. Place the baking sheet in your preheated oven at 425°F (220°C). Roast them for about 20 to 25 minutes. Stir them halfway through for even cooking. They should turn golden and crispy. After roasting, sprinkle the Parmesan cheese over the hot sprouts. Return them to the oven for another 5 minutes. This melts the cheese nicely. If you like, drizzle balsamic vinegar on top right after they come out. Finally, garnish with parsley for a pop of color. For the full recipe, check the details above. To get crispy Brussels sprouts, start with dry ones. After washing, pat them with a towel. Next, cut them in half to increase surface area. This way, they roast evenly. Use a hot oven, around 425°F (220°C). High heat helps them crisp up nicely. Spread the sprouts out on the baking sheet. They should not touch; give them space. Stir them halfway through cooking to ensure even browning. To boost flavor, add minced garlic with the sprouts. It brings out a rich taste. You can also sprinkle garlic powder for extra garlic kick. If you want a tangy touch, drizzle balsamic vinegar after roasting. This adds a nice contrast to the cheese. Don’t forget the Parmesan cheese! It melts and forms a delicious crust. Fresh parsley on top adds a fresh pop of color and taste. If you have leftover Brussels sprouts, don’t waste them! You can reheat them in the oven for a crispy texture. Another idea is to toss them in a salad. They add a nice crunch and flavor. You can also mix them into pasta dishes. They pair well with creamy sauces. Leftovers can be a fun way to create new meals! For the full recipe, check out the details above. {{image_2}} You can enjoy this dish with a few simple tweaks. The base is already vegetarian since it uses Brussels sprouts and cheese. To enhance the flavor, try adding different cheeses. Feta or smoked gouda can give a unique twist. You can also mix in nuts like walnuts or pecans for crunch and healthy fats. Making this dish vegan is easy! Replace the Parmesan cheese with a plant-based version. Nutritional yeast is a great option. It adds a cheesy flavor without dairy. Also, ensure your olive oil is pure and free from animal products. You can still enjoy the same great taste! Don’t be afraid to experiment! Add spices like paprika or cayenne for heat. You could also try adding lemon zest for brightness or even a bit of maple syrup for sweetness. Each of these changes brings a new layer to the dish. Mixing in some cooked bacon or pancetta can also create a smoky flavor. Explore these variations to make your Garlic Parmesan Roasted Brussels Sprouts recipe truly your own! For the full recipe, check out the details above. You can store leftover Garlic Parmesan Roasted Brussels Sprouts in an airtight container. Keep them in the fridge for up to three days. Make sure they cool down before sealing. This helps keep them fresh and tasty. To reheat, you can use the oven or a skillet. If using the oven, preheat it to 350°F (175°C). Spread the sprouts on a baking sheet. Heat for about 10-15 minutes until warm. If using a skillet, add a little olive oil and heat on medium. Stir until heated through. If you want to freeze the sprouts, make sure they are cooked and cooled first. Place them in a freezer-safe bag or container. They can last for up to three months in the freezer. When you’re ready to eat them, thaw in the fridge overnight and reheat as mentioned above. For the full recipe, check the main recipe section. Yes, you can use frozen Brussels sprouts. They save time and are often ready to use. However, fresh sprouts give a better taste and texture. If you use frozen, thaw them first. Drain any water and pat them dry. This helps keep them crispy when roasted. To add some heat, use red pepper flakes. Start with a pinch and increase to your taste. You can also add a dash of hot sauce. Mix it in with the olive oil and garlic before tossing the sprouts. This gives them a nice kick. If you need a substitute for Parmesan cheese, try nutritional yeast. It adds a cheesy flavor and is vegan. Grated pecorino or Romano cheeses work well too. For a nutty taste, use ground cashews. Each option gives a unique twist to the dish. For the full recipe, check out the section above. In this post, we explored key ingredients for tasty Brussels sprouts and how to prepare them. You learned about measuring ingredients, choosing fresh sprouts, and roasting techniques. I shared tips for crispy results, adding flavor, and using leftovers. We also discussed vegetarian and vegan options, along with storage and reheating advice. Brussels sprouts are fun and easy to customize. Try these steps and variations in your kitchen. Enjoy your cooking journey!

- Garlic Parmesan Roasted Brussels Sprouts

Elevate your side dish game with these delicious garlic Parmesan roasted Brussels sprouts! Perfectly crispy and bursting with flavor, this simple recipe transforms humble veggies into a crowd-pleasing delight. With just a handful of ingredients, you can have a nutritious side ready in no time. Check out the full recipe to impress your family and friends with this easy and tasty dish that everyone will love!
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Ingredients
  

1 pound Brussels sprouts, halved

4 cloves garlic, minced

1/4 cup grated Parmesan cheese

3 tablespoons olive oil

1 teaspoon garlic powder

Salt and pepper to taste

1 tablespoon balsamic vinegar (optional, for dressing)

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat your oven to 425°F (220°C).

    In a large bowl, combine the halved Brussels sprouts and minced garlic.

      Drizzle the olive oil over the sprouts and add garlic powder, salt, and pepper. Toss everything together until the sprouts are well-coated.

        Spread the Brussels sprouts out on a baking sheet in a single layer.

          Roast in the preheated oven for about 20-25 minutes, or until the sprouts are golden and crispy on the edges, stirring halfway through.

            Remove from the oven and sprinkle grated Parmesan cheese over the hot Brussels sprouts, then return to the oven for an additional 5 minutes until the cheese is melted and bubbling.

              If using balsamic vinegar, drizzle it over the sprouts after they come out of the oven.

                Garnish with fresh parsley before serving.

                  Prep Time, Total Time, Servings: 10 minutes | 30 minutes | 4 servings