Crispy Garlic Parmesan Brussels Sprouts Recipe: A Delightful Side Dish

Ingredients

Main Ingredients

• 1½ pounds Brussels sprouts, trimmed and halved
• 2 tablespoons extra‑virgin olive oil

Garlic‑Parmesan Coating

• 3 cloves garlic, minced
• ⅓ cup grated Parmesan cheese
• ¼ cup panko breadcrumbs

Seasonings & Garnish

• 1 teaspoon smoked paprika
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• ¼ teaspoon red‑pepper flakes (optional)
• 1 lemon, cut into wedges for serving

Instructions

Coating the Sprouts

1. Season the Base. In a large mixing bowl, toss the halved sprouts with 2 tablespoons extra‑virgin olive oil, ½ teaspoon kosher salt, and ¼ teaspoon black pepper. The oil helps the coating stick and promotes even browning.
2. Make the Garlic‑Parmesan Mix. In a separate shallow dish, combine 3 cloves minced garlic, ⅓ cup grated Parmesan, ¼ cup panko breadcrumbs, 1 teaspoon smoked paprika, and ¼ teaspoon red‑pepper flakes. Stir until the mixture is uniformly blended.
3. Combine. Sprinkle the garlic‑Parmesan mixture over the oiled sprouts. Using your hands or two spoons, toss gently until each piece is evenly coated. The mixture should cling lightly; if it seems dry, drizzle an extra teaspoon of olive oil.

Roasting to Perfection

4. Preheat the Oven. Set your oven to 425°F (220°C). A hot oven creates rapid caramelization, giving the sprouts their signature crisp edges while keeping the centers tender.
5. Arrange on a Baking Sheet. Spread the coated sprouts in a single layer on a parchment‑lined sheet, cut‑side down. Overcrowding will cause steaming; give each piece room to brown.
6. Roast. Bake for 20–22 minutes, flipping halfway through. Look for deep golden‑brown tips and a fragrant aroma. If you prefer extra crunch, broil for the final 2 minutes, watching closely to avoid burning.