Parmesan Roasted Brussels Sprouts
These simple and easy Parmesan Roasted Brussels Sprouts will change the way you think about the little green vegetable
These simple and easy Parmesan Roasted Brussels Sprouts will change the way you think about the little green vegetable
- Carbohydrate 104.689869039908 g
- Cholesterol 28.8 mg
- Fat 22.7207923370704 g
- Fiber 28.6872980903479 g
- Protein 46.1021331653198 g
- Saturated Fat 8.98064757173586 g
- Serving Size 1 1 recipe (786g)
- Sodium 1259.33880576325 mg
- Sugar 76.0025709495605 g
- Trans Fat 1.40909757132508 g
- Calories 749 calories
Step-by-step
- Preheat oven to 425 degrees F. Lightly grease a baking sheet with non-stick spray and set aside.
- Combine brussels sprouts and olive oil in a large zip close bag and shake to coat. Add the breadcrumbs, parmesan cheese, garlic powder, salt and pepper to the bag and shake to coat.
- Spread in an even layer on the baking sheet and bake for 15 to 17 minutes until the cheese is melted and the brussels sprouts are lightly browned.
Crowding the baking sheet is the single greatest error cooks commit when roasting cruciferous vegetables. Moisture escapes from the halved sprouts during cooking, and when pieces overlap, that steam gets trapped. The trapped vapor prevents the exterior from dehydrating properly, resulting in steamed textures rather than the desired crispness.
Maillard Reactions and Cheese Chemistry
Dry heat at 425 degrees F triggers the Maillard reaction between amino acids and reducing sugars on the surface of the brassicas, creating complex savory notes. Simultaneously, the shredded parmesan undergoes casein protein coagulation and fat rendering. As the moisture evaporates from the cheese molecules, lactose and proteins brown through caramelization and non-enzymatic browning. Breadcrumbs absorb the released oils from the olive oil and dairy, forming a structural matrix that insulates the soft interior while providing mechanical crunch.
- Ensure the baking sheet provides enough surface area so every sprout touches the metal directly.
- Bake between 15 and 17 minutes, watching closely for the cheese edges to turn golden brown.
- If the breadcrumbs begin to char before the sprouts soften, tent the pan loosely with aluminum foil for the final three minutes.
