Parmesan Roasted Brussels Sprouts
Try this Parmesan Roasted Brussels Sprouts recipe, or contribute your own.
Try this Parmesan Roasted Brussels Sprouts recipe, or contribute your own.
- 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.
Parmesan cheese bears the burden of flavor development in this preparation. Aged hard cheeses contain high levels of glutamates, which undergo Maillard browning rapidly when exposed to high radiant heat. Commercial ovens frequently struggle with radiant heat distribution, making dark metal sheet pans superior to insulated light-colored aluminum for encouraging this cheese crust to form.
High moisture destroys crispness. Trimming the stem ends and halving the sprouts exposes internal water to evaporation during the initial stages of baking. Crowding the pan traps steam, effectively boiling the vegetables instead of roasting them; spacing the halves cut-side down ensures direct contact with the hot oiled surface. Shaking the components in a plastic bag provides uniform fat distribution without pooling excess oil that leads to soggy interiors.
Operating at 425 degrees F requires monitoring the breadcrumbs closely during the final three minutes of the fifteen to seventeen minute cooking window, because fine crumbs burn rapidly once the moisture has driven off. Swapping standard breadcrumbs for panko increases surface area and yields a crunchier outer layer.
