Parmesan Roasted Brussels Sprouts
These Parmesan roasted Brussels sprouts are crispy and golden, and topped with Parmesan breadcrumbs and a sweet-savory vinaigrette. A flavorful, crowd-pleasing holiday side dish!
Servings: 8 servings
Ingredients
- 1 lb Brussels sprouts
- 4 tbsp olive oil separated
- 1 cup grated Parmesan cheese separated
- kosher salt to sprinkle
- freshly ground black pepper to sprinkle
- ½ tsp crushed red pepper flakes
- 2 tbsp unsalted butter
- 2-3 anchovy fillets packed in oil
- 1 small shallot diced
- 1 clove garlic minced
- ½ cup Panko breadcrumbs
- ⅓ cup honey Dijon vinaigrette
- ½ lemon juiced, to garnish
Instructions
- Preheat oven to 400°F.
- Prepare the Brussels sprouts: Cut the Brussels sprouts in half and remove the outside leaves. Place in a large bowl. Drizzle with 2 tbsp olive oil, ¼ cup of Parmesan cheese, salt, and black pepper. Toss gently until coated.1 lb Brussels sprouts, 4 tbsp olive oil, 1 cup grated Parmesan cheese, kosher salt, freshly ground black pepper
- Roast: Line a baking sheet with parchment paper and sprinkle the remaining ¾ cup Parmesan cheese in an even layer on the baking sheet. Place Brussels sprouts cut-side down on top of Parmesan cheese. Roast in the oven for 25-30 minutes or until the cheese is golden brown and the sprouts are fork-tender.1 cup grated Parmesan cheese
- While Brussels are roasting, make the breadcrumb mixture: In a medium skillet, melt butter and the remaining 2 tbsp olive oil. Add anchovies and stir until they have dissolved into the butter. Add the shallot and garlic and cook until translucent, about 3-5 minutes. Add red pepper flakes, and sprinkle with a pinch of salt and black pepper. Stir until the spices are lightly toasted. Add the Panko breadcrumbs and stir until coated in the anchovy butter mixture. Continue stirring until toasted and golden brown. Then, remove from the heat.4 tbsp olive oil, kosher salt, ½ tsp crushed red pepper flakes, 2 tbsp unsalted butter, 2-3 anchovy fillets, 1 small shallot, 1 clove garlic, ½ cup Panko breadcrumbs, freshly ground black pepper
- Assemble: Place roasted Brussels sprouts on a platter and add the Panko breadcrumb mixture. Drizzle with honey Dijon dressing and a squeeze of lemon.⅓ cup honey Dijon vinaigrette, ½ lemon
Video
Nutrition
Serving: 1serving | Calories: 251kcal