Get ready to transform the often-overlooked Brussels sprout into a mouthwatering culinary masterpiece that will make even the pickiest eaters beg for seconds! This Hungarian-inspired recipe turns humble Brussels sprouts into a golden, crispy, and irresistibly cheesy side dish that's about to become your new favorite way to enjoy vegetables. With a perfect balance of crunch, flavor, and elegance, these baked Brussels sprouts are not just a side dish – they're a game-changer that will elevate your entire meal.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Hungarian
Serves: 4 servings
Ingredients
- 1 lb Brussels sprouts, trimmed and halved
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup grated Parmesan cheese
- 1/4 cup breadcrumbs
Instructions
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure easy cleanup.
- Wash the Brussels sprouts thoroughly under cold running water. Trim off the tough stem ends and remove any yellowed or damaged outer leaves. Cut each Brussels sprout in half lengthwise to ensure even cooking and maximum flavor absorption.
- Pat the halved Brussels sprouts completely dry using clean kitchen towels or paper towels. Excess moisture will prevent proper roasting and crispy edges.
- In a large mixing bowl, toss the Brussels sprouts with olive oil, ensuring each piece is evenly coated. Sprinkle salt and black pepper over the sprouts, mixing thoroughly to distribute the seasonings.
- Spread the seasoned Brussels sprouts cut-side down on the prepared baking sheet. Arrange them in a single layer without overcrowding to allow proper caramelization and crispy texture.
- Place the baking sheet in the preheated oven and roast for 20-25 minutes, or until the edges are golden brown and crispy, and the centers are tender when pierced with a fork.
- Remove the baking sheet from the oven. Immediately sprinkle grated Parmesan cheese and breadcrumbs evenly over the hot Brussels sprouts, allowing the residual heat to slightly melt the cheese.
- Return the baking sheet to the oven for an additional 3-5 minutes to lightly toast the breadcrumbs and create a golden, crispy topping.
- Remove from the oven and let the Brussels sprouts rest for 2-3 minutes. Transfer to a serving dish and serve hot as a delicious side dish or appetizer.
Tips
- Moisture is the Enemy: Always pat your Brussels sprouts completely dry before roasting to achieve that coveted crispy exterior.
- Cut-Side Down: Placing the sprouts cut-side down on the baking sheet ensures maximum caramelization and flavor development.
- Don't Overcrowd: Give your Brussels sprouts breathing room on the baking sheet to prevent steaming and promote even roasting.
- Fresh is Best: Choose fresh, firm Brussels sprouts with tight, bright green leaves for the best texture and flavor.
- Cheese Timing: Add the Parmesan and breadcrumbs towards the end of cooking to prevent burning and create a perfect golden topping.
- Serve Immediately: These Brussels sprouts are best enjoyed hot and fresh out of the oven when they're at their crispiest.
Nutrition Facts
Calories: 170kcal
Carbohydrates: 21g
Protein: 7g
Fat: 8g
Saturated Fat: g
Cholesterol: 10mg
