Crispy Roasted Garlic Butter Brussel Sprouts
They're crispy on the outside and soft and buttery on the inside. The flavors are amazing, with garlic butter, salt, Parmesan, a bit of heat from cayenne pepper, and a hint of smokiness from smoked paprika.
Servings 6 people
Calories 213kcal
Ingredients
- 650 grams Brussel sprouts (1 ½ pounds)
- 4 garlic cloves
- 1 teaspoon cayenne pepper
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- ½ teaspoon ground pepper
- ½ cup melted butter
- ⅓ cup shredded parmesan cheese
Instructions
- Prepare Brussel Sprouts: Preheat fan oven to 190C / 375F. Prepare brussel sprouts by chopping them into halves and placing them onto a baking tray and set aside. (doesn't matter if they are facing up or down).650 grams Brussel sprouts (1 ½ pounds)
- Make Basting Liquid: Make the garlic butter by mixing melted butter, minced garlic, smoked paprika, cayenne pepper, salt and ground pepper. Brush mixture over brussel sprouts from both sides. (No Brush? pour over and toss with hands)4 garlic cloves, 1 teaspoon cayenne pepper, 1 teaspoon smoked paprika, ½ teaspoon salt, ½ teaspoon ground pepper, ½ cup melted butter
- Bake: Bake them for 15 minutes, or until golden from one side. Remove from oven and shake pan or use a flipper/spatula to turn them over. Return to oven at same temperature and cook for another 12 - 15 minutes.
- Add Parmesan: Serve warm with shredded parmesan cheese tossed on top.⅓ cup shredded parmesan cheese
Notes
Buying Brussel Sprouts
- Color: Look for vibrant green Brussels sprouts, which signify freshness.
- Firmness: Choose sprouts that feel firm and compact when gently squeezed. Don’t buy ones the feel soft or spongy as they are past their best
- Size: Look for brussel sprouts that are the same size so the they will cook more evenly. Generally smaller brussel sprouts tend to be more sweeter when cooked.
- Diced Bacon: add at beginning and cook for same time as brussel sprouts
- Torn Pancetta strips: Add around half way mark, cooking for around 10 min
- Walnuts: chop and add to pan in the last 7 or so minutes of cooking
- Don’t have a basting brush? Pour over the basting liquid and use your hands or two spoons to evenly coat all the brussel sprouts to ensure consistent flavor and browning
- Spacing: Make sure to spread the brussel sprouts out on the raosting pan in a single layer so the air can properly circulate and they can cook evenly
- Parmesan: Don’t be tempted to add loads of parmesan as it is naturally quite salty and if you’ve already added salt to the brussel sprouts before cooking, it may end up too salty.
Nutrition
Calories: 213kcal | Carbohydrates: 12g | Protein: 6g | Fat: 17g | Saturated Fat: 11g | Fiber: 5g | Sugar: 3g
