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This recipe for Crispy Roasted Brussels Sprouts with Parmesan and Honey Glaze is my new favourite strategy to serve Brussels Sprouts – it tastes fancy however couldn’t be extra easy!
I’ve just lately been on the hunt for a cooking approach that will make roasted brussels sprouts extra crispy. Not essentially a dry crispy, however a crispy exterior with a young inside. The solely means I’ve ever been capable of obtain that is to fry them. That’s a superbly acceptable approach, however I figured if I might have crispy sprouts and skip the frying, I’d a lot choose that scenario!
After slightly looking out, I hit upon a jewel of a recipe from Bon Appetit that used the strategy of preheating your baking sheet earlier than roasting the brussels sprouts. Their sprouts have been tossed in a honey vinegar glaze as soon as they have been crispy and seemed similar to what I used to be envisioning. So I purchased some sprouts and gave the approach a strive. And you realize what? It labored! BA is all the time coming in clutch. I’ve tweaked the recipe for topping some and might’t wait to share this recipe with you right now – I’ll be making it time and again all through the autumn and winter season!
Ingredients for Crispy Roasted Brussels Sprouts
- Small-Medium Sized Brussels Sprouts – I say this as a result of bigger sprouts can are typically powerful, and it’s actually troublesome to get them cooked by with out overcooking the surface. The small-medium measurement will even have a nuttier, extra concentrated taste.
- Olive Oil – to get the sprouts good and crispy, we’ll use a bit extra oil than is typical for roasted veggies. But additional virgin olive oil is wealthy in wholesome fat and vitamins, so slightly bit extra is simply high quality!
- Coarse Salt and Pepper – I like to make use of coarse seasonings on my veggies as a result of it sticks to the floor space of the lower produce and makes a pleasant crust. Coarse floor Kosher salt and freshly cracked black peppercorns are necessities in my pantry.
- Honey – the honey will get warmth and blended with different seasonings, making a wealthy and saucy glaze that’s simply irresistible to me! Feel free to substitute with maple syrup if wanted.
- White Balsamic Vinegar – I really like utilizing white balsamic for the gentle, delicate taste. But I additionally love to make use of it once I need to keep away from coloring no matter meals I’d prefer to put common balsamic in. Delallo’s White Balsamic Vinegar is a favourite and is pretty easy to high quality! Substitute with white wine vinegar or champagne vinegar if wanted.
- Crushed Red Pepper Flakes – to steadiness the flavour and add a touch of warmth.
- Butter – to make the honey vinegar glaze good and wealthy, we’ll mount it with slightly little bit of butter proper earlier than glazing the sprouts.
- Lemon Zest – just a bit bit will go a good distance in including a touch of freshness and gentle acidity to the completed dish.
- Parmesan – nutty, salty Parmesan tastes so wealthy and indulgent on prime of the new Brussels Sprouts. Everything is healthier with freshly-grated Parm, don’t you suppose???
How to Make Crispy Roasted Brussels Sprouts
- Preheat a baking sheet – use a pleasant rimmed sheet pan and place it within the decrease third of your oven. Let it get scorching whereas the oven preheats to 450 levels F.
- Roast the brussels sprouts – it would be best to coat the sprouts in olive oil, salt, and pepper earlier than rapidly (and punctiliously) inserting them cut-side-down onto the baking sheet. The sheet pan will probably be scorching, so watch out as you place the sprouts on it!
- Make the honey glaze – whereas the sprouts are roasting, you can also make the honey vinegar glaze in a small saucepan on the stovetop. Avoid including the butter till simply earlier than serving, as it might separate from the vinegar if you happen to depart it sitting on the stovetop.
- Toss the sprouts within the sauce – the sprouts will probably be good and crispy, and including the glaze will add a pleasant sticky aspect to the vegetable.
- Finish with lemon zest and Parmesan – the warmth from the brussels sprouts will make the lemon zest aromatic and soften the Parmesan, making the completed dish look and odor superb!
- Serve scorching!
What to Serve with Crispy Roasted Brussels Sprouts
Below are some recipes from the weblog that I feel can be unbelievable with these sprouts because the facet dish!
Are you able to make these Crispy Roasted Brussels Sprouts? I’m so excited so that you can do this recipe. Once you get the possibility to make it, please let me know the way it seems for you! Leave a remark and fee the recipe beneath. This will assist me with the creation of future recipes! I’d additionally like to function your creation in my month-to-month e-newsletter, so you possibly can add a photograph to Instagram or Twitter with the tag @sweetcayenne5 to be featured!
Crispy Roasted Brussels Sprouts with Honey Glaze and Parmesan
This recipe for crispy roasted Brussels sprouts is the right strategy to cook dinner the sprouts. They are crispy on the surface, tender on the within, and coated in a wealthy honey glaze and topped with Parmesan.
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 6 servings
For the Brussels sprouts:
- 2 kilos small-medium sized brussels sprouts, trimmed and halved
- ¼ cup additional virgin olive oil
- Coarse floor kosher salt
- Freshly-cracked black pepper
For the glaze:
- 2 tablespoons honey
- 2 tablespoons white balsamic vinegar
- ½ teaspoon crushed purple pepper flakes (elective)
- 2 tablespoons butter
- 1 teaspoon lemon zest, grated on a Microplane
- Freshly-grated Parmesan cheese
For the Brussels Sprouts:
Place a rimmed sheet pan within the decrease third of the oven. Preheat oven to 450℉.
Place the brussels sprouts in a big bowl. Add the olive oil, and sprinkle with salt and pepper. Toss to coat the sprouts totally.
Carefully take away the new baking sheet from the oven and place the brussels sprouts flat/lower facet down on the baking sheet (utilizing tongs might assist with this). Roast the sprouts for 15-20 minutes till they’re crispy on the surface and tender (to the diploma that you just choose) on the within.
For the glaze:
Place the honey in a small saucepan or skillet. Bring to a simmer over medium warmth. Reduce warmth to medium-low and cook dinner till the honey smells nutty and aromatic, about Three-Four minutes. It will look barely darker and foam a bit, however don’t let it turn into burnt. Remove from warmth and stir within the vinegar and purple pepper flakes. It will bubble up, however stir constantly till included. Return the pan to medium-low warmth and add the butter. Heat, stirring continually, till the glaze is shiny and barely thickened.
Remove the glaze from warmth and add to the new brussels sprouts, tossing to mix. Transfer to a serving plate or platter, after which sprinkle the highest with the lemon zest and freshly grated Parmesan cheese (add as a lot as you want!).
Pin this, fairly please!