Crispy and delicious, these oven roasted brussel sprouts with parmigiano reggiano cheese are a great low carb side dish! As a bonus, by using the parmigiano reggiano cheese, it makes it lactose free. This recipe only requires a handful of ingredients and it’s so easy to prepare. My favorite part is those charred leaves and I assure you they will be gone fast once you make them!
INFORMATION AND TIPS FOR MAKING THIS RECIPE
Cutting the brussel sprouts: The outer leaves should be removed. If the brussel sprouts are very large, they should be cut into quarters.
Parmigiano Reggiano: Parmigiano reggiano is a cheese made exclusively in Italy in the provinces of Parma, Reggio Emilia, Modena and Bologna. Because it’s a cheese that requires a minimum of 12 months, it is naturally lactose-free. The cheese aging process can go up to 40 months. Its flavourful complexity, sharp, fruitty and nutty is what makes this cheese so special. In this recipe, the cheese blends so well with the brussel sprouts’ sweet but slightly bitter taste.
Parmigiano reggiano rinds: If you are using a block of parmigiano reggiano, keep the rind! It adds wonderful flavors to stews, sauces and soups. All you need to do is add the rind to your recipe and discard it after usage. You can also store parmigiano regianno rinds in an airtight container and refrigerate up to a year.
Baking the brussel sprouts: To get the best crispy roasted brussel sprouts, they should be coated evenly with olive oil and garlic powder in a mixing bowl. Yes, I know, it’s an additional item to wash but I promise, it’ll be worth it to go the extra mile! Additionally, the brussel sprouts should be on a single layer on a baking sheet lined with parchment paper so they can roast evenly.
Storage: Have some leftovers? You can refrigerate them up to 5 days. To reheat, you can warm them up on a baking dish at 350F for 5 minutes. However, they will not be as crispy as freshly roasted.
Equipment
- Mixing bowl
- Baking sheet lined with parchment paper
Ingredients
- 2 lb brussel sprouts halves
- 3 Tbsp extra virgin olive oil
- 2 tsp ground garlic
- ¾ cup parmigiano reggiano grated
- Salt & pepper
Instructions
- Preheat oven to 400°F. In a mixing bowl, add brussel sprouts halves, extra virgin olive oil and ground garlic. Mix well to coat all the brussel sprouts with olive oil and garlic.
- On a baking sheet lined with parchment paper, add the coated brussel sprouts on a single layer.
- Roast in the oven for a total of 40 minutes. At the 25th minute, remove baking sheet, add parmesan cheese and toss. Roat for the remaining 15 minutes.
- Serve warm and top with additional parmesan cheese.
