Parmesan Brussels Sprouts Recipe

Brussels sprouts: These are the star of the dish, providing a hearty and nutritious base.

Olive oil: This helps to roast the brussels sprouts to a crispy perfection.

Salt: Enhances the natural flavors of the brussels sprouts.

Black pepper: Adds a touch of heat and depth to the dish.

Nutritional yeast: A vegan-friendly ingredient that gives a cheesy flavor without any dairy.

When roasting brussels sprouts, make sure to spread them out in a single layer on the baking sheet. Overcrowding can cause them to steam rather than roast, which will prevent them from becoming crispy and golden brown.

• Parmesan - Substitute with nutritional yeast: Nutritional yeast provides a cheesy, umami flavor that mimics the taste of Parmesan while being completely vegan.

• Olive oil - Substitute with avocado oil: Avocado oil has a similar high smoke point and neutral flavor, making it a good alternative for roasting.

• Salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral profile that can enhance the flavor.

• Black pepper - Substitute with white pepper: White pepper has a milder flavor but still adds a peppery kick, making it a suitable substitute.

• Nutritional yeast - Substitute with vegan Parmesan: Vegan Parmesan is specifically designed to replicate the flavor and texture of traditional Parmesan cheese, making it an excellent alternative.

• Allow the brussels sprouts to cool completely before storing. This helps prevent condensation, which can make them soggy.
• Transfer the cooled brussels sprouts to an airtight container. If possible, use a shallow container to avoid stacking them too much, which helps maintain their crispy texture.
• Store the container in the refrigerator. The brussels sprouts will stay fresh for up to 3-4 days.
• For freezing, place the cooled brussels sprouts on a baking sheet in a single layer. This prevents them from sticking together.
• Freeze the brussels sprouts on the baking sheet for about 1-2 hours, or until they are solid.
• Once frozen, transfer the brussels sprouts to a freezer-safe bag or container. Label with the date to keep track of freshness.
• When ready to reheat, preheat your oven to 375°F (190°C). Spread the frozen brussels sprouts on a baking sheet in a single layer.
• Roast in the preheated oven for 10-15 minutes, or until heated through and crispy. You may need to toss them halfway through to ensure even reheating.
• Alternatively, you can reheat the brussels sprouts in a skillet over medium heat. Add a small amount of olive oil and cook, stirring occasionally, until heated through and crispy.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Spread the leftover brussels sprouts on a baking sheet in a single layer.
  3. Cover them loosely with aluminum foil to prevent them from drying out.
  4. Heat for about 10-15 minutes, or until they are warmed through and slightly crispy.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of olive oil to the skillet.
  3. Add the leftover brussels sprouts and sauté for 5-7 minutes, stirring occasionally, until they are heated through and crispy.

• Microwave Method:

  1. Place the leftover brussels sprouts in a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or a damp paper towel.
  3. Microwave on high for 1-2 minutes, checking and stirring halfway through, until they are heated evenly.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the leftover brussels sprouts in the air fryer basket in a single layer.
  3. Heat for 3-5 minutes, shaking the basket halfway through, until they are warmed and crispy.

• Oven: Used to roast the Brussels sprouts at a high temperature to achieve a crispy and golden brown texture.

• Mixing bowl: Utilized to toss the Brussels sprouts with olive oil, salt, and black pepper, ensuring they are evenly coated.

• Baking sheet: Provides a flat surface for spreading the Brussels sprouts in a single layer, allowing them to roast evenly.

• Measuring spoons: Essential for accurately measuring the olive oil, salt, and black pepper to ensure the right balance of flavors.

• Knife: Needed for trimming and halving the Brussels sprouts, preparing them for roasting.

• Cutting board: A safe surface for trimming and halving the Brussels sprouts.

• Spatula: Handy for tossing the Brussels sprouts with nutritional yeast after roasting, ensuring an even coating.

• Oven mitts: Important for safely handling the hot baking sheet when removing it from the oven.

• Serving dish: Used to present the roasted Brussels sprouts attractively for serving.

Pre-trim and halve: Prepare the brussels sprouts in advance by trimming and halving them the night before. Store them in an airtight container in the fridge.

Use parchment paper: Line your baking sheet with parchment paper for easy cleanup and to prevent sticking.

Batch cooking: Double the recipe and roast extra brussels sprouts. Store leftovers in the fridge for quick reheating.

Preheat the oven: Start preheating your oven while you prepare the ingredients to save time.

Even coating: Use a large mixing bowl to ensure the brussels sprouts are evenly coated with olive oil, salt, and black pepper.