Brussels Sprouts; the green leafy vegetable that is loved or hated. There is no inbetween with brussels sprouts and can be an acquired taste. If you love brussels sprouts, this is the recipe for you! If you do not like brussels sprouts this recipe might change your mind. This parmesan crusted roasted brussels sprouts recipe has become an instant favorite in our house.
Roasted Brussels Sprouts
Roasting is my favorite way to cook brussels sprouts. I love roasted brussel sprouts with crispy browned leaves, yet still green in the middle. To me it’s the ultimate way to cook and enjoy brussels sprouts. If you don’t like brussels sprouts it could be that someone boiled the heck out of them when you were young and the texture and flavor just didn’t sit well with you.
Convection or Conventional Roasting
These parmesan crusted brussels sprouts are great roasted in a conventional or convection oven. That’s why I share directions for roasting them both ways below. I highly recommend using a glass or corningware baking dish though. Roasting brussels sprouts this way spares the crispy leaves and crust that would get stuck on a sheet pan. We inherited a convection oven in our new home so I have enjoyed using it to get crispier food. The convection oven’s circulating heat makes for greater browning and crisping so it’s superb for this brussels sprouts recipe.
Roast up a batch of these paremesan crusted brussels sprouts and let me know what you think in the comments below.