Recipe Background
Butter-Roasted Brussels Sprouts offer crisp, caramelized edges and a tender center.
Butter-Roasted Brussels Sprouts are a testament to the magic of simplicity. Lifted by the warmth of melted butter and a rustic layer of olive oil, these little cabbages transform in the oven. As they roast, their edges turn golden and caramelized, creating a crisp exterior that contrasts with the tender, almost creamy interior. The aroma of garlic mingles with the nuttiness of browning parmesan, inviting you into the kitchen long before they’re ready.
Cooking them at a high temperature is key, encouraging those tantalizing browned bits that cling to each sprout. Let them bask in the heat until their edges deepen in color; patience pays off with a perfect blend of textures. Tossed with just the right amount of salt and pepper, they’re savory, rich, and completely satisfying.
Sharing this dish brings a touch of cozy elegance to any table, whether it's a holiday spread or a simple weeknight dinner. Their versatility shines through as the fragrance makes its way through the room, garnering eager anticipation. There's something undeniably comforting about these humble ingredients, and when the Brussels sprouts emerge from the oven, they’re a true celebration of heartwarming flavor and inviting aroma.
Ingredients
- 2 pounds Brussels sprouts trimmed and halved
- 4 whole cloves garlic roughly chopped into 4-5 pieces
- 1/4 cup butter melted
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup parmesan cheese freshly grated
Directions
- Preheat the oven to 475 degrees F.
- Place the sprouts and the garlic in a large mixing bowl.
- Drizzle the sprouts with the melted butter and the olive oil, season with the salt and the pepper, and toss to combine.
- Spread the sprouts out in a single layer on a baking sheet.
- Roast until the sprouts are tender, about 20-25 minutes.
- During the last 5 minutes of roasting, sprinkle the sprouts with the parmesan cheese.
- Serve.
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