Roasted Brussels Sprouts with Parmesan and Herb Salad

Name: Roasted Brussels Sprouts with Parmesan and Herb Salad
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Canadian
Ingredients: 500 g Brussels sprouts (trimmed and halved); 2 tbsp olive oil; 1/2 tsp salt; 1/4 tsp black pepper; 1/2 cup Parmesan cheese (freshly grated); 1 cup mixed fresh herbs (such as parsley, basil, and mint); 1 tbsp lemon juice (freshly squeezed); 1 tbsp olive oil; 1 tsp honey; 1/4 tsp salt; 1/4 tsp black pepper

40 min 4 servings Easy

All Recipes

Crispy roasted Brussels sprouts topped with Parmesan and a fresh herb salad for a delightful side dish.

Prep

15 min

Cook

25 min

Total

40 min

Servings

Difficulty

Easy

Roasted Brussels sprouts are a classic side dish that transforms this humble vegetable into a crispy and flavourful delight. By roasting them at a high temperature, the sprouts caramelize and develop a deep, nutty flavour that pairs perfectly with the salty bite of Parmesan cheese. To elevate this dish further, we've added a fresh herb salad that not only adds a burst of colour but also introduces a refreshing contrast to the warm, roasted sprouts. This combination makes for a versatile side dish that can accompany anything from a hearty roast to a simple grilled chicken.

Ingredients

Servings

Roasted Brussels Sprouts

Herb Salad

Instructions

Preheat the oven

Preheat your oven to 200°C (400°F).

Prepare Brussels sprouts

Trim and halve the Brussels sprouts. Place them in a large bowl and toss with olive oil, salt, and pepper until evenly coated.

Pro tip: Make sure each sprout half is well coated to ensure even roasting.

Roast Brussels sprouts

Spread the Brussels sprouts in a single layer on a baking sheet. Roast in the preheated oven for 20-25 minutes, or until they are golden brown and crispy, tossing halfway through.

Pro tip: For extra crispiness, ensure they are not overcrowded on the baking sheet.

Grate Parmesan

While the Brussels sprouts are roasting, grate the Parmesan cheese and set aside.

Pro tip: Use a microplane or fine grater for a light, fluffy texture.

Prepare herb salad

In a small bowl, whisk together the lemon juice, olive oil, honey, salt, and pepper. Toss with the mixed fresh herbs.

Pro tip: Wait until just before serving to toss the herbs with the dressing.

Assemble and serve

Once the Brussels sprouts are done, transfer them to a serving platter. Sprinkle with the grated Parmesan and top with the herb salad. Serve immediately.

Pro tip: Serve while the Brussels sprouts are still warm for the best flavour and texture.

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Tips & Tricks

<ul><li>For even roasting, spread Brussels sprouts in a single layer on the baking sheet.</li><li>Use freshly grated Parmesan for the best flavour.</li><li>Toss the herb salad just before serving to keep it vibrant and fresh.</li><li>Adjust the seasoning of the salad to taste after tossing with the vinaigrette.</li></ul>

Serving Suggestions

Serve this dish immediately after assembling to enjoy the contrast between the warm sprouts and the cool, fresh herb salad. It pairs beautifully with roasted meats or fish, adding a sophisticated touch to any meal. Leftover roasted Brussels sprouts can be stored in an airtight container in the refrigerator for up to 3 days, but the herb salad is best made fresh. Reheat the sprouts in a hot oven to regain their crispiness before serving.