Thanksgiving
Crispy Parmesan Brussels Sprouts With Gremolata
- Prep time 15 minutes
- Cook time 25 minutes
- Serves 4-6
Author Notes
If simply roasted Brussels sprouts are a solid, hallmark staple of fall, I think that this version with crispy Parmesan, homemade garlicky gremolata, and fresh lemon juice is even better. To elevate the classic autumnal side, these halved Brussels are roasted until fork tender and then showered with lots of grated Parmesan before returning to the oven. This second roast in the oven creates a nutty, crispy blanket of cheesy goodness––resulting in a bubbly lattice of golden brown cheese similar to cheese frico, a beloved northeast Italian cheese dish composed simply of warmed, crispy cheese. Delightful, no? To create this blanket, once the Brussels sprouts are out of the oven and ready for cheese, gently push them toward the center of the sheet pan before adding cheese, ensuring that every sprout is evenly covered and nothing burns on the side. For finishing touches, the gremolata—a trinity of lemon, garlic, and freshly chopped parsley—when dolloped on top, adds a bright, fresh lift, and an optional pinch of crushed red pepper flakes adds gentle, welcome heat.
Test kitchen tip: To ensure the freshest, herbiest gremolata, we suggest chopping the parsley just before combining, so that the herb stays fresh and does not wilt while waiting for the Brussels sprouts to roast.
Need to keep this picky eater proof? After roasting, simply squeeze the lemon wedges over the roasted Brussels sprouts straight out of the oven, but hold on the other finishing touches. When serving, pass the gremolata and the crushed red pepper flakes at the table for a DIY moment in lieu of garnishing.
—Anna Painter
Ingredients
-
1 pound
Brussels sprouts, trimmed and halved
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2 tablespoons
extra-virgin olive oil, plus more for the gremolata
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2 teaspoons
kosher salt, divided, plus more to taste
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Freshly ground pepper, to taste
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2/3 cup
finely grated Parmesan, plus more to garnish, if desired
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1
large garlic clove, peeled and minced (about 1 teaspoon)
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1
lemon, quartered, deseeded, and zested (about 2 tablespoons)
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2 tablespoons
fresh parsley, roughly chopped
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1/4 teaspoon
crushed red pepper flakes, if desired
Directions
- Heat the oven to 425°F with a rack in the center.
- Transfer Brussels sprouts to a sheet pan lined with foil. Toss with olive oil, 1 teaspoon salt, and black pepper as desired. Roast until browned on one side and easily pierced with a fork, about 15 minutes.
- Remove from oven and flip the sprouts. Using a spoon, gently push toward the center of the sheet pan. Sprinkle with Parmesan. Return to the center rack and roast until sprouts are tender when pierced with a fork and the cheese is lightly browned and crisp, 7 to 10 minutes.
- Make the gremolata: Combine the garlic, lemon zest, parsley, and a drizzle of olive oil in a small bowl with a whisk. Season with 1 teaspoon salt. Add crushed red pepper flakes, if desired, and mix to combine.
- Remove Brussels sprouts from the oven. Sprinkle with the gremolata and more Parmesan, if desired. Top with freshly squeezed lemon juice.
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