Crispy Parmesan Brussels Sprouts
Thanksgiving · Side dish
With added protein
Made with Parmesan Meal Boosters
Deeply browned edges, tender centers, and a savory Parmesan finish. A squeeze of lemon keeps this easy Thanksgiving side bright enough to balance everything else on the plate.
- Prep
- 10 minutes
- Cook
- 30 minutes
- Total
- 40 minutes
- Makes
- 6 side-dish servings
Times are approximate; use the texture and temperature cues in the recipe.
Let the oven do the work
Brussels sprouts need space and heat to get those crisp, browned edges. Spread the halves across two sheet pans instead of crowding them onto one, and leave the cut sides against the metal for most of the roast.
Parmesan Meal Boosters goes on after roasting. Toss it through the hot sprouts in a couple of additions so it coats the vegetables evenly, then finish with lemon. There is no separate sauce to make and no casserole dish to wash.
The recipe
Crispy Parmesan Brussels Sprouts
6 side-dish servings · 40 minutes total
Parmesan Meal Boosters: 42 g · 2 full product servings in this recipe.
Ingredients
- 2 pounds (900 g) Brussels sprouts, trimmed and halved; quarter any very large sprouts
- 3 tablespoons olive oil
- 1/4 teaspoon black pepper
- 42 g Parmesan Meal Boosters (2 full 21 g product servings; weigh for accuracy)
- 1 tablespoon fresh lemon juice
- Additional salt to taste
- Lemon wedges, optional, for serving
Measure the powder by weight when possible. A scoop is not always a full serving; use the serving size on your product label.
Instructions
- Heat the oven. Heat the oven to 425°F (220°C) with racks in the upper and lower thirds. Set out two large rimmed sheet pans. Wash the sprouts, dry them thoroughly, and trim and halve them.
- Spread them out. Toss the sprouts with the olive oil and pepper. Divide between the two pans in a single layer, setting the flat cut sides down. Leave space between the pieces.
- Roast until browned. Roast for 25–30 minutes, swapping the pans between racks after 15 minutes. The cut sides should be deeply golden and the centers tender when pierced. Smaller sprouts may finish sooner; remove loose leaves if they brown too quickly.
- Add the Parmesan finish. Transfer the hot sprouts to a large bowl. Toss with the lemon juice, then sprinkle in half the Parmesan Meal Boosters and toss again. Repeat with the rest so the coating is even. Taste before adding salt, transfer to a platter, and serve immediately with lemon wedges if using.
A few useful details
Dry them thoroughly. Water left on the leaves creates steam. A clean towel makes a noticeable difference.
Choose similar sizes. Quarter very large sprouts so the centers finish at roughly the same time as the smaller halves.
Prep ahead, roast later. Trim and halve the sprouts the day before, then refrigerate in a covered container. Dry again before oiling.
Serve soon after tossing. The edges are crispest straight from the oven. Keep the final lemon and Parmesan step close to serving time.
What the Booster adds
This recipe uses 2 full servings of Parmesan Meal Boosters. Divided into 6 equal portions, that contributes approximately 5.7 g protein per portion from the product alone, based on the current label. This is not the total protein in the finished dish.
Storing and serving
Refrigerate within 2 hours and use within 3–4 days. Reheat spread out on a sheet pan at 375°F (190°C) until 165°F (74°C) throughout. The coating may brown before the centers are hot, so cover loosely if needed.
Make it with Meal Boosters
Finish with Parmesan.
Keep Parmesan Meal Boosters nearby for roasted vegetables, mashed potatoes, and pasta.
Shop Parmesan Meal BoostersAllergen note: Contains milk. The collagen blend is not vegetarian.