1. Prep the Brussels Sprouts
Preheat the oven to 400°F (200°C).
Trim the ends of the sprouts and remove any yellow or damaged outer leaves.
Cut each sprout in half to ensure even roasting and maximum crispiness.
2. Season and Roast
Toss the sprouts in a large bowl with olive oil, minced garlic, salt, pepper, and smoked paprika.
Spread them evenly on a baking sheet in a single layer to avoid steaming.
3. Roasting
Roast for 20–25 minutes, shaking the pan halfway through to ensure even caramelization.
The sprouts should be golden brown and crispy on the edges.
4. Add Cheese and Finish
Remove from oven and immediately sprinkle with grated Parmesan.
Optional: drizzle balsamic glaze and sprinkle red pepper flakes for extra flavor.
Serve warm, and enjoy the crunchy, garlicky goodness.
History & Formation
Brussels sprouts hail from the region around Brussels, Belgium, and have been cultivated since the 16th century. Traditionally grown in cool climates, they were initially enjoyed for their robust, earthy flavor, which early European cooks learned to enhance with roasting and seasoning. Over time, chefs around the world discovered that caramelizing the natural sugars in Brussels sprouts transforms their slightly bitter taste into something rich and nutty, forming the basis of the beloved roasted preparation we know today.
Read more on the next page
