Imagine a side dish so delectable that it transforms ordinary vegetables into a culinary masterpiece. Our Roasted Basil Garlic Parmesan Zucchini and Brussels Sprouts are not just a recipe—they're a flavor explosion waiting to revolutionize your dinner table! With a perfect blend of crispy edges, tender centers, and a mouthwatering combination of herbs and cheese, this dish will have even the most vegetable-resistant diners coming back for seconds.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- Zucchini, sliced
- Brussels sprouts, halved
- Olive oil
- Garlic, minced
- Parmesan cheese, grated
- Fresh basil, chopped
- Salt
- Pepper
Instructions
- Preheat the oven to 425°F (218°C). Line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure easy cleanup.
- Wash the zucchini and Brussels sprouts thoroughly under cool running water. Pat them dry with clean kitchen towels to remove excess moisture, which helps achieve better roasting.
- Slice zucchini into uniform 1/2-inch thick half-moon shapes. Trim the ends of Brussels sprouts and halve them lengthwise, ensuring they are roughly the same size for even cooking.
- In a large mixing bowl, combine sliced zucchini and halved Brussels sprouts. Drizzle with olive oil, ensuring all vegetables are evenly coated.
- Add minced garlic, salt, and freshly ground black pepper to the vegetables. Toss gently to distribute seasonings and oil evenly.
- Spread the seasoned vegetables in a single layer on the prepared baking sheet, ensuring they are not overcrowded to promote proper roasting and caramelization.
- Roast in the preheated oven for 20-25 minutes, stirring once halfway through cooking to ensure even browning and prevent burning.
- Remove from oven when vegetables are golden brown and tender, with slight caramelized edges.
- Immediately sprinkle freshly grated Parmesan cheese over the hot vegetables, allowing it to slightly melt.
- Garnish with freshly chopped basil leaves just before serving to preserve their vibrant color and fresh flavor.
- Transfer to a serving platter and enjoy immediately while hot and crisp.
Tips
- Moisture is the enemy of crispy roasting: Always thoroughly pat your vegetables dry before seasoning to ensure maximum caramelization.
- Don't overcrowd the baking sheet. Give your vegetables breathing room to roast, not steam. Use a large sheet or multiple sheets if needed.
- Cut vegetables in uniform sizes to guarantee even cooking and consistent texture.
- Use high-quality, freshly grated Parmesan for the most robust flavor. Pre-shredded cheese often lacks the same depth of taste.
- For extra flavor, consider adding a pinch of red pepper flakes or a drizzle of balsamic glaze just before serving.
- Fresh basil is crucial—add it at the very end to preserve its bright, aromatic qualities.
- Experiment with different cheese variations like pecorino or aged gouda for unique flavor profiles.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 12g
Protein: 6g
Fat: 7g
Saturated Fat: 2g
Cholesterol: 5mg
