There are so much better than they seem.

Parmesan Brussels Sprouts Crostini I


I mean, If somebody tried to serve me a slice of bread with brussels sprouts on it before Thanksgiving dinner, or maybe before, say, a holiday party of sorts, I’d probably laugh in their face. And then ask for a refill of champagne.

So I totally know how you feel here.

Parmesan Brussels Sprouts Crostini I

But I’m asking you – again – sort of like how I asked you when I combined cookies and fish and bacon and cupcakes and doughnuts and milkshakes – to trust me. It’s like a mini flavor explosion over here and if you’re lucky, you’re getting all the random flying sparks.

Parmesan Brussels Sprouts Crostini I

You should probably do this.

It’s quite simple really: I sautéed some finely chopped brussels in olive oil with salt, pepper and nutmeg, then tossed in a bit of cheese since I obviously can’t do much without that ingredient. The soft and golden green stuff is layered on top of a toasted baguette slice that is spread with – get this – caramel and buttery roasted garlic. At the risk of devaluing every single one of my recipes (which, let’s be honest, given my vocabulary (or lack there of) I do nearly every day), this might just be my new favorite appetizer. Or if I’m being totally transparent, my new favorite meal.

Parmesan Brussels Sprouts Crostini I

That’s right. I ate bread covered in vegetables for a meal and I liked it. Whaaaaat.

Parmesan Brussels Sprouts Crostini I


Brussels Sprouts Crostini

Yield: makes about 25-30 pieces

Total Time: 30 minutes if garlic is already roasted, 1.5 hours if garlic is raw


4 bulbs roasted garlic
1 large baguette
4 tablespoons olive oil
1 pound brussels sprouts, sliced or shredded
1/4 teaspoon salt
1/4 teaspoon pepper
pinch of nutmeg
2 tablespoons freshly grated parmesan cheese
shaved parmesan cheese for topping


If needed, you can roast garlic ahead of time! A day or two is fine. After roasted, let the garlic cool then squeeze the cloves out, making sure to remove any of the paper. Use a fork and mash the garlic well until it is creamy and spreadable.

Preheat oven to 350 degrees F. Slice baguette into 1/2-inch rounds and place on a baking sheet. Drizzle with 2 tablespoons of olive oil. Bake for 8-12 minutes, rotating the pan halfway through.

While the bread is toasting, heat a large skillet oven medium heat. Add remaining olive oil, then toss in brussels sprouts, salt, pepper and nutmeg, tossing well to coat. Cook for 10 minutes, stirring occasionally, until warm, wilted, slightly crispy and even a little golden. Stir in grated parmesan cheese, mixing well to coat and turn off heat.

Spread a bit of mashed roasted garlic onto each piece of crostini. To serve, top crostini with a spoonful of sprouts, then add a shaving of fresh parmesan cheese and some cracked black pepper.

Parmesan Brussels Sprouts Crostini I

Just do it.

share:    Pin It    

82 Responses to “Parmesan Brussels Sprouts Crostini.”

  1. #
    April — November 20, 2012 @ 4:19 pm

    I bought and roasted brussels sprouts for the first time a couple months ago and now I can’t get enough of them. I love this idea and can’t wait to try it!


  2. #
    Eileen — November 20, 2012 @ 4:50 pm

    Hey, I could totally see myself eating an entire plate of these for dinner,or maybe a movie snack. Brussels sprouts, roasted garlic, parmesan, good bread–what’s not to love?


  3. #
    Gina Marie @ So Lets Hang Out — November 20, 2012 @ 5:11 pm

    Oh wow. I have recently made peace with the Brussels Sprout and now I want to eat them ALL the time. This looks so yummy!! :D


  4. #
    Kari@Loaves n Dishes — November 20, 2012 @ 5:42 pm

    When my husband travels, or it’s me and my girls, that is exactly what I like to eat for dinner!


  5. #
    Averie @ Averie Cooks — November 20, 2012 @ 6:46 pm

    I love brussels sprouts and can eat them almost any way but have never thought to try them like this – good thinking!


  6. #
    Elizabeth @ The Bare Midriff — November 20, 2012 @ 7:19 pm

    I’ve been really digging Brussels sprouts lately – especially eating them raw, like shredded up in tacos and cole slaw! This is another great way to use them!


  7. #
    Megan — November 20, 2012 @ 7:31 pm

    I would definitely eat these for a whole meal too. They look awesome!


  8. #
    jann jones — November 21, 2012 @ 9:20 am

    Omgoddess, I was thisclose to literally rolling on the floor at the Williams Sonoma piece, i can hear me in every bit of it!! Seriously!! Uh, ok, I do have theatre background, and am just a wee bit dramatic, AT TIMES, but this. Is. Insane. Hilarity. I do want to defend the aebleskiver pan, though, I used to have one, and they do make fanfreakingtastic little fruit filled pancake balls! All rolled in powder sugar, they’re little dough balls of yumminess! Otherwise, oh, ya, W/S is ridic spendy!! Happy Thanksgiving!!


  9. #
    Nikki @ Nikki Dinki Cooking — November 21, 2012 @ 10:07 am

    What a fun twist on brussel sprouts!


  10. #
    Rhiannon — November 23, 2012 @ 12:52 pm

    Currently eating these bad boys for brunch with some bacon and a bloody mary. Friday vacation day SAY WHAT?!?!?!!


  11. #
    Kelly — November 28, 2012 @ 4:59 pm

    Oh, these were incredible! I didn’t have any bread worthy of tasty topping, so I just made them and mixed the roasted garlic in at the end, and served as a side dish. So delicious—still have half a bag of sprouts in, and I will definitely be making these again this week :)


  12. #
    Julie — December 22, 2012 @ 1:28 am

    Yum. I could eat this every. Single. Day. Sold.


  13. #
    Rachel — January 28, 2013 @ 8:56 pm

    So delicious!! Made them tonight and couldn’t get enough


  14. #
    Yvonne — February 7, 2013 @ 6:15 pm

    I saute in my wok chopped or sliced Brussels sprouts, diced onions, olive oil, minced garlic, sea salt, fresh ground black pepper, diced uncured Black Pepper Bacon, Parmesan cheese and it is to die for! I bet I could toast some of that on a baguette would be delightful!


  15. #
    Yvearl — February 11, 2013 @ 10:49 am

    When I hear comments coming from my picking-eating husband that go something like this, “I used to hate brussels sprouts….until now!” I just added bacon. Bacon and Brussels Sprouts. Mmmmmmm

    And now, I can’t WAIT to try this recipe!! What can go so wrong with roasted garlic, bread, and nutty brussels sprouts???

    Thanks for sharing!!!


  16. #
    claude — March 5, 2013 @ 12:02 pm

    mmmmmmmmmmmmmmmmmmmmmm bon bon i like



  1. Pingback: Travel Ready | life's little moments

  2. Pingback: Parmesan Brussels Sprouts Crostini « Kids in the Sink

  3. Pingback: Chocolate-Beet Cake « alex eats green

  4. Pingback: For Your New Years Party « oh so decadent

  5. Pingback: BRUSSEL SPROUT CROSTINI | Soup Du Jour

  6. Pingback: Have a good weekend. | Traffic Credit

  7. Pingback: Leftovers I WANT to Eat for Days! » 2Create in Color

  8. Pingback: Backyard Cocktails: Bourbon Sweet Tea | Cocktails For Breakfast

  9. Pingback: Brussels Sprout, Roasted Pepper or Zucchini Crostini | jittery cook

  10. Pingback: Football Food! [200 Recipes For Football Season.] | Support Paula Deen

  11. Pingback: Honey Chipotle-Roasted Parsnip and Carrot Crostini with Whipped Ricotta and Pesto | Joanne Eats Well With Others

  12. Pingback: Have a good weekend. | A CUP OF JO

  13. Pingback: Gobble Gobble 2013 | Peaches to Apples

  14. Pingback: 35 Next-Level Appetizers For Your Holiday Party | Viral News Stories

Leave a Comment

Current ye@r *