Parmesan Brussels Sprouts Crostini.
There are so much better than they seem.
Promise.
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.
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.
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.
That’s right. I ate bread covered in vegetables for a meal and I liked it. Whaaaaat.
Brussels Sprouts Crostini
Ingredients
- 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
Instructions
- 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.
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86 Comments on “Parmesan Brussels Sprouts Crostini.”
The best part of this post is that I don’t think any of us commenters need ANY convincing to eat/make/salivate over these crostinis! In fact, now I think I may be dreaming about them. I see a trip to the grocery store in the near future!
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!
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?
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
When my husband travels, or it’s me and my girls, that is exactly what I like to eat for dinner!
I love brussels sprouts and can eat them almost any way but have never thought to try them like this – good thinking!
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!
I would definitely eat these for a whole meal too. They look awesome!
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!!
What a fun twist on brussel sprouts!
Currently eating these bad boys for brunch with some bacon and a bloody mary. Friday vacation day SAY WHAT?!?!?!!
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 :)
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Yum. I could eat this every. Single. Day. Sold.
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So delicious!! Made them tonight and couldn’t get enough
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!
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!!!
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mmmmmmmmmmmmmmmmmmmmmm bon bon i like
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