There are so much better than they seem.

Parmesan Brussels Sprouts Crostini I howsweeteats.com

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.

Parmesan Brussels Sprouts Crostini I howsweeteats.com

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 howsweeteats.com

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 howsweeteats.com

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

Parmesan Brussels Sprouts Crostini I howsweeteats.com

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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

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

Directions:

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 howsweeteats.com

Just do it.

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77 Responses to “Parmesan Brussels Sprouts Crostini.”

  1. #
    1
    Aggie — November 20, 2012 @ 8:00 am

    Haha, I’ll take whatever any Brussels sprout hater won’t eat! These are so original, looooove the roasted garlic in there. I could happily have a plate of these for lunch. Or dinner. Or both. :)

    Reply

  2. #
    2
    sally @ sallys baking addiction — November 20, 2012 @ 8:01 am

    I secretly LOVE brussels sprouts with all my little heart. Sautéing them with garlic, nutmeg, cheese, and putting it all on top of bread is practically the most CRAZY amazing way to eat it. The caramelizing action of the garlic alone puts me over the edge. must.make.now.

    Reply

  3. #
    3
    Liz — November 20, 2012 @ 8:02 am

    Don’t have to tell me twice to make those – I LOVE LOVE LOVE brussels sprouts and I’m not ashamed to say that :D

    Reply

  4. #
    4
    Ana Cooks — November 20, 2012 @ 8:04 am

    they must be deliciouuuusss!i’m so hungry right now! :)

    Reply

  5. #
    5
    Erika - The Teenage Taste — November 20, 2012 @ 8:08 am

    For a self-proclaimed veggie hater, you sure seem to know how to make them taste good! These crostinis are making me drool…and it’s very rare that I drool over brussel sprouts.

    Reply

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    Rachel Cooks — November 20, 2012 @ 8:16 am

    I was sold when I saw the roasted garlic–yum!

    Reply

  7. #
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    Angela @ Eat Spin Run Repeat — November 20, 2012 @ 8:37 am

    You had me at Brussels sprouts!! I haven’t roasted garlic in forever, but I happen to have heaps of it sitting in my kitchen at the moment. Weekend project, here I come! These look great Jess!

    Reply

  8. #
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    Jennifer @ Peanut Butter and Peppers — November 20, 2012 @ 8:37 am

    I love roasted garlic and Brussels sprouts together, but I never thought of making crostini with them. What a great idea!! I have a bunch of those little green cabbages in the fridge, I’m going to make your crostini in sandwich form for lunch! Yummy! I’m so excited!!!

    Reply

  9. #
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    Tracy — November 20, 2012 @ 8:46 am

    I love roasted brussels sprouts…this looks delicious. I can see adding a tiny drizzle of a thickened balsamic reduction in lieu of the nutmeg for a twist. We sometimes do a crostini bar dinner…several toppings on the table and we just have a fun, interactive dinner with all the choices.

    Reply

  10. #
    10
    Rachel — November 20, 2012 @ 8:46 am

    Once I saw that roasted garlic I was sold!

    Reply

  11. #
    11
    little kitchie — November 20, 2012 @ 8:49 am

    roasted garlic – sold. YUM! and it looks so pretty too! :)

    Reply

  12. #
    12
    Annie @ What's Annie Making? — November 20, 2012 @ 9:09 am

    These look awesome! I love the finely shredded brussels sprouts, and anything with roasted garlic is divine! Though, I can never wait to get the garlic out and end up burning my hands every time.

    Reply

  13. #
    13
    Kristin — November 20, 2012 @ 9:27 am

    When do you add the garlic to the bread?

    Reply

    • Jessica — November 20th, 2012 @ 9:33 am

      Oops sorry – right before the sprouts!

      Reply

  14. #
    14
    Brian @ A Thought For Food — November 20, 2012 @ 9:31 am

    I’m OBSESSED with Brussels sprouts… so, yeah, I want this big time. Like… the whole plate. Have a wonderful Thanksgiving!

    Reply

  15. #
    15
    Rachel (Two Healthy Plates) — November 20, 2012 @ 9:31 am

    OMG I bet your house smelled amazing after making this – yum!

    Reply

  16. #
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    Abby@ The Frosted Vegan — November 20, 2012 @ 9:37 am

    Roasted garlic, oh my heart! paired with those brussels this looks amazing!!!

    Reply

  17. #
    17
    alyssa - life a la wife — November 20, 2012 @ 9:39 am

    I need to start liking brussel sprouts – Maybe shredded is the trick.

    Reply

  18. #
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    Joelle (on a pink typewriter) — November 20, 2012 @ 9:59 am

    Ummmm, these seem pretty yummy to me.

    Reply

  19. #
    19
    Kaitlin @4loveofcarrots — November 20, 2012 @ 10:03 am

    Every time you roast garlic like that it reminds me how badly I need to finally do that!

    Reply

  20. #
    20
    bridget {bake at 350} — November 20, 2012 @ 10:12 am

    I was a brussels sprouts hater until this fall. Now I CANNOT get enough! And roasted garlic?!? Be still my heart!

    Reply

  21. #
    21
    Marisa — November 20, 2012 @ 10:30 am

    I think I can probably mix all of the stuff together and eat it right out of a bowl. looks amazing.

    Reply

  22. #
    22
    Jessica — November 20, 2012 @ 10:30 am

    How on earth do you come up with these things? the roasted garlic and brussels sprouts are made for each other, but I’ve never seen anything like this! Amazing.

    Reply

  23. #
    23
    Heather (Heather's Dish) — November 20, 2012 @ 10:42 am

    they seem pretty awesome, so if they’re better than that? yes please!

    Reply

  24. #
    24
    rachel — November 20, 2012 @ 10:51 am

    i’m going to have to quit your blog. either that, or move next door to you and become your best friend. i’m a good person, i think you’d like me….but seriously…stop it right now. how is it that i am drooling a puddle all over my desk over brussells sprouts? you did this to me…..i swear i pin every single recipe you post every single day. i want them all! you’re kind of my culinary hero….

    Reply

  25. #
    25
    christin — November 20, 2012 @ 10:58 am

    girl, you just made my whole life. WHOLE LIFE.

    Reply

  26. #
    26
    Lindsay @ The Live-In Kitchen — November 20, 2012 @ 11:02 am

    I love roasted garlic so much! I usually end up eating a whole bulb myself – oompfh.

    Reply

  27. #
    27
    Erin@LawStudentsWife — November 20, 2012 @ 11:02 am

    Out of control. Can I come over for dinner? Please serve these.

    Reply

  28. #
    28
    Jenny @ BAKE — November 20, 2012 @ 11:15 am

    these look so good! what a brilliant seasonal starter!

    Reply

  29. #
    29
    Julia Jolliff — November 20, 2012 @ 11:19 am

    Oh my gosh! These look so yummy and perfect for a Thanksgiving app. I just pinned it for later!

    Reply

  30. #
    30
    kim@hungryhealthygirl — November 20, 2012 @ 11:21 am

    I totally beiieve you! I’m eating Brussels sprouts for a snack right now, in fact! ;)

    Reply

  31. #
    31
    Mandie @ Oh So Decadent — November 20, 2012 @ 11:30 am

    If it involves roasted garlic, you do not have to tell me twice. Anything smothered in roasted garlic is instantly perfection in my book. And parmesan. Yum.

    Reply

  32. #
    32
    Ali — November 20, 2012 @ 11:31 am

    How long will the roasted garlic last in the fridge? Like if I wanted to roast a bunch so I could have it on hand any time my heart desired some bread with garlic :)

    Reply

    • Jessica — November 20th, 2012 @ 12:26 pm

      I think it lasts a week or so – I often roast a ton and use it throughout the week too!

      Reply

  33. #
    33
    Joy — November 20, 2012 @ 11:43 am

    This looks amazing. Mmmm right up my alley.

    Reply

  34. #
    34
    Bianca @ Confessions of a Chocoholic — November 20, 2012 @ 11:52 am

    I love roasted garlic spread on crackers/crostini. This sounds like a good dinner to me, too!

    Reply

  35. #
    35
    Shundara@ SavyNaturalista — November 20, 2012 @ 11:53 am

    I am not a brussels sprout fan at all it takes me so much time to actually get the courage to eat them and choke them down, but this recipe has gotten me excited about brussels sprouts!! I love the way you shredded them as topping on toast such a wonderful ideal.

    Reply

  36. #
    36
    Bev @ Bev Cooks — November 20, 2012 @ 11:53 am

    All my dreams just came true.

    Reply

  37. #
    37
    Megan Panda — November 20, 2012 @ 11:56 am

    Oh. my. gosh. I LOVE Brussels sprouts. Like, I have for my whole life. But I thought the only way you could cook them was to boil them and eat them whole drenched in butter and salt. What the what? You’ve just blown my mind.

    Reply

  38. #
    38
    Katrina @ Warm Vanilla Sugar — November 20, 2012 @ 12:06 pm

    You are a magic woman! I would have never thought to try this. Yum!

    Reply

  39. #
    39
    Erica @ Coffee & Quinoa — November 20, 2012 @ 12:25 pm

    These look amazing! Anything with roasted garlic can NOT be bad… and I have an odd obsession with brussels sprouts.

    Reply

  40. #
    40
    Kacy — November 20, 2012 @ 12:46 pm

    I would need zero convincing to eat these. In fact, people would have to fight me for them!

    Reply

  41. #
    41
    Amber @ Slim Pickin's Kitchen — November 20, 2012 @ 1:11 pm

    OMGaaaaaaaaaaaaaaaaaaaaaaaaaah!!! This looks amazing. I absolutely adore brussels sprouts. They are, by far, one of my favorite foods on the planet. They’re like candy to me. Seriously. Is that strange? I would gladly eat the entire plate of these over turkey and stuffing any day!

    Reply

  42. #
    42
    Katie @ Blonde Ambition — November 20, 2012 @ 1:51 pm

    If it can make brussels sprouts into this cute of an appetizer, I’m pretty sure roasted garlic could establish world peace.

    Reply

  43. #
    43
    Ashley @ Wishes and Dishes — November 20, 2012 @ 1:58 pm

    Yummmm I love when you add roasted garlic. I recently discovered that I don’t hate brussels sprouts – yay!

    Reply

  44. #
    44
    dervla @ The Curator — November 20, 2012 @ 2:23 pm

    eeek, we already discussed this on Twitter this morning but here again to say that damn, brussels sprouts look good on toast. Also love that pinching the garlic photograph. Sweet!

    Reply

  45. #
    45
    Ruby @ The Ruby Red Apron — November 20, 2012 @ 2:46 pm

    Brussels sprouts are my favorite. They’re so cute and delicious roasted!
    But roasted garlic! I’ve never even tried it and it seems like everybody is a fan so I have to try this! :P

    Reply

  46. #
    46
    Kelly @ Laughter, Strength, and Food — November 20, 2012 @ 2:46 pm

    I am not a fan of brussels…but maybe this recipe could change my mind?? I’ll test it out! :)

    Reply

  47. #
    47
    Michelle — November 20, 2012 @ 2:55 pm

    You know, this sounds good washed down with a donut milkshake! Just for balance…

    Reply

  48. #
    48
    Alexis @ Hummusapien — November 20, 2012 @ 3:26 pm

    Mmmmm I LOVE brussels sprouts! They look so good…I’m willing to bet that they would turn some brussels sprouts haters into believers!!

    Reply

  49. #
    49
    Amanda @ Once Upon a Recipe — November 20, 2012 @ 3:40 pm

    You have not once led us astray before, so I completely trust you! In all honesty, this looks rather fabulous to me.

    Reply

  50. #
    50
    Chantelle @ A Tale of Two Pretties — November 20, 2012 @ 3:54 pm

    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!

    Reply

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