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.”
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. :)
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.
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
they must be deliciouuuusss!i’m so hungry right now! :)
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.
I was sold when I saw the roasted garlic–yum!
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!
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!!!
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.
Once I saw that roasted garlic I was sold!
roasted garlic – sold. YUM! and it looks so pretty too! :)
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.
When do you add the garlic to the bread?
Oops sorry – right before the sprouts!
I’m OBSESSED with Brussels sprouts… so, yeah, I want this big time. Like… the whole plate. Have a wonderful Thanksgiving!
OMG I bet your house smelled amazing after making this – yum!
Roasted garlic, oh my heart! paired with those brussels this looks amazing!!!
I need to start liking brussel sprouts – Maybe shredded is the trick.
Ummmm, these seem pretty yummy to me.
Every time you roast garlic like that it reminds me how badly I need to finally do that!
I was a brussels sprouts hater until this fall. Now I CANNOT get enough! And roasted garlic?!? Be still my heart!
I think I can probably mix all of the stuff together and eat it right out of a bowl. looks amazing.
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.
they seem pretty awesome, so if they’re better than that? yes please!
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….
girl, you just made my whole life. WHOLE LIFE.
I love roasted garlic so much! I usually end up eating a whole bulb myself – oompfh.
Out of control. Can I come over for dinner? Please serve these.
these look so good! what a brilliant seasonal starter!
Oh my gosh! These look so yummy and perfect for a Thanksgiving app. I just pinned it for later!
I totally beiieve you! I’m eating Brussels sprouts for a snack right now, in fact! ;)
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.
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 :)
I think it lasts a week or so – I often roast a ton and use it throughout the week too!
This looks amazing. Mmmm right up my alley.
I love roasted garlic spread on crackers/crostini. This sounds like a good dinner to me, too!
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.
All my dreams just came true.
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.
You are a magic woman! I would have never thought to try this. Yum!
These look amazing! Anything with roasted garlic can NOT be bad… and I have an odd obsession with brussels sprouts.
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I would need zero convincing to eat these. In fact, people would have to fight me for them!
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!
If it can make brussels sprouts into this cute of an appetizer, I’m pretty sure roasted garlic could establish world peace.
Yummmm I love when you add roasted garlic. I recently discovered that I don’t hate brussels sprouts – yay!
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!
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
I am not a fan of brussels…but maybe this recipe could change my mind?? I’ll test it out! :)
You know, this sounds good washed down with a donut milkshake! Just for balance…
Mmmmm I LOVE brussels sprouts! They look so good…I’m willing to bet that they would turn some brussels sprouts haters into believers!!
You have not once led us astray before, so I completely trust you! In all honesty, this looks rather fabulous to me.