Recipes

CRISPY PARMESAN BRUSSELS SRPOUTS

Posted On: 2026-05-23 13:22:11

1 1/2 tablespoons olive oil

1 clove garlic, finely grated or pressed

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1 pinch red pepper flakes, optional

450g Brussels sprouts

1/2 cup grated Parmesan

Directions:

Preheat the oven to 220c

Position a rack in the center of the oven. Line a large rimmed baking sheet with parchment paper.

To a large bowl, add the olive oil, garlic, salt, pepper, and red pepper flakes (if using). Stir to combine.

Trim the tough stems off of each Brussels sprout and remove any shriveled or yellowing outer leaves. Cut each sprout in half lengthwise through the stem and core, adding to the olive oil mixture as you slice. Toss until coated.

Add 1 tablespoon of the Parmesan to the Brussels sprouts and toss to combine. Spread the remaining cheese in an even layer over the center of the prepared baking sheet, roughly 12 inches by 10 inches (it doesn’t have to be exact).

Arrange the Brussels sprouts cut side down in a single layer on the cheese-laden area of the baking sheet. It’s okay if they’re a little close together.

Roast the Brussels sprouts until the cheese is melted, golden brown, and crisp, 14 to 17 minutes.

Use a thin spatula to transfer the Brussels sprouts along with the stuck-on crisp Parmesan to a serving platter and serve.

Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, preheat the oven to 200c with a rack set in the middle. Line a rimmed baking sheet with parchment paper. Arrange the leftover sprouts cut side down on the baking sheet and reheat until hot and the Parmesan has re-crisped, about 5 minutes.

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