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Crispy Roasted Parmesan Brussels Sprouts

By   ,   

July 21, 2019

During one of my many sleepless nights, I came up with a pretty good idea. I have this recipe that is outstanding for Crispy Roasted Parmesan Potatoes. They are some of the best potatoes I make. Anyway, I thought, why not try it with Brussels Sprouts?  It totally works. Crispy Roasted Parmesan Brussels Sprouts is a new addition to my repertoire.

  • Prep: 10 mins
  • Cook: 35 mins
  • Yields: 6 Servings

Ingredients

1½ pounds Brussels sprouts, halved

2 tablespoons olive oil, plus more for drizzling

Parmesan Mixture

½ cup parmesan, finely grated


½ teaspoon garlic powder (or sub with onion powder)

½ teaspoon dried oregano or thyme


½ teaspoon paprika


¼ teaspoon salt


½ teaspoon black pepper

Directions

1Preheat oven to 400° F.


2Mix Parmesan mixture in a bowl.
Drizzle oil in a 9” x 13" glass baking dish. Tilt pan to spread all over the base. Use a spoon to scatter the Parmesan Mixture over the base. Spread as evenly as you can. Once sprinkled, do not touch - don't try to spread it.
 Place Brussels Sprouts cut side down, pressing firmly.
 Optional: drizzle top of Brussels Sprouts with a touch of oil or spray with oil, then sprinkle with salt.
Bake potatoes for 35 - 40 minutes or until they are soft and the parmesan crust is deep golden (you can check through the glass!) 
Rest for 5 minutes. Then use an egg flip to cut between every 4 or so Brussels Sprouts, then scoop up 4 or so Brussels Sprouts and flip them upside down so the cheese side is up on a serving platter.

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