Parmesan Crusted Brussels Sprouts
Golden, crispy Brussels sprouts with a caramelized parmesan crust. This easy roasted side dish transforms the misunderstood vegetable into something seriously delicious that even picky eaters will love.
Ingredients
- 1 pound Brussels sprouts halved, small to medium size preferred
- 4 tablespoons salted butter melted
- 1/2 cup Parmigiano Reggiano freshly grated
- 1/2 teaspoon fresh basil dried basil works too
- 1/2 teaspoon garlic powder not garlic salt
- 1/2 teaspoon paprika sweet or smoked variety
- 1/4 teaspoon salt adjust to taste
- 1/4 teaspoon black pepper freshly ground recommended
- aioli for serving, store-bought or homemade
Instructions
- Preheat your oven to 425°F. Place 4 tablespoons of butter in a 9x13-inch baking dish and put it in the warming oven for about 5 minutes until fully melted and just starting to sizzle.
- Carefully remove the hot dish from the oven. Add basil, garlic powder, paprika, salt, and black pepper directly into the melted butter. Stir well to combine.
- Add the grated parmesan cheese and mix vigorously until everything combines into a thick, aromatic paste. Use your spatula to spread the mixture evenly across the entire bottom of the pan.
- Take each halved Brussels sprout and place it cut-side down into the cheese paste, pressing gently to ensure good contact. Leave a little space between each piece for proper air circulation.
- Slide the baking dish back into the hot oven. Roast for 35 minutes without stirring or peeking. The sprouts are done when the tops turn golden brown and a fork slides through easily, with gorgeous crispy cheese crusts on the bottoms.
- Using a thin spatula, gently lift each sprout from the pan. The cheese crust should release easily but stay attached to the vegetable. Transfer to a warm serving platter and serve immediately with aioli for dipping.
Notes
Size matters: Look for Brussels sprouts about the size of a golf ball for even cooking.
Dry thoroughly: Pat sprouts completely dry after washing to prevent sogginess.
Don't skip preheating: A fully preheated oven is crucial for developing the crispy crust.
Grate your own cheese: Pre-shredded cheese contains anti-caking agents that prevent proper melting. Use a block of parmigiano reggiano for best results.
Storage: Store leftovers in an airtight container in the refrigerator for 4-5 days. Reheat in the oven at 400°F for 8-10 minutes to restore crispiness.
Variations: Try adding toasted pecans or walnuts, crispy bacon crumbles, balsamic glaze, crushed red pepper flakes, or fresh lemon zest before serving.