Parmesan Crusted Brussels Sprouts
Ingredients
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1 lb (454g) Brussels sprouts, halved
1 tbsp olive oil (or avocado oil)
1 tsp garlic powder
1/2 tsp smoked paprika
Salt & black pepper
3/4 cup grated Parmesan
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Instructions
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Season → In a bowl, toss Brussels sprouts with olive oil, garlic powder, smoked paprika, salt, and pepper until evenly coated.
Create the crust → Sprinkle Parmesan directly onto the parchment in a thin, even layer (like little piles or a sheet). Place Brussels sprouts cut-side down onto the cheese, pressing gently so they stick.
Roast → Preheat oven to 425°F (220°C). Bake for 18–22 minutes, until the bottoms form a deep golden, crispy Parmesan crust and the sprouts are tender.
Finish → Let rest for 3–5 minutes, then lift with a spatula so the crust stays intact.
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I've found that Parmesan crusted Brussels sprouts are an incredibly tasty and satisfying way to elevate this often underappreciated vegetable. By tossing halved Brussels sprouts with olive oil, garlic powder, smoked paprika, salt, and pepper, you ensure they are packed with flavor before roasting. The real game-changer, however, is creating that crispy Parmesan crust. Sprinkling grated Parmesan directly onto parchment paper and pressing the sprouts cut-side down onto it helps form an irresistible golden crust during baking at 425°F. From my experience, using smoked paprika adds a lovely subtle depth and a hint of smokiness that balances the cheese well. The roasting time is critical; about 18 to 22 minutes makes the crust crisp without burning, while keeping the sprouts tender. After baking, it’s best to let the sprouts rest for a few minutes to let the crust set so it stays intact when lifting with a spatula. This Parmesan crust method not only enhances flavor but also adds a wonderful texture contrast—crispy, cheesy bottoms paired with tender, flavorful Brussels sprouts tops. You can experiment by swapping olive oil for avocado oil if you prefer, and adjust the seasonings to your liking with herbs or a touch of chili powder for heat. Serving these as a side dish at dinner or as a snack is always a hit. They pair well with roasted chicken or grilled meats but can also be enjoyed on their own thanks to their bold flavor. I highly recommend trying this recipe as a simple way to transform Brussels sprouts into a crowd-pleasing dish with minimal effort.