Ingredients
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)
1 pound Brussels sprouts
1/2 cup (about 2 ounces) finely grated Parmesan cheese
Instructions
- Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper.
- In a large bowl, combine olive oil, garlic, salt, pepper, and red pepper flakes (if using).
- Trim stems from Brussels sprouts, remove any discolored outer leaves, and slice in half lengthwise. Add to the bowl and toss to coat.
- Add 1 tablespoon of the Parmesan to the Brussels sprouts and toss again.
- Spread the remaining Parmesan in a 12-by-10 inch rectangle on the prepared baking sheet.
- Place Brussels sprouts cut-side down on the cheese layer in a single layer.
- Roast for 14 to 17 minutes, until the cheese is crisp and golden and sprouts are tender.
- Use a thin spatula to remove sprouts and cheese crust from the pan. Serve immediately.
Notes
- Use fresh, finely grated Parmesan for best results—avoid pre-packaged shelf-stable varieties.
- If the cheese sticks to the parchment, bake for 1-2 more minutes and try again.
- Leftovers reheat well in a 400°F oven for about 5 minutes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Roast
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 140
- Sugar: 2g
- Sodium: 320mg
- Fat: 9g
- Saturated Fat: undefined
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 10mg
