Brussels sprouts are all about texture to us: the earthy sweetness of the vegetable should be tender inside, but the edges of all those layers should crisp up so they're almost flaky. This parmesan brussels sprouts recipe does exactly that, then envelopes the whole thing in a crispy, golden-brown crust of savory parmesan cheese. It's crispy, tender, delicious, and will have you reaching for another serving of veggies!
Ingredients
olive oil spray, see notes
1cupfreshly grated parmesan cheese
1 ½lbs.brussels sprouts, cut in half
½teaspoonblack pepper
¼teaspoonsea salt
Instructions
Preheat your oven to 400 degrees Fahrenheit. Line a 9x13-inch baking sheet with parchment paper.
Coat the parchment paper with a few sprays of olive oil. Sprinkle the parmesan cheese evenly over the parchment paper.
1 cup freshly grated parmesan cheese, olive oil spray
Place the brussels sprouts in rows on the parmesan cheese, cut side down, pressing on each one a little to stick it to the cheese. Spray the tops with a little more olive oil and season with the salt and pepper.
1 ½ lbs. brussels sprouts, ½ teaspoon black pepper, ¼ teaspoon sea salt
Bake the brussels for 20 minutes then let them sit on the counter for 2 minutes before pulling them off the parchment paper.
Notes
To prevent sticking, make sure to use good-quality parchment paper or a silicone baking mat to make this recipe. We find that Reynolds and Kirkland Signature parchment paper works best.It's easiest to cover the pan with oil by using olive oil spray. If you don't have any on hand, you can brush the oil onto the parchment paper.