Parmesan Crusted Brussel Sprouts – Make This Recipe

It took a few attempts, but it was worth it! One huge layer of brussel sprouts and crispy parmesan cheese. The perfect side dish recipe.

2 pounds Brussels sprouts
3/4 teaspoon each smoked paprika, onion powder, & garlic powder
2 cups parmesan cheese, grated
Extra virgin olive oil
Salt & pepper

Bring a pot of water to the boil. Meanwhile, cut the tip off the root ends of the Brussels sprouts off. Season boiling water with 1 teaspoon of salt and boil for 4 minutes. Immediately drain well and add to a large bowl. Season with 2 teaspoons olive oil, a big pinch of salt, few cracks of pepper, smoked paprika, onion and garlic powder. Mix well.

Preheat oven to 450F. Cut sprouts in half. Grease the bottom of a baking sheet with olive oil and place a parchment sheet on top. Grate the parmesan on the largest setting of a box grater and place one layer down on top of the parchment. Add the Brussels sprouts and bake for 15-20 minutes, or until the cheese is golden brown.

Allow sprouts to cool for a few minutes then carefully remove the entire sheet of Brussels sprouts. Enjoy!

These are crispy Parmesan brussel sprouts don’t do what I did the first two times instead wait till the end of the video to take off the butt end pot is boiling some water before the Sprouts go in season the water with some salt and in they go this is the parmesano

Regano from Costco in the meantime I’m going to grate a bunch see this my knife goes in but it comes out relatively easy do not pour hot water down your sink I’ve said it before what am I doing don’t throw it down your sink you’re

Going to crack the pipes pour it into a bowl along with a nice glug of extra virgin olive oil good pinch of salt few cracks of black pepper smoked paprika if you want regular one you do that too a little onion powder and some garlic powder we’ll mix that up we take our

Smashing utensil here and apply firm pressure and then put it directly on the sheet tray last one goes down so 400 convection we’ll check it after 20 25 minutes the cheese is super golden from edge to edge we’re going to pull it we’ll take a spatchy get under the

Brussels I probably should have put down some oil before the cheese I feel like you know onto my platter there this one didn’t work as well here this one’s stuck as you can see by the final result I wasn’t happy but I thought about it

And I think I can do it better so I boiled the Sprouts again tossed him with the seasoning for the cheese this time instead of putting it on the sheet tray which I think was the problem I’m going to grate it into a little baking dish here extra virgin olive oil shmear it

All over smash aroon beautiful and then right down on the sheet tray we’ll do them at 400° in Rose’s oven and we’ll start with 15 minutes we’re just shy of 20 minutes and I think we’re done what is going on here this this is not coming together the way I

Had it pled on my look at this all the cheese stuck there in interesting all right third time’s a charm we’re going to do it on parchment paper instead of smashing them I have them I put a parchment paper down on a greased sheet tray I put one big layer

Of Parmesan cheese grated on the biggest setting of The Box grater say a prayer because we’re throwing it in the oven this time we’re going to put it at 450° to make it cook a little quicker and when it comes to the time I have no idea o check it

Out I’m feeling good about this that’s done let’s yank it and let it rest for a second my friends there it is third time was a charm these look epic and if I flip them around you have nice solid sheet of cheese and crispy edges everywhere you can break off sections

Like that I’m glad we didn’t give up persistence pays off all the feedback on Instagram and Facebook Stories over at Bobby Parish was very helpful and the delicious all right well compare that the first two times to this and it’s clear which one is the winner I will

Type the recipe exactly right put it down below make these they are M delicious