Parmesan-Crusted Brussels Sprouts

If you've only ever had boiled Brussels sprouts, this recipe is about to change your mind.

Roasted until tender, coated in crispy golden parmesan, and packed with savoury flavour, these little cabbages become the star of the plate. Perfect as a side dish or as a snack,

Ingredients

• 12–15 Brussels sprouts
• 1–2 tbsp olive oil
• 1 tsp salt
• ¼ tsp onion powder
• ¼ tsp garlic powder
• ¼ tsp paprika
• Pinch of cayenne pepper
• 1 cup grated parmesan cheese

Method

1. Roast the Brussels sprouts

Preheat the oven to 200°C.

Toss the Brussels sprouts with olive oil and spread onto a baking tray.

Cover loosely with foil and roast for 25–30 minutes, stirring halfway through, until tender.

Remove from the oven and allow to cool slightly.

2. Prepare the seasoning

In a small bowl, combine the salt, onion powder, garlic powder, paprika and cayenne pepper.

Trim the ends from the Brussels sprouts and cut them in half.

Sprinkle the cut side generously with the seasoning mix.

3. Add the parmesan crust

Line a baking tray with baking paper.

Place a pinch of parmesan down on a sheet pan for each Brussels sprout half, then place them flat side down on the parmesan and press down gently. 

Sprinkle any remaining seasoning over the top.

4. Bake until golden

Return to the oven and bake for 10–12 minutes, or until the parmesan is golden and crispy.

Allow to cool for a few minutes before carefully lifting from the tray with a spatula.

Serve warm and enjoy.