Parmesan Crusted Brussels Sprouts

Ingredients

• Brussels sprouts (12–15 sprouts; use larger sprouts when possible)
• Olive oil (1–2 tablespoons)
• 1 tsp Kosher salt
• 0.25 tsp Onion powder
• 0.25 tsp Garlic powder
• 0.25 tsp Paprika
• 0.25 tsp Mustard powder
• Cayenne pepper (A pinch)
• 1 cup Grated Parmesan cheese (1+ cup; freshly grated Parmesan is recommended. Use more as needed to make a pinch-sized bed for each Brussels sprout half.)
• 0.25 cup Mayonnaise (For the hot honey mustard dipping sauce)
• 2 tbsp Dijon mustard (For the hot honey mustard dipping sauce)
• 1 tbsp Hot sauce (Use hot sauce of choice; for the dipping sauce)
• 1 tbsp Honey (For the dipping sauce)

Steps

1. 1

   Preheat the oven to 400°F (about 205°C). Toss the Brussels sprouts with the olive oil and transfer them to a baking sheet.

2. 2

   Cover the baking sheet with aluminum foil. Roast the Brussels sprouts for 25–30 minutes, stirring halfway through, until fork-tender. Remove them from the oven and let them cool slightly.

3. 3

   In a small bowl, mix together the kosher salt, onion powder, garlic powder, paprika, mustard powder, and cayenne pepper to make the seasoning mixture.

4. 4

   Trim the ends from the roasted Brussels sprouts, then cut each sprout in half. Optionally flatten them by placing another sheet pan on top and pressing down gently.

5. 5

   Season the cut side of each Brussels sprout liberally with the seasoning mixture.

6. 6

   Place a pinch of grated Parmesan directly on the sheet pan for each Brussels sprout half. Do not use parchment paper beneath the cheese.

7. 7

   Place each Brussels sprout flat-side down onto its portion of Parmesan and press down gently. Sprinkle additional seasoning mixture over the top of each sprout.

8. 8

   Return the sheet pan to the oven and roast for 10–12 minutes, until the Parmesan is crisp.

9. 9

   Meanwhile, whisk together the mayonnaise, Dijon mustard, hot sauce, and honey in a small bowl to make the hot honey mustard dipping sauce.

10. 10

    Remove the Brussels sprouts from the oven and let them cool slightly. Use a spatula to release them from the pan, then serve warm with the dipping sauce.

Notes

Place the Parmesan directly on the sheet pan; it will not work as well on parchment paper. Freshly grated Parmesan is recommended because pre-grated cheese may contain anti-caking agents and melt unevenly; artificial Parmesan sold in tubs is not recommended. The dipping sauce is optional, and the sprouts may also be served plain. Refrigerate leftovers in an airtight container and enjoy within 3–5 days.

Nutrition per serving

• side dish
• vegetarian
• holiday
• roasted
• oven-baked
• gluten-free
• crispy
• dipping sauce