Ingredients:

  • 1 lb fresh Brussels sprouts, medium-sized
  • 2 tbsp extra virgin olive oil
  • 0.5 cup freshly grated Parmesan Reggiano cheese
  • 1 tsp garlic powder
  • 0.5 tsp smoked paprika
  • 0.5 tsp sea salt
  • 0.25 tsp freshly cracked black pepper

Instructions:

  1. Preheat oven. Set your oven to 425°F and place your baking sheet inside while it heats. Note: A hot pan starts the searing process the second the sprouts touch the metal.
  2. Prep sprouts. Wash and thoroughly dry the 1 lb fresh Brussels sprouts, then trim the ends and cut them in half lengthwise.
  3. Mix seasoning. In a small bowl, combine the 1 tsp garlic powder, 0.5 tsp smoked paprika, 0.5 tsp sea salt, and 0.25 tsp freshly cracked black pepper.
  4. Coat vegetables. Toss the halved sprouts in a large bowl with the 2 tbsp extra virgin olive oil and the spice mix until every crevice is coated.
  5. Add cheese. Sprinkle the 0.5 cup freshly grated Parmesan Reggiano over the oily sprouts and toss gently.
  6. Arrange pan. Place the sprouts on the hot baking sheet, cut side down. They must be cut side down to form the crust.
  7. Roast sprouts. Bake for 20 minutes until the cheese is deep golden and the leaves are charred.
  8. Rest briefly. Let them sit on the pan for 2 minutes. Note: This allows the cheese to set so it stays attached to the sprout when you lift it.
  9. Scrape and serve. Use a thin metal spatula to lift the sprouts, ensuring you get every bit of that lacy cheese crust.