Parmesan-Crusted Brussels Sprouts
Source & History:
We were having family to dinner at Leah's and were cooking roast veggies to have with the chicken from Red Rooster. I bought brussels sprouts and Leah said I could only cook them with the other veggies if I could make them taste good. The 8 people at the table agreed that I succeeded. This is the recipe that I used. The only thing to note is that we forgot to add the lemon zest at the end. It would be interesting to know what that might have added to the taste...next time.
Next time has happened and I tried adding the lemon zest... tasted better without it.
- Author
- Aileen Sorohan
- Prep Time
- 20min
- Cook Time
- 20min
- Other Time
- Standing time: 5min
- Serves
- 4
Ingredients
- 1/2 cup Parmesan cheese finely grated
- 1 tbsp Extra-virgin olive oil
- 1 tbsp Unsalted butter melted
- 1/2 tsp Garlic powder
- 1/2 tsp Onion powder
- 1/4 tsp Salt
- 1/4 tsp Ground Pepper
- 1/4 tsp Chilli flakes
- 500 gm Brussels Sprouts trimmed & halved
- 1 tsp Lemon zest
Instructions
- Preheat oven to 220 degrees C (425 degrees F). Stir Parmesan, oil, butter, garlic powder, salt, pepper & chilli flakes together in a small bowl. Spread in a thin layer on baking paper in a lamington tin.
- Press brussels sprouts, cut-sides down, into the Parmesan mixture in a single layer about 2-2.5cm (3/4-1 inch) apart. Put in the oven.
- Bake until the brussels sprouts are tender and Parmesan layer is golden-brown and crisp, 16 to 20min. Remove from oven& let stand for 5min. (The Parmesan will further crisp once removed from the oven.) Gently separate the brussels sprouts before serving. Sprinkle with lemon zest and serve hot.