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Credit: Ghazalle Badiozamani; Food Styling: Pearl Jones

Roasted Brussels Sprouts with Parmesan

published Oct 31, 2019
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Roasted Brussels Sprouts with Parmesan

Halfway through roasting Brussels sprouts on a preheated baking sheet & high heat for optimal caramelization, you’ll shower the pan with a whole cup of Parmesan cheese.

Serves4

Prep5 minutes

Cook25 minutes to 30 minutes

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Frico isn’t just a fun word to say — it’s also what it’s called when finely grated cheese is warmed, melted, and toasted into a little web of toasty, cheesy crispiness. You can make frico crackers for your tomato soup, salad, or appetizer spread — or you can melt cheese over roasting vegetables for a frico-dressed side dish.

That’s exactly that’s happening here. Halfway through roasting Brussels sprouts how you normally would — high heat and on a preheated baking sheet for optimal caramelization, and with just olive oil, salt, and pepper — you’ll shower the pan with a whole cup of Parmesan cheese. After 10 minutes in the oven, that heap of simple ingredients just got a whole lot more exciting. For cacio e pepe Brussels sprouts, add a lot of coarsely ground black pepper to the Brussels sprouts.  

Credit: Ghazalle Badiozamani; Food Styling: Pearl Jones

Roasted Brussels Sprouts with Parmesan

Halfway through roasting Brussels sprouts on a preheated baking sheet & high heat for optimal caramelization, you’ll shower the pan with a whole cup of Parmesan cheese.

Prep time 5 minutes

Cook time 25 minutes to 30 minutes

Serves 4

Nutritional Info

Ingredients

  • 1 pound

    Brussels sprouts

  • 3 tablespoons

    olive oil

  • 1/2 teaspoon

    kosher salt

  • Freshly ground black pepper

  • 1 cup

    grated Parmesan cheese

Instructions

  1. Arrange a rack in the middle of the oven and heat the oven to 425°F. Place a baking sheet in the oven while it heats. Meanwhile, trim and halve 1 pound Brussels sprouts. Grate until you have 1 cup Parmesan cheese.

  2. Place the Brussels sprouts on the hot baking sheet. Season with the 3 tablespoons olive oil, 1/2 teaspoon kosher salt, and a generous grind of black pepper, and toss to combine. Arrange the Brussels sprouts in a single layer cut-side down.

  3. Roast for 15 minutes. Flip the Brussels sprouts and sprinkle with the Parmesan. Continue roasting until the Brussels sprouts are crispy and tender, 10 to 15 minutes more.

Recipe Notes

Storage: Leftovers can be refrigerated in an airtight container up to 4 days.