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
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.
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
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.
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.
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.