Crispy Cheesy Brussels Sprouts

Do you ever find you go through food moods? You’ll be making pasta all the time, or having soup a few nights a week? Or ramen often (I mean that’s a given these days for me). But, same, and that’s me with Brussels Sprouts right now. As you can see from my other recipes here. I also am a huge fan of using everything in your fridge and having as little food waste as possible so often my recipes reflect that. I’ll use leftovers, or try to use everything I have before I get more. I think everyone should get into this habit as well! Less waste is better for the environment and your wallet!

I love love love potatoes in more ways than one and my mom made these ‘smashed potatoes’ for me as they’re pretty much my favourite. As much as I love potatoes I wanted to try something a little lighter. I had this lightbulb moment and wondered if I could get the same or similar results with Brussels Sprouts and these did NOT disappoint! Super simple and the perfect side dish for any dinner. I think Sprouts get a bad rap because they were just boiled with salt, or allegedly had a different genetic DNA? But I digress. Please give these a try, they’re very easy to make and you won’t be able to stop!

Crispy Cheese Brussels Sprouts

A quick and delicious side dish that will have you wanting more. They're crispy, savoury and best of all cheesy!

3.11 from 126 votes

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Prep Time 5 mins

Cook Time 15 mins

Total Time 25 mins

Course dinner, lunch, Side Dish, veggies

Cuisine American

Servings 2 people

Equipment

• Large sheet pan
• Medium-Large Heavy Bottomed Pot

Ingredients

  

• 450 g Whole Brussels Sprouts
• 4 tbsp Olive Oil
• 1 cup Parmesan or Pecorino Cheese A hard and low moisture cheese works great here, even asiago
• Salt and Pepper to taste

Instructions

 

• Preheat Oven to 425F and fill pot with water and set to high to boil
• Cut of ends off Brussels Sprouts and make sure to only cut about 2-3 millimetres to keep the sprout in tact
• Once water is boiling, place sprouts in water and boil for 9 minutes
• While sprouts boiling, grate cheese
• Drain cooked sprouts and place on a greased sheet pan or parchment paper works as well
• Grab a drinking glass and gently 'squish/press' sprouts, so they are about 1-.5" tall
• Generously apply olive oil, salt and pepper to each sprout
  
• Finally add a sprinkle of cheese to each sprout so they are completely covered
• Bake for 12-15 minutes, checking to make sure they are browning but not burnt
• Serve immediately and enjoy!

Keyword crispy, vegetables, veggies