Cheese and broccoli are a match made in heaven, tell me otherwise! It is tale as old as time and this recipe is exactly that. For this I used some charred broccoli leftovers I had kicking around and I think it was the perfect addition. …
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
- Large sheet pan
- Medium-Large Heavy Bottomed Pot
- 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
- 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!