Parmesan Brussels Sprouts
These oven-roasted Parmesan Brussels Sprouts will be the star of holiday parties or weeknight dinners. Crispy on the outside, tender on the inside, they are flavorful and tangy. Even Brussels haters will convert after just one bite!
I know that a lot of people have an attitude about Brussels sprouts…you either love ‘em or hate ‘em. There is no “in between”. But, if you serve these babies, people are going to be on the “love ’em” side.
Roasting the sprouts in a paste of parmesan cheese, butter and spices until the sprouts are tender and the cheese is crispy will just about do it!
Cut the Brussels sprouts in half and trim the ends off.
Mix the melted butter, Parmesan cheese smoked paprika, dried oregano, salt and pepper together in a baking dish.
Add the halved sprouts cut-side down. Brush extra butter on the tops and bake for about 30 minutes until they are tender and crispy.
Serve the Brussels sprouts warm.
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Parmesan Brussels Sprouts
Makes: 6 servings
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Ingredients
- 1 & 1/2 pounds Brussels sprouts
- 1/3 cup butter, melted plus 2 tbsp melted for brushing over top
- 1/2 cup Parmesan cheese, freshly grated
- 1 tsp smoked paprika
- 1/2 tsp dried oregano
- Salt to taste
- Black pepper to taste
Instructions
Remove the outer leaves from the Brussels sprouts, trim the ends, and slice in half. Preheat the oven to 400°F.
In a 9×13-inch baking dish, add the butter, Parmesan cheese, herbs, and spices. Mix to combine, and spread the ingredients out in a single layer.
Arrange the Brussels sprouts cut side down in a single layer in the baking dish. Brush extra butter on top. Bake 25-30 minutes or until they are tender and crispy. Serve warm. Store in an airtight container in the fridge for up to 3-4 days.
Recipe by Food Dolls
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