Crispy Parmesan Brussels Sprouts
HB-9795 · Hand-built original · American
Halved Brussels sprouts tossed in butter, oil, garlic and honey, pressed cut-side down into grated parmesan and roasted until the cheese crisps.
AmericanAppetizer50 min5 servings319 kcalGluten-freeEgg-freeDiabetic
Main ingredient: pound brussels sprouts
Pairs well with: coleslaw, cornbread, potato salad, baked beans
Servings:5quantities adjust to match
Ingredients
- 1 pound brussels sprouts
- 3 tablespoons unsalted butter, melted
- 3 tablespoons olive oil
- 1 tablespoon garlic, finely minced
- 3 tablespoons parmesan, grated
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, more to taste
- 1/2 teaspoon dried red pepper flakes
- 2 tablespoons honey
- 1 cup grated parmesan
Method
- Heat the oven to 400°F and line a baking sheet with parchment.
- Trim the stems off the Brussels sprouts and halve them, keeping the halves an even size so they cook at the same rate.
- Toss the sprouts with the melted butter, olive oil, garlic, 3 tablespoons of parmesan, salt, black pepper, red pepper flakes and honey.
- Dip each sprout in the grated parmesan so its flat side is covered, press down so the cheese sticks, and set them on the tray cheese-side down. Repeat with the rest.
- Roast for 15 to 25 minutes, flipping the sprouts halfway once the cheese has crisped, and serve them warm.
Prep: 30 min · Cook: 20 min · Total: 50 min
Nutrition (per serving, where published)
319 kcalCalories
11.1 gProtein
19.9 gCarbs
22.2 gFat
9.1 gSaturates
4.6 gFibre
7.1 gSugars
674 mgSodium
39 mgCholesterol
502 mgPotassium
250 mgCalcium
0.9 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data