Parmesan Baked Brussels Sprouts
perfectly crispy Brussels sprouts recipe
Servings 1 person
- 8 oz. brussels sprouts
- 1 tablespoon Parmesan powdery
- 1 tablespoon bread crumbs
- 1 tablespoon + 2 teaspoons olive oil
- salt and pepper
- ½ lemon
Cut off the very bottom, or any bit of stem that may be left. Then, cut each Brussels sprout in half and toss in to a small bowl.If any leaves fall off during this process, toss those in the bowl too. They will get extra crispy while baking, so you’ll be glad you saved them.
Toss in the olive oil, and then sprinkle on the cheese and bread crumbs so everything is evenly coated.
Drizzle the remaining 2 teaspoons of oil on a baking sheet, and use your (clean) hands to spread it around so the pan is coated evenly in oil. Place the Brussels on the baking sheet, cut side down. Sprinkle on a little salt and pepper.
Bake at 400°F for 20-22 minutes. If you don’t want to cook your Brussels as long as me, check on them around the 12-15 minute mark.Once they are bright green, they are good to go, but if you want those extra crispy edges, then wait until the 20-22 minute mark Just before serving, squeeze on a little lemon juice. I like to do this on to the cut side, so the juice runs down into the Brussels a little bit.Then when you bite into one, you get this delicious citrus, crispy bite. Yum!
If you are avoiding cheese, you can omit it here. I’ve made these this way without the Parmesan, and they are still very tasty. I like the Parm as it adds a nice salty, and cheesy, flavor, but if you don’t like it or are choosing not to consume dairy, just leave it out, but don’t skip this recipe.
I often make this just for myself, but you can easily double or triple the above if you want to make a great vegetable side dish for more than just yourself.
You can use any bread crumbs, but I usually buy Panko, and just found they have a whole wheat version that I tried and have been loving.