These little crispy gems are soft on the inside and the bottom looks like a lacey Parmesan skirt. It’s perfect party fare!
Look for Brussels Sprouts that are on the smaller size (about 1 1/2 inches in diameter) and are unblemished. Take note that once they are blanched (placed in boiling water for a couple of minutes) some of the leaves will fall off, so don’t worry when that happens.
Also make sure to lightly salt and pepper the sprouts before they are roasted. Why? Because the Parmesan cheese is salty, and you want the sprouts to be lightly seasoned.
While this is a Seriously Simple recipe, it takes a little time to prep the sprouts, so allow for a little extra time. There are only a few ingredients in this recipe, so use the best quality you can find. The Parmesan cheese should be Reggiano, if possible. Parmesan Grana would be my second choice. Make sure to grate the cheese just before making this.
Roasted Brussels Sprouts With Crispy Parmesan
Makes about 30 pieces or serves 4 to 6 as a side dish- 1 pound small Brussels Sprouts
- 2 tablespoons olive oil
- Salt and pepper
- 3/4 cup freshly grated Parmesan Reggiano
- 1/2 cup favorite yogurt or tzatziki sauce
1. Preheat oven to 400 F.
2. Clean Brussels sprouts by trimming the base, taking off the dark leaves, and cutting each in half. Bring a large pot of water to a boil on high heat. Blanch the sprouts for 3 minutes and drain.
3. Combine the olive oil and salt and pepper in a medium bowl, transfer the sprouts to the bowl and roll around until evenly coated.
4. Line a sheet pan with parchment paper. Place a teaspoon of Parmesan on the pan, 1/2-inch apart for each sprout half. Arrange the sprouts, cut side down, over each Parmesan round and press down.
5. Roast for about 10 to 12 minutes or until the cheese is golden brown and looks lacy and crispy. Use a metal spatula to remove them carefully.
6. Arrange on a platter with a ramekin of your favorite yogurt sauce, toothpicks and serve immediately.
