Crispy Parmesan Brussels Sprouts.
Char the edges black, then hit them with melted Parmesan and balsamic—serious punch in one pan
Char the edges black, then hit them with melted Parmesan and balsamic—serious punch in one pan
Ingredients
Ingredients
- FOR THE BRUSSELS SPROUTS:
- 2 pounds Brussels Sprouts, trimmed well, cut in half
- 1 sweet onion, diced
- 8 cloves garlic, minced
- 2 Tablespoons avocado or coconut oil
- PULLING IT ALL TOGETHER:
- 3/4 cup Parmesan cheese, freshly grated
- 1 drizzle Balsamic vinegar
Method
-
01
Preheat oven to 400°F
15 minGet the oven hot and let it sit for the full 15 minutes — you need that heat locked in so your sprouts sear, not steam.
-
02
Trim and halve Brussels sprouts
8 minCut them in half and make sure the flat side is clean and dry; that's where the magic happens when it hits the pan.
-
03
Dice onion and mince garlic
5 minKeep your knife sharp and your cuts consistent so everything cooks at the same pace and caramelizes evenly.
-
04
Toss sprouts, onion, garlic with oil
3 minUse just enough oil to coat everything lightly — too much and they'll steam instead of crisp up hard.
-
05
Spread vegetables on sheet pan in single layer
2 minLay them cut-side down, don't crowd the pan, and leave them alone; you're looking for a dark, almost charred flat surface.
-
06
Bake sprouts for 45 minutes
45 minMonitor last 15 minutes to prevent over-browning
-
07
Top with Parmesan cheese
1 minUse freshly grated Parmesan, not the pre-shredded stuff, and sprinkle it over while the pan is still hot so it melts into the crevices.
-
08
Bake until cheese melted and browned
15 minWatch for the cheese to turn golden brown and start to crisp — don't let it go past that or it turns bitter and tough.
-
09
Cool for 15 minutes
15 minLet them cool so the cheese sets up and firms — you'll get better texture and the balsamic won't make everything soggy.
-
10
Drizzle with balsamic vinegar and serve
1 minA light drizzle of good balsamic is all you need; it should hit those crispy edges and add sweet-tangy punch, not drown them out.
From Mike's Notebook
Cut sprouts in half, not quarters—bigger pieces char on edges while staying tender inside.
Spread them in a single layer with flat-side down; this gets you the blackened crust you want.
Grate Parmesan fresh right before baking; pre-grated won't melt into those crispy edges the same way.