Ingredients
Units
Scale
- 2 lbs Fresh Brussels Sprouts
- 2 tablespoons Olive Oil
- Salt and Pepper to taste
- Garlic Powder to taste
- 1/2 cup Grated Parmesan Cheese
- 1/2 cup Freshly Grated Parmesan Cheese (Costco Brand)
Instructions
- Pre-heat the oven to 425Ā° F (or 219Ā° C)
- The first step is to rinse fresh Brussels sprouts and trim off the bottom about a 1/8 of an inch. Discard any outer leaves that fall off.
- Boil a large pot of salted water.
- have a large bowl of ice water ready.
- When the water is boiling, add the Brussels sprouts to the water and boil for about 6 to 8 minutes until the sprouts are fork tender.
- Drain and plunge into the ice water to stop the cooking process. This extra step ice bath keeps the sprouts the lovely green color.
- Remove the Brussels sprouts from the water and dry them on a clean kitchen towel or paper towel to help keep them crispy when they cook.
- Place the par cooked Brussels sprouts on a sheet pan and coat with 2 tablespoons of olive oil.
- Take the bottom of a mason jar and press down firmly to make flat smached sprouts like you would to make smashed potatoes.
- Arrange the sprouts in a single layer on the sheet pan.
- Salt, pepper, and garlic powder to taste. Sprinkle on the grated parmesan cheese and then top with the freshly grated parmesan cheese.
- Bake in the preheated oven at 425Ā° F for 25 to 30 minutes. Keep a watch to ensure the sprouts have nice crispy edges but do not burn.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: side dish
- Method: Baking
- Diet: Vegetarian
