Crispy Garlic Parmesan Brussels Sprouts

Instructions

1. Step 1

   Preheat the oven to 220°C and place a rimmed baking sheet inside to heat.

   Cookware: oven, rimmed baking sheet

2. Step 2

   Trim the Brussels sprouts, halve them lengthwise, and dry them thoroughly.

   Cookware: Chef Knife, cutting board

3. Step 3

   Toss the Brussels sprouts with 2 ¾ tbsp (40 ml) olive oil, the salt, and black pepper. Carefully arrange them cut side down in a single layer on the hot baking sheet.

   Ingredients used: 2.0 gr Black Pepper, 680.0 gr Brussels Sprout, 40.0 ml Olive Oil, 5.0 gr Salt

   Cookware: Large Mixing Bowl, rimmed baking sheet

4. Step 4

   Roast until the cut sides are well browned and the centers begin to soften.

   Timer: 15 min (fixed)

   Cookware: oven, rimmed baking sheet

5. Step 5

   Combine the Parmesan, breadcrumbs, garlic, and remaining 1 tsp (5 ml) olive oil in a small bowl.

   Ingredients used: 45.0 gr Breadcrumb, 12.0 gr Garlic, 5.0 ml Olive Oil, 60.0 gr Parmesan Cheese

   Cookware: small bowl

6. Step 6

   Turn the sprouts with a spatula and scatter the prepared garlic Parmesan topping evenly over them. Roast for 8–10 minutes, until the sprouts are tender and the topping is crisp and golden.

   Timer: 8 min (fixed)

   Cookware: oven, rimmed baking sheet, spatula

7. Step 7

   Let the sprouts stand on the baking sheet for 2 minutes, then serve while crisp.

   Timer: 2 min (fixed)

   Cookware: rimmed baking sheet