Crispy Parmesan Crusted Brussels
50 mins
More effort
serves 6
Preparation Time: 10 mins
Cooking Time: 40 mins
Dan Kirkham
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- 12-15 brussels sprouts
- 1-2 tbsp olive oil
- 1 tsp salt
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1/4 tsp paprika
- 1/4 tsp mustard powder
- Pinch cayenne pepper
- 1+ cup shredded parmesan cheese (freshly & finely shredded is best!)
- 1/4 cup mayo
- 2 tbsp dijon mustard
- 1 tbsp hot sauce of choice
- 1 tbsp honey
In your willpowders basket
Method
- Preheat the oven to 200˚C
- Toss brussels sprouts in a small amount of olive oil and place on a baking sheet.
- Cover with foil and roast for 25-30 minutes, stirring halfway through cook time, until fork tender.
- Remove from the oven and let them cool slightly.
- In a small bowl, mix together the salt, onion powder, garlic powder, paprika, mustard powder and cayenne.
- Trim the ends and then cut the brussels sprouts in half. Optional: flatten the brussels sprouts by placing another sheet pan on top and pressing down. Season liberally on both sides with the spice blend.
- Place a little less than 1 tbsp of parmesan down on a sheet pan for each brussels sprout half, then place them flat side down on the parmesan and press down gently.
- Return to the oven for 10-12 minutes, until the cheese is crispy. Meanwhile, whisk together all ingredients for the hot honey mustard.
- Remove from the oven and let cool slightly, then use a spatula to release from the pan. Serve warm with dipping sauce and enjoy!!
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