A slick of oil and a sprinkling of salt are the only adornments brussels sprouts need to shine. But put a crispy Parmesan skirt on them and suddenly the humble veggie becomes the belle of the ball. This recipe does just that. By roasting the brussels sprouts snuggled into a blanket of grated Parmesan cheese, the cheese melts into a crispy, frico-like sheet that clings onto the sprouts, surrounding them in a lace-like halo. It’s a dramatic side dish, but one that makes a serious statement. If roasted correctly, and the stars align in your favor, you can peel off the entire sheet in one swift swoop, presenting it as the culinary masterpiece it is. Fans of fun, this is for you.
It’s That Simple is our series about recipes so easy, you can make them with your eyes closed. Think tiny ingredient lists, laid-back techniques, and results so delicious you’ll text home about them. Read more: Your Brussels Sprouts Need a Crispy, Cheesy Skirt.
Recipe information
Total Time
1 hour
Yield
4–6 servings
Ingredients
Preparation
Place a rack in middle of oven; preheat to 400°. Line a baking sheet with a nonstick baking mat or a sheet of parchment paper generously coated with nonstick vegetable oil spray. Toss 1½ lb. brussels sprouts, trimmed, halved, 3 Tbsp. extra-virgin olive oil, ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, and ½ tsp. freshly ground pepper in a medium bowl to combine. Scatter 4 oz. store-bought grated Parmesan (pre-grated works better here than grating from a block) in an even layer over baking sheet, leaving a ½" border around edges. Arrange brussels sprouts, cut side down, in a single layer on top, spacing evenly to fill baking sheet. Bake until brussels sprouts are tender and browned and cheese is deep golden, 20–28 minutes. (If the cheese in the very center is browned, it’s done.) Let cool at least 5 minutes, then break into pieces to serve. (Or place another parchment-lined baking sheet upside down on top; holding together, swiftly turn over, peel away mat, and present cheese side up.)
