You’re in for a treat with these Brussels sprouts! They’ve got a crispy Parmesan cheese layer at the bottom and perfectly cooked sprouts on top—trust me, you won’t want to make them any other way after trying this recipe!
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Crispy Lemon Parmesan Brussels Sprouts
- Category: Appetizer
Ingredients
Scale
- 2 pounds of Brussels sprouts (ends trimmed)
- 1 1/2 cups of freshly grated Parmesan cheese
- Zest and juice of 1 lemon
- 1 tablespoon of olive oil
- 1/2 teaspoon of black pepper
Instructions
- Start by bringing a large pot of water to a boil and add a pinch of salt.
- Trim the ends off the Brussels sprouts, then drop them into the boiling water. Let them boil for about 6 minutes before transferring them to an ice bath. Once cooled, drain and dry the Brussels sprouts thoroughly.
- Preheat your oven to 425°F (about 220°C).
- Grate the Parmesan cheese and mix it with the lemon zest. Don’t worry if it looks like a lot of cheese—it’ll turn fluffy and melt down nicely!
- Spread 1 cup of the Parmesan cheese on an unlined baking sheet, then add the Brussels sprouts on top.
- Mix the lemon juice and olive oil together, then lightly brush the mixture over the sprouts. Sprinkle some black pepper and the remaining cheese on top.
- Bake in the preheated oven for 27-28 minutes, then broil for an additional 2-3 minutes until the top turns golden brown and crispy.
- Once done, remove from the oven, let them cool for a bit, then dig in and enjoy your crispy, cheesy Brussels sprouts!
