Parmesan Brussels Sprouts

Prep Time: 10 minutes
Cook Time: 25–30 minutes
Total Time: 35–40 minutes
Serving Size: 1 cup (Makes about 4 servings)
Calories & Macros per Serving: Calories: 165 Fat: 11g Carbs: 12g Protein: 7g

Ingredients

• 1½ lb Brussels sprouts
• 2 tablespoons olive oil
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½-1 cup grated Parmesan cheese (add more if needed)
• Parchment paper
• Cooking spray

Instructions

1. Preheat the oven to 400°F.
   This makes sure the oven is hot and ready when your tray goes in.

2. Line a large sheet pan with parchment paper and lightly spray it with cooking spray so the cheese doesn’t stick.

3. Sprinkle a thin, even layer of Parmesan cheese directly on the parchment. This will turn into a crispy cheese crust.

4. Trim the ends off the Brussels sprouts and cut them in half.

5. Add Brussels sprouts to a large bowl.

6. Add olive oil, salt, and pepper. Toss until fully coated.
   Use your hands or a spoon. Every sprout should look lightly shiny from the oil.

7. Place the Brussels sprouts cut-side down on top of the Parmesan layer on the tray.
   This helps the sprouts brown and stick to the crispy cheese.

8. Sprinkle the remaining Parmesan evenly over the top of the Brussels sprouts.

9. Bake 25–30 minutes, until:
   • the Brussels sprouts are fork-tender
   • the edges are golden
   • the cheese on the bottom is crispy

10. Let rest on the pan for 2–3 minutes, then gently lift off with a spatula.

Tips

• If your Brussels sprouts are very large, cut them into quarters so they cook evenly.
• If they look pale after 25 minutes, bake a few minutes longer.
• If you want extra crunch, broil for 1–2 minutes at the end (watch closely).
• For frozen Brussels sprouts: thaw completely and dry very well before using or they will be soggy.
• These are best served right away while the cheese is still crispy.