Ingredients
- Brussels sprouts, trimmed and halved: 1 pound
- Olive oil: 3 tablespoons
- Salt: 1/2 teaspoon
- Black pepper: 1/4 teaspoon
- Garlic powder: 1/2 teaspoon
- Red pepper flakes: 1/4 teaspoon (optional)
- Parmesan cheese, grated: 1/4 cup
- Balsamic glaze: 1 tablespoon (optional)
Instructions
- Step 1: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Step 2: In a large bowl, toss the halved Brussels sprouts with olive oil, salt, pepper, garlic powder, and red pepper flakes (if using). Ensure the Brussels sprouts are evenly coated.
- Step 3: Arrange the Brussels sprouts in a single layer on the prepared baking sheet, cut-side down.
- Step 4: Roast for 20-25 minutes, or until the Brussels sprouts are tender and slightly browned.
- Step 5: Remove the baking sheet from the oven. Using a flat-bottomed glass or spatula, gently smash each Brussels sprout until flattened.
- Step 6: Sprinkle the smashed Brussels sprouts with grated Parmesan cheese and return to the oven for another 5-10 minutes, or until crispy and golden brown. Drizzle with balsamic glaze (if using) before serving.
Notes
- Store leftover crispy Brussels sprouts in an airtight container in the refrigerator for up to 3 days.
- To revive the crispiness, reheat the sprouts in a preheated oven or air fryer rather than the microwave.
- A sprinkle of toasted pine nuts or a squeeze of lemon juice adds a bright, nutty finish to complement the roasted flavor.
- For extra crispy edges, ensure the sprouts are well-spaced on the baking sheet so they don't steam each other.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American