Description
Crispy, cheesy, and tender roasted Brussels sprouts with a savory parmesan crust and a hot honey mustard dipping sauce.
Ingredients
Scale
- 14–16 large Brussels sprouts
- 1 cup freshly grated parmesan cheese
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1 tsp kosher salt
- 2 tbsp olive oil
- 1/4 tsp mustard powder
- 1/4 tsp paprika
- Pinch of cayenne pepper
- 2 tbsp dijon mustard
- 1/4 cup mayonnaise
- 1 tbsp honey
- 1 tbsp hot sauce
Instructions
- Preheat your oven to 400°F. Toss the whole Brussels sprouts with olive oil in a bowl, then transfer to a baking sheet. Cover tightly with foil and roast for 25-30 minutes until tender.
- While roasting, mix the salt, garlic powder, onion powder, paprika, mustard powder, and cayenne in a small dish.
- Remove sprouts from oven, let cool slightly, trim ends, and cut in half lengthwise. You can gently smash them flat if desired. Season the cut sides with the spice mix.
- Place small piles of grated parmesan directly onto the metal baking sheet (do not use parchment). Press each sprout half, cut-side down, firmly into a cheese pile.
- Bake for 10-12 minutes until the cheese is crispy and golden brown. Whisk together mayo, dijon, honey, and hot sauce for the dip while they bake.
- Remove from oven, let cool for a moment, then use a spatula to release the crispy sprouts from the pan. Serve warm.
Notes
Do not use parchment paper or silicone mats; the cheese needs direct contact with the pan to crisp properly. Use a block of parmesan, not pre-grated.
- Prep Time: 15 min
- Cooling Time: 5 min
- Cook Time: 38 min
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 4 sprouts
- Calories: 128
- Sugar: 4g
- Sodium: 445mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 8mg
Keywords: Parmesan Crusted Brussels Sprouts, roasted vegetables, easy side dish, holiday appetizer, keto friendly side