Theyre super easy to make at home.
I must say, they were pretty successful.
Being the stubborn Taurus that I am, I was steadfast in the idea that they werent worth trying.
Simply Recipes / Photo by Rachel Vanni / Food Styling by Tiffany Schleigh
That bite changed my view on the vegetable, and I havent looked back since.
Id like to think that these crispy Parmesan Brussels sprouts could convert any sprout-hater.
Ready in under 30 minutes, these cheese-crusted sprouts dont require any special ingredients or tools.
Simply Recipes / Photo by Rachel Vanni / Food Styling by Tiffany Schleigh
A few thoughtful techniques ensure they cook evenly and with the most addictive, shatteringly crispParmesanfrico crust.
The overhanging bits of frico that come with it are just a bonus.
Avoid the shelf-stable stuff!
Simply Recipes / Photo by Rachel Vanni / Food Styling by Tiffany Schleigh
Line a large rimmed baking sheet with parchment paper.
Trim the tough stems off of each Brussels sprout and remove any shriveled or yellowing outer leaves.
Add 1 tablespoon of the Parmesan to the Brussels sprouts and toss to combine.
Simply Recipes / Photo by Rachel Vanni / Food Styling by Tiffany Schleigh
Arrange the Brussels sprouts cut side down in a single layer on the cheese-laden area of the baking sheet.
Its okay if theyre a little close together.
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
Simply Recipes / Photo by Rachel Vanni / Food Styling by Tiffany Schleigh
To reheat, preheat the oven to 400F with a rack set in the middle.
Line a rimmed baking sheet with parchment paper.
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Simply Recipes / Photo by Rachel Vanni / Food Styling by Tiffany Schleigh