Roasted Brussels Sprouts with Crispy Parmesan
Serves 4
5 mins prep
10 mins cook
15 mins total
I use a fast blanch-and-broil method to cook perfectly tender Brussels sprouts, with olive oil and a crust of savory Parmesan cheese. The cooking time shortcut is a game changer! A veil of grated Parmesan adds a salty, cheesy crust to that takes these sprouts over the top. They're ready to serve in about 15 minutes.
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Bring a medium pot of water to a boil and add 2 teaspoons kosher salt. Add the Brussels sprouts and cook for exactly 5 minutes. Drain them well. The blanched Brussels sprouts can be refrigerated 1-2 days before roasting.
Preheat a broiler to high, with an oven rack placed 6 inches from the heat source.
Arrange the Brussels sprouts in one layer on a large rimmed baking sheet. Toss with the olive oil, Parmesan, and black pepper.
Place under the hot broiler until the sprouts are golden and the cheese is bubbling, which will take about 5 minutes, depending on the power of your broiler. Rotate the pan and stir them around about halfway through.
Sprinkle with more salt to taste. Use a spatula to scrape up any crusty bits of cheese and serve.
