Parmesan Roasted Brussels Sprouts

Name: Parmesan Roasted Brussels Sprouts
Total time: 35 min
Yield: 4
Ingredients: 1 lb brussels sprouts (trimmed and halved through the root); 2 tbsp olive oil; ¾ tsp salt; ¼ tsp black pepper (ground); 3 tbsp Parmesan cheese (grated)

Sides & Vegetables · American · European

A variant of Roasted Brussels Sprouts — An ingredient branch from the authored reference, with its selected additions included in the quantities and method.

5 ingredients · 35 minutes · 4 servings

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Contains dairy

Restrictions

ContainsdairyIt is in an ingredient you cannot leave out.

Diets

Vegetarian · without onePescatarian · without oneNo pork · without oneNo alcohol

Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.

Ingredients

Servings:

1 lb	brussels sprouts (trimmed and halved through the root)
2 tbsp	olive oil
¾ tsp	salt
¼ tsp	black pepper (ground)
3 tbsp	Parmesan cheese (grated)

Optional

Not counted above. The dish works without them.

3 oz	bacon (chopped, rendered with them)
2 tsp	lemon (juice, at the end)
1 tsp	honey
4 clove	garlic (whole cloves, skin on)

Steps

slice8 min
through the root, dry hands and dry sprouts
sprouts halved lengthways, ragged outer leaves pulled off and kept. Halving through the root holds each one together and gives you the flat face the whole method depends on. Dry them properly if they were washed — surface water has to boil off before anything can brown, and while it does the tray temperature drops
season3 min
in a bowl, oil first then salt, tossed to coat every face
+ olive oil + salt + pepper. Oil is not for flavour here; it is a heat-transfer medium that fills the microscopic gaps between the sprout and the metal, so far more of the surface actually reaches browning temperature
roast22 min
220°C, preheated heavy tray, cut-side down in a single layer, not stirred
sprouts (+ bacon, + garlic cloves) until the flat faces are deeply browned — almost black at the edges — and a knife slides into the core without resistance. Put them on a tray that is already hot: on a cold tray they release water before the surface can sear. Leave a finger's gap between them; touching sprouts trap steam between themselves and steam is the opposite of a crust
season2 min
off the tray, while still hot
Return the loose leaves to the tray for the last three minutes of roasting. Transfer the finished sprouts off the tray and toss with all the listed Parmesan while hot. Lemon juice and honey remain optional finishing choices.