Ingredients
1 pound Brussels sprouts, trimmed and yellow leaves removed
2 tablespoons Bristol Farms Italian Extra Virgin Olive Oil
1/2 cup Parmesan cheese, finely grated
1 teaspoon garlic powder
1/2 teaspoon smoked paprika
salt and pepper to taste
Optional Ingredients
red pepper flakes or a drizzle of balsamic glaze, for garnish
Directions
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Place the sprouts in a large pot of salted boiling water. Cook for 8 to 10 minutes, until fork-tender but not falling apart.
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Drain and pat them very dry with a kitchen towel (dry sprouts = crispy sprouts).
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Preheat your oven to 425°F and lightly grease a large baking sheet.
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Place the warm sprouts on the baking sheet. Use the bottom of a heavy glass or a small mason jar to gently press down on each sprout until they’re about ½-inch thick.
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Drizzle the olive oil over your sprouts.
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Sprinkle with garlic powder, smoked paprika, salt, pepper, and Parmesan cheese. Toss gently to coat if needed. Rearrange them so no sprouts aren't overlapping.
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Bake for 20 to 25 minutes, flipping halfway through, until the edges are a dark golden brown and the cheese has formed a crispy crust.
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Remove from the oven and top with red pepper flakes or a drizzle of balsamic glaze.
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Serve immediately while at peak crunch.
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