Description
Deliciously roasted Brussels sprouts with a crispy exterior and cheesy topping.
Ingredients
Scale
- ¼ pounds Brussels sprouts (cleaned and trimmed)
- 1 tablespoon olive oil
- 1 peeled garlic clove (minced)
- ¼ teaspoon kosher salt (divided)
- ⅛ teaspoon coarsely ground black pepper
- ¼ cup shredded mozzarella cheese
- 1 teaspoon grated Parmesan cheese
Instructions
- Heat the oven to 425°F (220°C). Fill a bowl with ice water and set it aside.
- Bring a medium pot of water to a boil. Add ⅛ teaspoon of salt and the Brussels sprouts. Cook for 8 to 10 minutes, until bright green and fork tender.
- Transfer the Brussels sprouts to the ice water and let them sit for 3 minutes. Drain well and pat completely dry.
- Place the sprouts on a baking sheet, leaving space between each one. Press each sprout flat with the bottom of a sturdy glass. Drizzle with olive oil, then sprinkle with minced garlic, the remaining ⅛ teaspoon salt, black pepper, mozzarella, and Parmesan.
- Bake for 10 to 15 minutes, until the bottoms are deep golden brown and the cheese is melted and lightly browned.
- Enjoy warm while the edges are crisp.
Notes
- For extra flavor, consider adding balsamic glaze before serving.
- These sprouts pair well with roasted meats or can be served as a standalone appetizer.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 1g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 10mg