Ingredients:

  • 1 lb Brussels sprouts, trimmed and halved
  • 1 tbsp extra virgin olive oil
  • 1/2 tsp garlic powder
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 1/3 cup grated Parmesan cheese

Instructions:

  1. Wash the Brussels sprouts and pat them completely dry with a kitchen towel. Trim the woody stems and slice each sprout in half vertically. Note: Wet sprouts will steam and stay soggy
  2. In a large mixing bowl, toss the halved sprouts with olive oil, garlic powder, salt, and pepper.
  3. Sprinkle in 1 tablespoon of the Parmesan cheese and toss again to bind the seasoning.
  4. Preheat your oven to 400°F (200°C).
  5. Spread the sprouts on a parchment lined sheet pan, ensuring the flat sides are facing down and none of the sprouts are touching. Note: Overcrowding leads to steaming, not roasting
  6. Roast for 15-20 minutes until the bottoms are deeply browned and the sprouts smell nutty.
  7. Remove the pan from the oven and sprinkle the remaining Parmesan cheese evenly over the top of the sprouts.
  8. Return to the oven for another 5 minutes, or until the cheese is melted and has formed a golden, lacy crust.