Parmesan-Crusted Brussels Sprouts

By • November 23, 2009 3 Comments

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Author Notes: A spiffed-up version of plain, blanched Brussels sprouts inspired by a basic recipe in Mastering the Art of French Cooking. FamilyStyle Food

Serves 6

  • 1 pound Brussels sprouts
  • dashes fine sea salt
  • 1 tablespoon extra-virgin olive oil
  • 1/4 cup freshly grated Parmesan cheese
  1. Trim the Brussels sprouts of any yellowing leaves. Bring 3 quarts water to a boil; add 2 teaspoons salt and the Brussels sprouts.
  2. Boil for 5 minutes. Drain and toss in a large bowl with enought olive oil to coat the cheese. Arrange them on a shallow pan and place under a hot broiler about 4 inches below heat source until golden, 1 or 2 minutes. Serve hot.

More Great Recipes: Vegetables|Side Dishes

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Comments (3) Questions (0)


almost 5 years ago Monaeats

LOVED this recipe, making it for my husband in the middle of an afternoon was a satisfying snack! Chopped garlic is a great addition too.


almost 6 years ago FamilyStyle Food

Antonia, thanks! One of my trademarks in the kitchen tends to be laziness, so half of my Brussels sprouts are scored and the other not, because I got impatient. I honestly cannot tell the difference.
Brusslies could be a brand name - like that!


almost 6 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Yummmm! These look so tasty. I am DEFINITELY going to try this recipe next weekend. Thanks for posting it. BTW, do you score the cut end of each Brussels sprout with a cross-shaped cut? I always have, when steaming. I've never blanched Brussles sprouts (or "Brusslies," as we call them in my house), so I don't know if it makes a difference when cooking them that way.