Parmesan-Crusted Brussels Sprouts

November 23, 2009
2 Ratings
  • Serves 6
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

What You'll Need
  • 1 pound Brussels sprouts
  • Dash 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.

See what other Food52ers are saying.

  • Monaeats
  • FamilyStyle Food
    FamilyStyle Food
  • AntoniaJames

3 Reviews

Monaeats November 10, 2010
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.
FamilyStyle F. November 23, 2009
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!
AntoniaJames November 23, 2009
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.