Getting Together for a Meal? Surprise Your Guests With These Tasty Roasted Brussels Sprouts

Small Brussels sprouts are trimmed, halved and arranged on top of shredded Parmesan rounds on parchment paper. Diane Rossen Worthington/TNS

These little crispy gems are soft on the inside and the bottom looks like a lacey Parmesan skirt. It’s perfect party fare!

Look for Brussels Sprouts that are on the smaller size (about 1 1/2 inches in diameter) and are unblemished. Take note that once they are blanched (placed in boiling water for a couple of minutes) some of the leaves will fall off, so don’t worry when that happens.

Also make sure to lightly salt and pepper the sprouts before they are roasted. Why? Because the Parmesan cheese is salty, and you want the sprouts to be lightly seasoned.

While this is a Seriously Simple recipe, it takes a little time to prep the sprouts, so allow for a little extra time. There are only a few ingredients in this recipe, so use the best quality you can find. The Parmesan cheese should be Reggiano, if possible. Parmesan Grana would be my second choice. Make sure to grate the cheese just before making this.

This fun recipe would make a delicious appetizer or a lively side dish to any simple entree like chicken, meat or fish. If serving as an appetizer, the yogurt sauce makes a cooling, creamy counterpoint to the crispy, light green, Parmesan-coated Brussels sprouts. Presenting these as an appetizer calls for a bright chilled chardonnay or a California zinfandel. I also might serve a sparkling wine cocktail to accompany these flavor bombs.

Roasted Brussels Sprouts With Crispy Parmesan

Makes about 30 pieces or serves 4 to 6 as a side dish

Ingredients

• 1 pound small Brussels Sprouts
• 2 tablespoons olive oil
• Salt and pepper
• 3/4 cup freshly grated Parmesan Reggiano

For dipping:

• 1/2 cup favorite yogurt or tzatziki sauce

Toothpicks

Directions

1. Preheat oven to 400 F.

2. Clean Brussels sprouts by trimming the base, taking off the dark leaves, and cutting each in half. Bring a large pot of water to a boil on high heat. Blanch the sprouts for 3 minutes and drain.

3. Combine the olive oil and salt and pepper in a medium bowl, transfer the sprouts to the bowl and roll around until evenly coated.

4. Line a sheet pan with parchment paper. Place a teaspoon of Parmesan on the pan, 1/2-inch apart for each sprout half. Arrange the sprouts, cut side down, over each Parmesan round and press down.

5. Roast for about 10 to 12 minutes or until the cheese is golden brown and looks lacy and crispy. Use a metal spatula to remove them carefully.

6. Arrange on a platter with a ramekin of your favorite yogurt sauce, toothpicks and serve immediately.

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