Ingredients:

  • 1 lb Brussels sprouts, trimmed and halved
  • 2 tbsp extra virgin olive oil
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp kosher salt
  • ¼ tsp cracked black pepper
  • ¾ cup freshly shredded Parmesan cheese
  • 1 tbsp melted unsalted butter

Instructions:

  1. Wash and thoroughly dry the Brussels sprouts. Trim the woody stems and slice each sprout in half lengthwise.
  2. In a large bowl, toss the sprouts with olive oil, garlic powder, onion powder, salt, and pepper until evenly coated.
  3. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
  4. Stir melted butter into shredded Parmesan cheese. Spread the mixture in a thin, even layer (approximately 8x10 inches) in the center of the baking sheet.
  5. Place the seasoned Brussels sprouts cut-side down directly onto the cheese layer, pressing them in slightly.
  6. Roast for 20–25 minutes until the cheese edges are deep golden brown and sprout leaves are charred and crisp.
  7. Remove from oven and let the pan rest for 5 minutes to allow the cheese crust to firm up before serving.