Crispy Parmesan Sprouts
Crispy, golden sprouts with lacy parmesan edges — the easiest way to convert a sprout-dodger. These are perfect as a side dish, or just as a festive appetiser with a drink!
Serves 4 as a side or snack
P.s. This is Day 7 of my ‘12 Days of Sproutmas’ series on socials!
Tips & Tricks
Frozen sprouts: Using frozen sprouts in this recipe is a great way to cut all the sprout prep time out! They are already washed & trimmed and ready to go straight in the pan. You can of course use fresh ones though if you prefer
Crisp: Let the sprouts steam-dry after boiling — moisture is the enemy of crisp!
Non-stick: Either use a non-stick baking trya, or line your tray with a silicone mat or baking paper - this prevents parmesan welding itself to the tray and also helps the lacy edges form.
Ingredients.
300g / 1 lb Brussels sprouts, fresh or frozen
3-4 tbsp neutral frying oil
40g / ½ cup parmesan
2 tbsp flour
Salt
Equipment.
non-stick/line baking tray
large pan with lid
Method.
Heat the oven to 220°C fan / 240°C conventional / 465°F and line a large baking tray with parchment or a non-stick silicone mat
Bring a pan of generously seasoned water to the boil. Add the sprouts and cook for around 6 minutes, until just tender. Check by lifting out one of the larger sprouts and squashing it down with the back of a spoon. If it’s too firm to squash, return to the pan for another minute or 2 then try again.
Once cooked, drain well and leave to steam-dry for 1–2 minutes.
Sprinkle generously with salt and 1 tbsp flour and give them a toss.
Pour a few tbsp of neutral cooking oil onto your preheated baking tray and return it to the oven for a minute or 2 until smoking hot.
Tip the sprouts into the oil and use the bottom of a glass or jar to smash each sprout so it flattens and exposes more surface area to the hot oil. No need to be too perfect here - a big glass/jar can do several at once - just use a spatula to get them off the bottom if needed.
Roast for 8-10 minutes until the edges begin to crisp.
Remove from the oven and give them a little toss. Then sprinkle half the parmesan evenly over the sprouts.
Return to the oven for 3-4 minutes until the cheese has melted and is just starting to crisp, then flip them over and sprinkle over the remaining cheese.
Cook for another 5 mins or until the cheese is golden and the sprouts are crisp around the edges. Remove from the oven and sprinkle with one last pinch of salt. Serve hot.
