Charred Brussels Sprouts
"We have two "favorite" Brussels recipe's, this is one of them."Serves 5 - 6 | Prep Time 15 - 18 minutes | Cook Time Approximately 20 - 25
Why I Love This Recipe
Brussels have enjoyed a Renaissance so to speak, after being left for dead by most people. But there has always been some real fans of these little things, and we didn't go away! We really enjoy charring them just "enough" to give them some really crispy edges, with the hot steamy insides. They're great.
Ingredients You'll Need
1.5 pounds of Brussels Sprouts
juice of half a small lemon maybe a teaspoon
2 tablespoons olive oil
1 tablespoon butter,
1/2 teaspoon sea salt
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1/3 cup grated Parmesan cheese
Trim up the Brussels and cut them all in half, no matter how big or small. Place them in a bowl. Turn on your oven and preheat it to 425 degrees.
place the butter in a small microwave safe cup and nuke until melted.
take the cup out of the microwave and add the teaspoon of lemon, and the 2 table spoons of olive oil. Mix well with a spoon.
Drizzle this mixture over the Brussels in the bowl. Then add the black pepper and the salt and the garlic powder. Mix well with a wooden spoon.
sprinkle on some of the grated Parm, give the bowl a mix, and sprinkle in the rest. At this point all the Brussels will be coated with the spices and cheese.
I can't use parchment paper in this recipe, because I'm using too much heat, so we line our baking tray with heavy duty aluminum foil.
dump your bowl of Brussels onto the baking tray, and DO YOUR BEST to not let any of them stack up on each other. We need a bit of space between each one, or they tend to get soggy.
Bake them at 425 on the highest rack in the oven, and check them after 20 minutes. If they need more, give them another 3-5 minutes.
You could stop there, take them out and they'd be wonderful. But we push it one more step. We flip on the broiler, full blast.
This is where the char comes in, and it's going to happen fast, so don't put the broiler on and leave. Put it on and check them every minute or so. We don't want to burn them into hockey pucks, we just want to char the edges.
When they look good, pull them out and grate a tad more parm across them while they're steaming hot. Serve immediately
Pairs Well With
These side up with any of the classic main dishes such as turkey, or ham.