Kick off Veganuary with something crisp and full of flavor. This crispy Parmesan Brussels sprouts recipe turns a simple side into the highlight of the meal. 🥰

Ingredients

• 600 g brussel sprouts
• 2 tbsp oil
• ½ tsp salt
• 1 tsp garlic powder
• 1 tsp smoked paprika
• ½ tsp ground pepper
• 50 g parmesan, grated

Method

Preheat the oven to 210 °C and line a baking tray with parchment paper. Trim the stems of 600 g of Brussels sprouts, remove any yellow leaves, and cut them in half. In a large bowl, mix together 2 tablespoons of olive oil, ½ teaspoon of salt, 1 teaspoon of garlic powder, 1 teaspoon of smoked paprika, and ½ teaspoon of pepper. Add the Brussels sprouts and toss until evenly coated. Spread 50 g of grated Parmesan cheese in an even layer over the baking tray, then arrange the Brussels sprouts cut side down on top of the cheese. Roast for 15–17 minutes, until the Parmesan is melted, golden, and crisp. Let rest for 2 minutes before using a thin spatula to lift and serve the Brussels sprouts with their Parmesan crust.