crispy parmesan brussels with hot honey 🍯
this is your sign to parm-crust your veggies
welcome to episode 5 of SIDEPIECE, our thanksgiving side dish series! I obviously had to include a delicious vegetable side in this series, so today I’m taking inspiration from my viral crispy parmesan sweet potatoes. I am absolutely NOT the first person to make parmesan brussels (I’ve seen a lot of amazing creators make these over the years), but I can’t believe I waited so long to try it. coating them generously in parmesan cheese creates the most wonderful golden crust and I promise these will turn brussels sprouts haters into lovers. I added a drizzle of hot honey to balance the flavours and really take them over the top. the result is a tender brussels sprout with a salty-sweet crust that is ideal with your thanksgiving spread. hope you love these!
crispy parmesan brussels with hot honey
3 cups brussels sprouts, ends trimmed + cut in half
2 tbsp olive oil
½ tsp garlic powder
sea salt + fresh cracked black pepper
¾ cup freshly shredded parmesan cheese
2 tbsp hot honey, for serving
chopped chives, for serving
preheat your oven to 400F and line a baking sheet with parchment paper.
in a large bowl, coat your brussels with the olive oil, garlic powder and big pinches of salt + pepper. line a baking sheet with parchment and add your shredded parmesan in a thick, even layer so it’s covering the bottom (it should be thick so adjust how much you spread it according to the size of your baking sheet!). add the brussels on top of the parm, cut side down, in an even layer. press them down gently into the parmesan.
bake for 25-30 minutes until the cheese is browned and crispy on the bottom and the brussels sprouts are tender. remove, let cool for a few minutes and use a spatula to break them up in the pan. transfer to a serving plate, drizzle with hot honey, top with chives and serve immediately.
makes 4 servings but can easily be doubled
there’s only 3 more days until thanksgiving and I have 1 more side dish recipe to share, plus 1 bonus dessert recipe for paid subscribers! see you tomorrow :)
xo Emma