Crispy Parmesan Garlic Brussels Sprouts

Recipe by Catherine Pla

Serves 4

Crispy Parmesan Garlic Brussels Sprouts

• 11⁄2 lb Brussels sprouts, trimmed and halved

• 1 c grated Parmesan cheese

• 1 t garlic powder

• 1⁄4 t kosher salt

• 1⁄4 t black pepper

• 1⁄4 t smoked paprika (optional)

• Olive oil cooking spray or olive oil

• Preheat oven to 400 degrees. If you have a convection setting, use it.

In a medium bowl, stir together Parmesan, garlic powder, salt, pepper, and paprika.

Line a sheet pan with parchment and spray lightly with cooking spray. Evenly spread the

Parmesan mixture over the parchment paper. Place the Brussels sprouts on the cheese, cut side down, in rows, pressing down lightly to adhere them to the cheese mixture. Spray sprouts with a little more oil (or brush with olive oil).

Roast for 20-25 minutes. Remove sheet pan from the oven and let sit for 2-3 minutes before removing sprouts from the parchment.