Crispy Parmesan Crusted Brussels Sprouts
Brussels sprouts roasted tender, then baked cut-side down on parmesan until lacy and crisp, with hot honey mustard.
Prep15 min
Cook40 min
DifficultyEasy
Makes4 side servings
Credit: Original recipe by Crowded Kitchen. See the original post on Instagram. We link instead of embedding so the creator gets the view.
Our version uses the cleanest organic ingredients, stays gluten-free, and avoids corn wherever we can. The original is shown exactly as the creator posted it.
side servings
Our clean version
Ingredients
Brussels
- 12-15 organic brussels sprouts
- 1-2 tbsp organic extra virgin olive oil
- 1 tsp sea salt
- 1/4 tsp organic onion powder
- 1/4 tsp organic garlic powder
- 1/4 tsp organic paprika
- 1/4 tsp organic mustard powder
- Pinch of organic cayenne
- 1 cup+ finely shredded organic Parmigiano Reggiano (freshly shredded works best)
Hot honey mustard
- 1/4 cup avocado oil mayonnaise
- 2 tbsp organic dijon mustard (wine or cider vinegar)
- 1 tbsp hot sauce (made with cane or cider vinegar)
- 1 tbsp raw organic honey
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Method
- Toss the sprouts in oil, cover with foil, and roast at 400°F for 25-30 minutes, until a fork slides in easily.
- Cut them in half and season with the spice blend. Set each half flat-side down on a small mound of parmesan on a sheet pan.
- Bake 10-12 minutes more, until the cheese is crisp and lacy.
- Whisk the sauce ingredients together and serve it on the side.
What we changed and why
- Iodized table salt usually contains corn-derived dextrose. Sea salt does not.
- Most mustards use distilled vinegar, which is usually corn-based.
- Many hot sauces use distilled vinegar, which is usually made from corn.
Original as posted
Ingredients
Brussels
- 12-15 brussels sprouts
- 1-2 tbsp olive oil
- 1 tsp salt
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1/4 tsp paprika
- 1/4 tsp mustard powder
- Pinch of cayenne
- 1 cup+ finely shredded parmesan (freshly shredded works best)
Hot honey mustard
- 1/4 cup mayo
- 2 tbsp dijon mustard
- 1 tbsp hot sauce
- 1 tbsp honey
Method
- Toss sprouts in oil, cover with foil, and roast at 400°F for 25-30 minutes until fork tender.
- Halve them, season with the spice blend, then place each half flat-side down on a small mound of parmesan on a sheet pan.
- Bake 10-12 minutes more until the cheese is crisp.
- Whisk the sauce ingredients and serve alongside.
Notes from our recipe log: Naturally gluten-free. Great holiday side.
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Estimated nutrition
Per serving (1 of 4 side servings), for our clean version. This is an estimate, not lab tested.
| Calories | 298 |
| Protein | 12 g |
| Carbohydrates | 12.5 g |
| Fat | 22 g |
Based on: 14 sprouts, 1.5 tbsp oil, 1 cup parmesan, and the full batch of sauce.
Gear we use
- High-speed blender (our pick coming soon)
- Rimmed baking sheet (our pick coming soon)
Some gear links may become affiliate links. We only recommend things we use.
Swap ideas
- Cheese: Nutritional yeast for a cheesy flavor; Cashew-based cheese
- Honey: Pure maple syrup (vegan)
