Ingredients:

  • 1 lb Brussels sprouts, trimmed and halved lengthwise
  • 2 tbsp extra virgin olive oil
  • 1/2 tsp sea salt
  • 1/2 tsp freshly cracked black pepper
  • 1/2 cup finely grated Parmigiano-Reggiano
  • 1/4 cup panko breadcrumbs
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 2 tbsp fresh flat-leaf parsley, finely chopped
  • 1 tbsp fresh chives, minced
  • 1 tsp lemon zest

Instructions:

  1. Preheat your oven to 400°F (200°C). Wash the Brussels sprouts and pat them completely dry with a kitchen towel to prevent steaming.
  2. In a large mixing bowl, toss the halved sprouts with olive oil, sea salt, black pepper, garlic powder, and smoked paprika until thoroughly coated and glistening. Note: The oil helps the spices stick to the smooth outer leaves.
  3. In a small bowl, combine the finely grated Parmesan and Panko breadcrumbs until the mixture looks like coarse sand.
  4. Sprinkle this cheese mixture in an even layer onto a large rimmed baking sheet lined with parchment paper.
  5. Place each Brussels sprout cut side down directly onto the cheese and Panko layer, pressing down slightly until they feel anchored.
  6. Roast for 20 to 25 minutes, or until the cheese has formed a deep golden brown crust and the sprouts are tender when pierced with a fork.
  7. Remove from the oven and let them sit for a moment. You'll hear a slight sizzle and crackle as they start to cool.
  8. Immediately sprinkle with fresh parsley, chives, and lemon zest while the residual heat is still high.
  9. Allow to cool for 2-3 minutes until the cheese crust hardens enough to be lifted without breaking.
  10. Use a metal spatula to slide under the crust and serve immediately while the texture is at its peak.