How To Make Crispy Parmesan-Crusted Roasted Brussels Sprouts
Ingredients: 2 pounds Brussels sprouts, trimmed and halved, 1 cup finely shredded Parmesan cheese, ¼ cup unsalted butter,
melted, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon kosher salt, ½ teaspoon coarsely ground black
pepper, 2 teaspoons lemon zest. Bake at 425 degrees Fahrenheit (220 degrees Celsius). In a bowl, stir together Parmesan cheese,
butter, onion and garlic powders, salt, and pepper. Evenly distribute the cheese mixture in the middle of a sizable baking
sheet with a nonstick rim. Brussels sprouts should be pressed into the cheese mixture in a single, uniform layer, spaced 3/4 to 1
inch apart. Cut edges down. Bake for 16 to 18 minutes in a preheated oven, or until the Brussels sprouts are soft and the cheese layer is crisp and
golden brown (the cheese will continue to cook after the oven is turned off). After five minutes, carefully remove the Brussels sprouts to serve. Serve hot, sprinkling with lemon zest.