Golden-Crusted Brussels Sprouts

Karen Persson


Serving Size: Serves 4

If you’re looking for a new way to prepare Brussels sprouts, may we suggest this delicious recipe?


  • 24 small Brussels sprouts
  • 1 T extra-virgin olive oil, plus more for rubbing
  • ¼ C grated Parmigiano-Reggiano
  • Fine-grain sea salt and freshly ground black pepper


  1. Wash sprouts well, trim stem ends, and remove any damaged outer leaves. Cut in half from stem to top and gently rub each half with olive oil, keeping it intact.
  2. Heat 1 T of olive oil in a large skillet over medium heat. Place sprouts in the pan, flat side down in a single layer, and sprinkle with a couple pinches of salt. Cover and cook for approximately 5 minutes. The bottoms of the sprouts should only show a hint of browning at this point. Check doneness by cutting into one to make sure they’re tender throughout. If not, cover and cook a bit longer.
  3. When done, uncover and turn up the heat to cook until the flat sides are a deep brown and caramelized. Use a metal spatula to toss them once or twice to get some browning on the rounded sides of the sprouts. Season with more salt and some fresh-ground pepper. Dust with grated cheese. Best if served immediately.