Ingredients:

  • 1 lb Brussels sprouts, trimmed and halved
  • 2 tbsp olive oil
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1/2 cup grated Parmesan cheese
  • 1 tsp garlic powder
  • 1/4 tsp cayenne pepper
  • 1 tbsp melted unsalted butter

Instructions:

  1. Trim the woody stem ends from the sprouts and slice them exactly in half vertically. Pat them thoroughly dry with a paper towel to ensure no surface moisture remains.
  2. In a large bowl, toss the halved sprouts with olive oil, kosher salt, and black pepper until thinly coated.
  3. In a small bowl, whisk together the grated Parmesan, garlic powder, cayenne, and melted butter until it forms a thick paste.
  4. Carefully toss the sprouts in the cheese paste until they are heavily coated.
  5. Line a baking sheet with parchment paper. Arrange the sprouts cut-side down in a single layer, leaving space between each piece.
  6. Roast at 400°F (200°C) for 18–22 minutes. Remove when the bottoms are mahogany-colored and the cheese has formed a rigid, golden crust.