Seek out medium-size sprouts as they provide a tender interior and ample surface area for the crispy crust.
Ensuring that all the sprouts are about the same size also means they cook evenly.
Bring a large pot of water to a boil over high heat.
Photographer: Robby Lozano, Food Stylist: Marianne Williams, Prop Stylist: Josh Hoggle
Add trimmed Brussels sprouts and cook until tender, about 10 minutes.
Pour into a colander and let stand for 5 minutes.
Meanwhile, line 2 large baking sheets with parchment paper.
Photographer: Robby Lozano, Food Stylist: Marianne Williams, Prop Stylist: Josh Hoggle
Combine 1 cup Parmigiano-Reggiano and 112 teaspoons garlic powder in a medium bowl.
Sprinkle rounded teaspoonfuls of the cheese mixture into circles 112 inches apart on the prepared baking sheets.
Place 1 Brussels sprout on each cheese mound.
Photographer: Robby Lozano, Food Stylist: Marianne Williams, Prop Stylist: Josh Hoggle
Smash the sprouts with the bottom of a sturdy cup or measuring cup to about 14 inch thick.
Sprinkle the sprouts with the remaining cheese mixture.
Bake until the cheese on the bottom has melted and is golden brown and crispy, about 10 minutes.
Photographer: Robby Lozano, Food Stylist: Marianne Williams, Prop Stylist: Josh Hoggle
Carefully flip the sprouts, crispy-cheese side up, onto a serving platter.
Sprinkle with 12 teaspoon salt.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
