Definitions
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| INGREDIENTS | SERVES 5 | SERVES 10 | SERVES 20 |
|---|---|---|---|
| Brussels sprouts | 500g | 1kg | 2kg |
| Parmesan, grated | 1/2 cup | 1 cup | 2 cups |
| Olive oil | 1 tbsp | 2 tbsp | 4 tbsp |
| Salt | 1 tsp | 2 tsp | 4 tsp |
| Garlic powder | 1/4 tsp | 1/2 tsp | 1 tsp |
| Black pepper (to taste) |
Method
- Preheat oven to 200°C.
- Slice off the stem of each sprout, then remove any loose or discoloured leaves.
- Boil or steam the brussels sprouts for 8 – 10 minutes or until tender to poke with a fork.
- Drain and rest for approximately 5 minutes to allow steam to escape.
- Place all the sprouts on a large baking tray and coat in olive oil, garlic powder, salt and pepper.
- Smash the sprouts with the bottom of a jar or mug, be careful not to break apart the sprouts and space evenly on the tray.
- Sprinkle a pinch of parmesan cheese onto each sprout.
- Place tray in oven and bake for 20 – 25 minutes, or until the parmesan is golden and crunchy.
- Allow to rest for approximately 2 minutes before removing from the tray and serving.
