Crispy Brussels with Parmesan
Serves 415 mins prep28 mins cook
Deliciously crispy restaurant-style Brussels sprouts, perfectly roasted with cornstarch for crunch and tossed in a homemade honey mustard dressing. Garnished with Parmesan, pistachios, and fresh parsley, this dish is a delightful side for any meal.
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What you need
Instructions
1: Preheat the oven to 425°F. Place a sheet pan in the oven while it preheats. 2: Add the brussels sprouts to a large bowl, then add the cornstarch and toss to coat. 3: Next, add the olive oil, salt, garlic powder, and paprika and toss to combine. 4: Brush some olive oil onto the bottom of the hot sheet pan. 5: Spread the Brussels sprouts out on the hot sheet pan, cut side down. 6: Place in the oven for 23-28 minutes, flipping halfway until crisp and tender. 7: While the Brussels sprouts roast, make the honey mustard by mixing the Dijon mustard, honey, apple cider vinegar, and garlic powder in a small bowl. 8: Serve the Brussels sprouts on a plate topped with the Parmesan, parsley, pistachios, and honey mustard.View original recipe