Crispy Brussel Sprouts
  1. Heat 2-3 tbsp of olive oil in pan over medium flame.
  2. Rinse, trim ends, trim outside bruised leaves and cut brussel sprouts into quarters. Cut larger sprouts into even smaller pieces if you’d like them to cook faster.
  3. Pat sprouts dry and add to pan when oil is very hot.
  4. Evenly sprinkle sprouts with salt, pepper, garlic and onion powder (measurements are based on a very small bag of sprouts, so season according to taste).
  5. Cook over medium heat until sprouts are tender and cooked through, stirring frequently to prevent burning.
  6. Once fully cooked, sprinkle generously with parmesan cheese and allow it to melt and crust.
Recipe Notes

I prefer using my cast iron skillet for this dish to get that beautifully golden crusty outer shell.

Another great option is adding in bread crumbs with the parmesan cheese topping or even just bread crumbs alone.  I’ve made them with all of these toppings and they’re all delicious combinations.