15 minutes
A delightful and crispy Brussels sprouts dish tossed with Parmesan cheese and red pepper flakes.
quarts
Brussels Sprouts, trimmed and cut into quarters
0 lb
to taste
to taste
Parmesan Cheese, grated
0 oz
teaspoons
1. Heat the Oil
Pour the light olive oil into a large, deep saucepot or Dutch oven and heat until it reaches 375°F.
2. Fry the Brussels Sprouts
Carefully add the quartered Brussels sprouts to the pot, immediately cover with a lid to prevent splatters, and fry for about 4 to 5 minutes until golden brown.
3. Drain and Season
Use a slotted spoon to transfer the Brussels sprouts to a plate lined with paper towels. Allow them to drain for a few minutes and season generously with coarse salt and black pepper while still hot.
4. Add Cheese and Flakes
Transfer the seasoned Brussels sprouts to a large bowl. Toss with the grated Parmesan cheese and red pepper flakes until well coated.
5. Serve Hot
Serve the Brussels sprouts hot, straight from the bowl, and enjoy the delightful crunch and savory flavors.
Add diced bacon (or pancetta) to the Brussels sprouts before roasting for a crispy, savory addition.
Toss the sprouts with soy sauce, sesame oil, and honey before roasting, then sprinkle with sesame seeds and lime juice.
Add bite-sized chicken pieces to the mix before roasting for a hearty meal.
Drizzle aged balsamic reduction over the roasted Brussels sprouts just before serving to introduce a tangy sweetness.
Mix in crisped pancetta or bacon bits just before serving to infuse a smoky, meaty essence.
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