This is a great Side Dish or Appetizer for the Holidays.
Here's what you'll need:
Preheat the Oven to 400 degrees.
2 Sheet Pans
Aluminum Foil
15 Small Brussels Sprouts ( make sure they're not Large, they are too tough for this recipe)
2 TBS Olive Oil
1/2 tsp Salt plus more for Sprinkling on the Cut Sprouts.
1/4 tsp each: Onion Powder, Garlic Powder ,Paprika, and Cayenne Pepper.
1 C Grated Fresh Parmesan Cheese.
Honey Mustard Dipping Sauce:
1/4 C Mayonnaise
2 TBS Dijon Mustard
1 TBS Tabasco
1 tsp Honey
Mix well in a small Bowl and set aside.
Boil Whole Sprouts just until tender. Drain them, dry them and toss them in a Bowl with 2 TBS of Olive Oil.
Place them on the Sheet Pan.
Sprinkle with some of the additional Salt.
Lay a piece of Foil Loosely over the Sprouts
Roast for 15 - 20 minutes.
Remove Pan to a Rack to Cool for 10 minutes.
In a Small Bowl, prepare the Spice Blend:
Salt, Onion Powder, Garlic Powder, Paprika and Cayenne Pepper.
Mix well and set aside.
Trim off the Root end of the Sprouts, cut them in half and place them Cut Side Down ( keeping them on the Pan)
Put another Sheet Pan on top of them and gently Press down to Flatten them Slightly.
Season on both sides with the Spice Blend.
Spoon a little less than 1 TBS of the Parmesan Cheese on the Sheet Pan, under each Sprout. Keeping the Cut Side Down on the Cheese
Return to the Oven for 10 - 12 Minutes.
Remove Pan to a Rack to Cool slightly.
Serve Warm with the Dipping Sauce.
Enjoy!
Peace in the Kitchen!
