Giant Brussels Sprout Frico

Perfectly browned, crispy and salty, this incredible Giant Brussels Sprout Frico is maybe the best vegetable side dish … ever? Too bold a claim? Maybe. But it’s just so delicious, and really easy to make. At three core ingredients, this is a minimalist recipe lover’s dream come true. It’s a lot like my frico carrots, but even cheesier (for dramatic effect). Read on for a few details about these beautiful Brussels sprouts, or just jump right ahead to the recipe.

A few tips and tricks for this Giant Brussels Sprouts Frico recipe

1. If you’re not down with foil, then place a rack above the rack with the sprouts and lay an empty sheet pan there, above the roasting sprouts. This will serve the same purpose as the foil, as it will slow down the browning of the cheese while the veggies tenderize and cook. You nay or may not need to do do this, but if you do – the pan option works just as well. 
2. I don’t actually use parchment paper here, as I find that ample olive oil (even on my old pans) under the cheese does the trick. But parchment paper is like an insurance policy against stickage. If you’re worried about it, I’d say use the paper. Or, you could use non-stick spray, alternatively.
3. We’re not aiming for perfection here. Just get the sprouts on the pan in a big even layer, but keep them close together so they bake together. You want one big sheet of Brussels sprouts-laden cheese. All of the sprouts need to be on some cheese, that’s the goal. It’s like a savory, cheesy Brussels sprouts brittle in the very best way. 

What you’ll need to make a Giant Brussels Sprout Frico

A minimalist’s dream team, this recipe is so much more about HOW we go about making things, than WHAT we’re using. You could read this cast of characters and write a totally different story. But today, we’re going for drama – we’re going BIG.

The cheesy bed is the best decision I’ve made in a while (it wasn’t in my initial plans for this post, to be honest). A massive, giant frico lays claim to a happy patch of tiny cabbages and. It all roasts ands bakes together into a big messy thing that is, incidentally, my new favorite thing.

INGREDIENTS

24 ounces Brussels sprouts, trimmed and halved (keep the loose leaves)

Olive oil, for coating/drizzling as needed

Salt and pepper, to taste

1 teaspoon Creole seasoning, Old Bay, or Italian seasoning (all work great, and are optional)

One cup freshly shredded/grated fontina or white cheddar cheese

1.5 cups grated parmesan cheese, and more as needed (I used pre-grated and it worked great)

½ cup balsamic vinegar (optional, store-bought balsamic glaze can be subbed)

Also need: parchment paper (optional, see note 2) and aluminum foil (see note 1)

How to make these Parmesan Crusted Brussels Sprouts

This a fantastic minimalist recipe, as it’s really just a couple of cheeses and some Brussels sprouts, right? But the beauty of it all lies in the method. Sure, we could toss the veggies in oil, season them, and then coat them in parm and call it good. Yes, we could do that. But. But simply spreading all of the cheese (LOTS of cheese) on the baking sheet in its own layer and then nestling the sprouts on top … we get something entirely new. We get something spectacular.

This recipe brings the drama – it brings the decadence. I mean, it’s not a small amount of cheese that we’re using here. But man is this a good one. I do recommend reading the recipe all the way through, and checking out the notes. If you don’t care to use foil and/or parchment paper or don’t want to buy them it’s fine. You can prevent the cheese and sprouts from sticking by brushing the pan with oil or using a nonstick spray.

I personally have never experienced an issue with sticking, even with my ancient pans. But that certainly doesn’t mean it can’t happen.

DIRECTIONS

Preheat the oven to 375 degrees F. Adjust the oven rack to the middle position.

Toss the Brussels sprouts with enough olive oil to get them nice and coated, a few tablespoons or so. Season generously with salt and pepper and, if using, any additional seasoning you like.

Cover a large sheet pan with parchment paper (see note 2). Spread the fontina or  cheddar in an thin, even layer across the center of the pan, and sprinkle about ¾ cup of the grated parm all over top (this is the cheesy bed for the Brussels sprouts). You aren’t looking to cover the entire pan surface here but rather, you’re just creating an even, cheesy layer for the sprouts to roast on.

Spread the sprouts over the cheese in an even layer, along with their leaves (see note 3). Sprinkle with the remaining parmesan cheese and lay a loose sheet of foil over top. Roast for 10 minutes and then remove the foil. Roast for about 15 minutes more, or until the sprouts are done (tender and lightly golden), and the cheese is nicely browned  all around the edges. 

Let things rest and cool for about 8 – 10 minutes before breaking up the giant frico (the melted/crispy cheese) and transferring to a plate or platter to serve. Some of the cheese will be deeply browned and crispy, while some will stay gooey and melty – this is what we want. 

For the (optional) balsamic reduction: Put the vinegar in a small saucepan over medium heat and allow it to simmer until it has reduced by about 2/3. Let this cool (it will thicken as it does), and serve with the sprouts if you like. 

If you like the looks of these Parmesan Crusted Brussels Sprouts, you should definitely check out:

Spiced Italian Frico Carrots with Salsa Verde

Best Roasted Broccoli with Crispy Pine Nuts

Parmesan and Sage Crusted Grilled Cheese with Prosciutto and Fig

Parmesan Baked Zucchini

Garlicky Lemon Pepper Roasted Asparagus

Lemon Crunch Potatoes

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