Giant Brussels Sprout Frico
A giant crunchy, salty, cheesy frico makes the perfect bed for some roasted Brussels sprouts in this decadent, wonderfully dramatic side dish. Almost like a salty, cheesy Brussels sprouts brittle, this is a fun and different way to serve these tiny cabbages.Â
- Yield: Serves 4 to 6 as a side 1x
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 (optional)
- 1 cup freshly shredded/grated fontina or white cheddar cheese
- 1.5 cups grated parmesan cheese, and more as needed (pre-grated is fine)
- 1/2 cup balsamic vinegar (optional, store-bought balsamic glaze can be subbed)
Also needed: parchment paper (optional, see note 2) and aluminum foil (see note 1)
Instructions
- 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 a 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 a mostly 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.Â
- 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.Â
- 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.Â
Notes
NOTE 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. Works just as well.Â
NOTE 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.
NOTE 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. All 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.Â