1 Bushel of Brussels Sprouts

4 tbsp Pompeian Robust Extra Virgin Olive Oil

1 cup Freshly Shredded Parmesan Cheese

½ tbsp Garlic Powder

½ tbsp Onion Powder

½ tsp Salt

½ tsp Pepper

1 tsp Paprika



  1. Bring a large pot of salted water to a boil.
  2. Destem the brussels.
  3. Boil brussels until tender, about 5 minutes.
  4. Mix the garlic powder, onion powder, salt, pepper and paprika.
  5. Place them flat out and press down on them to flatten with a heavy glass.
  6. Pour in 2 tbsp EVOO into pan then sprinkle ½ of your parmesan cheese into pan and mix to make a paste at the bottom of the pan.
  7. Layer in the brussels flat face down.
  8. Sprinkle over the garlic salt mixture.
  9. Add the rest of the parmesan cheese.
  10. Roast for 20-30 minutes or until crispy.