Parmesan Pastry-Wrapped Brussels Sprouts Recipe

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Ingredients:

  • 1 pound Brussels sprouts, trimmed and halved
  • 1 sheet puff pastry, thawed
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • Salt and pepper, to taste
  • 1 egg, beaten (for egg wash)
  • Fresh parsley, chopped (for garnish, optional)

Instructions:

  1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Blanch the Brussels sprouts: Bring a large pot of salted water to a boil. Add the Brussels sprouts and cook for 3-4 minutes until they are slightly tender. Drain and transfer to a bowl of ice water to stop the cooking process. Pat them dry with a paper towel.
  3. Roll out the puff pastry: On a lightly floured surface, roll out the puff pastry sheet into a rectangle large enough to wrap the Brussels sprouts.
  4. Prepare the filling: In a bowl, toss the blanched Brussels sprouts with olive oil, grated Parmesan cheese, garlic powder, salt, and pepper.
  5. Wrap the Brussels sprouts: Place the seasoned Brussels sprouts along one edge of the puff pastry sheet. Roll the pastry over the Brussels sprouts, enclosing them completely. Seal the edges by pressing them together.
  6. Cut and brush with egg wash: Use a sharp knife to cut the pastry-wrapped Brussels sprouts into individual pieces. Place them on the prepared baking sheet. Brush the tops with the beaten egg for a golden finish.
  7. Bake: Bake in the preheated oven for 20-25 minutes or until the pastry is golden brown and puffed up.
  8. Garnish and serve: Remove from the oven and let it cool for a few minutes. Garnish with chopped fresh parsley if desired. Serve warm and enjoy your Parmesan Pastry-Wrapped Brussels Sprouts!

This recipe combines the earthy flavors of Brussels sprouts with the rich and nutty taste of Parmesan, all wrapped up in flaky puff pastry for a delightful appetizer or side dish.

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