Parmesan Pastry-Wrapped Brussels Sprouts Recipe

Brussels sprouts are now popular after a bad reputation. Most New American and trendy gastropubs serve roasted Brussels sprouts with a tangy glaze or creamy dipping sauce.

– 1 pound fresh Brussels sprouts, washed and trimmed (halved if large) – 2 tablespoons olive oil – ½ teaspoon kosher salt, plus additional for sprinkling – ¼ teaspoon ground black pepper, plus additional for sprinkling – ½ cup grated Parmesan cheese, divided – 1 large egg – 1 (17.3-ounce) package frozen puff pastry sheets, thawed – ¼ cup mayonnaise – 3 tablespoons Dijon mustard – 2 tablespoons maple syrup – ½ teaspoon apple cider vinegar



Heat oven to 425 F. Prep a small rimmed baking sheet. In a medium bowl, coat Brussels sprouts with olive oil, salt, and pepper. 

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Put evenly on baking sheet. After 10–12 minutes, flip the Brussels sprouts. Brown the sprouts for 8–10 minutes more. 

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Add ¼ cup Parmesan cheese to Brussels sprouts and coat; set aside. Whisk egg with water. Reservé. 

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Transfer one puff pastry sheet to a board. Cut 9 equal strips. Separate it horizontally. Use the other sheet. 

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Place one Brussels sprout in the puff pastry strip's center. Roll the pastry. Brush and press egg wash to seal. 

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Use remaining Brussels sprouts. Transfer sprouts to a baking sheet, leaving ½ inch between them. Tops with egg wash. 

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Salt and pepper the tops. Bake 16–18 minutes until golden in color. In a small bowl, mix mayonnaise, mustard, maple syrup, vinegar, salt, and pepper. 

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Combine by stirring Combine the remaining ¼ cup Parmesan cheese with the baked Brussels sprouts while still hot. 

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