Parmesan Pastry-Wrapped Brussels Sprouts Recipe
Prep Time:
25 minutes
Cook Time:
36 minutes
Servings:
9 Servings
Ingredients
  • 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
Directions
  1. Preheat the oven to 425 F.
  2. Line a small rimmed baking sheet with parchment paper.
  3. Toss the Brussels sprouts in a medium bowl with olive oil, salt, and pepper to coat.
  4. Pour evenly onto prepared baking sheet.
  5. Bake for 10 to 12 minutes, then remove from the oven and flip the Brussels sprouts.
  6. Bake the sprouts for an additional 8 to 10 minutes until browned.
  7. Sprinkle Brussels sprouts with ¼ cup Parmesan cheese and toss to coat; set aside.
  8. Whisk to combine the egg with a splash of water. Set aside.
  9. Transfer one puff pastry sheet to a cutting board.
  10. Slice it into 9 even strips.
  11. Slice it horizontally into two sections. Repeat with the remaining sheet.
  12. Place one Brussels sprout in the center of a puff pastry strip.
  13. Roll up the pastry strip.
  14. Seal by brushing with egg wash and pressing to seal. Repeat with the remaining Brussels sprouts.
  15. Transfer the sprouts to a baking sheet, spacing them at least ½ inch apart.
  16. Brush the tops with egg wash.
  17. Sprinkle the tops with salt and pepper.
  18. Bake for 16 to 18 minutes until golden brown.
  19. In the meantime, add mayonnaise, mustard, maple syrup, vinegar, salt and pepper to a small bowl.
  20. Stir or whisk to combine
  21. Sprinkle the baked Brussels sprouts with the remaining ¼ cup Parmesan cheese while hot.
  22. Serve hot with mustard dipping sauce.