Parmesan roasted Brussels sprouts are a simple oven-roasted side dish made with tender Brussels sprouts, olive oil, and shredded parmesan cheese. This recipe focuses on high-heat roasting to create crisp edges and rich, savory flavor.
A Quick Look at the Recipe
✅ Recipe Name: Parmesan Roasted Brussels Sprouts
🕒 Ready In: ~30 minutes
👪 Serves: 6 servings
🍽 Calories: ~180 per serving (estimated)
🥣 Main Ingredients: Brussels sprouts, olive oil, parmesan cheese, garlic powder
📖 Dietary Info: Gluten-free; vegetarian
👌 Difficulty: Easy - toss and roast
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The Brussels sprouts are tossed with olive oil, garlic powder, salt, and pepper, then roasted until tender and lightly caramelized. Adding parmesan cheese enhances the flavor while keeping the ingredient list short and straightforward.
If you enjoy easy roasted vegetable sides like this, you might also like our Roasted Acorn Squash, Chimichurri Roasted Vegetables, or Garlic Roasted Potatoes. These recipes pair well with weeknight dinners and simple protein-based meals.
Jump to:
- A Quick Look at the Recipe
- Why You'll Love Parmesan Roasted Brussels Sprouts:
- Key Ingredients:
- Easy Substitutions & Variations:
- How to Make Parmesan Roasted Brussels Sprouts:
- Recipe Notes & Tips:
- How to Store:
- Parmesan Roasted Brussels Sprouts FAQs:
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- Parmesan Roasted Brussels Sprouts
Why You'll Love Parmesan Roasted Brussels Sprouts:
Crispy Roasted Texture: Roasting at high heat gives the Brussels sprouts golden edges and tender centers.
Savory Parmesan Flavor: Shredded parmesan adds a rich, salty finish that pairs perfectly with roasted vegetables.
Simple Ingredients: Made with pantry staples and minimal prep for an easy side dish.
Easy Oven Method: Everything comes together on one sheet pan with minimal cleanup.
Versatile Side Dish: Pairs well with chicken, beef, fish, or vegetarian mains.
Key Ingredients:
- fresh brussels sprouts. Use fresh sprouts, trimmed and halved for even roasting. Smaller sprouts cook more quickly and get crispier.
- olive oil. Helps the sprouts roast and gives the parmesan something to stick to. Avocado oil also works.
- parmesan cheese. Use freshly shredded parmesan for the best melt and flavor. Pre-grated varieties won't crisp up as well.
- garlic powder. Adds flavor without burning like fresh garlic might at high heat.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Use Grated Parmesan: Finely grated parmesan melts more evenly and creates a slightly crisp coating.
- Add Lemon: Finish with a squeeze of fresh lemon juice or a sprinkle of lemon zest to brighten the flavor.
- Make It Extra Crispy: Roast the Brussels sprouts cut-side down for deeper browning.
- Add Spice: Sprinkle in red pepper flakes or smoked paprika for a little heat.
- Dairy-Free Option: Skip the parmesan and roast the Brussels sprouts with olive oil and seasonings only.
How to Make Parmesan Roasted Brussels Sprouts:
- Preheat the oven to 425 degrees. Line a baking sheet with parchment paper and set aside.
- In a large mixing bowl, toss the brussels sprouts in olive oil until evenly coated. Add the parmesan cheese, garlic powder, salt and pepper.
- Spread the brussels sprouts in an even layer on the sheet pan. Bake in the oven for 20 minutes. Remove from oven and garnish with additional parmesan cheese then serve.
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Recipe Notes & Tips:
- Dry the Brussels Sprouts Well: Pat them dry after washing so they roast instead of steaming.
- Cut Evenly: Halving the sprouts evenly helps them cook at the same rate and brown more consistently.
- Use High Heat: Roasting at 425°F encourages caramelization and crisp edges.
- Don't Overcrowd the Pan: Spread the sprouts in a single layer so they brown instead of soften.
- Add Extra Parmesan at the End: A final sprinkle right before serving boosts flavor without burning the cheese.
How to Store:
Refrigerator: Store leftovers in an airtight container for up to 4 days. Reheat in the oven or a skillet to restore crispiness.
Freezer: Not ideal. Brussels sprouts tend to get mushy when frozen and reheated.
Make-ahead tip: You can trim and halve the sprouts a day or two ahead and store them in a sealed container in the fridge until ready to roast.
Parmesan Roasted Brussels Sprouts FAQs:
To make parmesan roasted Brussels sprouts crispy, roast them at a high temperature and spread them in a single layer without overcrowding. Drying the Brussels sprouts well before roasting and using enough olive oil also helps promote browning.
Parmesan roasted Brussels sprouts can turn soggy if the pan is overcrowded or the sprouts aren't dried well before roasting. Too much moisture causes steaming instead of roasting, which prevents crisp edges.
Yes, parmesan roasted Brussels sprouts are naturally gluten free as long as the parmesan cheese used does not contain added fillers or gluten-containing ingredients.
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Parmesan Roasted Brussels Sprouts
Ingredients
- 2 pounds brussels sprouts, trimmed and halved
- ¼ cup olive oil
- 1 cup parmesan cheese, shredded
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon pepper
Instructions
- Preheat the oven to 425 degrees. Line a baking sheet with parchment paper and set aside.
- In a large mixing bowl, toss the brussels sprouts in olive oil until evenly coated. Add the parmesan cheese, garlic powder, salt and pepper.
- Spread the brussels sprouts in an even layer on the sheet pan. Bake in the oven for 20 minutes. Remove from oven and garnish with additional parmesan cheese then serve.
Nutrition
Notes
- Dry the Brussels Sprouts Well: Pat them dry after washing so they roast instead of steaming.
- Cut Evenly: Halving the sprouts evenly helps them cook at the same rate and brown more consistently.
- Use High Heat: Roasting at 425°F encourages caramelization and crisp edges.
- Don't Overcrowd the Pan: Spread the sprouts in a single layer so they brown instead of soften.
- Add Extra Parmesan at the End: A final sprinkle right before serving boosts flavor without burning the cheese.
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