Parmesan Roasted Brussels Sprouts
Parmesan Roasted Brussels Sprouts are a great, nutritious side dish that your whole family will love. With the flavorful tastes of garlic and parmesan, this is a fantastically easy way to get some healthy green vegetables into your family’s diet without any complaints!
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These Parmesan Roasted Brussels Sprouts are cooked to perfection. They have an incredible texture with their crispy golden outside and delicious tender insides.
If there is anyone in your house that hates steamed or boiled brussels sprouts, get them to try these and they will be completely converted to a brussels sprout lover! My husband hated brussels sprouts growing up but he never tried them roasted like this; now he’s their biggest fan!
Parmesan Roasted Brussels Sprouts are at their best with garlic and parmesan cheese but feel free to add any of your favorite seasonings, it will only add to the flavor. You can play with the cooking time as well if you are looking for a different texture, you can always add more olive oil if they get a little too tough.
Why You’ll Love this Recipe:
Crispy and golden: High-heat roasting gives these Brussels sprouts irresistible crispy edges.
Cheesy and savory: Shredded parmesan melts onto each sprout for a nutty, salty finish.
Simple ingredients: Just 6 basic pantry staples, no fuss required.
Crowd-pleasing: Even Brussels sprout skeptics will come back for seconds.
Perfect side dish: Great with roasted meats, holiday dinners, or weeknight meals.
Ingredients to Make Parmesan Roasted Brussels Sprouts:
- 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.
- salt & pepper. A simple seasoning combo that enhances all the other flavors. Adjust to taste.
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.
Recipe Notes & Tips:
- Cut-side down for crispiness: Always place the Brussels sprouts cut-side down on the pan, this gives you the best golden edges.
- Don’t overcrowd the pan: Give the sprouts space to roast properly. Use two pans if needed to avoid steaming.
- Extra cheese tip: Reserve a bit of the parmesan to sprinkle on during the last 5 minutes of baking for a crispier, cheesy top layer.
- Customize the flavor: Add a pinch of red pepper flakes for heat or a squeeze of lemon juice after baking for brightness.
- Great for the holidays: This recipe pairs well with turkey, ham, or any main dish on your holiday table.
- Add crunch: Toss in chopped toasted nuts (like almonds or pecans) after roasting for added texture.
- Air fryer option: Cook at 375°F for about 15 minutes, shaking halfway through, for a quicker version.
Serving Suggestions:
- Cauliflower Soup
- Breaded Parmesan Chicken
- Shrimp Foil Packs
- Seafood Stew
- Ranch Oven Baked Pork Chops
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.
FAQs:
Fresh is best for crispiness. Frozen sprouts will release more moisture and won’t roast as well, but they can work in a pinch, just thaw and pat dry first.
Freshly shredded parmesan from a block works best, it melts and crisps up better than pre-grated or powdered versions.
Overcrowding the pan or using too much oil can cause steaming instead of roasting. Make sure they’re in a single layer and spaced apart.
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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
-
- Cut-side down for crispiness: Always place the Brussels sprouts cut-side down on the pan, this gives you the best golden edges.
- Don’t overcrowd the pan: Give the sprouts space to roast properly. Use two pans if needed to avoid steaming.
- Extra cheese tip: Reserve a bit of the parmesan to sprinkle on during the last 5 minutes of baking for a crispier, cheesy top layer.
- Customize the flavor: Add a pinch of red pepper flakes for heat or a squeeze of lemon juice after baking for brightness.
- Great for the holidays: This recipe pairs well with turkey, ham, or any main dish on your holiday table.
- Add crunch: Toss in chopped toasted nuts (like almonds or pecans) after roasting for added texture.
- Air fryer option: Cook at 375°F for about 15 minutes, shaking halfway through, for a quicker version.
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