Parmesan brussels sprouts are an easy side dish to pair with your next main dish. Brussels sprouts are coated in olive oil, garlic, and parmesan cheese, then roasted in the oven.
You're going to love this recipe for oven roasted parmesan brussels sprouts. It comes together with just a few minutes of prep, and makes a fantastic side dish for your favorite main course.
These brussels sprouts are coated in olive oil, then tossed with freshly grated parmesan cheese, garlic powder, salt, and pepper. With just a few ingredients, you'll have a vegetable dish that's filled with flavor and roasted to perfection in the oven.
Not a fan of brussels sprouts? I suggest trying oven roasted brussels sprouts before writing off these nutritious little veggies! Adding seasoning and roasting is the best way to add flavor to vegetables.
You may also enjoy my recipe for maple bacon brussels sprouts.
Ingredients and substitutions
- Brussels sprouts - Fresh, firm brussels sprouts are best for this recipe. Look for bright green brussels sprouts that are blemish-free. Brussels sprouts are in season through the fall and winter months, so you're likely to find the best brussels sprouts during this time.
- Parmesan cheese - Should be freshly shredded from a block for best flavor and even melting. Parmesan can also be substituted with your favorite freshly shredded cheese you have on hand.
- Garlic powder - Can be substituted onion powder, or with fresh garlic. I recommend thin slicing your garlic instead of mincing, because minced garlic can burn quickly in the oven.
- Salt and pepper - Adds depth of flavor to your brussels sprouts.
- Olive oil - Can be substituted with ghee or your favorite neutral cooking oil.
Tips and tricks
To prepare your brussels sprouts for roasting:
- Rinse your brussels sprouts off and pat dry.
- Next, trim the hard stems on the bottom, removing any excess or brown parts. This is usually a small amount, maybe ¼ inch or less.
- Last, peel off any yellowing/spotted leaves and discard. If any extra green leaves fall off, that's okay. You can roast these with the whole pieces (and they get nice and crispy in the oven!).
- If your brussels sprouts are very small, leave them whole. If you are preparing medium to large brussels sprouts, slice them in half (or bite size pieces) for a quicker cooking time.
How to roast brussels sprouts
Once your brussels sprouts have been cleaned and prepped, they can be seasoned to go in the oven.
- Preheat your oven and lightly grease or line your baking sheet.
- Add brussels sprouts to a bowl, then top with your oil, seasoning, and cheese.
- Toss to coat, then pour onto your prepared baking sheet.
- Spread into an even layer and bake until browned to your liking.
- Optionally, sprinkle more parmesan cheese on top before serving.
What pairs well with brussels sprouts?
Wondering what main dish goes well with brussels sprouts? Brussels sprouts go well with beef, chicken, and pork - everything from meatloaf to pork chops. Here are a few of our favorites:
- Pan-seared ribeye
- Parmesan crusted pork chops
- Crispy baked chicken thighs
- Garlic butter & herb sirloin tips
- Pesto mozzarella chicken
Parmesan Brussels Sprouts
- 1 pound brussels sprouts, trimmed and halved*
- 1 tablespoon olive oil
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ¼ cup freshly grated parmesan cheese
- Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.
- Add brussels sprouts to a large bowl. Drizzle with olive oil, then add garlic powder, salt, pepper, and parmesan cheese. Toss until evenly coated. Pour brussels sprouts onto prepared baking sheet and spread into a single layer. It's okay if some leaves fall off, they can be roasted as well.
- Roast brussels sprouts in the oven for 18-22 minutes, or until brussels sprouts are browned to your liking (this will depend on the size and shape of your brussels sprouts.
- Remove from oven and serve warm. Optionally, sprinkle more parmesan cheese on top before serving.
- *If your brussels sprouts are small, you may want to leave them whole. For medium to large brussels sprouts, slice them in half for quicker cooking in the oven.
- Parmesan cheese can be omitted to make this recipe vegan friendly.
- Leftover brussels sprouts will keep for 3 to 4 days in a tightly sealed container in the refrigerator.