Parmesan brussels sprouts are an easy side dish to pair with your next main dish. They're coated in olive oil, garlic, and parmesan cheese, then roasted until tender and caramelized in the oven.
Why you'll love this recipe
Quick and easy. After trimming and halving your brussels sprouts, it's as simple as tossing in oil and seasoning, then spreading onto a sheet pan for roasting. The rest of the work is done in the oven!
Few ingredients. Six ingredients (including salt and pepper) are all you need.
Enhanced flavor. Roasting caramelizes the brussels sprouts, adding natural sweetness and enhancing their flavor.
Pair with your favorite main dish. This recipe has a mild, savory, cheesy flavor that pairs well with just about any main course.
Serve with: Juicy Oven Roasted Chicken Breasts or Pan-Seared Ribeye
Similar to: Maple Bacon Brussels Sprouts and Hot Honey Brussels Sprouts Salad
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Ingredients and substitutions
- Brussels sprouts - Fresh, firm brussels sprouts are best for this recipe. Look for ones that are bright green that are blemish-free. Brussels sprouts are in season through the fall and winter months, so you're likely to find the best ones during this time.
- Parmesan cheese - Freshly grate 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 - Enhances the flavor of your brussels sprouts.
- Olive oil - Can be substituted with ghee or your favorite neutral cooking oil.
How to roast brussels sprouts
- Trim the ends and slice your brussels sprouts in half. Add to a bowl and top with olive oil, seasoning, and parmesan cheese. Toss to coat.
- Spread brussels sprouts onto a baking sheet and spread into a single layer.
- Roast until golden brown and fork tender (or to your desired doneness).
- Optionally, sprinkle on more parmesan just before serving for extra cheesy flavor.
Tips and tricks
Preparing brussels sprouts - Rinse your veggies off and pat dry. Trim the hard stems on the bottom, removing excess or brown parts. This is usually about ¼ inch or less but can vary.
Peel off discolored leaves - If your brussels sprouts have any brown spots or yellow leaves, peel off and discard.
Fresh, green leaves can be roasted - If any green leaves fall off, they can be tossed and roasted with the rest of the brussels sprouts. They get nice and crispy in the oven!
Small brussels sprouts? - If your brussels sprouts are very small (like the size of cherry tomatoes) they can be left whole for roasting. Larger brussels sprouts (large egg or golf ball sized) should be sliced in half for quicker roasting.
Storage
Leftover brussels sprouts will keep for 3 to 4 days in a tightly sealed container in the refrigerator.
Frequently asked questions
Brussels sprouts can get soggy if they're overcooked or you're using frozen, thawed brussels sprouts. Freezing any vegetables will change their structure, making them softer and a bit watery after thawing.
Oven temperatures can vary from oven to oven - yours can run hotter or colder than the next. If your brussels sprouts are large, they'll need additional cooking time. As indicated in the recipe card, continue cooking until they're finished to your preferred texture and color. Test with a fork to ensure your brussels sprouts are fork tender.
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📖 Recipe
Parmesan Brussels Sprouts
Ingredients
- 16 ounces 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
Instructions
- Preheat oven to 400℉. 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 about 20-25 minutes, or until brussels sprouts are browned to your liking and fork tender (this depends entirely on the size and shape of your brussels sprouts).
- Remove from oven and serve warm. Optionally, sprinkle more parmesan cheese on top before serving.
Equipment Recommendations
Notes
- Small brussels sprouts: If your brussels sprouts are small, you may want to leave them whole. Slice medium to large brussels sprouts in half for quicker cooking in the oven.
- Vegan variation: Parmesan cheese can be substituted with a vegan parmesan cheese or omitted entirely.
- Leftovers: Leftover brussels sprouts will keep for 3 to 4 days in a tightly sealed container in the refrigerator.
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