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Parmesan Roasted Brussels Sprouts are one of my favorite side dishes! They’re tender and crispy around the edges and flavored with Parmesan cheese. Learn how to roast Brussels sprouts the right way, so they come out perfect every time!
If you think you’re not a fan of Brussels sprouts, then you’ve never had them roasted. I used to think I hated them, but then I tried this Parmesan Brussel sprouts recipe and, after the first bite, realized I am a fan.
What makes them so special? It’s all about the roasting. Brussels sprouts are bitter, but when you cook them until they’re golden and crispy on the outside and soft and tender on the inside, they turn into sweet bites. Roasting brings out the natural sweetness – they taste amazing!
Roasted Brussel sprouts with Parmesan are so easy: pre-cooking them ensures they’ll be super soft. Then roast at 400°F and you get a crispy delicious side dish.
How to make Parmesan Brussel Sprouts
- If using whole Brussels Sprouts you’ll want to cut off the hard stem then cut in half or thirds (depending on size). Make sure to cut them all the same size so they cook evenly.
- Season with olive oil, salt, pepper, onion powder, garlic powder, and grated parmesan cheese.
- I like to par-cook my brussel sprouts in the microwave for a few minutes then roast them to make sure they cook all the way through!
How to Make Parmesan Brussel Sprouts
- Coat a rimmed sheet pan with cooking spray.
- Place the sprouts in a bowl and add the olive oil, seasonings, and cheese. Toss to coat them evenly.
- Make sure to place them on the baking sheet cut side down so they caramelize properly.
- Roast them for 15-20 minutes if pre-cooked or 30 minutes at 400°F. Stir them once or twice during cooking so they roast evenly.
Storing Instructions
Store leftover roasted Brussel sprouts in an airtight container in the refrigerator. They will keep well for three to four days.
Dorothy’s Expert Tips
I’ve been roasting Parmesan Brussel sprouts for years and have the best roasting method. So be sure to follow the tips so you get a perfectly roasted batch every time.
- Season the sprout really well – don’t skimp on the amounts!
- You should cut them so they are approximately the same size. Usually halving them works, but if they are large, cut them into thirds. This will ensure they all cook evenly.
- Roast them directly on the baking sheet. I don’t recommend lining the sheet pan with foil – the sprouts will get crispier without it! Also, be sure to place them cut-side down so they turn a nice golden brown.
You can use any seasonings you like, so have fun experimenting! But, honestly, even if they’re seasoned with just some salt, pepper, and olive oil, they’re so delicious.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Prevent your screen from going dark
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Preheat oven to 400°F. Spray a rimmed cookie sheet with nonstick cooking spray. Tip: don’t use foil; you want these to bake right on the cookie sheet.
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Wash and trim the sprouts so they are equal size.
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If you want to par-cook them, place in a large microwave safe bowl and heat on high power 1 minute.
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Toss the Brussels sprouts with the olive oil, spices, and parmesan. Place them on the prepared cookie sheet cut side down.
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Bake them for about 15-20 minutes (par-cooked) or 30 minutes (raw), stirring once or twice during roasting, until they’re golden brown.
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These are great as a side dish or leftover in a salad.
- Season the sprout really well – don’t skimp on the amounts!
- You should cut them so they are approximately the same size. Usually halving them works, but if they are large, cut them into thirds. This will ensure they all cook evenly.
- Roast them directly on the baking sheet. I don’t recommend lining the sheet pan with foil – the sprouts will get crispier without it! Also, be sure to place them cut-side down so they turn a nice golden brown.
Serving: 1serving | Calories: 72kcal | Carbohydrates: 7g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 276mg | Potassium: 294mg | Fiber: 2g | Sugar: 1g | Vitamin A: 605IU | Vitamin C: 64.3mg | Calcium: 78mg | Iron: 1.1mg
Nutritional information not guaranteed to be accurate
Step by Step Photos
- Stir together seasonings.
- Par-cook brussel sprouts then toss with seasonings.
- Add to a cookie sheet cut side down and roast.
FAQs
Trim off the hard stem, then cut them in half (or thirds). Make sure to cut them all the same size.
While you can boil them for about 30 seconds I prefer to add them to a microwave safe bowl and cook 1-2 minutes before roasting.
Roast them at 400°F cut side down on a cookie sheet – no parchment or foil, just direct on the sheet.
