Packed with flavor and not much effort, these parmesan brussels sprouts turn a basic vegetable into an irresistible side dish. Tossed in spices and roasted to perfection on a bed of fresh parmesan cheese. Perfect for weeknight dinners or festive holiday tables, and for an extra savory touch, add crispy bacon!
If brussels sprouts aren't a favorite-after all, it's not corn casserole-this roasted parmesan brussels sprouts will change your mind. Whether you need an elevated side dish recipe for your holiday table or want a quicker option during the week, this is it. They're full of caramelized flavor!
You'll Love These Parmesan Brussels Sprouts
- Uses only a handful of ingredients
- Quick, minimal effort recipe that's perfect for any occasion
- Roasted to perfect for a sweet, caramelized flavor
- Easy enough for small hands to help with
- Pairs wonderfully with rosemary chicken and potatoes or lemon garlic salmon
Grab These Ingredients
- Brussels Sprouts: You can find brussels sprouts year round in most grocery stores, but are in season September through March with their peak in November and December. (Just like most cabbage, they prefer the cooler weather!)
- Olive Oil: You want to use a neutral oil that has a higher smoke point like olive oil or avocado oil.
- Garlic: Adds flavor. I recommend using garlic powder otherwise the fresh garlic may burn while roasting at a high temperature.
- Salt & Pepper: Essential for flavor.
- Parmesan Cheese: You need grated parmesan cheese, either freshly grated or store-bought.
Finding & Prepping Brussels Sprouts
The ideal brussels sprouts will be bright green, on smaller side, firm to the touch, and have tightly bound leaves. Before roasting, slice off the woody ends, remove any loose leaves, then rinse and pat them dry. You want to make sure the brussels sprouts are very dry before roasting so that they don't steam. Slice each in half and then begin as directed in the recipe below.
In Pictures: How To Make Parmesan Brussels Sprouts
Start by prepping your baking sheet, lining it with parchment paper or a silicone baking mat. Spread the parmesan cheese into an even layer.
Toss together the sprouts, olive oil, garlic powder, salt, and pepper in a large mixing bowl. Arrange the sprouts flat side down on the parmesan cheese, leaving enough space between them so they don't steam while baking.
FAQs
Most roast sprouts at 425ºF for 22-25 minutes. You can also roast at 400ºF for 26-30 minutes.
It's recommended to half or quarter the brussels sprouts before roasting them for the best flavor.
Often times roasted brussels sprouts that don't come out crispy is due to them being placed too close together on the baking sheet.
This recipe is part of Turkey Week, an annual tradition where I share new recipes for your Thanksgiving table.
More Favorite Side Dishes
- Cauliflower Broccoli Au Gratin
- Insanely Creamy Macaroni and Cheese
- Homemade Herbed Stuffing
- Jiffy Cornbread Casserole
- Brown Butter Garlic Mushrooms
Roasted Parmesan Brussels Sprouts
Description
Ingredients
- ⅔ cup parmesan cheese, finely grated
- 1 pound brussel sprouts, halved
- 3 Tablespoons olive oil
- ¾ teaspoon garlic powder
- ¾ teaspoon salt
- ½ teaspoon black pepper
- optional: balsamic glaze for garnish
Instructions
- Preheat the oven to 425ºF. Line a baking sheet with parchment paper or a silicone baking mat. Spread the parmesan cheese into an even layer on the baking sheet. Set aside.
- Toss together the sprouts, olive oil, garlic powder, salt, and pepper in a large mixing bowl. Arrange the sprouts flat side down on the parmesan cheese, leaving enough space between them so they don't steam while baking.
- Bake for 22-25 minutes or until tender slightly browned on the outside. Begin checking at 20 minutes. Garnish with balsamic glaze, if desired. Leftovers stay fresh in the refrigerator for up to 4-5 days.
Notes
- Make Ahead Instructions: You can prep and cut the brussels sprouts up to 2 days in advance.
- Brussels Sprouts: Look for brussels sprouts that are bright green, on smaller side, firm to the touch, and have tightly bound leaves. Before roasting, slice off the woody ends, remove any loose leaves, then rinse and pat them dry.
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