Roasted Parmesan Brussels Sprouts

roasted brussels sprouts with a balsamic glaze drizzle on a plate with a fork.

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Roasted Parmesan Brussels Sprouts

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!

Prep Time10

Cook Time25

Total Time35

Course: Appetizer, Side Dish, Sides

Cuisine: American

Servings: servings

Calories: 156kcal

Author: Christina

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.

Nutrition