Easy to make Parmesan Roasted Brussels Sprouts recipe is a simple side dish with only 5 ingredients! Perfect for a weeknight side or holiday table.
Table of contents
I just love how simple it is to make oven roasted vegetables like this one. It is my favorite way to serve side dishes in the cooler months.
They are low carb, high in antioxidants, vitamin K & C, fibre and Omega-3s. So much goodness in a small green vegetable package.
Even sprouts haters have ended up loving these! And really who can resist those charred edges?!
It’s a winning healthy side dish that is easy enough for busy weeknights and fancy enough for healthy Thanksgiving. You’ll want to try this recipe!
Ingredients and Notes
Simple ingredients is all you need for these slightly crispy roasted Brussel sprouts!
- Brussels sprouts: Use fresh brussels sprouts, not frozen.
- Extra virgin olive oil: Is great for higher heat plus adds so much flavor.
- Salt and freshly ground black pepper: To season and taste.
- Parmesan cheese: Freshly grated from a block for best taste.
How to Make Parmesan Roasted Brussels Sprouts
After seasoning and coating with oil, it’s mostly roasting time in the oven. So easy!
Trim: Quickly rinse sprouts under cold water. Then cut off the ends with a paring knife and remove a few outer leaves, especially the ones that are yellow.
That’s it! The best part is you do not have to cut them.
Place on lined baking sheet: Drizzle with olive oil, then sprinkle with salt and pepper. I do not use a separate bowl or plastic bag. I use a silicone baking mat.
Stir well: Stir with a spatula or shake the tray a few times to ensure the sprouts are evenly coated in oil.
Bake at 400 degrees F: for 40 minutes. At about the 30 minute mark, shake the tray to ensure that the Brussels sprouts roast on all sides.
Toss with parmesan cheese: Before serving toss with 1/2 cup grated parmesan cheese.
That’s really all there is to roasting perfect sprouts. Your parmesan brussel sprouts recipe should be crispy on the outside and ready to eat as is!
How Long Should I Roast These?
To get perfect crispy outside, yet tender inside sprouts roast at a high temperature of 400 degrees F for 40 minutes.
After 30 minutes, you will want to shake the pan a few times to ensure your sprouts are getting roasted and caramelized on all sides.
Tips and Notes
- Dark color baking sheet: Cooks faster than aluminum sheet pan. I used aluminum lined with silicone baking mat.
- Spread in a single layer: This helps prevent them from steaming rather than roasting.
- Fully coat in oil: This helps them get crispy and caramelized.
- Cut in even sizes: This may mean a larger sprout needs to be cut into halves.
- Lemon: Before tossing with Parmesan cheese, squeeze fresh lemon over the sprouts. My favorite combo with roasted parmesan Brussels!
- Add some garlic: Add 3-4 minced garlic cloves or garlic powder when roasting for a garlic parmesan roasted version!
- Balsamic vinegar: Is another way we enjoy these! Add just a splash before tossing with Parmesan.
FAQs
Refrigerate leftovers in an airtight container for up to 2 days. Do not freeze.
You can wash and trim the sprouts then store covered in the fridge up to a day ahead. Then just season and roast.
This side dish goes so well dinner recipes! Our favorite way to enjoy them is with oven baked chicken breast and Instant Pot quinoa.
Yes! Just follow my air fryer brussels sprouts for best results.
More Side Dish Recipes
- Sauteed brussels sprouts
- Healthy oven roasted sweet potatoes
- Roasted cauliflower with parmesan cheese
- Roasted asparagus recipe
Browse all my healthy dinner sides!
Parmesan Roasted Brussels Sprouts
Ingredients
- 2 lbs brussels sprouts washed
- 3 tbsp extra virgin olive oil
- 3/4 tsp salt
- Ground black pepper to taste
- 1/2 cup Parmesan cheese grated
Instructions
- Preheat oven to 400 degrees F. Line half sheet with silicone mat or unbleached parchment paper.
- Trim the ends and remove outer leaves from brussels sprouts. Place on baking sheet, drizzle with olive oil, sprinkle with salt and pepper.
- Stir with spatula and shake the tray to evenly coat in seasonings. Spread evenly, not touching or overcrowding the sheet. Bake for 40 minutes, shaking a few times after the 30 minute mark.
- Remove from the oven, toss with Parmesan cheese and serve.
Notes
- Store: Refrigerate leftovers in an airtight container for up to 2 days. Do not freeze.
- Dark color baking sheet: Cooks faster than aluminum sheet pan. I used aluminum lined with silicone baking mat.
- Cut in even sizes: This may mean a larger sprout needs to be cut into halves.
- Lemon: Before tossing with Parmesan cheese, squeeze fresh lemon over the sprouts.
- Add some garlic: Add 3-4 minced garlic cloves or garlic powder when roasting for a garlic parmesan roasted version!
easy, quick, hardly any hands-on time, and very tasty! Great for beginner cooks.
Just had this for dinner last night. Easy. Fast. Yummy. Cleans up quickly. I just ❤️ These little baby cabbages! Thanks for all your helpful hints and ideas!
You are so welcome Carol Anne!
Made these last night. Amazing. Thank you for the recipe!