Parmesan Roasted Brussels Sprouts
Easy to make Parmesan Roasted Brussels Sprouts are a simple side dish with only 5 ingredients! Perfect for a weeknight side or holiday table.
Servings: 8 servings
Calories: 120kcal
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!
Nutrition
Calories: 120kcal | Carbohydrates: 10g | Protein: 6g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 4mg | Sodium: 347mg | Fiber: 4g | Sugar: 3g