I’ll be honest—Brussels sprouts weren’t exactly my favorite growing up. They were usually boiled until soft and bitter, and I’d do my best to avoid them on my plate. Fast forward to today, and I can’t get enough of them—especially when roasted until golden and topped with Parmesan. These crispy Parmesan Brussels sprouts are proof that with the right method, this little vegetable can become downright addictive.
Why These Brussels Sprouts Always Work
- They taste incredible: Roasting brings out the natural sweetness of Brussels sprouts, and that crispy Parmesan crust adds the salty crunch that makes every bite irresistible. These are nothing like the soggy sprouts we all remember.
- Low effort, big payoff: A quick toss in olive oil and seasoning, then onto a sheet pan with Parmesan. The oven does most of the work while you finish up the rest of dinner.
- Simple ingredients: You probably have everything on hand—just Brussels sprouts, olive oil, Parmesan, garlic powder, Italian seasoning, and salt.
- Nutritious and filling: Brussels sprouts are loaded with fiber and vitamin C, and the Parmesan gives them a boost of protein and flavor. It’s a side dish that’s both wholesome and satisfying.
I’ve even had picky eaters—and yes, teenagers—go back for seconds of these. That’s when you know you’ve struck gold with a vegetable recipe.
Ingredients That Make the Magic
- Brussels Sprouts: Fresh, firm sprouts work best. Halving them helps them cook evenly and crisp up on the cut side.
- Olive Oil: Just enough to coat them so the seasoning sticks and the edges caramelize.
- Garlic Powder & Italian Seasoning: This simple combo adds plenty of flavor without fuss.
- Parmesan Cheese: Freshly grated Parmesan is the star here. As it bakes, it forms a golden crust that sticks to the sprouts and gives them that irresistible crunch.
Step-by-Step: How I Make Them
- Prep the Pan: I line a sheet pan with parchment, spray it with olive oil, and then scatter Parmesan across the bottom. This is the secret to that crispy coating.
- Season the Sprouts: Toss the halved sprouts in olive oil, garlic powder, Italian seasoning, and a little salt.
- Arrange on the Cheese: Place them cut-side down right on top of the Parmesan. Keep them close together so they roast rather than burn.
- Roast: Bake at 400°F for about 25–30 minutes until the bottoms are crisp and golden and the sprouts are tender inside.
The smell that fills the kitchen is enough to get everyone hovering by the oven.
Easy Variations
- Different Cheeses: Try Pecorino Romano for a sharper flavor.
- Change the Seasoning: Swap Italian seasoning for a sprinkle of dried thyme or rosemary.
- Extra Flavor: A drizzle of balsamic glaze just before serving makes them feel extra special.
What I Serve Them With
These Parmesan Brussels sprouts are versatile enough to fit into almost any meal. Some of my favorites:
- With roasted chicken or pork chops for a hearty weeknight dinner.
- Alongside baked salmon or garlic shrimp for a lighter option.
- Paired with mashed potatoes or baked sweet potatoes for the ultimate comfort meal.
- Tossed into a warm grain bowl with leftover chicken for a quick lunch.
They even work as a little appetizer snack—you’ll be surprised how quickly they disappear.
Storage & Reheating
While these taste best fresh out of the oven, I do make extra for leftovers:
- Storage: Keep them in an airtight container in the fridge for up to 4 days.
- Reheating: The air fryer is my go-to for bringing the crisp back, but the oven works too. The microwave will warm them, though they’ll lose some crunch.
Sometimes I toss leftover sprouts into a salad or grain bowl—it’s an easy way to stretch them into another meal.
Parmesan Brussel Sprouts
Crispy, golden, and full of flavor, these roasted Parmesan Brussels sprouts are the perfect side dish. The cheese melts into a crunchy layer while the sprouts roast until tender — simple, savory, and ready in under an hour.
Ingredients
- 1 pound Brussels sprouts, trimmed and halved
- 3 tablespoons olive oil
- 1 teaspoon dried Italian seasoning
- 1 teaspoon garlic powder
- ¾ teaspoon kosher salt (plus extra for finishing)
- ¼ cup freshly grated Parmesan cheese
- Olive oil spray
Instructions
- Prep the Pan: Preheat oven to 400°F. Line a sheet pan with parchment and mist generously with olive oil spray. Sprinkle Parmesan across the parchment, leaving about an inch of space around the edges.
- Season the Sprouts: In a mixing bowl, toss halved Brussels sprouts with olive oil, garlic powder, Italian seasoning, and salt until well coated.
- Arrange and Roast: Place the sprouts cut-side down over the Parmesan layer, keeping them snug together so the cheese crisps up evenly. Roast in the center of the oven for 25–30 minutes, depending on size, until the bottoms are golden brown and the sprouts are fork-tender.
- Serve: Let cool for a minute before lifting them from the pan. Sprinkle with a pinch of extra salt if desired and serve warm.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 190Total Fat 16gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 12gCholesterol 5mgSodium 373mgCarbohydrates 10gFiber 3gSugar 2gProtein 5g
Leafyplated.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although Leafyplated.com attempts to provide accurate nutritional information, these figures are only estimates.
These Parmesan Brussels sprouts are proof that with just a few ingredients, you can take an everyday vegetable and turn it into something people will actually fight over at the table. They’ve become a side dish I make on repeat, especially during the fall and winter when sprouts are at their peak.
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