Cheesy, delicious Parmesan Brussel Sprouts are the ultimate side dish! These Roasted Brussel Sprouts with Parmesan are so easy to make!
All the people who joke about brussel sprouts being hard to eat and gross have clearly never had this roasted parmesan sprouts recipe!
These brussel sprouts get super crispy while roasting and the cheese bubbles and hardens to give a salty crunch!
These sprouts go great with basically any meal, or as a simple snack when you need to get in extra veggies!
You’ll love this Parmesan Brussel Sprouts Recipe:
Here are a few reasons why we love these easy Parmesan Brussels Sprouts!
- The best way to cook veggies– I often find it difficult to get my veggie intake in, but I could easily eat the whole pan of these!
- Cooks SO easily – All you need is 25 minutes in the oven to make these.
- Easy to make – You can put pretty much any spice mix and olive oil with brussels and have a delicious side dish. Adding parmesan gives this recipe an extra kick of flavor!
Ingredients for Roasted Parmesan Brussel Sprouts
To make roasted parmesan brussel sprouts you’ll need:
- brussels sprouts
- olive oil
- salt, pepper, garlic powder
- parmesan cheese
You can find substitutions for all of these ingredients below in the green shaded box.
How to make Roasted Brussel Sprouts with Parmesan
- Toss trimmed and halved brussels sprouts in olive oil, garlic, pepper, and salt until evenly coated with oil and spices.
- Lay brussels sprouts face down on parchment lined baking sheet. You want the center to lay flat on the baking sheet.
- Bake at 425° for 10 minutes. After 10 minutes, flip brussels sprouts so that their centers are facing up. Sprinkle with parmesan cheese + return to the oven for an additional 5-10 minutes until the cheese is browned and crispy.
Parmesan Brussel Sprouts Variations & Substitutions
Olive Oil: You can substitute avocado oil, butter, or ghee.
Parmesan Cheese: Sharp cheddar cheese or mozzarella would work instead of parmesan in this recipe but will not get as crispy. If you don’t prefer cheese, try our Garlic Roasted Brussel Sprouts.
Brussel Sprouts: Broccoli, cauliflower, or asparagus are great alternatives for brussel sprouts in this recipe.
Air Fryer: I haven’t tried making these brussels sprouts in the air fryer, but I’m sure they would work. You can check out this Air Fryer Brussels Sprouts recipe for time/temp instructions!
What to serve with Parmesan Roasted Brussel Sprouts
These Parmesan roasted brussel sprouts go well with just about anything! Here are a few of our favorites:
- With a protein, like our Roasted Chicken, Healthy Pulled Pork, or our Lemon Rosemary Chicken Thighs or Slow Cooker Turkey Breast.
- With a starch like Roasted Potatoes, Roasted Sweet Potatoes, or Mashed Potatoes
- Chicken Parmesan One Pot Pasta
- Easy Chicken Parmesan
- Tahini Dressing drizzled on top or as a dipping sauce
Roasted Brussel Sprouts Parmesan Storage
Storing: This will last in the refrigerator for up to 4 days in an airtight container. They do tend to get soggy though so we recommend serving them warm after roasting.
Freezing: I wouldn’t recommend freezing these after they have been roasted. They will get soggy
Reheating: Yes, in the oven, in a skillet, or in the microwave. The microwave is easiest but will make them a little bit soggy, so you may want to reheat in the oven/ toaster oven or in a skillet until warm.
Parmesan Brussel Sprouts FAQs
If your brussels sprouts aren’t getting crispy, it usually means your oven isn’t hot enough. Make sure to cook them at a minimum of 400 degrees. It’s also helpful to add a small amount of olive oil, but don’t add too much!
Yes, trimming and slicing brussels sprouts in half before cooking will help them cook perfectly
More Side Dish Recipes to Try
Looking for other easy side dish ideas? Check out these recipes. Click here to grab our free healthy 30 minute dinners cookbook.
Roasted Parmesan Brussel Sprouts
Ingredients
- 1 lb brussels sprouts
- 2 tablespoons olive oil
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon garlic powder
- ⅓ cup Parmesan cheese
Instructions
- Preheat oven to 425 degrees F.
- Line a baking sheet with parchment paper or silpat baking sheet.
- Trim brussels sprouts – cut bottom ‘stem’ off and cut lengthwise.
- Add trimmed brussels sprouts to a bowl. Add olive oil, garlic, pepper and salt. Toss halved brussels sprouts until evenly coated with oil and spices
- Lay brussels sprouts face down on lined baking sheet. You want the center to lay flat on the baking sheet.
- Bake at 425 for 10 minutes. After 10 minutes, flip brussels sprouts so that their centers are facing up. Sprinkle with parmesan cheese + return to the oven for an additional 5-10 minutes until the cheese is browned and crispy
Paulette B. says
I made these last night and they were so good! I’ve made roasted Brussels sprouts before, but not with this recipe. They were soft,without being mushy,and so flavorful! My husband even commented that he liked the texture of these! This one is a keeper! Thanks,”The Clean Eating Couple,” I’ll definitely be making more of your recipes!