Parmesan Roasted Brussels Sprouts

A close up of roasted Brussels Sprouts on a lined sheet pan.

Parmesan Roasted Brussels Sprouts

If you want a veggie side dish with minimal, simple ingredients and maximum flavor, these Parmesan roasted Brussels sprouts are going to be right up your alley! They're ready in under 40 minutes with a cheesy Parmesan crust and tender bite.

Course side, Side Dish, Vegetarian

Cuisine American

Diet Vegetarian

Prep Time 15

Cook Time 20

Total Time 35

Servings servings

Calories 133kcal

Author Jessy Freimann

Equipment

Ingredients

3 pounds Brussels sprouts trimmed and halved
3 Tablespoons olive oil
1 teaspoon Kosher salt
½ teaspoon ground black pepper
1 teaspoon garlic powder
¼ cup Parmesan or Romano cheese, divided

Instructions

Preheat oven to 450 degrees F and line sheet pans with parchment paper.
In a large bowl, combine Brussels sprouts, oil, salt, pepper, garlic powder and half the cheese. Mix well until Brussels sprouts are evenly coated.
Sprinkle remaining cheese in an even layer on the parchment lined pans.
Divide Brussels sprouts between the pans, flat-side down in a single layer.
Bake for 15-20 minutes until Brussels sprouts are a deep brown color, but not burned. Serve immediately.

Notes

Dry the sprouts well before seasoning. That will help them roast up crispier and helps the oil and seasonings stick to it.
Cut them to uniform size. Same size = even cooking!
Don't skip the layer of cheese on the pan. This step really takes this recipe over-the-top. And make sure you put the flat-side down!
Make sure the Brussels Sprouts are in a single layer on the pan. If they are all just piled on top of each other, they're steam instead of sear and end up mushy and you also won't get the nice crispiness fro mthe cheese. It's totally fine to use 2 pans.
Prep ahead- Clean, dry and cut the Brussels sprouts.
Reheating and leftovers- Place in a 350 degree F oven, uncovered for 10 minutes for optimal texture or microwave.

Nutrition