Parmesan Roasted Brussels Sprouts are a super quick and easy side dish that’s ready in less than 20 minutes!
Parmesan Roasted Brussels Sprouts have quickly become one of my family’s all time favorite vegetable side dish. Once you try this recipe, you’ll know why!
You know how you’re always looking for the next BIG way to cook Brussels sprouts? … No? Just me?
Well I’ve got this amazing Parmesan Roasted Brussels Sprouts recipe that’s actually stupidly simple to make and takes less than 20 minutes! The perfect side dish for your next dinner!
A few years ago I planted brussels sprouts in my garden, with high expectations.
Unfortunately they didn’t do too well, and what did survive was eaten by some type of worms that I couldn’t get rid of. Did that stop my love of this tiny green vegetable? Nope!
Brussels sprouts are one of my favorite vegetables and I’ve passed that love down to my kids. Yes, even my kids love brussels sprouts. ESPECIALLY when I roast them with parmesan cheese!
If you’ve tried my Parmesan Roasted Asparagus you’ll know the magic of roasted vegetables. They become so addictive and almost candy-like!
Tips for Roasting Brussels Sprouts
There are a few key things to remember when roasting any type of vegetable:
- Cut the vegetables into even pieces to achieve similar texture. (although, having some variance in sizes can result in multiple textures and a different eating experience, so I guess this is up to your preference).
- Space vegetables out on the baking sheet. If you overcrowd your veggies they will STEAM, rather than ROAST and you won’t be happy with the end results.
- Don’t use too much oil. You want the vegetables to be lightly coated in oil… not dripping.
- Preheat your oven. Make sure your oven is to right temperature for at least 5 to 10 minutes before putting the veggies in. This will help to lightly sear the outside and get the insides soft.
I know you may be hesitant to try brussels sprouts, maybe you had a bad experience as a child?
I’m telling you, this Parmesan Roasted Brussels Sprouts Recipe will change your mind about the tiny green cabbage-looking vegetable.
Go ahead! Give these a try for your next dinner!
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Parmesan Roasted Brussels Sprouts
These simple and easy Parmesan Roasted Brussels Sprouts will change the way you think about the little green vegetable!
- Prep Time: 5 minutes
- Cook Time: 17 minutes
- Total Time: 22 minutes
- Category: Side Dish
- Cuisine: American
Ingredients
- 1 1/2 pounds fresh brussels sprouts, trimmed and halved
- 2 tbsp olive oil
- 1/4 cup breadcrumbs
- 1/2 cup shredded parmesan cheese
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat oven to 425 degrees F. Lightly grease a baking sheet with non-stick spray and set aside.
- Combine brussels sprouts and olive oil in a large zip close bag and shake to coat. Add the breadcrumbs, parmesan cheese, garlic powder, salt and pepper to the bag and shake to coat.
- Spread in an even layer on the baking sheet and bake for 15 to 17 minutes until the cheese is melted and the brussels sprouts are lightly browned.
Nutrition
- Serving Size: 4 to 6
Keywords: Brussels Sprouts, Side Dish Recipe, Roasted Brussels Sprouts
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This was a hit at my event. I used the avocado oil from Costco and added a shallot.! Thank you for sharing!
★★★★★
My church had a trivia night with about thirty persons in attendance, so I made this recipe as one of the snacks and people loved it, even the kids!
So glad you enjoyed it! And that’s awesome that all the kids loved it too! 🙂
Delicious!!! I loved how crispy the parmesan gets that falls on the pan. I used non-stick aluminum foil which worked perfectly, and organic toasted sesame oil which was sooooo yummy!
Yum! So glad you enjoyed it!
Oh my heavens to Betsy!!!! You are a genius. This recipe has turned me from the biggest Brussels Sprouts hater to a lover of the sprouts. Where were you 35 years ago when my mom would serve those nasty, bitter, soggy green “turds” as my sisters and I would call them? These are fantastic! I will absolutely make these again. They were amazing.
I do not add the cheese until the Brussels are roasted & sprinkle it on just before serving, it doesn’t burn & the taste is amazing..
Do you know the nutrition values! Calories and carbs per serving n what is a serving size?
I haven’t been able to find a nutritional calculator plugin that is efficient enough for me to add to my recipes, but there are all sorts of apps that can help figure out that info for you. I would give yourself a cup per serving.
I made these last night with frozen Brussels Sprouts and it turned out good. I’m sure it would have been better with fresh but I had frozen. I microwaved them long enough to be able to cut them in half. I added 5 minutes to the cook time and did not add the cheese until the last 5 minutes
The bsprouts turned out awesome! Loved the crispness. I used avocado oil rather than olive.
Nice! So glad you enjoyed the recipe!
I will probably get kicked for this but can you use frozen Brussels sprouts?
Not a bad question! I would say that you’ll get best results using fresh for this recipe.
The breadcrumbs added nothing except calories and carbs to this, so I will leave them out next time. Maybe use a bit more olive oil and fresh garlic instead of powder. Still came out tasty this time though!
Excellent recipe
If I succeeded it must be excellent!
FYI, in GB civilized is spelled with an S not a Z – French influence
And we did commit to metric system conversion invthe 80’s – British system drives computers bananas, in particular then
So indeed we are are civiliz(s)ed because we have proven so far we are able to accept any civilization, draw and grow from them
So glad you enjoyed them!
As Parmigiana is already quite salty, I’ll skip salt next time until the end and season accordingly. A bit too salty for me this first time but fine
Recipe looks great, but the correct name of these little guys is brussels sprouts. 🙂
Can you use kraft grated parmesan cheese
I did
About to make this for the second time! Was a real hit the first night. Thanks so much for making Brussels Sprouts edible!
Awesome! I’m so glad you’re enjoying them Leanne! 🙂
In the oven now but darn I forgot the bread crumbs..but smells so good..
Hope you enjoyed it!
Can these be made in advance and reheated?
These are best when served fresh, but you could reheat in oven at 350 degrees until heated through.
Tommy, how did they turn out without the breadcrumbs?
This was great as is except it took about 30 minutes to bake at 425 in a convection oven – Will definitely make again!!!
Looks well tasty, can’t wait to try it. Temperatures and weights should be in Celsius and metric to match the civilised world though 🙂
This is America, and here we don’t use the metric system. You’ll have to be intelligent enough to make the proper conversions. And I promise you, the United States of America is the most civilized nation in the world. We at least know how to spell civilized!
Made this recipe for the family last night. Paired well with Rosemary Pork Chops. Turned out to be a great fall dinner. Thank you for the recipe. As for the comments, pop another Prozac, take your yellow H2 to the Stepford House, and get over yourselves. Jesus.
425 F is too hot as the cheese and crumbs start to burn before the sprouts are cooked. I will try 375 next time.
Cant wait to try, my daughter is excited
Hope you enjoy them!
They were really good. The only thing I would do differently would be to move them around every five minutes or so so the cheese doesn’t get so brown. I also added some minced garlic.
I am so happy I found this recipe. My better half has a weird craving for Brussels Sprouts.
Thank you so much.
I am one of those people who would rather starve than eat Brussels Sprouts. About three years ago, I made up a recipe that is very similar to yours – and that was that – my new favorite vegetable! If you feel like it, try pan roasting on high heat – you will get that crunchy outside and tender inside – just make sure you stir very quickly so as not to burn. Also, I use Panko bread crumbs (or other Japanese tempora crumbs) for the extra crunch, and a little lime or lemon juice at the end for a bit of tang and to offset the saltiness of the Parmesan. Thanks for posting a really great dish.
Made these tonight for supper – delicious!
I added crumbled bacon to use up leftovers and it was incredible! I’d cut back on the salt, we use less sodium, otherwise scrumptious.
This website was near the top of my google search for “brussels sprouts” so maybe even the iffy comments helped. My wife still prefers them softer via steaming, but my 7 year Daddy’s girl snatched several up and I chomped the rest. I made just under a pound and adjusted the ingredients accordingly. They went great with grilled cheese and apple sandwiches, and ham slices for our young omnivores.
Incidentally, I used the store’s plastic bag that came with the brussels sprouts. Using a bag allows my kids to be involved in the shaking without throwing sprouts around.
I look forward to the roasted asparagus next, and hope the succeeding comments there are slightly more civil- thanks!
Greetings from Southern Utah! (St. George)
Thank you so much for what you do and the way in which you do it.
I went on line to find a recipe for roasted Brussels Sprouts and chose your blog to review.
I was stunned by the tirade that erupted over your recipe… and fact that it lasted for months.
I felt compelled to respond to this blog and to subscribe to your newsletter for two reasons:
> I think the recipe looks delicious. and
> I am impressed by the polite and courteous manner in which you responded to your bloggers…In spite of their tirade.
Thanks again.