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
- Method: Roasting
- 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.
Keywords: Brussels Sprouts, Side Dish Recipe, Roasted Brussels Sprouts
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This recipe and the one for bacon broccoli look excellent – I LOVE a good roasted veggie. But I’m a little disappointed by the repeated use of plastic bags. i don’t see anything in the recipes that can’t use a mixing bowl. Yes, they make it easy, but unless you’re planning on washing and reusing, it’s very wasteful. I’ll be whipping these up in my large mixing bowl – looking forward to trying them.
Sounds good , I’ve been cooking with Brussels Sprouts quite sometimes.
Sorry , this time this one was so hard like I was followed your recipe time.
425 degrees ro 15 ~17 minutes are not so much soft enough Brussels Sprouts.
So I was changing 350 degrees and more 10 more minutes.
And additional with Bacon, too.
Thank you for your easiest way to cook for Brussels Sprouts recipe though.
★★★
Hi Yuri, you’ll get a different texture with these brussels sprouts when you roast them than baking or steaming. They aren’t super soft, but should have a crisp outside and tender inside.
I’m a former Brussel Sprout hater, now a convert! (At least with this recipe). I’m in Europe now and couldn’t figure out the oven yet, or a way to raost/broil. So I baked them at 400’F. They got crispy enough on the outside and they were excellent.
I always hated sprouts as a kid b/c they were consistently mushy & I didn’t like the smell when cooking. The crispy factor definitely works for me.
Thanks!
★★★★★
This is my favorite recipe ever!!! <3 I've done it several times and my husband and son love it!
Hi Paula, I’m happy to hear you and your family are enjoying it!
bet this would be good with asparagus
Hi Olie, It’s worth a try! Let me know how it turns out.
I saw in another group with a recipe similar to this with broccoli, someone substituted the breadcrumbs with almond flour a little dried basil and some italian seasoning. i am going to try it, hope it works!
I hope so too! Please keep me posted on the results.
What is a good substitute for bread crumbs? I eat Keto and don’t do bread or grains. Recipe sounds wonderful minus breadcrumbs. Thx!
I don’t eat Keto but I have heard other people use pork rinds as a substitute. Also almond meal can be used as a breadcrumb substitute. I don’t know if either would change the flavor in this recipe for I haven’t tried any of these substitutes. Hope this helps.
These sound very good, but I will probably omit the cheese for dietary reasons. I already have a good recipe for brussels sprouts, but this one sounds better. I will definitely be making them. Thank you for this great recipe.
Great recipe
★★★★★
All of my shredded parmesan cheese burnt to a smelly crisp. None of my quartered sprouts charred. My oven temps are accurate.
I wanted to bring this side dish to Xmas dinner. Can it be made the day before and reheated in the oven ?