These Crispy Parmesan Roasted Brussels Sprouts will have everyone at the table begging for seconds! This recipe takes simple ingredients, and a unique method to transform your average veggie into something so special. You might even have trouble getting them to the dinner table without snacking on these delectable morsels!
Can you believe a Brussels sprout could look so good? This is magic. I would make a joke about tooting my own horn, but this method is something I saw on RecipeTin Eats using baby potatoes. I roast my Brussels sprouts with garlic and parmesan, so I thought I’d take those same ingredients I always use and try a different method. Let me tell you; it certainly worked!
I’ve seen so many Brussels sprouts haters convert after trying them simply roasted rather than boiled, so I can’t imagine the good work this recipe would do for anyone who doubts the sprouts. Maybe they aren’t quite as healthy with the oil and cheese, but I live in Flavortown, okay? I can’t help it. Sometimes you need to negate health benefits to achieve deliciousness.
- Brussels sprouts – Cleaned and halved. This recipe will work much better with fresh sprouts rather than frozen!
- Salt & pepper – Season to taste. I like to under-salt considering all the parmesan cheese in this recipe.
- Olive oil – Or your favorite high-heat roasting oil. Vegetable, canola, sunflower, safflower, avocado, or grapeseed oils are all great options.
- Parmesan – Fresh parm rather than the shakey-container type is best for this recipe to get the best crispy-golden-brown result.
- Spices – Garlic powder, onion powder, and Italian seasoning. You can adjust the amounts depending on what you prefer.
How to make crispy parmesan roasted Brussels sprouts
- Prep: Preheat the oven to 400F. Toss the halved Brussels sprouts with the salt, pepper, and 1 tbsp of the olive oil.
- Parm mixture: Toss the parmesan cheese with the garlic powder, onion powder, and Italian seasoning.
- Parmesan the pan: Prepare a small sheet pan or baking dish with parchment paper. Brush the remaining 2 tbsp of olive oil over the parchment paper, and sprinkle the parmesan mixture evenly over the oil.
- Arrange the Brussels: sprouts over the cheese, cut-side-down, pressing them slightly into the cheese and you place them. Roast for 15-20 minutes, or until the cheese turns a deep, golden brown.
- Rest and toss: Let the sprouts rest for 5 minutes. Use a spatula to cut the cheese between the sprouts, then flip them over and serve.
Slice 1/8″-1/4″ off the stem. Peel away the outer loose leaves. If needed, rinse the sprouts.
I like to have my Brussels sprouts be a tiny bit crunchy in the middle right when they come out of the oven. As they rest for a few minutes before you can toss them, the middles steam up and they become the perfect consistency all the way through without becoming mushy.
How to store leftover parmesan roasted Brussels sprouts
Transfer leftovers to an airtight container and store them in the fridge for 3-4 days. While you can reheat in the microwave for time’s sake, I prefer to use the oven. We want to keep that crispy cheese! Preheat your oven to 350F. Place the sprouts on a parchment paper-lined baking sheet and roast for 5-10 minutes, or until warmed through.
Freezing roasted Brussels sprouts
I always err on the side of caution when it comes to roasting veggies; especially when they’re already roasted. Vegetables have a high water content, and, as a result, freezing will expand the water within the fragile cell walls and break them. This is why you’ll find veggies and herbs become a little sad and soggy after they thaw from frozen.
I don’t recommend freezing your leftover parmesan roasted brussels sprouts if you aren’t a fan of soft, mushy textures. If you don’t mind, then you can store them in an airtight container in the freezer for 12-16 months.
Loving this simple side dish? Try these!
- Prosciutto Wrapped Asparagus
- Garlic Parmesan Roasted Broccoli
- Dad’s Classic Caesar Salad
- Creamy Polenta
- Brown Butter Mashed Potatoes
Crispy Parmesan Roasted Brussels Sprouts
- 1 1/2 lb Brussels sprouts cleaned and halved*
- 1/8 tsp salt or to taste
- 1/2 tsp pepper
- 3 tbsp olive oil
- 1/2 cup parmesan cheese shredded
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp Italian seasoning
- Preheat the oven to 400F. Toss the halved Brussels sprouts with the salt, pepper, and 1 tbsp of the olive oil.
- Toss the parmesan cheese with the garlic powder, onion powder, and Italian seasoning.
- Prepare a small sheet pan or baking dish with parchment paper. Brush the remaining 2 tbsp of olive oil over the parchment paper, and sprinkle the parmesan mixture evenly over the oil.
- Arrange the Brussels sprouts over the cheese, cut-side-down, pressing them slightly into the cheese and you place them. Roast for 15-20 minutes, until the cheese turns a deep, golden brown.
- Let the sprouts rest for 5 minutes. Use a spatula to cut the cheese between the sprouts, then flip them over and serve.
- Slice 1/8″-1/4″ off the stem.
- Peel away the outer loose leaves. If needed, rinse the sprouts.