Crispy Brussels Sprouts and Parmesan Cheese
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Say hello to your new favorite side dish — Crispy Brussels Sprouts and Parmesan Cheese! This recipe takes the humble Brussels sprout to a new level with a crispy outside and a deliciously cheesy finish. It’s the perfect combination of simplicity and flavor, and it’s ready in just 25 minutes!
Sheila’s Recipe Snapshot for Brussels Sprouts with Parmesan Cheese
Cooked at a high temperature, these Brussels sprouts and Parmesan cheese achieve a beautiful golden caramelization that enhances their naturally nutty flavor.
I wasn’t always a fan of Brussels sprouts. Back in the 70s, my mom would occasionally make frozen Brussels sprouts boiled in salted water, and let’s just say no one — literally NO ONE — except her would touch them!
The entire house would fill with the unmistakable smell of boiled cabbage and eggs gone wrong, and the sprouts themselves? Soggy, bland, and utterly unappealing to my teenage palate. After that, I swore off Brussels sprouts for what felt like forever.
It wasn’t until they started popping up on trendy restaurant menus that I even reconsidered. But let’s be honest, it was hard to shake the memory of those sad, soggy sprouts from my childhood!
Thankfully, I eventually gave them another shot. I discovered that roasting Brussels sprouts transforms them into something magical — crisp, caramelized, and absolutely delicious. Who knew they could taste this good?
Can you relate? Give today’s recipe a try and see how roasting brings out the best in Brussels sprouts — I bet you’ll become a converted fan like me!
Ingredient Notes For Cheesy Roasted Brussels Sprouts
- Brussels sprouts | Trimmed, halved, and roasted to crispy perfection.
- Olive oil | Classic olive oil is drizzled over the Brussels sprouts to help them crisp up and add flavor.
- Parmesan cheese | Grated Parmesan cheese is sprinkled on the sprouts for a rich, cheesy coating.
- Seasonings | Garlic powder, sea salt, and black pepper are added for extra flavor and simple seasoning, letting the natural Brussels flavor and parmesan shine.
Variations and Substitutions
- Balsamic Vinegar Drizzle. Add a drizzle of traditional aged balsamic vinegar.
- Bacon Parmesan Brussels. Mix in crisply fried bacon crumbles.
- Add Citrus. For a tangy twist, add a squeeze of fresh lemon juice.
- Go Nuts! Toss with toasted pine nuts, sliced almonds, walnuts, or pecans.
How to Make Brussel Sprouts and Parmesan
With just a handful of ingredients and very little prep work, this easy recipe creates a delightful crunch with a burst of cheesy goodness that’ll have everyone asking for seconds.
PREHEAT AND PREP. Begin by preheating the oven to 400 degrees, rinsing the Brussels sprouts under cool running water, and patting them dry with paper towels.
TRIM AND SLICE. Next, trim the ends of the Brussels sprouts and slice the heads into halves, tossing them into a large bowl.
TOSS WITH OIL, SEASONING, AND CHEESE. After drizzling olive oil over the Brussels sprouts, sprinkle the Parmesan cheese, garlic powder, sea salt, and freshly ground black pepper. Then, gently toss them until coated using a rubber spatula.
BAKE AND ENJOY! Once the oven is preheated, pour the prepared Brussels sprouts onto a parchment-lined baking sheet to bake for 20 to 25 minutes, stirring occasionally. They are ready to serve when they are crisp on the outside and tender on the inside!
More Recipe Success Tips
Storage and Reheating Tips for Roasted Brussels Sprouts
- To store leftover Parmesan Brussels sprouts, just let them cool down to room temperature, then pop them in an airtight container and refrigerate for up to 3 days.
- When you’re ready to eat, reheat them in the oven at 375°F for about 10 minutes or on the stove in a skillet to keep them crispy.
- They’re best when eaten sooner rather than later to keep that perfect texture and flavor.
Frequently Asked Questions
If your Brussels sprouts aren’t getting crispy, they might be overcrowded on the baking sheet or not dried enough after washing. Ensure they’re spread out in a single layer and thoroughly patted dry before roasting.
You can, but frozen Brussels sprouts won’t get as crispy as fresh ones. If you use frozen, make sure to thaw and dry them well before cooking to avoid sogginess.
You’re in luck because Brussels sprouts pair great with a variety of dishes — try them alongside roast chicken, grilled steak, or even light pasta.
Looking for More Brussels Sprouts Recipes?
Brussels Sprouts with Bacon and Balsamic adds a savory, smoky crunch, while Brussels Sprouts with Pancetta offers a delicious mix of crispy pancetta and crunchy nuts.
What to Serve With Brussel Sprouts Roasted with Parmesan
Grilled Sirloin Steak pairs well with Parmesan Brussels sprouts, as the rich steak contrasts with the sharp, cheesy sprouts. Or try my Baked Pork Tenderloin Recipe, which balances the sprouts’ bitterness with its sweet and tangy flavor.
These Air Fryer Chicken Cutlets are perfect for a casual weeknight dinner, complementing the sprouts’ texture for a satisfying meal.
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Crispy Brussel Sprouts and Parmesan Cheese
Ingredients
- 1 lb. Brussels sprouts
- 2 tablespoons olive oil
- ⅓ cup grated Parmesan cheese
- ¼ teaspoon garlic powder
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
Instructions
- Preheat the oven to 400 degrees. Rinse Brussels sprouts under cool running water; pat dry with paper towels. Trim the ends of the Brussels sprouts and slice the heads into halves.
- Trim the ends of the Brussels sprouts and slice the heads into halves, then toss into a large bowl.
- Drizzle olive oil over the Brussels sprouts and sprinkle the Parmesan cheese, garlic powder, sea salt and freshly ground black pepper. Use a rubber spatula to gently toss until coated.
- Pour the Brussel sprouts onto a parchment lined baking sheet. Bake for 20 to 25 minutes, stirring occasionally. Bake until they are crisp on the outside and tender on the inside.
Notes
- To store leftover Parmesan Brussels sprouts, just let them cool down to room temperature, then pop them in an airtight container and refrigerate for up to 3 days.
- When you’re ready to eat, reheat them in the oven at 375°F for about 10 minutes or on the stove in a skillet to keep them crispy.
- They’re best when eaten sooner rather than later to keep that perfect texture and flavor.
Nutrition
Life Love and Good Food does not claim to be a registered dietician or nutritionist. Nutritional information shared on this site is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
I am so excited to find this recipe for roasted brussels sprouts and cannot wait to fix them. I ordered some similar to these in a restaurant last year and fell in love with them. I have been looking for a similar recipe ever since and I am so excited to find yours. Just found your life love and good food website and everything looks wonderful. I have printed off at least a half a dozen recipes.