These Parmesan Brussel Sprouts are a new favorite side dish. The roasted parmesan makes a wonderful crunchy texture and adds a delicious layer of flavor!
I have some brussel sprout recipes already posted for you such as Caramelized Brussel Sprouts and Balsamic Brussel Sprouts. They’re one of our favorite healthy side dishes!
Roasted Brussel Sprouts with Parmesan
I just can’t get enough Brussel sprouts in my life! I make them as a side dish at least once a week (they’re just that good!)
These roasted Brussel sprouts with parmesan are incredibly delicious. I love the texture and taste the parmesan gives them. Easy, healthy and super flavorful. The best part? These sprouts require few ingredients and are really simple to make in the oven.
Over the years, I’ve learned to love roasting ALL the veggies because it’s the easiest way for me to cook them. Check out our Sheet Pan Oven Roasted Vegetables recipe for more yummy roasted veggies.
Best Brussel Sprouts Tips
I make Brussel sprouts so much that I am quickly becoming a profressional on them. Here are a few of my best Brussel sprout tips:
- Feel free to use fresh garlic if that’s what you prefer.
- The canned powdered parmesan works in a pinch, but using good quality parmesan takes this dish to a new level.
- To save some time you can buy pre trimmed brussel sprouts.
- Always rinse and dry your sprouts.
- Peel the exterior layer of skin off as it’s usually bad looking.
- Don’t toss the little leaves that fall off. Put them on the roasting pan and create crispy little chips to snack on.
- Don’t use too much oil. You want the vegetables to be evenly coated, but not dripping.
- Preheat your oven and leave it there for about 5 minutes before putting in your sprouts.
How to Make Parmesan Brussel Sprouts
PREP. Start by preheating your oven to 400 degrees. Line a baking sheet with aluminum foil and spray it with cooking spray. Trim and cut the Brussel sprouts in half. Be careful while cutting them so that you have minimal leaf loss.
COAT. Place garlic, oil, butter, salt, Parmesan cheese and Italian seasoning in a plastic zip bag and toss everything together. Add the Brussel sprouts to the bag and coat them evenly. Again, be gentle to avoid leaf loss.
BAKE. Place the coated Brussel sprouts onto the baking sheet and spread out evenly.Bake the Brussel sprouts in the oven for 20-22 minutes. For a more crunchy sprout, broil for a few minutes.
Serve them warm on the side of your favorite main dishes.
- 475°: 15-20 minutes (extra crispy)
- 425°: 30-35 minutes (crispy outside, less tender inside)
- 400°: 30-40 minutes (my personal preference – tender inside, with crisp outside)
- 375°: 20-25 minutes (caramelized and tender)
Air Fryer Instructions
Air Fryer: You can also make these brussel sprouts in the air fryer. Set the air fryer to 400°F. Prepare the sprouts as directed in the recipe except for adding the parmesan. Spread the sprouts over the airfryer basket and be sure they are not touching. (You may need to cook more than one batch).
Fry them for 5 minutes. Stir them around a bit and spread them out again, then add the parmesan cheese. Fry for another 5 minutes or until done.
How to Keep them Crispy
Like I mentioned, the Parmsan helps give a crunchy texture, but you want to make sure the brussel sprouts themselves do not get soggy.
- Size: when you cut larger sprouts in half you create more surface area for the oil and cheese to cover leaving behind a crispier finish.
- HIGH Heat: High heat helps get the outside crispy just as the inside becomes perfectly cooked.
- Don’t overcook: You can tell a sprout has been overcooked when they release sulphur (that rotten egg smell).
- Evenly Spaced: Overcrowding the pan can yield steamed sprouts instead of crisp roasted sprouts.
Can I use frozen Brussel Sprouts? Fresh sprouts taste the best in flavor and texture, but you can use frozen sprouts if that is all you have. Here are a few recipe changes you’ll need to make for the best results.
- Toss them in half the garlic/oil when they are still frozen and place them in the oven for about 10 minutes.
- Once they have thawed a bit, remove the pan and cut them all in half. Drizzle with remaining oil mixture and sprinkle with Parmesan cheese.
- Finish baking and then place under the broiler to crisp them up.
Storage: Store leftover brussel sprouts in an airtight container in the fridge. Reheat them in the oven set to 350°F until warm. You can also broil them to crisp them up.
What to Serve them with?
For more roasted veggies, check out:
- Roasted Green Beans
- Roasted Red Potatoes
- Brussel Sprouts with Bacon
- Roasted Brussel Sprouts
- Roasted Sheet Pan Veggies
Parmesan Brussel Sprouts Recipe
- 1 lb Brussel Sprout
- 2 tsp minced garlic
- 1 tbsp olive oil
- 2 tbsp butter melted
- 4 tbsp Parmesan cheese grated
- 1/2 tsp garlic salt (with parsley flakes)
- 1/2 tsp Italian seasoning
- dried parsley
- Preheat oven to 400 degrees. Line a baking sheet with aluminum foil and spray with cooking spray.
- Trim and halve brussel sprouts. Be careful so you have minimal leaf loss.
- Place garlic, oil, butter, salt, Parmesan cheese and Italian seasoning in a ziploc bag and mix.
- Add the brussel sprouts to the bag and coat evenly. Again, be gentle to avoid leaf loss.
- Place the coated brussel sprouts onto the baking sheet and spread out evenly.
- Bake for 20-22 minutes. For a more crunchy sprout, broil for a few minutes. Serve warm.
This is seriously one of my favorite ways to eat brussel sprouts!! They are crisp & cheesy!
I have learned to LOVE brussels sprouts after trying this recipe. Usually they’re too bitter. But you have some magic in your recipes. The whole family loved them!
LOVE THEse TIPS! i’VE NEVER MADE brussel sprouts MYSELF BUT THIS IS A GOOD START AND INCLUDING THE END RESULTS TO THE BAKE TIME… SUPER HELPFUL!
I love, love, love these sprouts! Roasting brings out such great flavor and the cheese is so yummy! Delish!
I have been on a brussels sprouts kick lately. I like to make them ahead of time and eat them through the week with my lunch. This recipe looks amazing!
I’m a couple years shy of 40 and This was the first time I’ve eaten Brussel sprouts. Blame lingering effects of childhood aversion. Anyway, they were so good and we’re similar to the taste of broccoli, which I love. I’m definitely making these again.
I love these brussel sprouts. There crunchy and miniature. Easy to pop in your mouth.
New favorite Thanksgiving side!!
This brussel sprouts recipe is soooo quick and simple to make yet it looks sooo good and restaurant quality!
This is the ONLY way to eat Brussel Sprouts!
Adding just a little seasoning & parmesan adds great flavor to these!! I think they are my new favorite side!! My husband has already requested them again!