My Parmesan Brussels Sprouts recipe is one of those quick and easy dishes that instantly upgrades any dinner table. I love how it transforms simple Brussels sprouts into crispy, golden bites coated with melted parmesan and a hint of garlic. It’s the kind of recipe I reach for when I want something wholesome yet packed with flavor — perfect for busy weeknights or when I’m craving something savory and satisfying.
Why You’ll Love This Recipe
I love this recipe because it’s fast, flavorful, and foolproof. The Brussels sprouts roast beautifully in under 30 minutes, creating a crispy outside and a tender center. The parmesan adds that irresistible umami richness, and a touch of fresh parsley brightens the whole dish. It’s a healthy, vegetarian side that feels indulgent without being heavy. Whether I’m cooking for my family or entertaining friends, this dish never fails to impress.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
Brussels sprouts, halved
Olive oil
Grated parmesan cheese
Garlic, minced
Fresh parsley, chopped
Salt and pepper to taste
I like to use fresh Brussels sprouts for the best texture, and I always make sure to dry them completely before roasting so they crisp up nicely. Sometimes, I’ll add a pinch of red pepper flakes for a touch of heat.
Directions
I start by preheating the oven to 425°F (220°C) and lining a large baking sheet with parchment paper.
Then I trim the ends of the Brussels sprouts, remove any discolored outer leaves, and cut them in half lengthwise.
In a large bowl, I toss the sprouts with olive oil, minced garlic, salt, and pepper until everything is evenly coated.
I arrange the sprouts cut-side down on the baking sheet in a single layer — this helps them caramelize beautifully.
I roast them for about 15–20 minutes until they’re golden brown and crispy on the edges.
Once they’re done, I take the pan out, sprinkle parmesan cheese on top, and return it to the oven for another 3–5 minutes until the cheese melts and turns golden.
Finally, I sprinkle chopped parsley over the top before serving them hot and crispy.
Servings and Timing
This recipe makes about 4 servings.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Variations
Balsamic Glaze: I drizzle a little balsamic reduction over the roasted sprouts for a sweet and tangy twist.
Cheesy Herb Mix: Sometimes I mix in pecorino or feta with herbs like thyme or rosemary.
Maple Mustard Glaze: A mix of maple syrup and Dijon mustard adds a sweet-savory layer of flavor.
Vegan Option: I swap parmesan for nutritional yeast to keep it dairy-free but still cheesy.
Smoky Touch: A sprinkle of smoked paprika before roasting gives them an extra depth of flavor.
Storage/Reheating
I store any leftovers in an airtight container in the fridge for up to 3 days. When I’m ready to enjoy them again, I reheat them in the oven at 375°F (190°C) for about 10 minutes to bring back that crispy texture. I avoid microwaving since it can make them soggy.
FAQs
Can I use frozen Brussels sprouts instead of fresh?
Yes, I can, but they won’t get as crispy. I make sure to thaw them first and pat them dry thoroughly before roasting.
How do I keep Brussels sprouts crispy after cooking?
I spread them out on the pan so they don’t steam each other, and I always serve them right away. Reheating in the oven also helps maintain crispiness.
What dishes go well with Parmesan Brussels Sprouts?
I like serving them with roasted chicken, grilled salmon, or even a light pasta. They also make a great addition to holiday meals.
Can I make this recipe ahead of time?
Yes, I often prep the sprouts (trim and halve them, then toss with oil and seasoning) a few hours ahead. I just roast them right before serving.
Are these Brussels sprouts gluten-free?
Yes, they are naturally gluten-free, so they’re perfect for anyone avoiding gluten.
Conclusion
Parmesan Brussels Sprouts have become a staple in my kitchen because they’re simple, flavorful, and always a crowd-pleaser. I love how such humble ingredients come together to create something so satisfying. The crispy texture, cheesy topping, and hint of garlic make them irresistible every time. Whenever I make these, I know I’m serving up a dish that’s not only delicious but also nutritious and easy to prepare — truly the perfect side for any meal.
These Parmesan Brussels Sprouts are crispy on the outside and tender inside, roasted with garlic and olive oil, then finished with melted Parmesan and fresh parsley for a savory, easy side dish.
Ingredients
1 lb Brussels sprouts, halved
2–3 tablespoons olive oil
3 garlic cloves, minced
½ to ¾ cup freshly grated Parmesan cheese
Salt and freshly ground black pepper, to taste
Fresh parsley, chopped (for garnish)
Instructions
Preheat oven to 425 °F (220 °C). Line a large baking sheet with parchment paper.
Trim the ends of the Brussels sprouts, remove any discolored outer leaves, and cut each sprout in half lengthwise.
In a large bowl, toss the halved sprouts with olive oil, minced garlic, salt, and pepper until well coated.
Arrange the sprouts cut‑side down in a single layer on the prepared baking sheet—don’t overcrowd the pan so they can crisp up nicely.
Roast for about 15–20 minutes until the edges are golden brown and the centers are tender.
Remove the pan from the oven, sprinkle the Parmesan cheese evenly over the sprouts, then return to the oven for another 3–5 minutes until the cheese melts and turns golden.
Once out of the oven, sprinkle with chopped fresh parsley and serve immediately while hot and crisp.
Notes
Pat the Brussels sprouts dry before tossing in oil—this helps prevent steaming and promotes crispiness. ([turn0search8] )
Use freshly grated Parmesan rather than pre‑grated for better melting and flavor. ([turn0search8] , [turn0search12] )
Cut‑side down placement helps achieve better browning and caramelization. ([turn0search13] )
For a lighter version, omit the Parmesan and sprinkle with nutritional yeast instead.
Leftovers are best reheated in a 375 °F oven for about 10 minutes to restore crispness—microwaving will make them soggy. ([turn0search1] )
