Parmesan Roasted Brussels Sprouts
I’ve been making these Parmesan roasted Brussels sprouts for years—simple, savory, and reliably crowd-pleasing. They turn ordinary sprouts into a golden, garlicky side with a crisp edge and a cheesy finish that melts into the nooks and leaves. This is the kind of recipe I reach for on a busy weeknight and bring to holiday tables when I want something easy that still feels special. If you like crunchy edges and a hit of umami, you’ll be pleased.
Why you’ll love this dish
These sprouts deliver big flavor with minimal fuss. Roasting concentrates the natural sweetness and caramelizes the cut sides for a pleasing crunch, while the Parmesan adds a salty, nutty finish. It’s quick, budget-friendly, and versatile—workable as a vegetarian main for a light meal or as a reliable side alongside roast chicken or pork. If you want a tangier take, try the texture contrast with a drizzle of balsamic glaze from a different Brussels sprouts recipe like this crispy honey balsamic Brussels sprouts for inspiration.
“Simple ingredients, oven magic—golden-crisp sprouts with garlicky Parmesan every time.”
How this recipe comes together
Start by trimming and halving the sprouts so they roast evenly. Toss with oil (or melted butter), salt, pepper, Italian seasoning, and minced garlic to coat. Spread them cut-side down on a baking sheet—this maximizes browning. After 20–25 minutes at 400°F (200°C) they’ll be tender with golden edges. A sprinkle of grated Parmesan and five more minutes in the oven finishes them with a melty, savory crust. For textural variety, you could pickle a few for topping—see a quick idea in this easy pickled Brussels sprouts recipe.
What you’ll need
- 16 oz (450 g) Brussels sprouts, trimmed, halved, and rinsed
- 3 tablespoons olive oil (or melted butter) — butter adds richness; oil keeps it dairy-neutral
- 1/2 teaspoon kosher salt
- Freshly cracked black pepper, to taste
- 1 teaspoon Italian seasoning
- 3 garlic cloves, minced
- 1/2 cup grated Parmesan cheese, or to taste
Notes: Use freshly grated Parmesan (not pre-shredded) for best melt and flavor. If you’re dairy-free, swap Parmesan for a sprinkle of nutritional yeast or a dairy-free grated alternative.
Step-by-step instructions
- Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment if you like for easier cleanup.
- Pat the trimmed and halved sprouts very dry—moisture inhibits browning.
- In a large bowl, combine the sprouts with olive oil (or melted butter), kosher salt, black pepper, Italian seasoning, and minced garlic. Toss until evenly coated.
- Arrange the sprouts in a single layer on the baking sheet, cut side down. Space them so air can circulate; overcrowding steams them.
- Roast for 20–25 minutes, checking toward the end. Look for deep golden-brown edges and tender centers when pierced.
- Remove the sheet from the oven. Sprinkle the grated Parmesan evenly over the hot sprouts. Return to the oven for 5 minutes to melt and lightly brown the cheese.
- Serve warm immediately.
Pro tip: If you prefer extra-crispy edges, switch to convection bake or increase temperature to 425°F for the last 5–10 minutes while watching closely.
Best ways to enjoy it
Serve these Parmesan roasted Brussels sprouts as a bright, savory side with roast chicken, pork loin, or grilled fish. They also pair beautifully with creamy mains—try them alongside a garlic-parmesan pasta for a matching flavor profile or place them on a warm grain bowl. For a holiday plate, top with toasted almonds and dried cranberries for color and crunch. If you want a heartier combination, they work well beside a steak or with sausages and roasted sweet potatoes—pairing ideas like this creamy chicken pasta show how well Parmesan flavors complement protein dishes: creamy chicken garlic Parmesan pasta.
Storage and reheating tips
Refrigerate leftovers in an airtight container within two hours of cooking. Stored properly, they keep 3–4 days in the fridge. To reheat and recover crispness, spread on a baking sheet and warm in a 375°F (190°C) oven for 8–10 minutes, or re-crisp in a hot skillet with a teaspoon of oil. Avoid microwaving if you want to maintain texture—microwaves make sprouts limp.
Freezing: Roast first, cool completely, then freeze in a single layer on a tray. Transfer to a freezer bag for up to 2 months. Reheat from frozen in a 400°F oven for 12–15 minutes until hot and crisp. Always reheat to 165°F (74°C) internally for safety.
Pro chef tips
- Dry thoroughly: water is the enemy of caramelization. Pat sprouts dry after rinsing.
- Cut-side down: browns faster and gives the best crust.
- Don’t overcrowd the pan: leave space for air flow so edges get crisp.
- Use a heavy rimmed baking sheet: thinner sheets can cause steaming and uneven browning.
- Add cheese late: sprinkle Parmesan after the main roast so it melts without burning.
- Finish with acid: a squeeze of lemon or a drizzle of balsamic glaze after roasting brightens the dish.
Creative twists
- Bacon & shallots: toss with crispy bacon bits and sautéed shallots after roasting.
- Spicy honey Parmesan: drizzle with honey and a pinch of red pepper flakes for sweet-heat contrast.
- Panko crust: mix grated Parmesan with panko, sprinkle on top, and broil for a minute to get a crunchy topping.
- Vegan version: replace Parmesan with toasted nutritional yeast and a sprinkle of sea salt.
- Mediterranean: finish with lemon zest, chopped toasted pine nuts, and a scattering of chopped parsley.
Before the FAQs, here’s a savory side that goes well with heartier mains, or try pairing a different vegetable-forward side with roasted meats like BBQ beef strips and sweet potatoes for variety: BBQ beef strips with roasted sweet potatoes.
Your questions answered
Q: How long does prep and total time take?
A: Prep is about 10 minutes (trimming and halving). Roasting takes 20–25 minutes, plus 5 minutes with cheese. Plan for roughly 35–45 minutes total.
Q: Can I use frozen Brussels sprouts?
A: You can, but thaw and pat completely dry first. Frozen sprouts often release more moisture and can steam instead of roast, so expect less browning and adjust roasting time to get tenderness.
Q: What’s the best way to get perfectly browned edges?
A: Use high heat (400°F/200°C), space sprouts well, place cut side down, and don’t overcrowd the pan. A touch of butter or oil on the cut side helps browning.
Q: Can I make these ahead for a party?
A: Roast them ahead, cool, and store in the fridge. Reheat in a hot oven (375°F/190°C) to return crispness. Add the Parmesan fresh before the final reheat for best texture.
Q: Any nut-free or gluten-free concerns?
A: The recipe as written is gluten-free and nut-free. If you add toppings (panko, nuts), check labels for cross-contamination.
Conclusion
If you want a fast, flavorful side that feels special, these Parmesan roasted Brussels sprouts deliver—golden, garlicky, and cheesy with minimal hands-on time. For a slightly different take and extra crisp tips, check this trusted Parmesan Roasted Brussels Sprouts guide. For an alternate crispy approach with similar flavors and step-by-step photos, the Simply Recipes version is a great reference: Crispy Parmesan Brussels Sprouts Recipe.
Parmesan Roasted Brussels Sprouts
Ingredients
Main Ingredients
- 16 oz Brussels sprouts, trimmed, halved, and rinsed
- 3 tablespoons olive oil (or melted butter) Butter adds richness; oil keeps it dairy-neutral
- 1/2 teaspoon kosher salt
- to taste Freshly cracked black pepper
- 1 teaspoon Italian seasoning
- 3 cloves garlic, minced
- 1/2 cup grated Parmesan cheese Or to taste, use freshly grated for best melt and flavor
Instructions
Preparation
- Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment if you like for easier cleanup.
- Pat the trimmed and halved sprouts very dry—moisture inhibits browning.
- In a large bowl, combine the sprouts with olive oil (or melted butter), kosher salt, black pepper, Italian seasoning, and minced garlic. Toss until evenly coated.
- Arrange the sprouts in a single layer on the baking sheet, cut side down. Space them so air can circulate; overcrowding steams them.
Cooking
- Roast for 20–25 minutes, checking toward the end. Look for deep golden-brown edges and tender centers when pierced.
- Remove the sheet from the oven. Sprinkle the grated Parmesan evenly over the hot sprouts. Return to the oven for 5 minutes to melt and lightly brown the cheese.
- Serve warm immediately.
