Parmesan Roasted Brussels Sprouts
These Parmesan roasted Brussels sprouts are golden, garlicky, and cheesy with crispy edges, making them a deliciously easy side or main dish.
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.
Notes
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. Refrigerate leftovers in an airtight container within two hours of cooking. Stored properly, they keep 3–4 days in the fridge.