These crispy Parmesan Brussels Sprouts roast on a sheet pan coated with grated Parmesan cheese, they’re so good!
Parmesan Brussel Sprouts
You might remember the roasted potatoes I’m obsessed with that I shared a few weeks ago. Well, I used the same technique with these roasted Brussels sprouts, and they were delicious and easy to make. The grated parmesan gives the sprouts a crispy coating that takes them to the next level. So, if you’re not sure you’re a Brussels sprouts fan, these are a must-try. They might just change your mind! For more healthy Brussels sprouts recipes, try these Roasted Brussels Sprouts and Shallots with Balsamic and Shredded Brussels Sprouts with Pancetta.
Why This Brussels Sprouts Recipe Works
- Delicious: Who said Brussels sprouts had to be boring? These aren’t the sad, mushy sprouts you grew up with. The crispy parmesan coating takes this veggie from basic to amazing.
- Easy: This parmesan Brussels sprout recipe is a great one to add to your fall rotation. It’s simple to prep, and most of the cooking time is hands-off. Pop them in the oven while you finish the rest of your dinner.
- Short Ingredient List: Besides the Brussels sprouts, the other five ingredients (two of which are salt and olive oil) are pantry staples you probably already have.
- Healthy: Brussels sprouts are a low-carb vegetable packed with fiber and protein. And did you know that they have “almost as much vitamin C as an orange,” and they’re loaded with vitamin K, which supports bone health?
Ingredients
- Brussels Sprouts: Cut the stems off a pound of Brussels sprouts and cut them in half.
- Olive Oil to coat the Brussels sprouts before seasoning them
- Seasoning: Garlic powder, Italian seasoning, salt
- Parmesan: You’ll need freshly grated parmesan cheese.
How to Make Parmesan Brussel Sprouts
- Prep: Preheat the oven to 400°F. Place parchment paper on a sheet pan and spray it generously with olive oil.
- Season Brussels Sprouts: Put the cut sprouts in a bowl, drizzle with olive oil, and sprinkle with garlic powder, Italian seasoning, and salt.
- Parmesan Cheese: Coat the bottom of the prepared sheet pan with grated parmesan, leaving a one-inch border. Place the Brussels cut side down over the cheese, keeping them close together.
- Bake Brussels sprouts in the center of the oven for 25 to 30 minutes. Once the bottoms are golden and crisp and they are tender when pierced with a knife, they are ready.
Variations
- Cheese: Swap Parmesan with Pecorino Romano cheese.
- Garlic Powder: Use onion powder instead.
- Herbs: If you don’t have Italian seasoning, use any combination of dried herbs. Parsley, basil, oregano, rosemary, and thyme are all good options.
What to Eat with Parmesan Brussels Sprouts
These easy Brussels sprouts pair well with a protein and another side dish but would also be good with pasta or a casserole to round out your meal.
- Meat: Air Fryer Pork Chops, Garlic Roast Beef
- Poultry: Air Fryer Whole Chicken, Baked Chicken Breast
- Starchy Side: Baked Potatoes, Baked Sweet Potatoes
Storage
These roasted Parmesan Brussels sprouts are best hot out of the oven. However, leftovers will keep for up to 4 days in an airtight container in the refrigerator. Reheating them in the air fryer will give you the crispiest Brussels sprouts, but you can also use the microwave. They’d be great thrown into a grain bowl with some leftover chicken.
More Brussels Sprouts Recipes You’ll Love
- Roasted Brussels Sprouts and Butternut Squash
- Cacio e Pepe Brussels Sprouts
- Grilled Brussels Sprouts with Balsamic Glaze
- Raw Shredded Brussels Sprouts Salad
- Brussels Sprouts Carbonara
Parmesan Brussel Sprouts
Equipment
Ingredients
- 1 pound brussels sprouts, stems removed
- 3 tablespoons extra virgin olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried Italian seasoning
- 1/4 cup freshly grated Parmesan cheese
- 3/4 teaspoon kosher salt, plus more for topping
- olive oil spray
Instructions
- Preheat the oven to 400F. Cut the brussels sprouts in half.
- In a bowl combine olive oil, garlic powder, Italian seasoning and salt with the Brussels sprouts.
- Place parchment on the sheet pan, spray generously with olive oil and coat the bottom of the sheet pan with fresh grated parmesan cheese, leaving an inch all around the edge.
- Place the Brussels over the Parmesan cheese, cut side down, keeping them close together.
- Bake in the center of the oven, 25 to 30 minutes, depending on the size of the Brussels, until the bottoms are golden and crisp and the they are tender when pierced with a knife.
They’re in the oven for the 2nd time, this time to take to a BBQ. The 1st time I made them, I made a simple dipping sauce and took them to a Lady’s Game Night and they were a hit. I double the recipe and cook 2 pans at once, swapping them between the oven racks at 20 mins then leave in for another 10 mins or so and they come out perfectly roasted; darkly browned and soft with crispy, caramelized cheese that stuck on well and broke apart in nice shards. This will be my go-to take along side dish or appetizer as it serves well both hot and at room temp. Thanks for a great recipe!
Easy, healthy and delicious! We drizzled a little balsamic glaze on them at the table and it put them over the top!
Yum!
I made this recipe for a Friendsgiving last year and by popular demand is making it again. This time I’ll have to transport it to a local and would like to know how it will keep.
This was a really good way to cook Brussels Sprouts. They were easy to make, were nice and golden, and tender throughout. My husband had seconds, not common with this vegetable. I added more salt and extra parmesan when serving.
This is absolutely delicious 😋 Thank you for your recipe.
Made these several times absolutely delicious
Thanks Deb!
Love this. I could eat the whole recipe. One of Gina’s best and very easy to make. Husband loves it as well and he doesn’t watch what he eats
Very disappointed-baked under 25 minutes and brussels sprouts were overcooked. Definitely recommend a shorter cook time (18 minutes)
Delish. I enjoy them so much I’ve replaced my potatoes at breakfast with them. Can’t get enough of them. Thank you!
These are absolutely delicious and super easy to make!
Omg this will be forever on my table.
I did not accidentally read the parchment paper as aluminum foil. And then I did not have the Brussels sprouts absolutely fuse themselves to the foil and not come off. Then I didn’t have to peel them off and have them become a mush mess.
I am sure this would have been a good recipe. I unfortunately do not use parchment paper very often and obviously dont know that it cannot just be substituted for aluminum foil.
Big difference between foil and parchment paper. I highly recommend everyone has some. I understand your frustration but great try!
Possibly the best recipe ever
Thanks to your wonderful recipes I have a teenager that begs for Brussel sprouts! This wasn’t on my Thanksgiving menu this year, but my kids insisted….so I had them make this (bonus that this recipe can be prepped by a kiddo!) and EVERYONE loved them, even people who thought they didn’t like sprouts. Leftovers are already gone!
YAY!!
Could you do this in the air fryer? Thinking of Thanksgiving for a veggie side and freeing up precious oven space!
Love this technique. Simple, yet amazing. Thank you!
These are delicious! I made them again to take to a potluck and everyone loved them and several people asked for the recipe.
I love this recipe!!! I use Reynolds nonstick foil. Nothing sticks and works perfectly.
Flavor was excellent! Loved it! Unfortunately, I think the 400 degrees was too hot or the 25-30 minutes was too long. I should have kept an eye on them. They were the perfect crisp but the cheese burnt.
Agreed. Mine was ready at 18 minutes. In my oven the full 25 minutes would need a lower temp of 375.
Great crunch! Thank you for sharing.
This recipe is absolute crap. Brussels stuck to the parchment paper and thank god I didn’t leave it in for 30 minutes. Took them out at 15 and they were almost too done. I hate that the internet has given people the ability to put this crap out there. Ruining peoples dinners all across the world and especially with groceries being so expensive it’s just absolutely ridiculous. Will be steering clear of any recipes from the site from here on out and you should too…
Wow, you seem nice
Exactly! LOL! Some recipes stick in the beginning and then release when ready. This was a bad day for that person….
Thanks for the tip, Karen.
Sound like you can’t cook…mine came out perfect.
Bleaa your ❤️
I don’t know what you did wrong with the recipe but I made these today (doubled the recipe) and they turned out perfectly. Did not stick to the parchment paper at all and were nice and brown. Delicious
These were excellent! Perfectly crisp and amazing flavor. I am not sure how you screwed these up!
🤣🤣🤣🤣🤣
This is the first time I have ever tried brussels sprouts and I am 55 years old lol this recipe was super easy to prepare. I used 2 tablespoons of olive oil instead of three. They were very crispy!
Seriously, this is the most delicious Brussel sprout recipe I have ever made. I just love Skinny Taste!
These are so easy and delicious!
How would you convert this recipe to cook in air fryer?
Tasted great. We loved the crispy cheese underside. Watch the salt though. We like salty and this was about one flake away from TOO salty. Maybe my brand of parm was on the salty side?
My new favorite way to make Brussel Sprouts. The last time I made them I added a little bit of balsamic vinegar along with the oil and seasonings. I could eat the whole thing – hot or cold!
Yum!
Excellent. Raised oven temp to 415 and roasted 20 minutes. Delicious!
This was pretty good, I had trouble with the spray olive oil pooling on the parchment paper, so I don’t know if a spray is necessary. Also, it made it extra oily so it didn’t look as pretty when I put it in the dish. I wonder how this would work without spraying because there might be enough oil in the cheese to keep it from sticking?
I have loved your recipes since forever, have your cookbooks, and have so many favorites from Irish soda bread muffins to chicken pot pie soup. I could go on and on, but these brussel sprouts are simply the end. I cannot get enough of them and make them at least twice a week. Thank you, thank you, and thank you.
So glad you enjoy them!!!!
My husband just loves these! He asks for them constantly. I was never a brussel sprouts lover, but these have totally changed my mind!
If I could give this recipe 10 stars, I absolutely would! It is now my most favorite way to eat brussels sprouts, and when we have them, I can’t get enough. They’re even good cold, straight out the fridge…..if you’re fortunate to have leftovers!!
So glad you enjoyed them!!
De-licious!! Such a great recipe!
Made this tonight. It was yummy and so easy to make
Really good and they passed family taste test. I did blanch sprouts 5 minutes before proceeding with the recipe.
Sounds delicious to me, but my husband doesn’t like brussels sprouts. Does this work well with any other veggies?
I bet it could work with broccoli!
This was an easy prep side and oh so delicious with the roasted chicken with apples that was served . Thank you so much !
They were pretty bland. Even adding more salt wouldn’t help. Not sure what I could do to improve the recipe. The Parmesan was delicious and crispy.
Add lemon…
These were delicious!! Will be making these for Thanksgiving.
This was an amazing recipe. The whole family loved them. These Brussel Sprouts are a five star. So crispy and flavorful. Yummm 😋
Would frozen sprouts work for this recipe?
I have never cooked with frozen sprouts, not sure!
I LOVE roasted sprouts! It was delicious! I had another dry cheese in the fridge I’d thought had gone bad but used it! Otherwise I followed the recipe to the letter. Thanks
Thank you, sounds delicious!
I love this Brussels sprouts recipe because besides being so yummy , it’s very easy to prepare & takes only minutes to cook. Thank you Skinny Taste for sharing & making our daily lunch or dinner manage conveniently!💕
Can you make this with frozen Brussels sprouts?