These Parmesan Roasted Brussels Sprouts are crispy, savory, and packed with flavor! Halved Brussels sprouts are tossed with olive oil, garlic, Parmesan, and herbs, then roasted to golden perfection. Perfect as a side for holiday dinners or weeknight meals, they’re also slightly addictive—so you might want to make an extra batch.
Why You’ll Love This Brussels Sprouts Recipe
- Crispy on the edges, tender inside, and full of savory flavor.
- Paleo-friendly, low-carb, gluten-free, and vegetarian. Easily vegan by skipping the Parmesan.
- Rich in fiber, antioxidants, and naturally low in calories.
- Quick to prep and easy to roast in the oven.
Key Ingredients
- Brussels sprouts: Choose firm, bright green heads with tightly packed leaves. Larger sprouts are easier to halve and cook evenly.
- Olive oil: For a light, flavorful coating.
- Garlic & Parmesan: Add rich, aromatic flavor.
- Italian seasoning, salt, and pepper: Elevates the taste for a perfect roasted side.
How to Prepare Brussels Sprouts for Roasting
- Wash the Brussels sprouts to remove any dirt.
- Trim the stem ends and remove any yellow or damaged outer leaves.
- Slice each sprout in half (or quarters for extra-large ones) to ensure even cooking.
How to Roast Parmesan Brussels Sprouts
- Preheat your oven to 400ºF (200ºC).
- Pat Brussels sprouts dry, then place them in a large bowl.
- Toss with olive oil, garlic, Parmesan, Italian seasoning, salt, and pepper until evenly coated.
- Arrange them cut side down on a rimmed baking sheet for maximum browning.
- Roast for 25–30 minutes, until tender and golden brown at the edges.
Tips for Perfect Roasted Brussels Sprouts
- Cut sprouts evenly for consistent cooking.
- Preheat the oven fully before roasting to get a nice sear.
- Turn them cut-side down to achieve golden, caramelized edges.
- Add extra Parmesan for more richness.
- Optional add-ins: chopped bacon, sweet potato cubes, onions, shallots, or whole garlic cloves.
What to Serve With Parmesan Brussels Sprouts
These roasted sprouts pair wonderfully with chicken, pork, salmon, or beef. Serve as a side for a hearty dinner or enjoy them as part of a vegetarian meal.
Storing Leftovers
- Store in an airtight container in the fridge for up to 4 days.
- Reheat in the oven at 370ºF (190ºC) for 5–10 minutes to restore crispiness.
Ingredients
- 16 oz (450g) Brussels sprouts, rinsed
- 3 tablespoons olive oil (or melted butter)
- 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
Instructions
- Preheat the oven to 400ºF (200ºC).
- Trim the Brussels sprouts and cut in half (quarters for very large ones).
- Pat dry and toss with olive oil, garlic, Parmesan, Italian seasoning, salt, and pepper.
- Spread sprouts cut-side down on a baking sheet in a single layer.
- Roast for 25–30 minutes until golden brown and tender.
- Transfer to a serving bowl and sprinkle with fresh parsley if desired. Enjoy!
More Roasted Vegetable Recipes
- Roasted Garlic Butter Parmesan Potatoes
- Garlic Parmesan Roasted Sweet Potatoes
- Balsamic Honey-Roasted Brussels Sprouts
- Balsamic Honey Roasted Cabbage Steaks
Crispy, garlicky, and cheesy, these Parmesan Roasted Brussels Sprouts are a simple yet elegant side dish everyone will love.