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These crispy Parmesan Brussels Sprouts roast on a sheet pan coated with grated Parmesan cheese, they’re so good!

Parmesan Brussel Sprouts

You may remember the roasted potatoes I’m obsessive about that I shared a number of weeks ago. Well, I used the identical technique with these roasted Brussels sprouts, and so they were delicious and straightforward to make. The grated parmesan gives the sprouts a crispy coating that takes them to the following level. So, for those who’re unsure you’re a Brussels sprouts fan, these are a must-try. They may 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 needed 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 an important one so as to add to your fall rotation. It’s easy to prep, and many of the cooking time is hands-off. Pop them within the oven when you finish the remaining of your dinner.
• Short Ingredient List: Besides the Brussels sprouts, the opposite five ingredients (two of that are salt and olive oil) are pantry staples you most likely have already got.
• Healthy: Brussels sprouts are a low-carb vegetable filled with fiber and protein. And did you realize that they’ve “almost as much vitamin C as an orange,” and so 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.

Methods to Make Parmesan Brussel Sprouts

1. Prep: Preheat the oven to 400°F. Place parchment paper on a sheet pan and spray it generously with olive oil.
2. Season Brussels Sprouts: Put the cut sprouts in a bowl, drizzle with olive oil, and sprinkle with garlic powder, Italian seasoning, and salt.
3. Parmesan Cheese: Coat the underside 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.
4. Bake Brussels sprouts in the middle of the oven for 25 to half-hour. Once the bottoms are golden and crisp and so they are tender when pierced with a knife, they’re ready.

Olive oil and spices.
Brussel sprouts in a bowl with seasoning.
Brussels on sheet pan with Parmesan.

Variations

• Cheese: Swap Parmesan with Pecorino Romano cheese.
• Garlic Powder: Use onion powder as an alternative.
• Herbs: In case 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 one other side dish but would even be good with pasta or a casserole to round out your meal.

Storage

These roasted Parmesan Brussels sprouts are best hot out of the oven. Nevertheless, leftovers will keep for as much as 4 days in an airtight container within the refrigerator. Reheating them within the air fryer offers you the crispiest Brussels sprouts, but you can too use the microwave. They’d be great thrown right into a grain bowl with some leftover chicken.

More Brussels Sprouts Recipes You’ll Love

Prep: 15 minutes mins

Cook: 30 minutes mins

Total: 45 minutes mins

Yield: 4 servings

Serving Size: 1 /4 of the recipe

• Preheat the oven to 400F. Cut the brussels sprouts in half.

• In a bowl mix 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 underside of the sheet pan with fresh grated parmesan cheese, leaving an inch throughout the sting.

• Place the Brussels over the Parmesan cheese, cut side down, keeping them close together.

• Bake in the middle of the oven, 25 to half-hour, depending on the scale of the Brussels, until the bottoms are golden and crisp and the they’re tender when pierced with a knife.

Last Step:

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Serving: 1 /4 of the recipe, Calories: 163 kcal, Carbohydrates: 12 g, Protein: 5.5 g, Fat: 12 g, Saturated Fat: 2 g, Cholesterol: 4 mg, Sodium: 329 mg, Fiber: 4.5 g, Sugar: 2.5 g