Garlic Parmesan Roasted Brussels Sprouts

by Christina Cherrier – Updated Jan 4, 2021
Meal planner
Garlic Parmesan Roasted Brussels Sprouts
© Eatwell101.com
Parmesan Roasted Brussels Sprouts - #brusselssprout #parmesan #recipe #eatwell101 - These parmesan roasted Brussels sprouts make a  flavorful and elegant side dish, perfect of a Holiday table

Roasted Parmesan Brussels Sprouts – These quick and easy parmesan roasted Brussels sprouts make for a flavorful and elegant side dish. Crisp, plump Brussels sprouts are halved and tossed with a savory mix of parmesan, herbs, salt, and pepper, then roasted on a single sheet pan. This Brussels sprouts recipe is perfect for your holiday dinners and super healthy for your everyday meals. You can even make an extra batch because these roasted Brussels sprouts are simply addictive. Enjoy!

Parmesan Roasted Brussels SproutsPhoto credit: © Eatwell101.com

Ingredients list for the roasted parmesan Brussels sprouts

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best brussels sprouts recipePhoto credit: © Eatwell101.com

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1. To make the roasted parmesan Brussels sprouts: Preheat your oven to 400ºF (200ºC) and prepare a large baking sheet (you can line it with parchment paper if you like).

2. Pat the Brussels sprouts dry with paper towels and place them in a large bowl. Add olive oil, Italian seasoning, garlic, Parmesan, salt, and pepper. Toss gently to coat the Brussels sprouts evenly.

3. Place the Brussels sprouts on the prepared baking sheet,  spreading evenly into one layer. Bake the parmesan Brussels sprouts on the center rack for 25 to 30 minutes – Adjust the time depending on your oven, the vegetables should be golden brown.

4. Transfer the roasted parmesan Brussels sprouts to a large serving bowl and sprinkle with fresh chopped parsley if you like. Enjoy! ❤️

Parmesan Roasted Brussels Sprouts recipePhoto credit: © Eatwell101.com

Tips for the roasted parmesan Brussels sprouts

This Brussels sprouts recipe is super easy and versatile. Here are a few tips to make it even better!

  • Make sure to cut the Brussels sprouts into even pieces to achieve a similar texture.
  • For a nice golden sear, turn the Brussels sprouts cut side down on the sheet pan.
  • Make sure your oven is at the right temperature for at least 5 to 10 minutes before putting the sheet pan in. This will help to lightly sear the outside of the Brussels sprouts and get the insides soft.
  • Feel free to add more parmesan to the Brussels sprouts.
  • To make this side dish more substantial you can add chopped bacon to the Brussels sprouts. Other nice add-ins might be sweet potato cubes, quartered onions, whole garlic cloves…

How to prepare Brussels sprouts for roasting?

When shopping for Brussels sprouts at your favorite grocery store, look for firm, bright green heads with tightly packed leaves. Go for larger Brussels sprouts when you can choose. Stem and halve the Brussels sprouts using a sharp knife. If you have some sprouts that are very large compared to others, cut them into quarters, but try to keep them at the same size as much as possible.

What to serve the roasted Brussels sprouts with?

These roasted parmesan Brussels sprouts are delicious served with any type of meat and fish: chicken, pork chops, salmon, grilled beef…

How and how long to store the roasted parmesan Brussels sprouts

You can store roasted the leftover roasted Brussels sprouts in an airtight container for up to 4 days in the refrigerator. Reheat in the oven for 5 to 10 minutes at 370ºF (190ºC).

More roasted vegetable recipes

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  • Marsha

    2021-04-01 20:49:04

    This is the bomb.com!! My teenager couldn't stop raving over them! The only thing i did differently was put them in the air fryer🤗

  • L paige

    2021-03-24 23:07:22

    This recipe is the best! Interesting how you can burn the leaves and they’re still perfect! Highly recommend!

  • Ivy

    2021-03-06 21:35:50

    I tried this today and it turned out really good. Although I did not get the golden brown appeal, it was tasty and nutritious.

  • Robin

    2021-03-04 12:19:00

    The Brussels were to dry and chewy. But the cheese was delicious. It will need some tweaking before I’d make again.

  • Lisa

    2021-02-16 00:23:44

    This recipe was super easy and delicious! It is only the second time I've ever made Brussel sprouts and it did not disappoint. I will definitely make this recipe (and recommend to others) again.

  • Vicky

    2021-02-07 09:54:04

    Waiting to see if Ital seasoning dry or liquid and can frozen vegetable be used?

  • Beth

    2021-02-06 13:59:56

    These were amazing!

  • Susan Hedges

    2021-01-29 19:58:51

    Excellent! Will make again.

  • Steph

    2021-01-28 18:39:19

    I know there are 6 servings, but what is the serving size? 1/2 cup? 3/4 cup?

  • marcy

    2021-01-17 16:53:19

    BSprouts barely made it to the table. Popping them into my mouth as I was finishing the rest of dinner!

  • Michael Amos

    2021-01-11 01:57:21

    I made this last night as it was designed, written. First, I don't really like Brussel sprouts, but I was looking for a great recipe. This was great, Brussel sprouts are very healthy. Still had a little of that taste. I made flounder for dinner, with lemons on top. I looked at the cooked lemons and decided to try some on the sprouts. That was my answer to great Brussel sprouts. I don't know if that can be added prior. Next time I'll try it on half the batch. Maybe I'm getting older and liking more types of food!

  • KS

    2021-01-05 12:25:44

    I made this last night for the first time. They are delicious!! I'm excited that I have another bag of brussel sprouts to make more tonight!

  • janewelborn@yahoo.com

    2020-12-18 07:35:01

    I made the recipe I don't like brussel sprouts....They were left over from Thanksgiving.....wow delicious, I added them to the pasta dish I made

  • AJ

    2020-12-17 13:54:00

    Only way to eat brussel sprouts..delicious receipe!

  • Rita

    2020-11-30 11:24:00

    If using fresh bacon, do you cook the bacon first or add it uncooked? This looks delicious!

  • Linda

    2020-11-24 20:08:31

    This is a great recipe! Tried it with butternut squash and it was also good

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