Roasted Brussels Sprouts Recipe – 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!
Photo credit: © Eatwell101.com
Ingredients list for the parmesan Brussels sprouts
- 16 oz (450g) Brussels sprouts, rinsed
- 3 tablespoons olive oil (or melted butter)
- 1/2 teaspoon kosher salt and freshly cracked black pepper
- 1 teaspoon Italian seasoning
- 3 garlic cloves, minced
- 1/2 cup grated Parmesan cheese, or to taste
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Directions
1. To prepare the roasted Brussels sprouts: Preheat your oven to 400ºF (200ºC). Trim the bottom of the Brussels sprouts, and slice each Brussels sprout in half, top to bottom. 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 parmesan roasted Brussels sprouts to a large serving bowl and sprinkle with fresh chopped parsley if you like. Enjoy! ❤️
Photo 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. Before trimming, wash your Brussels sprouts to remove any dirt. 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.
How to Cook Brussels Sprouts
Making perfect, crispy roasted brussels sprouts is easy! Here’s what you need to do:
Before trimming, wash your Brussels sprouts to remove any dirt.
Chop the Brussels sprouts. Remove any yellow or damaged leaves, and cut each Brussels sprout in half. Leaving smaller ones whole. Aim for all your veggies to be a similar size so that they cook evenly.
Pat the Brussels sprouts dry with paper towels and place them in a large bowl. Next, season the sprouts. Toss them with olive oil Italian seasoning, garlic, Parmesan, salt, and pepper. Transfer them to a baking sheet, and arrange them in an even layer with their cut sides facing down. This way, you’ll get a nice browning on the cut sides of the sprouts.
Transfer the sheet pan to a 400ºF (200ºC) oven and bake for 2o to 30 minutes, until the veggies are tender and golden brown around the edges. Enjoy!
What to serve with roasted Brussels sprouts?
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 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
- Roasted Garlic Butter Parmesan Potatoes
- Garlic Parmesan Roasted Sweet Potatoes
- Balsamic Honey-Roasted Brussels Sprouts
- Balsamic, Honey Roasted Cabbage Steaks
Photo credit: © Eatwell101.com
Leave a Reply
Ashley
2022-04-13 19:50:09
Great flavors all the Parmesan just burned to the bottom of the pan, there’s none on the Brussels and they look nothing like this recipe I’m confused.
Winnie B
2022-04-08 12:37:43
This was a delicious change from plain roasted sprouts. Great side dish.
KamylleBene't
2022-03-28 21:54:34
Amazing! Only thing changed is that I used the grated parm you find in store, but it's really good! I also added a little bacon grease and it was amazing
Caterina
2022-02-01 16:11:56
Quick and simply! Taste is delicious !
Ester
2022-01-30 14:41:20
Oh my these are fantastic! I admit I was leery since I never had brussel sprouts before. I searched the internet for a simple but yummy sounding recipe. These are so good! And SO EASY so make. I'm eating them for lunch with nothing else. I will definitely be making these again.
Rosie
2022-01-14 20:22:33
This was so Flippin easy and amazing! I made this with dinner yesterday...I had another batch of fresh brussels sprouts and making them for a snack tonight for my husband who is on a keto diet. He will eat these like potato chips with a couple of adult beverages. TY SO much for sharing! I’ve made roasted brussels sprouts before, but this takes the cake!
Rosie
2022-01-14 20:22:14
This was so Flippin easy and amazing! I made this with dinner yesterday...I had another batch of fresh brussels sprouts and making them for a snack tonight for my husband who is on a keto diet. He will eat these like potato chips with a couple of adult beverages. TY SO much for sharing! I’ve made roasted brussels sprouts before, but this takes the cake!
Joe
2021-12-25 13:39:23
Awesome will make it often. I added some rosemary to mine (we love the combination of rosemary and the parmigiana cheese) I highly recommend it😎
Raquel
2021-12-14 05:13:09
This dish is absolutely delicious! I added some fresh shredded parm and placed each one cut side down and roasted for 25 minutes. This will be put in our regular rotation.
Cherie
2021-12-04 21:49:26
These were fantastic. Used freshly grated parmigiana and maybe a bit less oil, cooked them a bit more than called for because the rest of the meal too longer than expected but so delicious. Two of us ate the whole recipe. Will definitely make these again!!
Roy
2021-11-23 10:32:41
Absolutely terrific. Easy, quick and delicious. Cooked a few minutes longer and outside had a little crunch and inside was soft and yummy. Garnished with fresh parsley and grated parm cheese, served with frenched rack of lamb (another super easy gourmet dish) cooked in the same oven at same time and it was fantastic. Entire family loved it.
Leilanni
2021-11-17 18:49:43
It was amazing!!!
Cathy
2021-11-05 17:18:36
Loved this recipe! Can I use frozen sprouts to save on the prep time?
Number Two
2021-10-10 01:20:54
I love to eat Brussels Sprouts because it reminds me of someone completed me.
Colleen
2021-09-24 20:23:45
This was so easy and delicious. My hubby loved it. I did too but had some trouble eating because I have braces. The leaves were incredibly crispy. Yum
Kathie
2021-08-02 20:14:19
Great recipe. Could you please not post SO MANY PICTURES! Could barely find the recipe.
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!
jane
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
