Crunchy, cheesy parmesan Brussels sprouts are a welcome side dish any time of year (not just during the holiday season!). They’re wonderfully savory, come together easily, and require just 6 simple ingredients.
Side dishes don’t get nearly enough credit at dinner parties. It’s often all about the main dish and sides are an afterthought. Well, these parmesan Brussels sprouts will quickly change that narrative! Full of flavor and texture, these cheesy, crunchy Brussels sprouts are always a hit. There’s something special about the combination of hearty Brussels combined with salty cheese and simple spices that makes this side a showstopper.
These parmesan Brussels sprouts come together easily, too – it’s as simple as tossing the Brussels sprouts with oil and spices, roasting to crunchy perfection, and adding a sprinkle of freshly grated parmesan cheese to finish them off. Our best tip? Use good quality parmesan – it takes these Brussels to a whole different level!
“Made these tonight (scaled down for one) and they were the perfect side for some butternut squash ravioli. Can’t wait to keep making these all fall.” – Kaitlin
What You Need for Parmesan Brussels Sprouts
We love this roasted Brussels sprouts recipe because it’s made with super simple, wholesome ingredients like:
- Brussels sprouts
- Olive oil
- Garlic powder
- Salt + pepper
- Parmesan cheese
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Parmesan Brussels Sprouts Variations
This is a wonderful base recipe to use for cheesy roasted Brussels sprouts. Try these tasty variations:
Oil: Don’t skimp on the oil! Oil is what gives the Brussels sprouts that amazing caramelized texture and flavor. Instead of olive oil, try coconut oil for a slightly sweeter taste or avocado oil for a milder oil that won’t add much extra flavor.
Cheese: Feel free to use even more cheese than what this recipe calls for! Instead of parmesan, use asiago or pecorino Romano.
Bacon: Cook a few slices of thick-cut bacon, crumble the slices, and mix into the parmesan Brussels prior to serving. You’ll also love our classic roasted Brussels sprouts with bacon.
Balsamic: In addition to the olive oil, add 2 tablespoons of balsamic vinegar for ultra savory roasted balsamic Brussels sprouts.
Can you use any kind of cheese?
Instead of parmesan cheese, any kind of hard cheese like pecorino Romano or asiago.
Will frozen Brussels sprouts work?
No. Make sure to purchase raw, fresh Brussels sprouts for this recipe as you will not get the same results with frozen. You can find Brussels sprouts in the fresh vegetable section of most grocery stores.
Why do you have to toss the Brussels sprouts while roasting?
Tossing them makes sure everything is evenly cooked and caramelized. The side facing down on the baking dish is what caramelizes, so by tossing every 10 minutes, more of the Brussels sprouts surface area caramelizes.
Storing Brussels Sprouts
These parmesan Brussels sprouts taste best right after roasting when the parmesan is nice and crispy, but they’re delicious as leftovers. Once the Brussels sprouts are completely cool, transfer them to an airtight container and refrigerate for up to 5 days.
For Best Tasting Leftovers: Reheat Brussels sprouts on the stovetop or in the oven (though the microwave works in a pinch). No matter which method you use, feel free to sprinkle a little extra cheese on top!
- Stovetop: Add a little olive oil to a frying pan and heat over medium heat. Once oil is fragrant, add the Brussels sprouts and sauté until warmed through, about 5 minutes.
- Oven: Transfer veggies to a prepared sheet pan. Bake at 350ºF until warmed through, about 10 minutes.
MAKE AHEAD Parmesan BRUSSELS SPROUTS
Store washed, dried, and trimmed Brussels sprouts in an airtight container or bag for up to 2 days before roasting. When ready to roast, follow the recipe as written.
Enjoy these parmesan Brussels sprouts as a weeknight side dish (they taste great with our sous vide steak), in a meal prep bowl, as part of your holiday dinner menu, or scrambled with eggs for a hearty breakfast. No matter how or when you serve them, these savory Brussels always hit the spot!
Roasted Brussels Sprouts with Parmesan
- Preheat the oven to 400ºF. Prepare a baking sheet: line a baking sheet with parchment paper OR foil sprayed with nonstick cooking spray. You can also spray the baking sheet directly. Set aside.
- Prepare the Brussels sprouts: Scrub the Brussels sprouts under warm water to remove any dirt. Pat dry with a towel. Use a sharp knife to cut both ends off of each Brussels sprout. If some of the leaves fall off, don't worry! You'll roast these, too. Then, cut them in half longways (hot-dog style). The goal is to get all of the Brussels sprouts around the same size so that they roast evenly. If you have some extra-large sprouts, you may need to quarter them. Transfer the Brussels sprouts to the prepared baking sheet.
- Drizzle the veggies with a generous amount of olive oil salt and season with garlic powder, salt, and pepper. Use your hands to massage the oil and spices into the veggies.
- Evenly spread the Brussels sprouts out onto the baking sheet. Make sure they don't touch – if they overlap at all, they will not roast evenly.
- Bake for 20-25 minutes, tossing the Brussels sprouts every 10 minutes.
- Remove the baking sheet from the oven and sprinkle the grated parmesan cheese on top of the Brussels sprouts.
- Bake for another 3-5 minutes or until the Brussels sprouts are golden brown and crispy.
Tips & Notes
- Storage: Store leftover parmesan Brussels sprouts in an airtight container in the refrigerator for up to 5 days.
- Reheating Brussels Sprouts: Reheat Brussels sprouts on the stovetop or in the oven (though the microwave works in a pinch). No matter which method you use, feel free to sprinkle a little extra cheese on top! Stovetop: Add a little olive oil to a frying pan and heat over medium heat. Once oil is fragrant, add the Brussels sprouts and sauté until warmed through, about 5 minutes. Oven: Transfer veggies to a prepared sheet pan. Bake at 350ºF until warmed through, about 10 minutes.
- Make Ahead Instructions: Store washed, dried, and trimmed Brussels sprouts in an airtight container or bag for up to 2 days before roasting. When ready to roast, follow the recipe as written.