Roasted Brussels Sprouts with Parmesan

These roasted Brussel sprouts with parmesan are a great side dish staple for any time of year! All you need are 6 ingredients in order to make these crunchy, cheesy bites of heaven.

Prep 10

Cook 30

Total 40

Fat 8

Carbs 10

Protein 8

Yield

Ingredients

1.5 lbs. brussels sprouts washed & halved
2-3 tablespoons olive oil
2 teaspoons garlic powder
1/4 teaspoon sea salt
1/8 teaspoon ground pepper
1/2 cup parmesan cheese grated

Instructions

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.

Nutrition Facts