Parmesan Brussel Sprouts
Updated Oct 07, 2025
Quick and easy to prep, these oven roasted parmesan Brussel sprouts are made with fresh brussel sprouts and parmesan cheese.
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love these parmesan brussel sprouts!
When I roast brussel sprouts, this parmesan brussel sprouts recipe is usually the one I make. They get crispy on the edges, soft in the middle, and the parmesan gives them a salty, nutty flavor that makes them so good.
I toss the brussels sprouts with olive oil, garlic powder, salt, and pepper, then roast them until they’re golden and a little caramelized. This parmesan brussels sprouts recipe turns out great every time and goes with just about anything.
Happy Cooking!
– Yumna
Parmesan Brussel Sprouts Ingredients
- Brussel Sprouts: I like to look for small, firm, Brussel sprouts that are bright green (they tend to be sweeter and a little more tender).
- Parmesan Cheese: Grab a block and shred your own for the best flavor.
- Olive Oil: Any cooking oil will do here, but I prefer the flavor of olive oil.
- Seasoning: You’ll just need salt, pepper, and garlic powder to season these sprouts.
How to Make Parmesan Brussel Sprouts
Parmesan Brussel Sprouts Recipes
Quick and easy to prep, these oven roasted parmesan Brussel sprouts are made with fresh brussel sprouts and parmesan cheese.
Video
Ingredients
- 1 pound brussel sprouts
- 2 tablespoons olive oil
- ½ cup shredded parmesan cheese
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Preheat oven to 425°F. Line a large baking sheet with parchment paper.
- Peel the outer, yellow-ish leaves of the brussel sprouts off, trim the ends, then cut them in half.
- Place brussel sprouts in a large bowl, drizzle olive oil on top, and sprinkle with parmesan cheese, garlic powder, salt and pepper. Toss to coat evenly.
- Transfer the brussel sprouts to the prepared baking sheet, and roast in the preheated oven until golden brown, about 20-25 minutes, depending on their size. Shake the pan every few minutes for even roasting.
- Transfer the brussel sprouts to a serving dish and serve warm with crushed red pepper flakes, if desired.
Notes
My Top Tips: Spread your sprouts in a single layer on the baking sheet. If they’re too crowded, they’ll start to steam rather than crisp up.
Storage: These parmesan garlic sprouts are best served as soon as they’re ready, but it you do have leftovers, keep them covered in the fridge. Reheat them in the oven at 350°F for 10 to 15 minutes when you’re ready to eat (they’ll get soggy in the microwave). Freezing is not recommended.
Nutrition
Calories: 163kcal, Carbohydrates: 11g, Protein: 8g, Fat: 11g, Saturated Fat: 3g, Cholesterol: 9mg, Sodium: 520mg, Potassium: 462mg, Fiber: 4g, Sugar: 3g, Vitamin A: 953IU, Vitamin C: 96mg, Calcium: 196mg, Iron: 2mg
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
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Recipe Tips
- Cut your Brussel sprouts in quarters if they’re extra large. This creates more surface area for the sprouts to get golden and crispy.
- Spread your sprouts in a single layer on the baking sheet. If they’re too crowded, they’ll start to steam rather than crisp up.
- Use freshly grated parmesan. It’s a little more effort to grate it, but it’s totally worth it. Pre grated has much less flavor (and a dryer texture).
- Fully coat your sprouts in oil. This will help them to get crispy all over! If there are any that aren’t coated, they’ll soften rather than caramelize. It’s best to use your hands to really get in there!
Serving Ideas
- Add protein. I love to serve these Brussel sprouts as a veggie side with oven-baked chicken, air-fried salmon, or garlic steak bites.
- Enjoy with creamy pasta. These taste great with a bowl of homemade mac & cheese or a different creamy pasta like fettuccini alfredo.
- Serve with your Thanksgiving spread. I love to add this easy veggie side to my Thanksgiving spread with roasted turkey, stuffing, and garlic mashed potatoes.
Comments
GREAT
So happy you liked it, Kelly!
I have made it before and it’s a great side dish. Love making it for company
So glad you enjoy these!
Can you use frozen Brussels sprouts for this, or is it best to use fresh?
Fresh would be better, but frozen should still work!
The winning recipe!
I made this in the oven and in the air fryer and it turned out perfectly both times! Definitely easy and yummy
Thank you! Yay!!
Now my go-to brussel sprouts recipe! I love the crispy little leaves – so flavourful. Thank you, Yumna!
I love that! The crispy pieces are key!! You’re so welcome!
These are so delicious!!! I can’t wait to make them as a side dish or appetizer next time I have friends over. Even non brussel sprout fans will be converted.
I love that! Hope your friends enjoy it too.
Easy and tasty recipe!
Awesome! Thanks for the feedback!!
Super yummy and a huge hit at Thanksgiving!!! Love the ease and deliciousness of this recipe!
So glad to hear you enjoyed it! Thanks for leaving a review 🙂