Quick and easy to prep, these oven roasted parmesan Brussel sprouts are made with a few simple ingredients for a hassle free Thanksgiving or holiday side.
These delicious roasted parmesan Brussel sprouts are an amazing addition to your Thanksgiving or holiday table. Quick and easy to prep, their edges are beautifully crispy and the natural flavors enhanced so wonderfully. You are sure to convert even the firmest of spout haters with these parmesan crusted Brussels!
How to make parmesan brussel sprouts
- Remove the outer leaves from the sprouts and cut them in half.
- Place the sprouts in a bowl and mix in the parmesan cheese, garlic powder, salt and pepper. Feel free to switch around the spices, but I like to keep it simple.
- Spread the parmesan coated Brussel sprouts on a baking sheet. It’s ok if some overlap happens.
- Roast until cooked through and golden brown, giving the pan a shake a couple times.
Tips for making
- Cut the brussel sprouts in quarters if they are very large. This creates more surface area for the brussels to get golden and crispy.
- Spread the sprouts in a single layer on the baking sheet. If they are too crowded, they will 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 with a dry texture.
- Fully coat the sprouts in the oil. This will help them to get crispy all over the outside. If some of the spouts don’t have a coating of oil on them, they will soften rather than than caramelize. It’s best to use your hands to really get in there!
Frequently asked questions
These parmesan garlic sprouts are best served as soon as they are ready, but it you do have leftovers, it’s best to reheat them in the oven, this way they won’t be soggy. Reheat them at 350°F for 10 to 15 minutes.
You can prep these sprouts the day before and keep them covered in the fridge. When you are ready to roast them, you just need to place them on a baking sheet and pop them in the oven.
If you like, you can partly roast the spouts the day before you are due to serve them. Roast them for 15 minutes, let them cool and keep them refrigerated. The next day, let them come up to room temperature and roast at 425°F for 10 minutes to get them nice and crispy.
Be sure to add this vegetarian side dish to your holiday spread. It’s a fun twist on traditional roasted brussel sprouts. The parmesan cheese really elevates the taste and texture. They are a wonderful to pair with roasted turkey, oven-baked chicken or air fried salmon!
More easy side dishes:
- Baked Butternut Squash Fries
- Brussel Sprout Sweet Potato Salad
- Grilled Eggplant
- Oven Roasted Carrots
- Garlic Roasted Potatoes
- Healthy Mashed Potatoes
If you’ve tried this healthy-ish feel good Parmesan Brussel Sprouts recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!
Parmesan Brussel Sprouts
- 1 pound brussel sprouts
- 2 tablespoons olive oil
- ½ cup shredded parmesan cheese
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 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.