Parmesan Brussel Sprouts

5 from 152 votes

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.

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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!

Parmesan brussel sprouts roasted in a large white bowl with a wooden spoon and wooden fork in bowl
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How to make parmesan brussel sprouts

  • Remove the outer leaves from the sprouts and cut them in half.
Two image collage of the spouts on a cutting board whole and then stemmed and halved
  • 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.
Two image collage of the brussels with the seasoning and cheese before and after mixing
  • Spread the parmesan coated Brussel sprouts on a baking sheet. It’s ok if some overlap happens.
Brussel sprouts on a pan with the seasoning before baking
  • Roast until cooked through and golden brown, giving the pan a shake a couple times.
The dish after baking in the oven

Tips for making

  1. Cut the brussel sprouts in quarters if they are very large. This creates more surface area for the brussels to get golden and crispy.
  2. Spread the sprouts in a single layer on the baking sheet. If they are too crowded, they will steam rather than crisp up.
  3. 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.
  4. 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

Can you reheat roasted Brussel sprouts?

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.

Can you make them ahead of time?

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.

Can you roast the sprouts the day before?

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.

Brussel sprouts oven roasted topped with parmesan cheese

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, or garlic steak bites!

More easy side dishes:

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Parmesan Brussel Sprouts

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.
5 from 152 votes
Servings 4 servings
Course Side Dish
Calories 163
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
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  • 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.


Storage: Store any leftovers in an airtight container. They will last about 3-4 days in the fridge. Reheat them in the oven for the best results.


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.

Cuisine American
Course: Side Dish
5 from 152 votes (146 ratings without comment)

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  1. Candida Fortune says:

    I have made it before and it’s a great side dish. Love making it for company

    1. Yumna says:

      So glad you enjoy these!

  2. Cindy says:

    Can you use frozen Brussels sprouts for this, or is it best to use fresh?

    1. Yumna Jawad says:

      Fresh would be better, but frozen should still work!

  3. Arwa Abulhasan says:

    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

    1. Yumna Jawad says:

      Thank you! Yay!!

  4. Mae S. says:

    Now my go-to brussel sprouts recipe! I love the crispy little leaves – so flavourful. Thank you, Yumna!

    1. Yumna Jawad says:

      I love that! The crispy pieces are key!! You’re so welcome!

  5. Sam says:

    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.

    1. Yumna J. says:

      I love that! Hope your friends enjoy it too.

  6. Brianna says:

    Easy and tasty recipe!

    1. Yumna Jawad says:

      Awesome! Thanks for the feedback!!

  7. Miranda H says:

    Super yummy and a huge hit at Thanksgiving!!! Love the ease and deliciousness of this recipe!

    1. Yumna Jawad says:

      So glad to hear you enjoyed it! Thanks for leaving a review 🙂