Easy Parmesan Roasted Brussels Sprouts Recipe | Crispy & Flavorful Side Dish
Elevate your side dish game with these Parmesan Roasted Brussels Sprouts! Crispy on the outside, tender on the inside, and coated with golden Parmesan, garlic, and olive oil — they’re a flavorful, crowd-pleasing recipe perfect for weeknight dinners or holiday feasts.
Equipment
- Baking sheet
- Mixing bowl
- Knife + cutting board
- Parchment paper
- Oven
Ingredients
- 1 lb fresh Brussels sprouts, trimmed and halved
- 2 tbsp olive oil
- ½ cup freshly grated Parmesan cheese
- 1 tsp garlic powder
- Salt & pepper to taste
Optional Add-ins
- ¼ cup panko breadcrumbs (for crunch)
- 1 tbsp balsamic glaze (for tang)
- 1 tsp lemon zest (for brightness)
- 2 tbsp cooked bacon or pancetta bits
Instructions
- Preheat oven: Set oven to 400–425°F (200–220°C). Line a baking sheet with parchment.
- Prepare sprouts: Trim ends, halve, and pat dry to remove moisture.
- Season: Toss sprouts with olive oil, Parmesan, garlic powder, salt, and pepper until evenly coated.
- Arrange: Spread cut-side down on baking sheet for caramelized edges.
- Roast: Bake for 20–25 minutes, flipping halfway, until golden brown and crispy.
- Finish: Garnish with extra Parmesan, fresh herbs, or balsamic glaze.
- Serve: Enjoy immediately while warm for best texture.
Notes
- Make-ahead: Prep sprouts ahead and refrigerate raw until ready to roast.
- Storage: Store leftovers in an airtight container for up to 3 days.
- Reheating: Use oven or air fryer to restore crispness; avoid microwaving.
- Avoid mistakes: Don’t overcrowd the pan, dry sprouts thoroughly, and use freshly grated Parmesan.
- Variations: Add breadcrumbs for crunch, drizzle balsamic glaze for tang, or mix in bacon for smoky richness.
- Nutrition: Rich in vitamin C, K, and fiber; Parmesan adds protein and calcium; customize with gluten-free breadcrumbs or dairy-free cheese.