Parmesan Roasted Brussels Sprouts are one of my favorite side dishes! Learn how to roast Brussels sprouts the right way so they come out perfect every time!
Can you believe I’d never had Brussels sprouts until just a few years ago? I always figured I didn’t like them because my parents didn’t, then my husband didn’t. I’d see the little heads of lettuce in stacks at the grocery store and wonder what the fuss was: who wanted to eat little baby heads of lettuce?
After the first bite I decided that I DO. I want to eat them. I want to eat them ALL!
I’ve only ever eaten Roasted Brussels sprouts because I can’t imagine eating them boiled. I’m sure those are okay but I find that roasting them brings out so much extra flavor. Plus, to me, roasting vegetables makes them like crack that I can’t stop eating.
In fact my favorite part about Roasted Brussels sprouts are the little leaves that fall off and get crunchy. Recently I was at a restaurant and one of the appetizers was Brussels sprouts chips: leaves of the sprouts that had been deep fried until they were crunchy and then seasoned with salt. Oh em gee, those were amazing.
Whether or not you add parmesan to these Roasted Brussels sprouts, this is the best recipe and the easiest one to make!
There are just a few easy steps to roasting Brussels sprouts and once you start making them this way you’ll never want them another way again!
I’ve been roasting my Brussels sprouts for a few years now and I finally discovered the best roasting method:
- Make sure to season the Brussels sprouts really well.
- Cut them in half, and if they’re really large, then slice them in thirds.
- Roast them at 400°F on a rimmed baking sheet.
- The biggest tip: roast them directly on the baking sheet, cut side down. This will ensure they get that golden crispy edge!
Seasonings for Brussels sprouts can be to your liking, but I like leaving them simple. I season my Roasted Brussels sprouts with garlic powder, onion powder, salt and pepper. With a toss in olive oil they’re ready to roast in just a few minutes!
It takes about 30-40 minutes for them to roast properly, depending on size, and once they’re done they’re the perfect side dish for any meal. I also love throwing them in salads, and I love serving Roasted Brussels sprouts with bacon. They’re also fantastic with a balsamic reduction drizzled over the top (you can buy that at any grocery store in the condiments aisle).
If you want to take these up a notch, make these parmesan Roasted Brussels sprouts by adding some parmesan cheese in with the seasoning. It adds a ton of extra flavor and a bit of crunch to the finished recipe.
Brussels sprouts are the perfect side dish for almost any meal (especially a roast turkey or a pot roast) and I even love them leftover. I usually make a full batch, and because I’m the only one in my house that likes them, I eat them for lunches for a few days. Throw on some sliced apple, some bacon, and some balsamic glaze drizzle and you have the perfect lunch recipe!
Roasted Brussels sprouts are such an easy side dish your whole family will love!
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Parmesan Roasted Brussels Sprouts
- 1 pound Brussels sprouts trimmed and halved
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 cup grated parmesan cheese
- Preheat oven to 400°F. Spray a rimmed cookie sheet with nonstick cooking spray. Tip: don’t use foil; you want these to bake right on the cookie sheet.
- Toss the Brussels sprouts with the olive oil, spices, and parmesan. Place them on the prepared cookie sheet cut side down.
- Bake them for about 30 minutes, stirring once or twice during roasting, until they’re golden brown.
- These are great as a side dish or leftover in a salad.
Nutritional information not guaranteed to be accurate
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All text and images © DOROTHY KERN for Crazy for Crust. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate.
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Published on: February 19, 2019