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Parmesan Roasted Brussels Sprouts are one of my favorite side dishes! They’re tender and crispy around the edges and flavored with Parmesan cheese. Learn how to roast Brussels sprouts the right way, so they come out perfect every time!

If you think you’re not a fan of Brussels sprouts, then you’ve never had them roasted. I used to think I hated them, but then I tried Parmesan roasted Brussel sprouts and, after the first bite, realized I am a fan. I wanted to eat them all, and I haven’t stopped since – they’ve become one of my all-time favorite side dishes.

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Brussels sprouts sitting on a grey plate

Easy Parmesan Brussel Sprouts

What makes them so special? It’s all about the roasting. Brussels sprouts are bitter, but when you cook them until they’re golden and crispy on the outside and soft and tender on the inside, they turn into sweet bites. Roasting brings out the natural sweetness – they taste amazing!

My favorite part about Roasted Brussels sprouts is the crunchy outer leaves. The contrast in texture to the soft and tender insides is so delicious. I can eat them with just some salt and pepper, but roasting them with Parmesan cheese takes them to a new level.

These roasted Brussel sprouts with Parmesan are so easy – the perfect recipe if you’ve never roasted sprouts before. I’m sharing all of my best tips, so they turn out perfectly every time. Once you start making them this way, you’ll never want them another way again!

Ingredients in Parmesan Brussel Sprouts

  • Brussels sprouts trimmed and cut in half (if they are large, cut them in thirds)
  • Olive oil
  • Salt and pepper
  • Onion powder
  • Garlic powder
  • Grated Parmesan cheese

How to Make Roasted Brussel Sprouts

  • Coat a rimmed sheet pan with cooking spray.
  • Place the sprouts in a bowl and add the olive oil, seasonings, and cheese. Toss to coat them evenly.
  • Place them on the baking sheet cut side down, and roast them for 30 minutes at 400°F. Stir them once or twice during cooking so they roast evenly.

Storing Instructions

Store leftover roasted Brussel sprouts in an airtight container in the refrigerator. They will keep well for three to four days.

Brussels sprouts sitting on a grey plate

Expert Tips

I’ve been roasting Parmesan Brussel sprouts for years and have the best roasting method. So be sure to follow the tips so you get a perfectly roasted batch every time.

  • Season the sprout really well – don’t skimp on the amounts!
  • You should cut them so they are approximately the same size. Usually halving them works, but if they are large, cut them into thirds. This will ensure they all cook evenly.
  • Roast them directly on the baking sheet. I don’t recommend lining the sheet pan with foil – the sprouts will get crispier without it! Also, be sure to place them cut-side down so they turn a nice golden brown.

You can use any seasonings you like, so have fun experimenting! But, honestly, even if they’re seasoned with just some salt, pepper, and olive oil, they’re so delicious.

What pairs with Brussel sprouts?

Roasted Parmesan Brussel sprouts are the perfect side dish for so many main dishes. We love them with steak, pork chops, baked chicken, pot roast, and even salmon. For the holidays, pair them with roast turkey or ham!

I also love to add roasted Brussel sprouts to salads, so whenever I roast a batch, I double it, so there are plenty of leftovers. Toss them with some lettuce, sliced apple, some bacon, and some balsamic glaze drizzle, and you have the perfect lunch recipe!

Have I sold you yet on these amazing roasted Brussels sprouts with Parmesan? I hope so because once you try them, I know they’ll be one of your favorite side dishes, too. Enjoy!

plate of Roasted Brussels sprouts

Parmesan Roasted Brussels Sprouts

3.67 from 3 votes
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!
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Yield 6 servings
Serving Size 1 serving


  • 1 pound Brussels sprouts trimmed and halved
  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ¼ 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.

Recipe Nutrition

Serving: 1serving | Calories: 72kcal | Carbohydrates: 7g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 276mg | Potassium: 294mg | Fiber: 2g | Sugar: 1g | Vitamin A: 605IU | Vitamin C: 64.3mg | Calcium: 78mg | Iron: 1.1mg
Nutritional information not guaranteed to be accurate
Course Side Dish
Cuisine American
Brussels sprouts sitting on a grey plate with words on the photo

Easy Parmesan Brussel Sprouts – making roasted brussel sprouts is so easy and they’re so good with parmesan – picky eater approved!

Last Updated on August 19, 2022

Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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