Parmesan Roasted Brussels Sprouts are quite possibly my favorite way to eat Brussels sprouts and the perfect complement to any meal! Try my Gruyere Roasted Brussels Sprouts for another cheesy vegetable side dish.

Parmesan Roasted Brussels Sprouts

Parmesan Roasted Brussels Sprouts

Brussels sprouts have come a long way when it comes to recipes and the flavor of the vegetable. In fact, I have been on a Brussels sprouts kick, sprouting (get it?!?) lots of recipes for this now popular vegetable. If you are now a fan, be sure to try other variations like Bacon Wrapped, Shredded, Brown Butter, Balsamic Roasted, and Brussels Sprouts in Maple Bourbon Sauce, just to name a few!

How to Prepare Brussel Sprouts

Roasting Brussels Sprouts

Roasting vegetables is quite possibly my favorite way to eat them. A beautiful caramelization of natural sugars combined with oil and a light seasoning transforms vegetables into something magical. But what is “roasting” exactly? Back in the day roasting meant there was going to be an open flame. Today, we roast things in an oven. (I will also let you know how to make these in an air fryer.)

When roasting Brussels sprouts, I take a couple of things into consideration:

  • Size– If they happen to be large, I will cut them in half before roasting. If they are smaller, like the ones we harvested from our garden, I will roast them whole. (These are also the best tasting in my opinion!)
  • Freshness– They should be green, not yellow, with no black spots. They should also be very firm. If you can find Brussels sprouts still attached to the stem they will last much longer if stored in a cool, dry place.
Easy Roasted Brussel Sprouts

Air Fryer Brussels Sprouts

I love using my air fryer for Brussels sprouts; it makes them nice and crispy! To make the Parmesan Roasted Brussels Sprouts in an air fryer, follow the instructions up to placing the vegetable in a baking dish. Instead, place the coated Brussels sprouts into the basket of your air fryer, avoiding overlapping. Air fry at 375°F for 10-15 minutes, shaking the basket halfway through. Depending on your desired crispness, you may need to adjust the cooking time.

Easy Baked Brussel Sprouts

What to Serve with Roasted Brussels Sprouts?

Can I tell you a secret? I have made a pan of these and ate them all by themselves. But just in case you are normal and like well-rounded meals, here are a few great options.

How to Store

Cooked Brussels sprouts can be stored in an airtight container in the refrigerator. They will last up to 4 days or so. Reheat them in the oven or air fryer.

Roasted Brussel Sprouts
5 from 2 votes

Parmesan Roasted Brussels Sprouts

Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
These delicious Brussels sprouts are the perfect addition to any meal!

Ingredients

  • pound  Brussels sprouts
  • 1 tablespoon garlic, minced
  • ¼ cup (25 g) parmesan cheese, grated  (plus more for topping)
  • ¼ teaspoon kosher salt
  • ¼ teaspoon ground pepper
  • tablespoons olive oil

Instructions

  • Preheat the oven to 400°F. Line a baking dish with parchment paper.
  • Clean and trim the Brussels sprouts, and cut them in half lengthwise. Dry them off with a paper towel and place them in the lined baking dish (or an oven-safe skillet).
  • To a bowl, add garlic, parmesan cheese, salt, pepper, and olive oil, mixing to combine. Pour the oil mixture over the Brussels sprouts, tossing them to coat.
  • Bake uncovered, approximately 18-25 minutes*, or until crisp on the outside and tender on the inside. 
  • Optional: Serve with more grated cheese.

Notes

*See post for Air Fryer Instructions.

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. Very tasty. I used frozen sprouts; defrosted them in the microwave, and then split them, proceeding likewise from the recipe. I found that leaving them in the oven after roasting for about ten minutes as the oven cooled burned off a lot of the excess moisture and gave them at least a little brown tinge.

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