Parmesan Roasted Brussels Sprouts
These roasted Brussels sprouts get caramelized and crispy in a hot oven, then finished with a shower of salty Parmesan that crisps into little cheese shards among the leaves.
High heat is the key – it transforms Brussels sprouts from bitter and soggy to sweet, nutty, and addictively crispy.
Why You’ll Love It
Simple preparation with impressive, restaurant-quality results.
The high-heat roasting creates crispy outer leaves and tender centers.
Parmesan adds a savory, salty crunch that elevates the dish.
Converts even Brussels sprouts skeptics.
Works as a weeknight side or a holiday table centerpiece.
Ready in about 30 minutes from start to finish.
Ingredients
2 lbs Brussels sprouts – about 6 cups when halved
3 tablespoons olive oil
4 cloves garlic, minced
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 teaspoon red pepper flakes – optional
3/4 cup freshly grated Parmesan cheese
1 tablespoon fresh lemon juice
2 tablespoons fresh parsley, chopped – optional garnish
Steps
1. Preheat your oven to 425°F (220°C) and place a sheet pan in the oven while it heats.
2. Trim the stem ends off the Brussels sprouts and remove any yellow or damaged outer leaves.
3. Cut each sprout in half through the stem end – quarter any very large ones so all pieces are similar in size.
4. Place the halved sprouts in a large bowl.
5. Add the olive oil, minced garlic, salt, pepper, and red pepper flakes if using.
6. Toss until every sprout is evenly coated with oil and seasonings.
7. Carefully remove the hot sheet pan from the oven.
8. Spread the Brussels sprouts in a single layer on the hot pan, cut-side down – the sizzle when they hit the pan is what creates the caramelization.
9. Roast for 15 minutes without stirring to allow the cut sides to caramelize.
10. Remove the pan, flip the sprouts, and sprinkle the Parmesan cheese evenly over the top.
11. Return to the oven and roast for another 8-10 minutes until the cheese is melted and crispy and the sprouts are deeply browned.
12. Remove from the oven and immediately squeeze fresh lemon juice over the top.
13. Transfer to a serving dish and garnish with fresh parsley if using.
14. Serve hot while the cheese is still crispy.
Helpful Tips & Substitutions
Don’t skip preheating the pan – the hot surface is essential for getting crispy, caramelized cut sides.
Spread the sprouts in a single layer without overcrowding, or they’ll steam instead of roast.
Use freshly grated Parmesan from a block, not the pre-shredded kind which doesn’t crisp as well.
Pecorino Romano can substitute for Parmesan with a slightly sharper, saltier flavor.
Add 2 tablespoons of balsamic vinegar in the last 5 minutes for a sweet-tangy variation.
Toss in 1/4 cup dried cranberries or pomegranate seeds after roasting for a holiday version.
For extra crunch, add 1/4 cup toasted pine nuts or sliced almonds when serving.
Serving Ideas
Serve straight from the platter as a family-style side dish.
Pair with roasted chicken, grilled steak, or pork tenderloin.
Include on holiday tables alongside prime rib, turkey, or ham.
Top with a fried egg and crispy bacon for a hearty breakfast hash.
Toss with cooked pasta, more Parmesan, and pasta water for a simple main course.
Serve at room temperature as part of a grain bowl or salad.
Make-Ahead & Storage
Brussels sprouts can be trimmed and halved up to 2 days ahead – store in an airtight container in the refrigerator.
Toss with oil and seasonings just before roasting for best results.
Leftover roasted sprouts keep in the refrigerator for up to 4 days.
Reheat in a 400°F oven for 5-7 minutes to restore crispness – the microwave will make them soggy.
Add leftover sprouts to frittatas, grain bowls, or salads.
These do not freeze well as the texture becomes mushy when thawed.
The Side That Steals the Show
Properly roasted Brussels sprouts have converted countless self-proclaimed haters of this vegetable.
The caramelized edges, crispy leaves, and salty Parmesan create something far more appealing than the boiled sprouts of childhood memories.
Make these once and they’ll earn a permanent spot in your side dish rotation.
