Parmesan Roasted Brussels Sprouts
I used to hate brussels sprouts. Seriously. My grandma would boil them until they were gray, mushy, and smelled like old socks. If that’s your only memory of them, I get it.
But trust me, this recipe is different. We’re talking crispy, cheesy, and a little bit sweet. It’s the recipe that will make you a brussels sprouts believer.
This side dish is so good, it might just steal the show from the main course.
What You’ll Need
Here’s the simple stuff you need to grab from the store. Nothing fancy, I promise.
| Ingredient | Amount | Notes |
|---|---|---|
| Brussels Sprouts | 1 pound | Fresh is best |
| Olive Oil | 2 tablespoons | The good stuff |
| Salt | 1/2 teaspoon | Or to taste |
| Black Pepper | 1/4 teaspoon | Freshly ground |
| Garlic Powder | 1/2 teaspoon | For a little kick |
| Parmesan Cheese | 1/4 cup | Grated, not powdered |
| Balsamic Glaze | 1 tablespoon | For drizzling after |
Tools You’ll Use
You don’t need a pro kitchen for this. Just a few basic tools will do the job.
- A big baking sheet
- A mixing bowl
- A sharp knife
- A cutting board
How to Make Parmesan Roasted Brussels Sprouts
This is the easy part. Just follow these steps and you can’t go wrong.
Step 1: Get your oven hot. Set it to 400°F (200°C). A hot oven is the secret to getting things crispy.
Step 2: Prep your sprouts. Wash them and pat them really dry. Cut off the hard bottom ends and pull off any yellow or loose leaves. Then, cut each sprout in half.
Step 3: In your big bowl, toss the sprouts with olive oil, salt, pepper, and garlic powder. Mix it all up so every piece is coated.
Step 4: Spread the sprouts on the baking sheet in a single layer. Don’t let them pile up on each other. Give them some space.
Step 5: Roast for 20 minutes. They should be getting brown and tender.
Step 6: Pull the pan out of the oven. Sprinkle the Parmesan cheese all over the sprouts.
Step 7: Put them back in the oven for another 5 minutes. The cheese should be melted and bubbly.
Step 8: Take them out, drizzle with balsamic glaze, and serve them hot.
Pro Tips
I’ve made these a thousand times. Here are a few tricks I’ve learned.
- Don’t Crowd the Pan: This is the number one rule for crispy veggies. If you pile them up, they’ll steam instead of roast. Use two pans if you have to.
- High Heat is Your Friend: 400°F is perfect. It helps the outside get crispy before the inside gets too soft.
- Get Them Dry: Water is the enemy of crispiness. After you wash the sprouts, pat them down with a paper towel. Make sure they are super dry before adding oil.
- Cut Face Down: Place the sprouts cut-side down on the baking sheet. This flat surface gets extra brown and delicious.
Substitutions and Fun Variations
Feel free to play around with this recipe. It’s hard to mess up.
| Instead Of | Try This | Why It Works |
|---|---|---|
| Parmesan | Pecorino Romano | A similar hard, salty cheese |
| Garlic Powder | Fresh Garlic | Mince 2 cloves, add last 5 mins |
| Balsamic Glaze | Lemon Juice | Adds a fresh, bright flavor |
Want to add more stuff?
- Add Bacon: Cook some chopped bacon and toss it in with the sprouts before serving.
- Get Spicy: Sprinkle a pinch of red pepper flakes with the other seasonings.
- Add Nuts: Toasted pecans or walnuts add a nice crunch. Add them in the last few minutes of roasting.
Make-Ahead and Storage Tips
You can do some prep work to save time later.
Wash and trim the sprouts up to 2 days ahead. Keep them in a bag or container in the fridge.
If you have leftovers, they’ll stay good in the fridge for about 3 days. Just store them in an airtight container. They won’t be as crispy when you reheat them, but they’ll still be tasty. Pop them in the oven or an air fryer to warm them up.
FAQs
Q1. Why did my brussels sprouts turn out soggy?
Ans: You probably crowded the pan or your oven wasn’t hot enough. Give them space to breathe and make sure that oven is preheated to 400°F.
Q2. Can I use frozen brussels sprouts for this?
Ans: I wouldn’t. Frozen sprouts hold a lot of water, so they tend to steam and get mushy. Fresh is the way to go for this recipe.
Q3. Can I make these in an air fryer?
Ans: Absolutely. Cook them at 375°F for about 15 minutes, shaking the basket halfway through. Add the cheese in the last 2 minutes.
Wrapping Up
See? That wasn’t so hard. Now you have a go-to side dish that everyone will actually eat. Even the people who swear they hate brussels sprouts.
Give this recipe a try and let me know how it goes. Drop a comment below with your results or any questions you have. I’d love to hear from you.
