Parmesan-Roasted Brussels Sprouts
Italian seasoning adds a punch of flavor to these easy roasted Brussels sprouts, while the Parmesan cheese provides a wonderful, crisp, cheesy finish.
Honest confession: I ate every single one of these Parmesan roasted Brussels sprouts straight from the baking sheet after photographing them. Seriously, where is my self-control?!? I tested this Parmesan-roasted Brussels sprouts recipe from Eatwell101 to see if I would want to make them as a side dish for our upcoming Christmas dinner of prime rib, potato casserole, dinner rolls, and loaded garden salad. The empty baking sheet told me the answer! Yes! They were so darn tasty.
Parmesan-Roasted Brussels Sprouts
Ingredients:
- 2 tbsp olive oil, divided
- 8 oz Brussels sprouts, ends removed & halved lengthwise
- ¼ cup Parmesan cheese, finely grated
- 1Â clove of garlic, minced
- ½ tsp Italian seasoning
- Pinch of crushed red pepper flakes, to taste
- Sea salt and freshly cracked pepper, to taste
How to Make Parmesan Roasted Brussels Sprouts:
Preheat the oven to 400 degrees. Brush a half-baking sheet with 1 tablespoon of olive oil.
Place the Brussels sprout halves in a bowl, then top with Parmesan cheese, olive oil, minced garlic, Italian seasoning, crushed red pepper flakes, and sea salt & freshly cracked pepper, to taste. Toss to coat evenly.Â
Scoop a bit of Parmesan cheese (in the bottom of the bowl) onto the cut side of each Brussels sprout half, then place them cut-side down on the prepared baking sheet.
Bake for 20 minutes, turning the baking sheet halfway through baking, until golden brown and tender.
Use a thin spatula to remove each sprout from the baking sheet to preserve the Parmesan coating on the sprouts.
Serve immediately. Enjoy.
Equipment
Ingredients
- 2 tbsp olive oil, divided
- 8 oz Brussels sprouts, ends removed & halved lengthwise
- ¼ cup Parmesan cheese, finely grated
- 1 clove of garlic, minced
- ½ tsp Italian seasoning
- Pinch of crushed red pepper flakes, to taste
- Sea salt and freshly cracked pepper, to taste
Instructions
- Preheat the oven to 400 degrees. Brush a small half-baking sheet with 1 tablespoon of olive oil.
- Place the Brussels sprout halves in a bowl, then top with Parmesan cheese, olive oil, minced garlic, Italian seasoning, crushed red pepper flakes, and sea salt & freshly cracked pepper, to taste. Toss to coat evenly.Â
- Scoop a bit of Parmesan cheese (in the bottom of the bowl) onto the cut side of each Brussels sprout half, then place them cut-side down on the prepared baking sheet.Â
- Bake for 20 minutes, turning the baking sheet halfway through baking, until golden brown and tender.
- Use a thin spatula to remove each sprout from the baking sheet to preserve the Parmesan coating on the sprouts.
- Serve immediately. Enjoy!
Parmesan makes them really appealing! Can’t take my eyes off from that golden crust.
Except for potatoes, I prefer my vegetables moist cooked so I generally steam them, including Brussels sprouts but the addition of crispy parmesan might inspire me to try these. They look delicious.
Recipe list states a 1/4 of parmesan cheese, finely grated. Believe it should list 1/4 Cup!
Barb,
Thank you!!! I’ve added it.
-Pam
A delicious recipe for Brussels sprouts.
I’m still working on getting my family to love brussels sprouts but this may be the recipe that convinces them!