Looking to jazz up your Brussels sprouts? Try these Parmesan crusted Brussels sprouts for a crispy, cheesy twist! With just a handful of pantry staples, you can transform sprouts into the star of your meal.
Jump to: ℹ️ Overview | 🛒 Ingredients | 📷 How To Make | 📹 Watch The Video | 👩🍳 Recipe Tips | 🥗 Serving Suggestions | 📝 Full Recipe Card | 🍽 More Side Dishes To Try
These Parmesan Brussels sprouts are everything you want in a side dish—crisp, cheesy, and slightly sweet with a hint of spice. The Brussels sprouts are tossed in simple olive oil, balsamic, and honey dressing, giving them a balanced, tangy-sweet flavor. They’re then roasted on a bed of Parmesan cheese, which crisps up into irresistible cheesy bits.
With Italian herbs and a dash of chili powder for a mild kick, these sprouts are perfect for any holiday spread, especially Thanksgiving and Christmas. Plus, they’re a veggie dish that even sprouts skeptics will love!
I hope you enjoy this easy recipe for delicious roasted Brussels sprouts with Parmesan!
👩🍳 Want even more recipes with Brussels sprouts? Check out these gems: roasted honey Balsamic Brussels sprouts, honey Sriracha Brussels sprouts, warm quinoa Brussels sprouts salad, or garlic and cranberry Brussels sprouts.
What You’ll Need
Here is what you’ll need for this crispy Parmesan Brussels sprouts recipe. Find the full measurements in the recipe card below.
- Brussels sprouts: Fresh, halved Brussels sprouts are the base here. Feel free to swap with cauliflower or broccoli if you’re out of sprouts.
- Olive oil, balsamic vinegar, and honey: This trio adds richness, tang, and sweetness. Maple syrup can replace honey.
- Seasonings: Garlic powder, Italian herbs, salt, and a touch of chili powder give these sprouts depth and a hint of warmth. Adjust chili for more or less heat!
- Parmesan cheese: The star of the show. Grated Parmesan forms a crispy, golden crust. You can also try Pecorino for a sharper flavor.
How To Make Parmesan Brussels Sprouts
Find the full recipe and nutritional information below. Here are some handy step-by-step photos.
- Preheat your oven to 400°F (200°C) and grease a baking tray with a little olive oil.
- Trim and halve the Brussels sprouts.
- In a large bowl, mix olive oil, balsamic vinegar, honey, garlic powder, Italian herbs, salt, and chili powder. Toss Brussels sprouts in the mixture.
- Spread half the Parmesan on the tray, place Brussels sprouts cut-side down on top, and sprinkle the rest of the cheese over them.
- Roast for 15 minutes, flip, and roast for another 4-5 minutes until golden.
- Serve with extra shaved Parmesan and all those crispy cheesy bits!
Watch The Video
Recipe Tips
- Extra crispy: For even more crispiness, crank up the broiler for the last 2-3 minutes. Just keep an eye on them so they don’t burn.
- Parmesan hack: If you’re running low on Parmesan, mix it with breadcrumbs to stretch it out.
- Variations: Swap the Italian herbs for rosemary and thyme for a more earthy flavor or add a squeeze of lemon juice right before serving for extra brightness.
Serving Suggestions
These roasted Brussels sprouts with Parmesan pair beautifully with roast chicken or turkey, making them a great side dish for Thanksgiving or Christmas. You can also serve them alongside grilled steak or as a crunchy topping for a grain or lentil bowl. And honestly, they’re delicious enough to eat as a snack straight off the tray!
Want to Save This Recipe?
Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Cooked & Loved
Ingredients
- 1 lb Brussels sprouts halved, about 450-500 grams
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon honey
- 1 teaspoon garlic powder
- 1 teaspoon Italian herbs
- 1 teaspoon salt
- ¼ teaspoon chili powder
- 2 cups grated Parmesan cheese plus extra for garnish
Instructions
- Preheat the oven to 400°F (200°C). Grease a flat baking tray with a little olive oil.
- Trim the tails off the Brussels sprouts and cut them in half.
- In a large bowl, mix the olive oil, balsamic vinegar, honey, garlic powder, Italian herbs, salt, and chili powder. Add the Brussels sprouts and toss until they’re evenly coated.
- Spread half of the grated Parmesan on the greased baking tray. Place the Brussels sprouts on top, cut side down. Sprinkle the remaining cup of Parmesan over the top.
- Roast in the oven for 15 minutes. Remove the tray, flip the Brussels sprouts with a spatula, and roast for an additional 4-5 minutes.
- Transfer the roasted Brussels sprouts to a serving plate, making sure to scrape up all the crispy cheesy bits. Garnish with extra shaved Parmesan.
Video
Notes
- Storage tips: Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat them in the oven to keep the Parmesan crisp. Freezing isn’t recommended, as the texture of the sprouts and cheese might change.
- Can I make this dish ahead? Yes! You can prep the Brussels sprouts and toss them in the dressing a day ahead, then roast them right before serving.
- Can I use frozen Brussels sprouts? Fresh is best for crispiness, but if using frozen, make sure to thaw and dry them thoroughly.
- What if I don’t like Brussels sprouts? Try this method with cauliflower or even broccoli! The crispy cheese works wonders on most veggies.
Comment or Rate This Recipe
Made the recipe? Please leave a rating as it helps other readers to discover this dish. You don’t need to leave a comment if rating a recipe, unless it’s 3 stars or below.
Comments
0 Comments