Calling all cheese lovers: this Parmesan Brussels sprouts recipe might just become your new favorite side dish. It's crispy, savory and perfect for gatherings or everyday dinners.
In my opinion, you can never have too many Brussels sprouts recipes. This lovely vegetable has such a distinctly interesting flavor all on its own but really shines when paired with other culinary standouts like Parmesan cheese.
Did you know?
Parmesan cheese is actually considered a fermented food! Through the process of lacto-fermentation whereby beneficial bacteria convert the milk sugars into lactic acid and help to preserve the cheese, Parmesan also takes on its uniquely tangy, bold flavor we all know and love.
If you came here looking for classic oven roasted Brussels sprouts, that's another fantastic side dish choice. Or for something a little different (and incredibly delicious!), definitely try these bacon Brussels sprouts with balsamic vinegar. For side dish pairings, this recipe works particularly well with these mashed sweet potatoes, these classic mashed potatoes, these roasted fingerling potatoes and this classic cranberry sauce.
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❤️ Why you'll love this recipe
- Only 10 minutes of prep time required
- Delicious and versatile holiday side dish
- Easy to make for everyday cooking
- Pairs well with turkey, chicken, steak or tofu dishes
- Perfect dish for cheese lovers
🌿 Ingredients
The ingredients you'll need for this Brussels sprouts recipe are all easy to find at any large grocery store. And the key to this recipe is to freshly grate the Parmesan yourself (using a cheese grater.) Packaged grated Parmesan tends to be too dry and won't be able to stick to the sprouts as well when you mix everything together.
See recipe card below for exact quantities.
📝 Instructions
Step 1: Preheat the oven to 425°F and line a large baking sheet with parchment paper. Wash, trim and halve the Brussels sprouts.
Step 2: Place all of the ingredients in a large mixing bowl and toss gently to coat, saving aside a little of the cheese to sprinkle over the top.
Step 3: Slowly pour the Brussels sprouts onto the baking sheet to form a single layer. Spread them out as much as possible and with some face up and some down.
Step 4: Sprinkle the remaining cheese over the sprouts and roast for 20-25 minutes or until golden brown. Season with additional salt and pepper to taste, and serve immediately.
📋 Substitutions
As written, this Parmesan Brussels sprouts recipe is vegetarian and gluten free. Feel free to make any of the following substitutions if necessary:
- Olive oil - substitute melted butter, avocado oil or canola oil
- Garlic powder - substitute onion powder instead, or just leave out if if you don't have either on hand; you can also use a clove or two of fresh minced garlic if you'd prefer
- Sea salt - feel free to leave out for a lower sodium option (keep in mind that the Parmesan does also contain some salt)
- Parmesan - you can use Pecorino Romano instead which is very similar to Parmesan with slightly stronger taste; you may also want to leave out the added salt in this case since it's a saltier cheese
- Vegan - for vegan crusted Brussels sprouts, use a vegan Parmesan cheese or substitute nutritional yeast with finely chopped cashews instead
🔪 Equipment
I used the following equipment to make this recipe:
- baking sheet
- parchment paper (optional, for easy cleanup)
- cheese grater
- cutting board
- chef's knife
- large mixing bowl
- silicone spatula
🍱 Storage
Any leftovers can be stored in an airtight container in the fridge for up to 4 days. Parmesan Brussels sprouts do not stand up well to freezing.
🎉 Top tip
The number one tip for this recipe is to make sure you start with freshly grated Parmesan cheese. It takes just a minute or two to grate it at home with a cheese grater, and makes all the difference in creating the perfect crusty topping for this Brussels side.
Enjoy!
💭 FAQ
Freshly grated Parmesan using a cheese grater at home will work best for this recipe. Pre-grated cheese tends to be dried out and won't cling to the sprouts as well as freshly grated cheese will.
First, wash and dry the Brussels sprouts and trim off the tough ends. Then, slice the sprouts lengthwise down the middle. There is no need to discard any leaves that fall off while you're slicing them; those make the final dish even crispier and tastier.
For best results, roast your Parmesan coated sprouts for 20-25 minutes in a preheated 425°F oven. You'll want to pay close attention at the 20-minute mark to make sure the sprouts and cheese don't brown too much. A little bit of blackening of the separated leaves is fine but you'll want to pull the dish out of the oven when the Parmesan is a nice crispy brown color.
To reheat, warm your Brussels sprouts in a 350°F oven for 5-10 minutes or until just warm and crispy (don't overheat). Microwaving is not recommended since the sprouts will likely be soggy and lose their crispiness.
🍳 Recipe
Parmesan Crusted Brussels Sprouts
Ingredients
Equipment
Method
- Prep: Preheat the oven to 425°F and line a large baking sheet with parchment paper. Wash, trim and halve the Brussels sprouts. Place all of the ingredients in a large mixing bowl and toss gently to coat, saving aside a little of the cheese to sprinkle over the top.
- Roast: Slowly pour the Brussels sprouts onto the baking sheet to form a single layer, spreading them out as much as possible and with some face up and some down. Sprinkle the remaining cheese over the sprouts and roast for 20-25 minutes or until golden brown.
- Enjoy: Season with additional salt and pepper to taste, and serve immediately.
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