Parmesan Brussels Sprouts are a delicious side dish or even a great appetizer!
Cut the sprouts in half, coat them in freshly shredded parmesan, and roast until golden. Simple perfection!
A Favorite Brussels Recipe
- We love Brussels sprouts and of course, parmesan is a favorite pairing.
- This is one of those recipes that proves simple is sometimes best.
- This recipe can be prepared up to 48 hours in advance and roasted just before serving.
- Low carb and keto, Brussel sprouts are available year round at almost any grocery store.
Ingredients and Variations
BRUSSELS SPROUTS: Look for tightly wrapped, heavy brussels sprouts and remove any torn or brown leaves. Since these sprouts are cut in half (to give a flat surface for the cheese), opt for larger sprouts if you can find them.
SEASONINGS: A little bit of butter and garlic add flavor, help with browning and most importantly help the cheese to stick. Swap up the seasonings with some Greek seasoning or lemon pepper or even Italian seasoning.
We do love brussels sprouts roasted with balsamic, it would be great drizzled over these after cooking.
How to Make Parmesan Brussels Sprouts
- Trim brussels sprouts and cut in half lengthwise.
- Toss the sprouts with butter, garlic, and seasonings.
- Press each half into grated parmesan cheese and roast until tender and golden, as per recipe below.
Tips for Roasting Brussels Sprouts
- For even cooking, cut brussels sprouts into halves.
- Rinse the sprouts and ensure they’re dry before tossing with the butter.
- Shred the parmesan on the finest side of a box grater.
- Lining the pan with parchment ensures the cheese sticks to the Brussels instead of the pan.
- After roasting, drizzle them with balsamic vinegar if desired.
Make the oven do double duty and bake parmesan brussels sprouts with Parmesan Roasted Sweet Potatoes or even a fancy entree like this Mushroom Bacon Stuffed Pork Tenderloin. Roasted sprouts also taste great next to a Balsamic Marinated Flank Steak.
How to Store Leftovers
Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or even an air fryer, with a little extra cheese. Serve as a side, an appetizer with some Spicy Dill Dip, or dice up and add to a stir fry, an Omelette, or a Creamy Potato Bacon Soup!
More Brussels Sprouts Recipes
- Bacon Wrapped Brussels Sprouts – perfect appetizer
- Balsamic Roasted Brussels Sprouts – simple side
- Baked Brussel Sprouts Gratin – favorite
- Steamed Brussels Sprouts – with crispy crumbs
- Sriracha Honey Glazed Brussels Sprouts – sweet and spicy
- Orecchiette with Brussels Sprouts – pasta entrée
- Air Fryer Brussel Sprouts – super easy
- Buffalo Brussels Sprouts – perfect served with Blue cheese dip
Did your family love these Brussels sprouts? Leave a rating and a comment below!
Parmesan Roasted Brussels Sprouts
- 1 pound Brussels sprouts trimmed and halved
- 2 tablespoons melted butter
- 2 cloves garlic minced
- ½ teaspoon dried basil
- ½ cup Parmesan cheese freshly grated
- salt & pepper to taste
- Preheat the oven to 400°F. Line a large baking sheet with parchment paper.
- To prepare sprouts, wash thoroughly, trim the stem end, and cut each in half from top to stem.
- Place the prepared Brussels sprouts* in a large bowl and toss with butter, garlic, and seasonings.
- Dip the flat side of each brussels sprout into the parmesan cheese and gently press so the cheese adheres.
- Place on the prepared pan, and bake 25-30 minutes or until tender and golden. Broil 1-2 minutes if desired.
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)