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This easy parmesan roasted Brussel sprouts recipe is the perfect side dish. It isn’t your Grandma’s Brussels sprouts so it’s definitely worth a try.
I’m all about Brussels sprouts – from charred Brussels sprouts pizza to Brussels sprouts tacos. But what about just a tasty side?
Do you like Brussels sprouts? If I had asked you 10 years ago, the answer might have been a resounding “No!” But now you can’t go to a restaurant without seeing Brussels sprouts in the appetizer section of the menu.
I’ve made them more ways than I can count, but today is just simple but tasty roasted Brussel sprouts with parmesan.
I think it started when people realized you could cook Brussels sprouts in other ways besides steaming them. The two go-tos nowadays are deep-frying and roasting them.
While I love fried Brussels sprouts and order them basically every time they’re on the menu, if I’m making them at home I roast them. Don’t get me wrong, I’d love frying them at home too but this just way easier and healthier.
And if you weren’t a fan beforehand, these roasted Brussel sprouts with parmesan might just convert you. It’s a version of what converted my wife a few years ago!
Jump to:
Recipe Ingredients
- Brussels sprouts – thinly slice them so you get more charred areas.
- Garlic powder – adds just a touch of garlic flavor.
- Salt and black pepper – enhances the flavors.
- Olive oil – helps bind everything.
- Panko breadcrumbs – can also use regular breadcrumbs.
- Parmesan cheese – freshly grated is best.
How to Roast Brussel Sprouts
- Preheat oven to 425°F. Line baking sheet with parchment paper and set aside. In medium bowl, combine brussels sprouts, garlic powder, salt and black pepper. Toss so everything is coated.
- Add olive oil, tossing to combine. Add the breadcrumbs and parmesan and toss until everything is coated.
- Spread in even layer on baking sheet.
- Bake for 20-25 minutes, tossing halfway through. Remove once cheese is melted and brussels sprouts are browned
Benefits
Like most vegetables, there are a ton of benefits to eating Brussels sprouts which include:
- High in nutrients and antioxidants – low in calories but high in fiber and minerals as well as help lower risk of chronic diseases.
- Maintain healthy blood sugar levels – being high in fiber, Brussels sprouts help regular blood sugar.
- Rich in Vitamin C and K – both are essential vitamins which enhances your immune system and good for your bones.
Ways to Shave Brussel Sprouts
There are three ways to shave Brussel sprouts:
- The easiest is adding Brussels sprouts to a food processor with a slicing attachment.
- You can also use a mandoline to slice although I find that the most cumbersome and dangerous.
- If you have neither you can just go old school and use a knife to thinly slice the Brussels sprouts. Yes it takes the most work, but you’ll be done before you know it.
Pro Tips/Recipe Notes
- Use a food processor with a slicing attachment to shave the Brussels sprouts quickly and safely.
- Use freshly grated Parmesan. Never buy pre-shredded Parmesan cheese as it contains wood pulp. Blocks of Parmesan cheese are also cheaper.
- Space the Brussels sprouts out on the baking sheet or they will steam and won’t be crispy.
Other Side Dish Recipes
- Shaved Brussels Sprouts with Bacon
- Crispy Green Beans
- Southwestern Brussels Sprouts
- Parmesan Zucchini Chips
- Baked Sweet Potato Fries
If you’ve tried these parmesan roasted Brussel sprouts or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I’m up to.
Parmesan Roasted Brussel Sprouts
Ingredients
- 1 lb brussels sprouts, thinly sliced
- 1 tsp garlic powder
- 1/2 tsp sea salt salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
- 1/3 cup freshly shredded parmesan cheese
- 1/4 cup panko breadcrumbs
Instructions
- Preheat oven to 425°F. Line baking sheet with parchment paper and set aside.
- In medium bowl, combine brussels sprouts, garlic powder, salt and black pepper. Toss so everything is coated. Add olive oil and toss to combine. Add the breadcrumbs and parmesan and toss until everything is completely coated.
- Spread in even layer on baking sheet and bake for 20-25 minutes, tossing halfway through. Remove once cheese is melted and brussels sprouts are browned.
Notes
- Use a food processor with a slicing attachment to shave the Brussels sprouts quickly and safely.
- Use freshly grated Parmesan. Never buy pre-shredded Parmesan cheese as it contains wood pulp. Blocks of Parmesan cheese are also cheaper.
- Space the Brussels sprouts out on the baking sheet or they will steam and won’t be crispy.
I’m obsessed with roasted Brussels sprouts!