Oven Roasted: Parmesan Brussel Sprouts

These Oven Roasted Parmesan Brussel Sprouts are destined to be the star at holiday parties and the hero of weeknight dinners. Inspired by our Parmesan Potatoes, they’re tender on the inside, crackly on the outside, and absolutely bursting with flavor! One bite is enough to convert even the strongest of Brussels sprout haters.

Think you don’t like Brussels sprouts? We challenge you to think again with these crackly oven roasted Brussel sprouts with Parmesan! Coated in rich butter, savory cheese, and lots of seasonings, they’re baked to crackly deliciousness yet are tender when bitten into. Just thinking about them, we’re drooling!

The easiest, most effective way to cook Brussels sprouts, this recipe is virtually failproof. Even better, it’s naturally nut-free, low-carb, and vegetarian to fit a variety of dietary needs. Plus, it’s speedy and simple enough to whip up for a healthy weeknight side dish even the kids will eat yet fancy enough to serve for a holiday gathering. Side dishes don’t get better than this!

Raw Brussels sprouts sliced in half. — Remove the outer layer o f leaves and trim the ends.

A baking dish with butter and spices in the bottom. — Remove the outer layer o f leaves and trim the ends.

Ingredients You’ll Need

Believe it or not, you can whip up insanely tasty Parmesan Brussels Sprouts using just 7 ingredients, and chances are, you’ve got most of them already hanging out in your kitchen!

Brussels Sprouts – For the finest results, look for sprouts that are smaller in size with bright green compact leaves. Read more about how to pick the finest here.
Butter – Use salted or unsalted butter, and adjust the salt accordingly.
Herbs and Spices – Smoked paprika, oregano, salt, and pepper create a savory flavor with just a hint of spice.
Parmesan Cheese – This is key to create the crisp, flavorful coating we’re looking for with these Parmesan Brussel Sprouts!

How to Make Oven Roasted Parmesan Brussel Sprouts

Gone are the days of boiling Brussels sprouts until they’re mushy and bland! We’ll show you how to roast them to crackly, mouthwatering perfection with the simple steps below.

Prepare the Sprouts. Remove the outer leaves from the veggies along with the stems, and slice them in half before setting them aside.
Create the Parmesan Coating. In a large baking dish, add the butter, cheese, herbs, and spices. Mix until the ingredients are well combined, and spread the mixture out in a single layer.
Arrange. Place the veggies cut side down in a single layer in the baking dish. Brush extra butter on top.
Bake. Place the dish in the oven until the veggies are crisp on the outside and slightly charred around the edges but tender in the center.

Close up image of roasted Brussel sprouts with Parmesan in a baking dish. — Bake your sprouts until they’re bright and crisp.

Tips and Tricks

Slice Smaller. As mentioned, smaller Brussels sprouts are finest for this recipe as they have a sweeter flavor. However, if your sprouts are particularly large, you may want to slice them into quarters instead of halves to ensure they bake.
Don’t Overcrowd the Baking Dish. Be careful to arrange your veggies in a single layer, leaving a tiny bit of space between each piece. This will help the Parmesan coating stick and crisp in the oven.
Adjust the Spices. We kept the flavor profile fairly simple, letting the cheese shine through. However, feel free to mix and match your go-to herbs and spices to suit your flavor preferences. You can even add a dash of chili oil or hot sauce if you prefer your Roasted Brussel Sprouts with Parmesan spicy!
Make It Dairy-Free. To make this recipe dairy-free, simply swap out the Parmesan for your go-to vegan cheese or nutritional yeast.

Serving Suggestions

These Oven Roasted Parmesan Brussels Sprouts are a stellar appetizer or side dish! For the reliable culinary symphony, pair them with any of your go-to main courses, like:

A spoon scooping up an Oven Roasted Parmesan Brussel Sprout from a plate. — Serve your roasted Brussel sprouts with Parmesan while they’re warm.

Common Questions About Roasted Brussel Sprouts with Parmesan

What makes oven-roasted Brussels sprouts taste so good?

Roasting brings out their natural sweetness and adds a slightly crackly, caramelized edge that’s totally addictive. Toss in some Parmesan, and you’ve got a savory, nutty punch that takes them to the next level.

Do oven-roasted Brussels sprouts get crackly?

Yes, especially on the edges! The trick is roasting them until the outer leaves get nice and golden, while the inside stays tender but not mushy.

Can I make oven-roasted Parmesan Brussels sprouts ahead of time?

You can roast them ahead and reheat—just pop them back in the oven to refresh the crispiness. They’ll still have plenty of flavor and crunch.

Are Parmesan Brussels sprouts kid-friendly?

They can be! The cheesy, crackly coating helps win over even picky eaters who might usually shy away from Brussels sprouts.

More Veggie-Loaded Side Dish Recipes

Looking for more veggie recipes that are so tasty you won’t even realize they’re healthy? Dive into the tasty options below!

the Ayyem kitchenServings: 6 servings

Prep: 5 mins
Cook: 25 mins
Total: 30 mins

Make these Oven Roasted Parmesan Brussels Sprouts for a veggie-loaded side dish that’s reliable for fancy gatherings yet simple enough for weeknight meals! Email

Ingredients

1 1/2 pounds Brussels sprouts
1/3 cup butter melted
1/2 cup Parmesan cheese freshly grated
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
Salt to taste
Black pepper to taste

Instructions

Remove the outer leaves from the Brussels sprouts, trim the ends, and slice in half.1 1/2 pounds Brussels sprouts
Preheat the oven to 400 degrees Fahrenheit.
In a 13×9 baking dish, add the butter, Parmesan cheese, herbs, and spices. Mix to combine, and spread the ingredients out in a single layer.1/3 cup butter, 1/2 cup Parmesan cheese, 1 teaspoon smoked paprika, 1/2 teaspoon dried oregano, Salt to taste, Black pepper to taste
Arrange the Brussels sprouts cut side down in a single layer in the baking dish.
Brush extra butter on top.
Bake 25-30 minutes or until they are tender and crackly.
Serve warm!
Store in an airtight container in the fridge for up to 3-4 days.