Roasted Parmesan Brussels Sprouts Recipe
These delicious Parmesan Brussels Sprouts are roasted until golden brown with a lightly crisp exterior. They might just change your perspective on this humble little veg if you’re not currently a fan. If you are, you’re definitely going to love them!
In This Article
What Makes This Recipe So Good?
There’s lots to love about brussels sprouts given their impressive nutrient content. They’re bursting with essential nutrients like vitamin K, which is vital for bone health and blood clotting, fiber – important for gut and heart health, along with antioxidant nutrients that help to combat inflammation. They’re also an excellent source of vitamin C, which is great for immune health and collagen formation with a small bowl providing up to 80% of your daily intake. However, there is one caveat here – the volume of vitamin C is reduced with cooking. Roasting for shorter timeframes is one of the better ways to ensure no substantial loss (boiling and steaming are the worst!). So while we may not get the full amount of vitamin C the sprouts have to offer there’s still plenty to go around in every crispy bite.
And a fun fact for all those who hated sprouts as a kid… did you know that brussels sprouts have been specifically bred over the years to improve their taste? In the 90s, Dutch scientist Hans van Doorn pinpointed the compounds in brussels sprouts that made them overly sulphurous smelling and bitter tasting. He went on to choose seed varieties that had significantly lower levels of those chemicals and bred new varieties with a sweeter, less bitter taste. The more you know!
Ingredients – What You’ll Need To Make This Recipe
This is my go-to brussels sprouts recipe because it’s so quick and easy. They’re a great addition to weeknight dinners and delicious enough to serve as a side at special gatherings or on your holiday table.
- Brussels sprouts – The main ingredient, these little cabbage-like veg are our nutrient powerhouses in this dish and provide a slightly earthy, mildly bitter flavour with a hint of sweetness.
- Extra virgin olive oil – Adds some healthy fats while helping to crisp the exterior of the sprouts. It also infuses a subtle fruity and peppery note to the dish.
- Parmesan cheese – Adds a rich, umami (very savoury) flavour to the sprouts while creating a lightly crispy, golden crust when roasted.
- Seasonings – fresh garlic (or garlic powder if preferred) and paprika add smokiness and pungency while salt and pepper heighten the flavours of all the other ingredients.
- Prosciutto or bacon slices – this is optional but pan-frying until crisp and adding on top with the parmesan adds lots more flavour and texture.
This combination of ingredients provides a well-balanced mix of flavours that will complement many mains. However, it’s hearty enough to make a delectable little appetizer too. These are at their best when served straight from the oven so make this dish the last one you add to the table.
How To Make These Parmesan Brussels Sprouts
This recipe comes together in a few simple steps and is in the oven in no time. The fiber in the sprouts combined with the fat in the oil and cheese makes even a small amount of them incredibly satisfying too.
- Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- Trim the ends off the brussel sprouts and halve them from top to bottom. Remove any loose leaves, as these will burn.
- Put the sprouts in a large bowl, drizzle over the olive oil then add in the crushed garlic, smoked paprika, parmesan, salt and pepper. Toss well to combine.
- Arrange the sprouts on the prepared baking sheet in a single layer with the cut side down. Roast for 20 minutes then flip them over and roast for another 10 minutes until crisp, golden and tender.
- Remove from the oven and tip them into a warmed serving bowl. If there’s any parmesan left on the baking sheet scrape that into the bowl too. A little more grated parmesan can be sprinkled over the top for serving if desired. Along with the prosciutto or bacon if using.
I used medium-sized sprouts just over an inch/2.5-3cm long. If you have larger brussels sprouts a little extra cooking time may be required. If you have smaller brussels sprouts you’ll need less. In both cases you’re looking for golden, lightly crisp brussels sprouts to let you know they’re done.
Substitutions And Variations
A drizzle of lemon juice over these cooked sprouts offers a bright, citrusy flavour that adds a refreshing contrast to the richness of the Parmesan and the roasted brussels sprouts.
For another great flavour combination, you can swap out the lemon juice for a drizzle of balsamic vinegar. This adds a touch of tanginess to the dish with a little added sweetness.
Crumbling over some crisp prosciutto or bacon makes a great topping and also adds additional texture.
For spice lovers – a small amount of hot sauce works perfectly with the mix of ingredients here. You can drizzle some over when they’re done before adding the extra parmesan then serve straight away.
For A Dairy-Free Version
Replace the parmesan with ⅓ cup of nutritional yeast. Or, if preferred you can just omit the cheese entirely. The df version will be less crispy without the parmesan, but still delicious.
Top Hints And Tips For Success
Make sure the sprouts you choose are all a similar size. This will mean they cook evenly and you won’t have half overdone and the other half undercooked.
Leftovers can go soggy in the fridge so to return some of that crisp to them quickly, reheat in the oven or air fryer. In the oven reheat at 400ºF/200ºC for 5-7 minutes. For the air fryer preheat to 400ºF/200ºC then air fry for 3-5 minutes. Air fryer is my chosen method.
Parmigiano Reggiano is a great choice for this recipe and the parmesan I always use. It’s extra sharp, and perfectly balances the flavour of the brussels sprouts. Freshly grated is going to give you the best flavour too.
Don’t crowd the sprouts on the baking tray either! Crowding makes them steam rather than bake so the exterior won’t crisp up.
Storing/Freezing/Make Ahead
This side dish is best enjoyed straight from the oven when the sprouts are hot and have that delicious lightly crisp parmesan crust. If you do have leftovers they can be stored in an airtight container in the fridge for up to 3 or 4 days. I don’t recommend freezing, as much of the rich, savoury flavour will be lost and the sprouts will become watery.
The recipe in its entirety cannot be made in advance however, you can pre-grate the parmesan and cut the sprouts in half the morning of or the day before you intend to make them. Just to speed up your prep time when making the recipe in full.
FAQ
Yes, but fresh sprouts will produce a crisper texture and a much less bitter flavour. As such I recommend fresh for best results. If using frozen, make sure you thaw them first and pat dry with paper towel to remove any excess moisture.
No. When cooked at a higher heat they will cook through in the oven without blanching.
They taste like a mix between cabbage and broccoli. Earthy and mildly bitter are the main flavour profiles though there are also smaller hints of sweetness. When cooked in this recipe, the caramelization of the sprouts increases the sweetness too.
What To Pair With Parmesan Brussels Sprouts
There are lots of great options for meal pairings with this side. Give these a try:
- Instant Pot Carnitas
- Pulled Beef Brisket
- Pan Fried Chicken Thighs With Chimichurri
- Air Fryer Chicken Cutlets
If you try this recipe, I’d love to know. Leave a comment, rate it, and remember to tag @wholenaturalkitchen in your pics or reels on Instagram, Facebook or TikTok!
Roasted Parmesan Brussels Sprouts Recipe
Ingredients
- 1 pound Brussels sprouts, (500g)
- 2.5 tbsp extra virgin olive oil
- ½ cup freshly grated parmesan
- 2 cloves garlic, crushed
- 2 tsp smoked paprika
- 1 tsp salt
- Freshly ground black pepper, to taste
- 4 – 6 slices of prosciutto or bacon pan-fried until crisp (optional)
Instructions
- Preheat the oven to 400ºF / 200ºC and line a large baking sheet with baking paper.
- Rinse and pat dry the Brussels sprouts, then trim the base off (see note 1) and cut them in half vertically (from top to bottom).
- Add the sprouts to a large bowl with all the remaining ingredients and toss well to combine (see note 2).
- Arrange the sprouts on the baking sheet cut side down and roast for 20 minutes. Flip them over and roast for another 10 minutes until crisp and golden on the outside and tender on the inside.
- Remove from the oven and tip them into a warmed serving bowl. If there's any parmesan left on the baking sheet scrape that into the bowl too.
- Sprinkle a little more grated parmesan over the top along with the prosciutto or bacon if using and serve.
Video
Notes
Nutrition
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This is a delicious way to prep Brussels sprouts, I much prefer the prosciutto to say bacon. Even my non-Brussels-sprouts-loving partner enjoyed these.
Me too Irena! I love the prosciutto in this.
Wow – this is our new favorite way to serve up brussels sprouts! So much flavor.
Glad you enjoyed it Kate!
These brussels sprouts are a game-changer! The sweet and savory flavor combo takes these veggies to a whole new level of deliciousness. Absolutely addictive!
Thanks so much Ava!
These brussels sprouts were insanely good. Such a delicious way to serve them.
Thanks, Dannii! So happy to hear you enjoyed them.
This is literally my new favorite recipe! Thank you for the yumminess!
Thanks, Ned!