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Roasted Parmesan Brussels Sprouts Recipe

ByGabby Campbell Last Updated
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These Parmesan Brussels Sprouts are roasted until golden brown with a lightly crisp exterior. Ready in 35 minutes, they work just as well on a weeknight as they do on a holiday table.

They’re a perfect side for Air Fryer Chicken Cutlets, Pulled Brisket, this Greek Yogurt Marinated Chicken or these Pan Seared Chicken Thighs.

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A white hand is sprinkling freshly grated parmesan cheese over a bowl of Parmesan Brussels sprouts.Pin

Recipe Overview:

  • Ready In: 35 minutes
  • Serves: 4 people
  • Main Ingredients: Brussels sprouts, extra virgin olive oil, parmesan cheese
  • Dietary Info: Gluten, grain, wheat, egg, soy and nut free.
  • Difficulty: Easy
  • Why You’ll Love It: The garlic parmesan crust makes these hard to resist, and the smoked paprika adds a depth of flavor that sets these apart from a basic roasted sprout. The optional prosciutto adds a little salty crunch to every bite too.
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Naturopath’s Notes

Brussels sprouts are at their best from autumn/fall through to the end of winter, and their flavor actually improves after a frost as the plant produces more sugars in the cold. When buying, look for firm, compact sprouts with tightly packed, bright green leaves. Avoid anything with yellowing, browning, or loose leaves. Finding them still on the stalk is the best indicator of freshness, but they’re rare to come by this way. Smaller sprouts tend to be sweeter and more tender than larger ones, which is worth keeping in mind when you’re shopping.

A white plate topped with Parmesan Brussels Sprouts covered with cooked prosciutto and extra grated parmesan cheese.Pin

Key Ingredients

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 on your holiday table or as a side at special gatherings.

All the ingredients needed to make Roasted Parmesan Brussels sprouts have been laid out across the table in small bowls.Pin
  • Brussels sprouts – Provide a slightly earthy, mildly bitter flavour with a hint of sweetness.
  • Extra virgin olive oil – Helps 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 savory) flavor 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.

These work well alongside most mains but are substantial enough to serve as a starter too. They’re best served straight from the oven so make this the last dish you add to the table.

Substitutions And Variations

A drizzle of lemon juice just before serving cuts through the parmesan and adds a citrusy note that works well with the roasted sprouts.

A drizzle of balsamic vinegar is another great option that adds a mild tang and a touch of sweetness to the final flavor.

For heat, a small drizzle of hot sauce over the finished sprouts before the extra parmesan goes on works well.

For A Dairy-Free Version

Replace the parmesan with ⅓ cup of nutritional yeast. Or, if preferred you can just omit the cheese entirely. If going cheese free, I recommend adding the lemon juice or balsamic drizzle, or try a dollop of this Dairy Free Pesto. The dairy-free version will be less crispy without the parmesan, but equally delicious.

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.

Two white hands are chopping Brussels sprouts in half on a wooden chopping board.Pin
  1. Step 1: Preheat the oven to 400°F/200°C and trim the ends off the Brussel sprouts. Halve them from top to bottom and remove any loose leaves, as these will burn.
Parmesan cheese being poured into a bowl with Brussels sprouts, oil, and seasonings.Pin
  1. Step 2: 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.
Two white hands are tossing brussels sprouts, parmesan, oil, and spices in a large bowl.Pin
  1. Step 3: Toss all ingredients well to combine then line a large baking sheet with parchment paper.
Placing garlic parmesan brussels sprouts face down on a parchment-lined baking tray.Pin
  1. Step 4: Arrange the sprouts in a single layer with the cut side down. Roast for 20 minutes then flip and roast for another 10 minutes until crisp, golden and tender

Once the sprouts are done, remove from the oven and tip them into a warmed serving bowl. Scrape any parmesan left on the baking sheet into the bowl too, then sprinkle a little more grated parmesan over the top along with the prosciutto or bacon if using.

I used medium-sized sprouts just over an inch/2.5cm long. Larger ones may need a few extra minutes, smaller ones a little less. In both cases, golden and lightly crisp on the outside is what you’re looking for.

Caramelized Brussels sprouts have been piled into a white bowl and sprinkled with grated parmesan cheese. A small blue bowl with more grated cheese is just above the sprouts on the table.Pin

Expert Tips

  1. Choose sprouts that are all a similar size, so they cook evenly.
  2. Parmigiano Reggiano is the parmesan I always use for this recipe. It’s sharper than most and freshly grated gives you the best result.
  3. Don’t crowd the sprouts on the baking tray. If there isn’t enough space between them, they’ll steam rather than roast and the exterior won’t crisp up. Use two trays if needed.
  4. Leftovers can go soggy in the refrigerator. To bring back some of the crispness, reheat in the oven at 400°F/200°C for 5 to 7 minutes, or in the air fryer at the same temperature for 3 to 5 minutes. The air fryer gives best results so this is my preferred method.

Storing, Freezing And Make Ahead

These are best served straight from the oven while the parmesan crust is still crisp. Leftovers keep in an airtight container in the fridge for 3 to 4 days, though I don’t recommend freezing as the sprouts will become watery.

You can’t make this recipe fully in advance, but pre-grating the parmesan and halving the sprouts the morning of or the day before does save time when you’re ready to cook.

Two white hands are holding a small bowl of Roasted Parmesan Brussels Sprouts. Two lemon slices are beside the bowl.Pin

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.

The most common reason is overcrowding on the baking tray. When the sprouts are too close together, they steam rather than roast, which prevents the exterior from crisping up. Make sure they’re in a single layer with space between each one and use two trays if needed. Also check that they’re well coated in oil before they go in the oven, as fat is what helps the outside crisp up.

More Sides To Enjoy

Did you make this recipe?

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!

A close-up of roasted Brussels sprouts piled on a plate and covered cooked prosciutto and grated parmesan cheese.Pin

Roasted Parmesan Brussels Sprouts Recipe

These Parmesan Brussels sprouts are roasted until golden brown with a lightly crisp exterior. They're on the table in 35 minutes, with the option to add crispy prosciutto for extra flavor.
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Course: Side Dish
Cuisine: American
Keyword: brussels sprouts, Easy, Winter food
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 4 people
Calories: 180kcal
Author: Gabby Campbell

Equipment

  • 1 Oven
  • 1 Baking Sheet

Ingredients

  • 1 pound Brussels sprouts, (500g)
  • 2.5 tbsp extra virgin olive oil
  • ½ cup 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

1) Be careful not to trim off too much of the base. You want the Brussels sprouts to remain intact when cut through.
2) The key to getting the exterior of the sprouts crispy is ensuring they’re well coated in oil. Fat helps the outside crisp up so mixing everything together with your hands is best. Hands make it easier to feel that every exposed surface has some of the oil/parmesan mix on it.
Also…
Don’t crowd the tray when adding the brussels sprouts to it. This will mean not enough air can circulate around them and they’ll steam rather than bake. That will get you a soggy, rather than a crisp, exterior. Use two baking trays if needed.
To Make This Dairy Free: Replace the parmesan with ⅓ cup of nutritional yeast. Or, if preferred you can just omit the cheese entirely. The dairy free version will be less crispy on the outside without the parmesan, but equally delicious. 

Nutrition

Serving: 1cup | Calories: 180kcal | Carbohydrates: 12g | Protein: 9g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 9mg | Sodium: 811mg | Potassium: 482mg | Fiber: 5g | Sugar: 3g | Vitamin A: 1445IU | Vitamin C: 97mg | Calcium: 201mg | Iron: 2mg

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Naturopath (BHSc) & Whole Food Recipe Creator

Gabby is a degree qualified Naturopath/Nutritionist (BHSc Nat) and published health writer. After many years in clinical Naturopathic practice, she moved to recipe development and online education to combat the abundance of misinformation about food and health online. Every recipe Gabby creates is shaped by her clinical knowledge. All use simple, everyday ingredients and many cater to common dietary needs like being gluten-free and dairy-free.

10 Comments

  1. 5 stars
    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.

    Reply

  3. 5 stars
    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!

    Reply
5 from 5 votes

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