Go Back

Parmesan Roasted Brussels Sprouts

Parmesan roasted Brussels sprouts with a golden, lacy cheese crust. Halved sprouts are roasted cut-side down on Parmesan for charred edges and tender centers.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 203
Ingredients Equipment Method Notes

Ingredients
  

Brussels sprouts
  • 2 lb Brussels sprouts trimmed and halved
Olive oil
  • 3 tbsp olive oil
Garlic
  • 3 clove garlic minced
Salt
  • 0.5 tsp salt
Black pepper
  • 0.25 tsp black pepper
Parmesan
  • 0.75 cup grated Parmesan
Lemon juice
  • 1 tbsp lemon juice

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat oven to 425F and line a sheet pan with parchment, creating a hot, nonstick surface. Look for the oven to fully reach 425F before roasting.
Season and add Parmesan crust
  1. Toss Brussels sprouts with olive oil, garlic, salt, and black pepper until evenly coated. You should see glossy, evenly seasoned sprouts.
  2. Sprinkle grated Parmesan evenly over the pan, then place the sprouts cut-side down on top of the cheese. The cut faces should sit directly on the Parmesan to form a crust.
Roast and finish
  1. Roast for 20-25 minutes at 425F until the sprouts are tender and the Parmesan turns golden with charred spots. Visual cue: the cheese should look lacy and browned around the edges.
  2. Squeeze lemon juice over the top and serve hot. The surface should smell bright and look slightly glossy from the fresh juice.

Notes

For the crispiest Parmesan crust, make sure the Brussels sprouts are well spaced on the pan and the cut-sides are firmly in contact with the cheese. Refrigerate leftovers in a sealed container for up to 3 days; reheat on a sheet pan in a 400F oven until hot and re-crisped. Freezing isn’t recommended because the crust softens after thawing. For a dairy light option, use a hard aged cheese alternative (or finely grated vegan Parmesan-style topping) in the same amount.