Parmesan Roasted Brussels Sprouts

Parmesan Roasted Brussels Sprouts come out crispy and delicious every time for the perfect side dish.

Leave a Comment

These Roasted Brussels Sprouts with Parmesan go with everything! With their crispy exterior and melted cheese, they are hard to beat. We also love this Roasted Parmesan Cauliflower and Parmesan Broccoli.

Coming back to you with another amazing way to cook Brussels sprouts. In case you haven't noticed, they are up there as one of our favorite vegetables. The whole family gobbles down these deliciously crispy and cheesy sprouts. 

This version takes things to a whole new level with plenty of garlic and Parmesan cheese. They are the ultimate crispy Brussel sprouts. Here's why. As the Parmesan cheese cooks, it gets super crispy along with the Brussel sprouts itself. This creates a kind of double layer of crispiness from the caramelized sprout and crispy cheese. It's so good. My whole family was eating these right off the baking sheet.

The other thing I love about this recipe, it's super healthy. Brussel Sprouts are packed with vitamins and nutrients. With just 38 calories per cup, Brussels sprouts contain Vitamins A, C, and K, along with folate and manganese. They are also a great plant-based source of Omega 3 fatty acids.  That makes this dish a perfect dinner side dish since it is healthy and tastes amazing.

How to Roast Brussels Sprouts

It's really easy to roast Brussels sprouts and only takes about 20 minutes. Here is what to do.

  1. Preheat the oven to 425 degrees. 
  2. Clean the Brussels sprouts and make sure they are dry. Cut them in half.
  3. Toss the sprouts with oil and toss with salt, pepper, and any spices you like.
  4. Place cut side down on a baking sheet in a single layer, leaving some space in between.
  5. Roast for 17-20 minutes, shaking the pan after about 12 minutes. 

Parmesan Brussels Sprouts with lemon on a black plate.

How to Trim Brussels Sprouts

Start by washing the Brussels sprouts well to remove any dirt and debris. Then make sure they are really dry. Wet Brussels sprouts will steam in the oven. Once they are dry, remove any old or broken leaves. Then gently trim the end off and cut the Brussel sprout in half or in quarters. Try and keep them around the same size, so that they roast in the same amount of time. This could mean cutting the larger Brussels sprouts in quarters. 

How to Make Brussels Sprouts Crispy Every Time

There are a few things to make sure that your Brussels sprouts actually get browned and crispy. The most important is that they have some space on the baking sheet. If they are crowded together or on top of each other, they will steam instead of roast. It's also really important to have a nice hot oven. Make sure the oven is preheated and cook them at 400 degrees or higher. You do have some flexibility here so you can match it to any other dishes cooking in the oven. Lastly, make sure to lightly coat the sprouts in oil. Too much oil doesn't result in crispier Brussels sprouts. It actually leads to soggy, oily Brussels sprouts.

Recipe Ideas for Parmesan Roasted Brussel Sprouts

  • Add breadcrumbs: For even crispier sprouts, add some Panko breadcrumbs to the mix as well. They will stick to the outside of the sprouts and get super crispy. Almost like breaded Brussel sprouts. You only need to add about 1/4 cup for a pound of sprouts.
  • Add bacon: Needless to say, adding bacon to this recipe is always a good idea. Grab a few slices of center cut bacon, chop it into small pieces, and toss it right on the baking sheet with the Brussels sprouts. Delish.
  • Add onions: Thinly slice some sweet or red onions and toss them with the Brussels sprouts. Shallots work as well.
  • Add heat: For some kick, add some red pepper flakes. It pairs really well with the garlic and Parmesan.
  • Add lemon: Brighten things up by finishing the dish with some lemon juice and lemon zest.
  • Ad mustard: If you love mustard, consider adding some Dijon mustard to the olive oil you are tossing the Brussels sprouts in. It adds a great tang and all that mustard goodness.
  • Add balsamic vinegar: You can toss the Brussels sprouts with balsamic vinegar before roasting them or simply drizzle some on top before serving. Balsamic glaze is delicious as well.

Tips for Making Roasted Brussels Sprouts with Parmesan

  • If you want crispy Brussels sprouts, it is super important that the pan isn't crowded. When the sprouts are on top of each other, they will steam instead of roast and you won't get that crispy, browned exterior. 
  • Try to cut the Brussel sprouts in a uniform size so that they will cook in the same amount of time. This might mean that you halve the smaller sprouts and quarter any larger ones.
  • When it is time to shake the pan, the Brussels sprouts should easily release from the pan. If they do not, just give it a few more minutes. Once they have browned, they won't stick to the pan anymore. If they are sticking, they are ready to be flipped.
  • For easier cleanup, you can cover the baking sheet with parchment paper or aluminum foil.
  • If you have trouble getting crispy Brussels sprouts, consider preheating the baking sheet in the oven and place the Brussels sprouts cut side down.

What to Serve with Parmesan Brussels Sprouts

These will go with almost any main dish, but here are some of our favorites to serve with Brussel sprouts:

The Recipe
Parmesan Brussels Sprouts with lemon on a plate with a linen napkin.

Parmesan Roasted Brussels Sprouts

Leave a comment
  • Print
  • Download
  • Send to your inbox


  • 1 lb Brussels sprouts, halved
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1/2 tsp red pepper flakes (optional)
  • Salt and pepper
  • 1/4 cup Parmesan cheese

Like this Recipe? Try our Meal Plans!

Slender Kitchen Meal Plans
  • Weekly Meal Plans
  • Easy Shopping List
  • Healthy, Low Carb, & Vegetarian
  • Nutritional Information


(Hide Media)

Switch to prevent your screen from going dark.


Preheat the oven to 425 degrees.


Cut the Brussels sprouts in half and cut any really large sprouts in fourths. Toss with the olive, salt, pepper, garlic powder, and red pepper flakes if using.


Place cut side down on a baking sheet. Roast for 25-30 minutes until the sprouts are tender and nicely browned.


Flip the sprouts over and top with Parmesan cheese. Return to oven for a couple of minutes to melt cheese.

Nutritional Facts
Serving Size: 2/3 cup
Amount Per Serving
Calories 125
Calories from Fat 65
% Daily Value *
Total Fat 7g
Saturated Fat 2g
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Cholesterol 5mg
Sodium 142mg
Total Carbohydrate 11g
Dietary Fiber 4g
Sugars 3g
Protein 7g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The Nutritional Values provided are estimates only and may vary based on the preparation method.

user image
About the author Meet Kristen McCaffrey
Hi, I’m the cookbook author, recipe developer, and food enthusiast behind Slender Kitchen. I am obsessed with making healthy food that is easy to prepare and absolutely delicious. Meal planning is my secret weapon and I hope I can make meal time easier for you with our tried and tested recipes and foolproof meal plans. Learn More
On Parmesan Roasted Brussels Sprouts
user image
Instagram Icon
Did you make this?

Snap a picture and show us what you made on Instagram or Facebook. Tag us using @SlenderKitchen or #slenderkitchen.