It’s the simple things in life; right?! Roasted vegetables are one of my very favorite things. I think it is absolutely magic what roasting a vegetable does for its flavor! Throw a little parmesan into the mix, and I’ll eat way more than the daily recommendation. My little friend, the Brussel Sprout, usually gets a bad wrap or seems to have quite a few haters, but I like to think those people have never had them roasted and never with parmesan either. This recipe for Roasted Parmesan Brussels Sprouts is so incredibly easy and yields a beautiful side dish that’s even special enough for Thanksgiving dinner. Another brussels sprout favorite for Thanksgiving is my Brussel Sprouts with Bacon recipe. Either of these will be a hit at Thanksgiving.
The best part about a recipe like this is that it doesn’t have to be followed perfectly. You can give or take a bit on the amount of brussels sprouts you use, or go as liberally as you want with the cheese. Measure that with your soul. I’m just giving suggestions; you make the decisions. Every time I make these, I use two pounds of brussels sprouts. So that’s what I wrote the recipe for, but it’s very easy to halve this recipe or even double it! Our family of seven eats every drop of the two pounds.
I am excited for you to try these, especially those of you who aren’t even sure why you are still reading this because you “don’t like brussels sprouts.” Give these a try and report back. I’m thinking this simple recipe is going to recruit a few more of you to team Brussels sprouts!
More Delicious Side Dishes for the Holidays
- The Best Green Beans Ever
- Cranberry Fluff Salad with Apples and Walnuts
- Blueberry Jello Salad
- Classic Green Bean Casserole
- Buttermilk Mashed Potatoes
- Homemade Cranberry Sauce
STEP-BY-STEP PHOTOS FOR MAKING ROASTED PARMESAN BRUSSELS SPROUTS
Frequently Asked Questions about how to make Roasted Parmesan Brussels Sprouts
how do I select the best brussels sprouts at the store?
If the grocery store happens to have them on the stalk, buy them. Brussels sprouts on the stalk stay fresh longer. If you can only find them in a bag or loose, choose sprouts that are firm, bright green, and tightly closed.
do I need to use the fresh brussels sprouts right away?
No, you don’t. If you have brussels sprouts on the stalk, store them in water as you would flowers in a vase for up to three weeks. Store the loose ones in a Ziploc bag in the crisper drawer in the refrigerator for up to two weeks. I recommend using them as soon as possible for the best flavor and texture.
how should you clean and prepare the brussels sprouts?
First, wash the brussels sprouts and remove any damaged, wilted or yellow leaves. Next, trim off the tough stem at the bottom of each brussels sprout. Make sure not to cut the stem totally off, or they will fall apart. Lastly, cut each brussels sprout in half vertically by starting at the top to the trimmed end.
can I use frozen brussels sprouts for this recipe?
I recommend using fresh brussels sprouts for this recipe for the best flavor, texture, and ease of making them. If you choose to use frozen brussels sprouts, you will need to thaw them first and then cut them in half before baking. The frozen brussels sprouts will have a softer texture when roasted, unlike fresh ones which will be crisp-tender in the middle.
chef’s tools:
- Colander or Food Strainer
- Cutting Board
- Ceramic Knives Set
- Baking Sheet
- Rotary Cheese Grater
- Serving Spoon
Serve with...
- 2 lbs brussels sprouts, cleaned and halved
- 3 tbsp olive oil
- ½ cup parmesan cheese (freshly grated or out of the Kraft container)
- ½ tsp garlic powder
- salt and pepper (I like to use coarse salt and fresh ground pepper.)
- Preheat the oven to 425 degrees.
- Spray a large baking sheet with cooking spray or line it with parchment paper.
- In a large bowl combine the halved brussels sprouts, olive oil, parmesan cheese, salt, and pepper.
- Toss until all are evenly coated and pour onto the prepared baking sheet. Spread evenly.
- Bake at 425 degrees for 20-22 minutes or until browning is visible. Stir halfway through cooking.
- Serve and Enjoy!
Don't forget Dessert!
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