Go Back
–+ servings
A bowl of crispy parmesan brussels sprouts.
Print Pin
5 from 1 vote

Crispy Parmesan Brussels Sprouts

Crispy Parmesan Brussels Sprouts combine tender, roasted Brussels Sprouts with salty parmesan cheese and a combination of spices. This simple side dish is restaurant-worthy and you'll want to double this recipe for sure!
Course Side Dish
Cuisine American
Keyword crispy parmesan brussels sprouts
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 servings
Calories 276kcal
Author Sue Ringsdorf

Ingredients

  • 2 pounds brussels sprouts - ends and outer leaves removed
  • 1/4 cup olive oil - plus a little more
  • 2 oz. parmesan cheese - freshly shredded
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • kosher salt and freshly ground black pepper - to taste

Instructions

  • Prep Brussels sprouts. Use a sharp knife to slice off the ends of the Brussels sprouts. Remove the outer leaves, and then slice them in half.
    2 pounds brussels sprouts
  • Shred parmesan cheese. Use a box grater to freshly shred the parmesan cheese.
  • Add ingredients to a sheet pan. Pour the olive oil into a small sheet pan (don't use a large one). Then add the grated parmesan cheese and seasonings and stir it around to mix well.
    1/4 cup olive oil, 2 oz. parmesan cheese, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, kosher salt and freshly ground black pepper
  • Place Brussels sprouts on the pan. Spread the Brussels sprouts on the pan, cut side down. Then drizzle a bit more olive oil over the top of the veggies.
  • Roast. Roast parmesan Brussels sprouts in a preheated 425-degree oven until done, approximately 15-20 minutes.
  • Serve. Use a stainless spatula to scrape the bottom of the pan to remove the Brussels Sprouts to a serving bowl. You should do this quickly after removing them from the oven so the cheese layer is easily removed.
  • Test to see if additional seasonings are needed.

Notes

NOTE: Since the parmesan cheese is quite salty, be careful when adding salt. You can always add more if needed.
If the Brussels Sprouts get too dark on top, cover with some aluminum foil for part of the time.

Nutrition

Calories: 276kcal | Carbohydrates: 21g | Protein: 13g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 10mg | Sodium: 285mg | Potassium: 914mg | Fiber: 9g | Sugar: 5g | Vitamin A: 2067IU | Vitamin C: 193mg | Calcium: 266mg | Iron: 4mg