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–+ servings

Parmesan Roasted Brussels Sprouts

OvenVegetarian
Time :40 minutes
Yield :6 servings
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Parmesan roasted Brussels sprouts deliver nutty, savory flavors and crisp textures.
The humble Brussels sprout undergoes a glorious transformation in the oven. Tossed with olive oil and Italian seasoning, these green gems take on a depth of flavor that’s both nutty and earthy. As they roast, the aroma of garlic wafts through the kitchen, evoking cozy gatherings around the dinner table. The finishing touch of parmesan adds a salty crunch that perfectly complements their tender insides. For best results, spread them in a single layer on the baking sheet—crowding them prevents that coveted crispiness.
Biting into a parmesan roasted Brussels sprout is a gratifying experience. The outer leaves become crisp and golden, offering a slight resistance before revealing a soft and savory center. It’s a dance of textures that makes each mouthful satisfying. Sharing this dish, whether at a bustling holiday feast or a quiet family dinner, invites nods of approval and requests for more.
Setting a bowl of these Brussels sprouts on the table is always a cause for celebration. Their vibrant green hue, dotted with specks of parsley, brings a cheerful pop of color. Perfect as a side or even as a main when you want something light, they have a way of disappearing quickly. The savory balance of cheese and seasoning makes them an easy favorite, encouraging even the reluctant sprout skeptics to reach for seconds.

Ingredients

  • 16 ounces Brussels sprouts rinsed
  • 3 tablespoons olive oil or butter melted
  • 1 teaspoon Italian seasoning
  • 3 cloves garlic minced
  • 1/2 cup parmesan cheese grated
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper freshly cracked
  • parsley to taste, for garnish

Directions

  • Position a rack into the center of the oven.
  • Preheat the oven to 400 degrees F.
  • Line a large baking sheet with parchment paper.
  • Trim the bottoms of the Brussels sprouts and slice them in half from top to bottom.
  • Pat the Brussels sprouts dry with paper towels.
  • In a large bowl, combine the Brussels sprouts, the olive oil, the Italian seasoning, the garlic, the parmesan, the salt, and the pepper and toss gently to coat.
  • Place the Brussels sprouts on the prepared baking sheet and spread them evenly into one layer.
  • Bake the Brussels sprouts until golden-brown, about 25-30 minutes.
  • Transfer the roasted Brussels sprouts to a large serving bowl and sprinkle with the parsley.
  • Serve.
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