Parmesan Brussels Sprouts

This incredibly easy and extremely tasty recipe for Parmesan Brussels Sprouts is my new favorite way to eat my veggies! They take no time at all to prep, and the oven does all the work. And who doesn't love crispy cheese?

I love these as a side for Grilled Pork Tenderloin or a great steak. These and some Whipped Potatoes along side a perfectly grilled protein and you have a perfect meal.

Ingredients

You only need a handful of ingredients to make this recipe. My favorite salt-free seasoning is a secret weapon in the kitchen and really brings amazing flavor to this recipe. And it allows you to control the salt flavor by adding it yourself.

Beyond that you just need some fats, I use both butter and oil here because they serve different purposes. The butter keeps the cheese creamy and from sticking to the pan, and the oil crisps up the sprouts as they cook. Then you just need the namesake ingredient, fresh Brussels Sprouts and you are on your way to a delicious side dish!

Use the JUMP TO RECIPE button at the top of the post, or scroll to the bottom of the post to see the full recipe card with ingredient measurements and instructions.

Method

This recipe starts just like my Parmesan Crusted Potatoes. Melt the butter right on the pan in the hot oven, then dust the parmesan to cover the whole bottom of the pan.

Cut the end of the sprouts then cut them in half long ways. Place them in a bow with the oil and seasoning until they are well coated.

Then place them, cut side down, on the buttered parmesan pan. Then place the pan in the oven and bake until the sprouts get crispy and dark golden brown. I like them to even get a little burnt, just a little, it makes the sprouts super nutty and sweet!

Let the pan cool for about 5 minutes after it comes out of the oven, this lets the cheese set and crisp. Then use a metal spatula and flip the sprouts over and separate any that stick together.

Enjoy them immediately, they are best when they are crispy. However, any leftovers that linger reheat beautifully in an air-fryer at 390˚F for 3 minutes and they are beautifully crisp again!

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📖 Recipe

Yield: about 4 cups

Parmesan Brussels Sprouts

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

This incredibly easy and extremely tasty recipe for Parmesan Brussels Sprouts is my new favorite way to eat my veggies!

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Ingredients

• 2 pounds Brussels Sprouts, halved
• 2 tablespoons Olive Oil
• 2 teaspoon Garlic and Herb Seasoning
• 1 teaspoon Kosher Salt, Morton’s
• 4 tablespoon Unsalted Butter, melted
• ¾ cup Parmesan Cheese, shredded

Instructions

1. Preheat the oven to 425˚F.
2. Trim the ends off and cut the Brussels sprouts in half, lengthwise.
3. Toss the sprouts in a large bowl with olive oil, herb seasoning, and salt until the potatoes are completely coated.
4. Drop the butter onto a large-rimmed baking sheet and set it in the oven until completely melted. Carefully give it a slow turn from side to side till it coats the entire pan.
5. Dust the parmesan cheese all across the melted butter, do not stir it around, just give a nice solid layer across the pan.
6. Place the seasoned sprouts, flat side down on the parmesan cheese, and place the baking sheet in the preheated oven.
7. Bake for 30-40 minutes, until the cheese has melted and gotten crispy and is sticking to the sprouts.
8. Remove the pan from the oven when the cheese has reached your desired crispness and has browned. Let it rest for 5 minutes undisturbed.
9. Lift and release the sprouts from the pan using a metal spatula and separate them into individual bites.
10. Serve immediately.

Notes

Notes & Tips

When slicing the sprouts in half, remove any dark, damaged, or very loose outer leaves, they will burn too quickly in the oven so it is best to discard them.

Don't dirty another dish or pot. Melt the butter right on the pan in the oven while it is warming up and you are cutting the sprouts. Gently swirl it around so the whole pan is coated in butter, then dust the pan with the parmesan.

It is best to use fresh grated or shredded parmesan. Preshredded has a coating on it that can cause clumping and not allow it to melt and crisp properly, and this recipe hinges on that.

The best way to reheat any leftovers is in an air-fryer. They crisp up so beautifully, maybe even better than when they were fresh, at 390˚F for about 3 minutes.

Substitutions

If needed, you could replace the garlic and herb seasoning, and the salt, with garlic salt. The flavor will be a little different, but still good.

Using butter helps keep the cheese buttery, but you could swap it for more olive oil if needed.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  OXO Good Grips 3-Piece Stainless-Steel Mixing Bowl Set
• 
  Shun Cutlery Classic Paring Knife, small, black silver
• 
  John Boos MPL1812125G Chop-N-Slice Select Maple Edge Grain Cutting Board, 18 Inches x 12 Inches x 1.25 Inches
• 
  Nordic Ware Natural Aluminum Commercial Baker's Half Sheet (3 Pack)

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 154Total Fat: 12gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 21mgSodium: 357mgCarbohydrates: 9gFiber: 3gSugar: 2gProtein: 6g

This is an estimated caloric value, actual numbers may differ based on the ingredients used.

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