Parmesan Brussels Sprouts are such a wonderful addition to any meal. They can be the perfect side dish for almost anything. This take on these beautiful little green gems is crispy, savory, and salty with the perfect hit of lemon at the end to turn even the biggest critic into a fan!
Let's get started!
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recipe ingredients
- Brussels Sprouts - The star of the show
- Olive Oil - You can use avocado oil if you prefer.
- Parmesan Cheese - For a salt, nutty flavor. There are very few ingredients in this recipe, so I recommend getting good quality parm. Don't skimp and use the stuff with the green lid. It won't do this recipe justice.
- Garlic - You can measure this one with your heart.
- Lemon - The acidity in lemon brings out all the flavors and brightens everything so it's super tasty.
- Kosher Salt - Basic must-have in seasoning.
- Fresh Ground Pepper - Grind your own. It tastes wayyyyy better.
how to prep the brussels sprouts
Parmesan Brussels sprouts are incredibly easy to prep. The first step is to wash them well and remove any outer leaves that look bad. You want these little cuties to be bright green, firm, and the remaining leaves tight.
Next, clean up the bottom stem of the Brussels sprouts. I usually only trim a tiny bit - just enough to make remove anything thats not pretty.
That's basically it. Now, let's cook'em!
tips and tricks
Make Sure The Brussels Sprouts Are Dry
The most important rule of cooking Brussels is to make sure they are dry before you begin. After washing, dry them well with a clean dish towel. If you don't do this, the Brussels sprouts will not be crispy. At all. You want crispy Brussels sprouts.
Brussels Sprouts Positioning
Once dried, cut the Brussels in half. Place those halves in a bowl, adding the garlic, parmesan cheese, salt, pepper, and olive oil. Toss until well coated.
Now, pour the Brussels onto a sheet pan, placing the flat side of the sprout sheet side down.
Next, Check to make sure there is plenty of olive oil. If you need more, add another drizzle.
Roasting Parmesan Brussels Sprouts
Into a 425° preheated oven, let the sprouts roast for at least 20 minutes. The total time with vary depending on the average size of each sprout. Mine were huge and needed almost 40 minutes total.
storage and reheating instructions
- Leftover parmesan brussels sprouts can be stored in the fridge for up to 3 days in an airtight container.
- To reheat, simply microwave them on low in small increments until warmed through.
- I don't recommend freezing leftover brussels.
a few important tips
This recipe is very simple. It's whole food, simple ingredients - these are the best kind. Therefore, you need to use the best you can get your hands on.
Use fresh Brussels sprouts. Make sure they are a vibrant green and the leaves are tightly wrapped around themselves.
Use good quality parmesan cheese. Real parmesan comes only from Italy and the rind will be stamped with "Parmigiano Reggiano". If you don't see this, it isn't actually parmesan cheese.
Don't use the stuff with the green lid. It's not even real cheese and is full of awful, processed grossness.
Good quality olive oil is also important here and well as using kosher salt. I use kosher salt exclusively to season food. Stay away from iodized salt. It's basically bleached, chemical laden salt that is no bueno, for no one.
what to serve with the parmesan brussels sprouts
A better question might be what can't you serve them with. I think these are an amazing side dish that goes with just about anything. I can even snack on them alone.
Other serving ideas would be:
- With a juicy steak
- Alongside a perfectly roasted chicken
- Accompanying a buttery oven baked salmon
- A low-carb side for a meatloaf
- As part of a meatless Monday
- For potluck sides to your next get together
- For church lunches - I'm of the opinion these always need a good veggie side
I could go on and on. These Parmesan Brussels Sprouts are just that good. Make these once and you'll put them on your rotation.
frequently asked questions
Is this recipe gluten-free?
This recipe is 100% gluten-free. No substitutions would be needed for those following a gluten-free lifestyle.
Is this recipe dairy-free?
Because of the parmesan, the original recipe is not dairy free. However, you could swap the parmesan for nutritional yeast and get a very similar result!
What if my Brussels sprouts are not crispy after 20 minutes?
Could be a couple of reasons this didn't happen...
1. The Brussels Sprouts were not completely dry before they went into the oven.
2. Your Brussels Sprouts were as big as mine and just needed a little longer roasting time.
A lot of the time, all they need is just more cook time.
Will the garlic burn?
In the recipe below, I suggest cutting the garlic into chunks or rough chopping rather than mincing it. This will help prevent any burnt garlic. Ain't nobody got time for that.
Parmesan Brussels Sprouts
Ingredients
- 2 lbs brussels sprouts
- 4-5 cloves garlic, very roughly chopped
- 1 cup parmesan cheese, grated
- ¼ cup extra virgin olive oil
- juice and zest of half a lemon
- salt and pepper, to taste
Instructions
- Wash Brussels sprouts, remove any bad exterior leaves, trim bottom stems, and dry thoroughly.
- Cut dried sprouts in half and place into large mixing bowl.
- Add rough chopped garlic, parmesan cheese, olive oil, salt, and pepper. Toss to evenly distribute all ingredients except the lemon.
- Place sprout halves flat side down onto a baking sheet. Add extra olive oil if needed.
- Place into a preheated 425° oven for 20 to 30 minutes until Brussel sprouts are cooked through with plenty of crispy bits.
- Top with lemon zest and juice. Toss and enjoy!
Notes
Nutrition
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If you guys make these Parmesan Brussels Sprouts, be sure to leave a comment and/or give this recipe a rating! I absolutely love to hear from you all and always do my best to respond to each and every one of your comments!
Thank you!
I am so incredibly happy that you are here! I hope you try my Parmesan Brussels Sprouts recipe and fall in love with it. If you make this recipe, please share and tag me on Instagram, Facebook, or TikTok! And, please leave a comment or review. I absolutely love seeing each and every one of your kitchen masterpieces. And, as always, if you ever have any questions about any of my recipes, please don't hesitate to contact me!
-Rufus
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