Parmesan Roasted Brussels Sprouts
These Brussels sprout halves roast with garlic and finely grated Parmesan until their cut sides are deeply browned, their centers are tender, and their loose leaves turn crisp. The cheese forms scattered toasted bits rather than a uniform crust.
Dry sprouts and an uncrowded sheet pan make the difference between browning and steaming. Leave the halves mostly cut-side down, then start checking at 25 minutes: size and moisture affect the roasting time more than the clock alone.
Ingredients for Parmesan Roasted Brussels Sprouts
- 1 1/2 pounds fresh Brussels sprouts, trimmed and halved lengthwise (680g)
- 2 tablespoons olive oil
- 1/2 cup finely grated Parmesan cheese, divided (45g)
- 3 garlic cloves, finely minced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Use fresh sprouts for crisp edges; frozen sprouts release more water as they roast. Dry washed sprouts thoroughly, and quarter exceptionally large ones so their centers cook through.
How to Roast Brussels Sprouts with Parmesan
- Preheat the oven: Set a rack in the upper-middle position and fully preheat to 400°F (205°C). Line a large rimmed baking sheet, about 13 by 18 inches, with parchment paper.
- Prepare the sprouts: Trim the stem ends and halve the sprouts lengthwise. Keep any clean loose leaves; they will crisp as they roast. Make sure the sprouts are dry.
- Season: Toss the sprouts and loose leaves with the olive oil, 6 tablespoons Parmesan, garlic, salt, and pepper until lightly coated. Reserve the remaining 2 tablespoons Parmesan for the last 5 minutes of roasting, or add it all now.
- Arrange on the pan: Spread the sprouts in one layer with space between them, placing most halves cut-side down. Scatter loose leaves into open spots. Use a second pan if the pieces would overlap.
- Roast uncovered: Roast for 25 to 32 minutes without stirring, so the cut sides stay against the parchment. Check at 25 minutes and rotate the pan if browning is uneven. If reserved, add the remaining Parmesan during the last 5 minutes. The largest halves should be fork-tender near the core, with deeply browned cut sides and crisp, wrinkled leaf edges. The cheese and garlic should be toasted and fragrant, not blackened.
- Collect the crisp bits: Let the pan stand for 2 to 3 minutes so the browned Parmesan firms slightly. Scrape up the Parmesan-garlic fragments with a spatula and spoon them over the sprouts before serving.
When Are the Sprouts Done?
Sprout size, moisture, and how full the pan is can shift the roasting time. Check smaller sprouts a few minutes early, and give larger pieces time to become tender near the core. Look for browned cut faces and crisp leaf edges; if the garlic or cheese is darkening quickly, check the sprouts rather than waiting for the end of the time range.
Serving and Make-Ahead
Serve hot alongside chicken, pork, steak, or seafood. For a larger dinner spread, add soft garlic butter dinner rolls or 5-ingredient corn casserole.
Trim and halve the sprouts up to one day ahead. Refrigerate them covered and dry, then season and roast shortly before serving. Salting them well in advance can draw out moisture and reduce browning.
How to Store and Reheat Leftovers
Cool leftovers promptly and refrigerate in an airtight container for 3 to 4 days. The leaves and Parmesan bits will soften in storage. To restore some crispness, spread the sprouts on a sheet pan and reheat in a 400°F oven for about 5 to 8 minutes, until hot. A hot skillet also works; microwaving leaves them softer. Freezing is not recommended for this crisp roasted preparation.
Nutrition
Approximate nutrition per serving, based on 4 side-dish servings: 185 calories, 10g protein, 11g fat, and 17g carbohydrates. Per 100g of roasted sprouts: approximately 120 calories, 6g protein, 7g fat, and 11g carbohydrates. Values are estimates; the per-100g figures vary with moisture lost during roasting.
Equipment
- Large rimmed baking sheet
- Parchment paper
- Mixing bowl
- Spatula
Ingredients
- 1 1/2 pounds fresh Brussels sprouts, trimmed and halved lengthwise (680 g)
- 2 tablespoons olive oil
- 1/2 cup finely grated Parmesan cheese, divided (45 g)
- 3 garlic cloves, finely minced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Set an oven rack in the upper-middle position and preheat the oven to 400°F (205°C). Line a large rimmed baking sheet with parchment paper.
- Trim the stem ends from the Brussels sprouts and halve them lengthwise. Keep any clean loose leaves and make sure the sprouts are thoroughly dry.
- Toss the sprouts and loose leaves with the olive oil, 6 tablespoons of the Parmesan, garlic, salt, and pepper until lightly coated. Reserve the remaining 2 tablespoons Parmesan for the last 5 minutes of roasting, if desired.
- Arrange the sprouts in a single layer on the baking sheet with space between them, placing most halves cut-side down. Scatter loose leaves into open spots.
- Roast uncovered for 25 to 32 minutes without stirring. Check at 25 minutes and rotate the pan if browning is uneven.
- Add the reserved Parmesan during the last 5 minutes of roasting, if using. Roast until the largest sprouts are fork-tender near the core, with deeply browned cut sides and crisp leaf edges.
- Let the pan stand for 2 to 3 minutes, then scrape up the browned Parmesan-garlic bits with a spatula and spoon them over the sprouts before serving.
Tips
- Dry washed Brussels sprouts thoroughly to help them brown instead of steam.
- Use fresh sprouts rather than frozen sprouts for crisp edges.
- Avoid overcrowding the pan; use a second sheet pan if the sprouts overlap.
- Keep most sprouts cut-side down and do not stir while roasting for deeper browning.
- Quarter exceptionally large sprouts so their centers cook through.
- Check smaller sprouts early, since sprout size and moisture affect roasting time.
