I use a fast blanch-and-broil method to cook perfectly tender Brussels sprouts, with olive oil and a crust of savory Parmesan cheese. The cooking time shortcut is a game changer! A veil of grated Parmesan adds a salty, cheesy crust to that takes these sprouts over the top. They’re ready to serve in about 15 minutes.

Cooked Brussels sprouts in a bowl, topped with Parmesan cheese.

Using a simple shortcut, these roasted Brussels sprouts turn out with a mixture of textures — a coating of grated cheese and some crispy edges (some of the stray leaves turn extra-dark and crisp). Yum! My technique shaves off about 15 minutes from the usual cooking time if you were to bake them from start to finish.

I have tons of vegetable side dish recipes on this site — this is one of the quickest!

Part of my inspiration are the Parmesan crisps called frico. They’re very tasty snacks made by heaping grated Parmesan cheese on a baking sheet and baking until it melts, which turns the cheese into lacy cracker-like discs.

That’s what we’re going for! While the Brussels sprouts roast, the cheese melts into delectable crisp bits while the sprouts caramelize and brown on the edges.

Recipe run-through

  • Fresh Brussels sprouts in a colander, with trimmed sprouts on a cutting board next to a chef's knife.
    1. Trim off the stem end of the Brussels sprouts. If they’re larger than 1-inch diameter, slice in half.
  • Fresh Brussels sprouts in a colander, set on top of a cutting board and knife.
    2. Reserve any leaves that fall off — they will crisp up in the oven (my favorite part!).
  • Blanched green Brussels sprouts in a pot of water.
    3. Drop the sprouts in salted, boiling water and cook 5 minutes. This step helps preserve their green color and speeds up the roasting.
  • Par-boiled Brussels sprouts arranged on a sheet pan with grated Parmesan cheese.
    4. Spread the Brussels sprouts out on a large rimmed baking sheet. Toss with olive oil and sprinkle with a layer of grated Parmesan.
  • Roasted Brussels sprouts on a sheet pan with grated cheese.
    5. Place 6 inches under a preheated broiler and roast about 5 minutes.
  • Roasted Brussels sprouts on a sheet pan, with crisp brown edges and melted Parmesan cheese.
    6. They should be nicely crisp-tender, with charred edges and crispy bits of cheese.
  • I’m also a fan of simple steamed Brussels sprouts, another an excellent way to cook them quickly and to preserve their bright green color.
  • You can sometimes find Brussels sprouts on their stalks in some markets, especially in late fall. I love to buy them this way — since you can pluck them off right before cooking, they couldn’t be any fresher if they were grown in your own garden.
Roasted Brussels sprouts on a sheet pan, with crisp brown edges and melted Parmesan cheese.
5 from 4 ratings

Roasted Brussels Sprouts with Crispy Parmesan

Karen Tedesco
I use a fast blanch-and-broil method to cook perfectly tender Brussels sprouts, with olive oil and a crust of savory Parmesan cheese. The cooking time shortcut is a game changer! A veil of grated Parmesan adds a salty, cheesy crust to that takes these sprouts over the top. They're ready to serve in about 15 minutes.
Print Recipe Pin Recipe Leave a Review
Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

Ingredients
 

  • 1½-2 pounds (680 g) Brussels sprouts, stem ends trimmed. If your sprouts are larger than 1-inch in diameter, slice them in half.
  • Kosher salt
  • 3 tablespoons (45 ml) extra-virgin olive oil
  • ¾ cup freshly grated Parmesan cheese
  • Freshly ground black pepper, to taste

Equipment

Instructions
 

  1. Bring a medium pot of water to a boil and add 2 teaspoons kosher salt. Add the Brussels sprouts and cook for exactly 5 minutes. Drain them well. The blanched Brussels sprouts can be refrigerated 1-2 days before roasting.
  2. Preheat a broiler to high, with an oven rack placed 6 inches from the heat source.
  3. Arrange the Brussels sprouts in one layer on a large rimmed baking sheet. Toss with the olive oil, Parmesan, and black pepper.
  4. Place under the hot broiler until the sprouts are golden and the cheese is bubbling, which will take about 5 minutes, depending on the power of your broiler. Rotate the pan and stir them around about halfway through.
  5. Sprinkle with more salt to taste. Use a spatula to scrape up any crusty bits of cheese and serve.

Notes

  • Make sure to set your timer for the par-boiling step to avoid overcooking the Brussels sprouts.
  • Instead of broiling, you can roast the Brussels sprouts at 450 degrees for about 15 minutes, until they’re as browned as you like.

Nutrition per serving

Calories: 135kcal Carbohydrates: 10g Protein: 6g Fat: 9g Sodium: 129mg Fiber: 4g Sugar: 3g

Nutrition facts are calculated by third-party software. If you have specific dietary needs, please refer to your favorite calculator.

Save to Pinterest
Tried this recipe?A star rating takes 5 seconds and helps more people find it.