Roasted Brussels Sprouts with Crispy Parmesan
This post may contain affiliate links. Please read my disclosure policy.
A simple, shortcut recipe for delicious golden-brown roasted Brussels sprouts with crispy Parmesan cheese.
When you’re craving roasted Brussels sprouts, you cannot beat them dusted with Parmesan and roasted until crisp and savory. This is an incredibly easy way to cook them.
Have you ever tasted Parmesan crisps, also 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 kind of what happens in this recipe.
You get a great mixture of texture with the cheese, whole sprouts and some of the stray leaves that turn extra-dark and crisp. Yum! This method shaves about 15 minutes off the usual cooking time if you just roasted them from start to finish.
Prepping roasted Brussels sprouts
- First the sprouts are briefly cooked in boiling water before a getting a good dousing of olive oil and grated parmesan.
- Then they go under the broiler for a few minutes.
- The cheese melts into those delectable crisp bits while the Brussels sprouts caramelize and brown on the edges.
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.
And by the way, they are amazing raw too — a sweet, savory shaved Brussels sprouts salad is another a top-notch side dish.
Roasted Brussels Sprouts with Crispy Parmesan
Equipment
Ingredients
- 1 pound (450 g) Brussels sprouts, stem ends trimmed and larger sprouts cut in half
- Kosher salt
- 2 tablespoons extra-virgin olive oil
- ¼ cup (25 g) freshly grated Parmesan cheese
- Flaky sea salt, such as Maldon
Instructions
- Bring a medium pot of water to a boil and add 2 teaspoons salt. Add the Brussels sprouts and cook for exactly 5 minutes. Drain. The blanched Brussels sprouts can be refrigerated 1-2 days before roasting.
- Heat the broiler to high with a rack placed 6 inches from the heat source.
- Transfer the sprouts to a large rimmed baking sheet. Toss with the oil and the Parmesan.
- Place under the hot broiler until the sprouts are golden and the cheese is bubbling, about 5 minutes depending on the power of your broiler. Rotate the pan and stir them around about halfway through.
- Sprinkle with salt and serve.
Karen’s Notes and Tips
- If your Brussels sprouts are more than 1-inch in diameter, slice them in half.
- Make sure to set your timer for the par-boiling step to avoid overcooking the Brussels sprouts.
Nutrition
Nutrition facts are calculated by third-party software. If you have specific dietary needs, please refer to your favorite calculator.
Hey, I’m Karen
Creator of Familystyle Food
I’m a food obsessed super-taster and professionally trained cook ALL about creating elevated dinners with everyday ingredients. Find simplified recipes made from scratch and enjoy incredibly tasty food! Read more about me here.
Leave a comment and star rating
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Your recipe sounds simply delightful. I usually steam my sprouts with a sweeter veggie like corn or carrots, then finish with lots of butter.
I just saw them for sale on the stalk at Trader Joe’s in San Diego!
Maybe they will have them in some of their other stores?
My favorite brussels sprouts are browned in the pan with a little olive oil, then I add a splash of OJ and Maple syrup and take it off the heat when the liquid is gone.
Guess I have to go buy some now!
Smalltown Mom – thanks for visiting. Let me know how you like the recipe.
Hi Katrina – it’s nice to hear from a fellow Schnucks shopper! I really like Mark Bittman’s recipes, too. I even like his kind of dry sense of humor, which he show off in those NYtimes videos.
I LOVE Brussels sprouts. Love them Love them Love them. I often roast them with olive oil and a bit of good balsamic vinegar.
Kalyn, I’d never seen them sold on the stalk before, either. Maybe your farmer’s market will have them, if they are still up and running.
Liza, I’m looking forward to sharing Brussels sprouts with you, any old way.
I’ve been searching for a good brussels sprouts recipe and I think this one is going to be a winner!