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A simple, quick recipe for and totally delicious roasted Brussels sprouts topped with crisp Parmesan cheese.
Raise your hand if you’re a Brussels sprouts fan! (mine is up, just in case you had any doubt). 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 — and fast — vegetable side dish recipe you’re going to love.
And by the way, they are amazing raw too — a sweet, savory shaved Brussels sprouts salad is always a top-notch side dish.
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.
How to make 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 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.
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.
Brussels sprouts have an unusual beauty. I love that they look just like miniature cabbages. And they have a distinctive taste, a combination of cauliflower and broccoli. That really does it for me.
And like cauliflower and broccoli — all siblings in the Brassica family — they take well to roasting and charring. It’s one of the best ways to cook them!
More Recipes for Brussels Sprouts and Cauliflower:
- Charred Cauliflower Salad with Fregola
- Roasted Cauliflower with Chickpeas and Harissa
- Brussels Sprouts with Lemon Pine Nut Gremolata
- Brussels Sprouts Slaw with Grapes and Feta
Parmesan Roasted Brussels Sprouts
- 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
- 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.
- 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 the sprouts 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 – overcooking the Brussels sprouts will turn them dark green and mushy.
Nutrition facts are calculated by third-party software. If you have specific dietary needs, please refer to your favorite calculator.