Roasted Brussels Sprouts in 15 Minutes
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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.
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
1. Trim off the stem end of the Brussels sprouts. If they’re larger than 1-inch diameter, slice in half. 2. Reserve any leaves that fall off — they will crisp up in the oven (my favorite part!). 3. Drop the sprouts in salted, boiling water and cook 5 minutes. This step helps preserve their green color and speeds up the roasting.
4. Spread the Brussels sprouts out on a large rimmed baking sheet. Toss with olive oil and sprinkle with a layer of grated Parmesan. 5. Place 6 inches under a preheated broiler and roast about 5 minutes. 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 with Crispy Parmesan
Equipment
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
Instructions
- 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.
- Preheat a broiler to high, with an oven rack placed 6 inches from the heat source.
- Arrange the Brussels sprouts in one layer on a large rimmed baking sheet. Toss with the olive oil, Parmesan, and black pepper.
- 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.
- Sprinkle with more salt to taste. Use a spatula to scrape up any crusty bits of cheese and serve.
Karen’s Notes and Tips
- 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
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.
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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!