{"id":306447,"date":"2025-11-20T15:27:45","date_gmt":"2025-11-20T15:27:45","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/baking-category-a-b\/parmesan-roasted-brussels-sprouts-crazy-for-crust\/"},"modified":"2025-11-20T15:27:45","modified_gmt":"2025-11-20T15:27:45","slug":"parmesan-roasted-brussels-sprouts-crazy-for-crust","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=306447","title":{"rendered":"Parmesan Roasted Brussels Sprouts – Crazy for Crust"},"content":{"rendered":"


\n<\/p>\n

\n
\n

This post may contain affiliate links. For more information, read my disclosure policy<\/a>.<\/p>\n<\/div>\n

\"Brussels<\/div>\n
\"A<\/div>\n
\"A<\/div>\n

<\/p>\n

\"\"\"\"\/<\/div>\n

Parmesan Roasted Brussels Sprouts <\/strong>are one of my favorite side dishes! They\u2019re tender and crispy around the edges and flavored with Parmesan cheese. Learn how to roast Brussels sprouts the right way, so they come out perfect every time!<\/em><\/p>\n

\"A\"A<\/figure>\n
\n

If you think you\u2019re not a fan of Brussels sprouts<\/a>, then you\u2019ve never had them roasted. I used to think I hated them, but then I tried this Parmesan Brussel sprouts recipe <\/strong>and, after the first bite, realized I am a fan.<\/p>\n

What makes them so special?<\/strong> It\u2019s all about the roasting<\/a>. Brussels sprouts are bitter, but when you cook them until they\u2019re golden and crispy on the outside and soft and tender on the inside, they turn into sweet bites. Roasting brings out the natural sweetness \u2013 they taste amazing!<\/p>\n

Roasted Brussel sprouts with Parmesan are so easy<\/strong>: pre-cooking them ensures they\u2019ll be super soft. Then roast at 400\u00b0F and you get a crispy delicious side dish.<\/p>\n

\"A\"A<\/figure>\n<\/div>\n

How to make Parmesan Brussel Sprouts<\/h2>\n
    \n
  • If using whole Brussels Sprouts you\u2019ll want to cut off the hard stem then cut in half or thirds (depending on size). Make sure to cut them all the same size so they cook evenly.<\/li>\n
  • Season with olive oil, salt, pepper, onion powder, garlic powder, and grated parmesan cheese.<\/li>\n
  • I like to par-cook my brussel sprouts in the microwave for a few minutes then roast them to make sure they cook all the way through!<\/li>\n<\/ul>\n

    How to Make Parmesan Brussel Sprouts<\/b><\/h2>\n
      \n
    • Coat a rimmed sheet pan with cooking spray.<\/li>\n
    • Place the sprouts in a bowl and add the olive oil, seasonings, and cheese. Toss to coat them evenly.<\/li>\n
    • Make sure to place them on the baking sheet cut side down<\/strong> so they caramelize properly.<\/li>\n
    • Roast them for 15-20 minutes if pre-cooked or 30 minutes at 400\u00b0F. Stir them once or twice during cooking so they roast evenly.<\/li>\n<\/ul>\n
      \"A\"A<\/figure>\n
      <\/default:g><\/default:svg><\/p>\n

      Storing Instructions<\/b><\/h3>\n

      Store leftover roasted Brussel sprouts in an airtight container in the refrigerator. They will keep well for three to four days.<\/p>\n<\/div>\n

      \"\"\"\"<\/p>\n

      Dorothy\u2019s Expert Tips<\/h3>\n

      I\u2019ve been roasting Parmesan Brussel sprouts for years and have the best roasting method. So be sure to follow the tips so you get a perfectly roasted batch every time.<\/p>\n

        \n
      • Season the sprout really well <\/strong>\u2013 don\u2019t skimp on the amounts!<\/li>\n
      • You should cut them so they are approximately the same size<\/strong>. Usually halving them works, but if they are large, cut them into thirds. This will ensure they all cook evenly.<\/li>\n
      • Roast them directly on the baking sheet. <\/strong>I don\u2019t recommend lining the sheet pan with foil \u2013 the sprouts will get crispier without it! Also, be sure to place them cut-side down so they turn a nice golden brown.<\/li>\n<\/ul>\n

        You can use any seasonings you like<\/strong>, so have fun experimenting! But, honestly, even if they\u2019re seasoned with just some salt, pepper, and olive oil, they\u2019re so delicious.<\/p>\n<\/div>\n

        \n
        <\/p>\n
        \n
        <\/p>\n

        Prep Time <\/span>10 minutes<\/span><\/span> minutes<\/span><\/span><\/p>\n

        Cook Time <\/span>30 minutes<\/span><\/span> minutes<\/span><\/span><\/p>\n

        Total Time <\/span>40 minutes<\/span><\/span> minutes<\/span><\/span><\/p>\n<\/div>\n


        \n\t <\/p>\n

        \n
        \n
          \n
        • \n

          Preheat oven to 400\u00b0F. Spray a rimmed cookie sheet with nonstick cooking spray. Tip: don\u2019t use foil; you want these to bake right on the cookie sheet.<\/p>\n<\/li>\n

        • \n

          Wash and trim the sprouts so they are equal size.<\/span><\/p>\n<\/li>\n

        • \n

          If you want to par-cook them, place in a large microwave safe bowl and heat on high power 1 minute.<\/span><\/p>\n<\/li>\n

        • \n

          Toss the Brussels sprouts with the olive oil, spices, and parmesan. Place them on the prepared cookie sheet cut side down.<\/p>\n<\/li>\n

        • \n

          Bake them for about 15-20 minutes (par-cooked) or 30 minutes (raw), stirring once or twice during roasting, until they\u2019re golden brown.<\/span><\/p>\n<\/li>\n

        • \n

          These are great as a side dish or leftover in a salad.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n

          \t <\/p>\n

          \n
          \n
            \n
          • Season the sprout really well <\/strong>\u2013 don\u2019t skimp on the amounts!<\/li>\n
          • You should cut them so they are approximately the same size<\/strong>. Usually halving them works, but if they are large, cut them into thirds. This will ensure they all cook evenly.<\/li>\n
          • Roast them directly on the baking sheet. <\/strong>I don\u2019t recommend lining the sheet pan with foil \u2013 the sprouts will get crispier without it! Also, be sure to place them cut-side down so they turn a nice golden brown.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n
            \n

            Serving: <\/span>1<\/span>serving<\/span><\/span> | <\/span>Calories: <\/span>72<\/span>kcal<\/span><\/span> | <\/span>Carbohydrates: <\/span>7<\/span>g<\/span><\/span> | <\/span>Protein: <\/span>4<\/span>g<\/span><\/span> | <\/span>Fat: <\/span>3<\/span>g<\/span><\/span> | <\/span>Saturated Fat: <\/span>1<\/span>g<\/span><\/span> | <\/span>Cholesterol: <\/span>3<\/span>mg<\/span><\/span> | <\/span>Sodium: <\/span>276<\/span>mg<\/span><\/span> | <\/span>Potassium: <\/span>294<\/span>mg<\/span><\/span> | <\/span>Fiber: <\/span>2<\/span>g<\/span><\/span> | <\/span>Sugar: <\/span>1<\/span>g<\/span><\/span> | <\/span>Vitamin A: <\/span>605<\/span>IU<\/span><\/span> | <\/span>Vitamin C: <\/span>64.3<\/span>mg<\/span><\/span> | <\/span>Calcium: <\/span>78<\/span>mg<\/span><\/span> | <\/span>Iron: <\/span>1.1<\/span>mg<\/span><\/span><\/p>\n<\/div>\n

            \n\t\tNutritional information not guaranteed to be accurate\n\t<\/p>\n

            <\/p>\n<\/div>\n

            <\/p>\n<\/div>\n<\/div>\n

            Step by Step Photos<\/h2>\n
            \n
            \"A\"A<\/figure>\n
            \"A\"A<\/figure>\n
            \"A\"A<\/figure>\n<\/figure>\n
              \n
            1. Stir together seasonings.<\/li>\n
            2. Par-cook brussel sprouts then toss with seasonings.<\/li>\n
            3. Add to a cookie sheet cut side down and roast.<\/li>\n<\/ol>\n
              \n

              FAQs<\/h3>\n
              \n
              How do you cut brussel sprouts?<\/strong> <\/p>\n

              Trim off the hard stem, then cut them in half (or thirds). Make sure to cut them all the same size.<\/p>\n<\/p><\/div>\n

              How do you par-cook brussel sprouts?<\/strong> <\/p>\n

              While you can boil them for about 30 seconds I prefer to add them to a microwave safe bowl and cook 1-2 minutes before roasting.<\/p>\n<\/p><\/div>\n

              How do you get brussel sprouts to be caramelized and golden brown and crunchy?<\/strong> <\/p>\n

              Roast them at 400\u00b0F cut side down on a cookie sheet \u2013 no parchment or foil, just direct on the sheet.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n<\/div>\n<\/div>\n