Name: Roasted Brussels Sprouts with Parmesan
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Ingredients: 2 pounds Brussels sprouts, trimmed and halved; 3 tablespoons olive oil; 1 teaspoon kosher salt; 1/2 teaspoon black pepper; 1/2 cup grated Parmesan cheese

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Once overlooked, Brussels sprouts transform into a crave-worthy side dish through high-heat roasting. Our recipe achieves crispy edges and tender centers, finished with savory Parmesan. This method delivers consistent results with minimal effort.

Why This Recipe Works

High-temperature roasting caramelizes the sprouts, creating crispy exteriors and tender interiors.
Even coating of oil ensures every piece cooks uniformly without burning.
Parmesan cheese adds a salty, umami finish that complements the natural sweetness.
Simple seasoning with salt and pepper lets the vegetable’s flavor shine.
Resting time after roasting allows flavors to meld and texture to set.

Ingredients

2 pounds Brussels sprouts, trimmed and halved
3 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 cup grated Parmesan cheese

Equipment Needed

Large baking sheet
Parchment paper or aluminum foil
Large mixing bowl
Cheese grater
Measuring spoons and cups
Tongs or spatula

Instructions

Prepare the Brussels Sprouts

Preheat your oven to 425°F. Line a large baking sheet with parchment paper or aluminum foil for easy cleanup. Trim the stem ends from 2 pounds of Brussels sprouts and remove any loose outer leaves. Cut each sprout in half lengthwise, from stem to top. Place all halved sprouts in a large mixing bowl. Add 3 tablespoons of olive oil, 1 teaspoon of kosher salt, and 1/2 teaspoon of black pepper to the bowl. Use your hands or a large spoon to toss the sprouts until they are evenly coated with oil and seasoning. Ensure every piece has a thin, uniform layer of oil to promote even roasting and prevent drying. Tip: For extra crispy sprouts, make sure they are completely dry before adding oil, as moisture can create steam instead of crispiness.

Arrange on Baking Sheet

Transfer the seasoned Brussels sprouts to your prepared baking sheet. Arrange them in a single layer with cut sides facing down whenever possible. This positioning maximizes contact with the hot surface, encouraging better browning and caramelization. Leave space between each piece to allow hot air to circulate; overcrowding will cause steaming rather than roasting. If your baking sheet seems crowded, use two sheets or roast in batches. Place the baking sheet in the preheated oven on the middle rack. The high starting temperature of 425°F is crucial for developing those desirable crispy edges while keeping the interiors tender.

Initial Roasting Phase

Roast the Brussels sprouts at 425°F for 15 minutes. During this time, the high heat will begin to caramelize the natural sugars in the vegetables. You’ll notice the edges starting to turn golden brown and the cut sides developing a slight char. Do not open the oven door during this initial phase, as this can cause temperature fluctuations that affect cooking consistency. After 15 minutes, remove the baking sheet from the oven using oven mitts. The sprouts should be partially cooked with visible browning on the bottoms. Tip: For even cooking, rotate the baking sheet 180 degrees if your oven has hot spots.

Add Parmesan and Finish Roasting

Sprinkle 1/2 cup of grated Parmesan cheese evenly over the partially roasted Brussels sprouts. Return the baking sheet to the oven and continue roasting for another 10-15 minutes. Watch closely during the final minutes, as the cheese will melt and form a golden crust. The total roasting time should be 25-30 minutes, depending on your oven and the size of your sprouts. The finished sprouts should be fork-tender with deeply browned, crispy edges and melted, slightly browned Parmesan. Remove from the oven when they reach this stage to prevent burning.

Rest and Serve

Let the roasted Brussels sprouts rest on the baking sheet for 5 minutes before serving. This resting period allows the cheese to set slightly and the flavors to meld together. The sprouts will also continue to cook slightly from residual heat, reaching perfect tenderness. Transfer to a serving dish using a spatula, scraping up any crispy cheese bits from the parchment paper. Serve immediately while warm. The contrast between the crispy Parmesan crust and the tender vegetable interior creates the ideal texture. Tip: For extra flavor, finish with a light drizzle of high-quality olive oil or a squeeze of lemon juice just before serving.

Tips and Tricks

For uniform cooking, select Brussels sprouts of similar size. Larger sprouts may require quartering instead of halving. Use freshly grated Parmesan rather than pre-shredded varieties, which often contain anti-caking agents that prevent proper melting. If your sprouts brown too quickly, reduce oven temperature to 400°F after the first 15 minutes. For extra crispiness, place the baking sheet on the lowest oven rack during the final 5 minutes of roasting. Leftovers can be refrigerated for up to 3 days and reheated in a 350°F oven to restore texture.

Recipe Variations

Add 2 tablespoons of balsamic vinegar during the last 5 minutes of roasting for a sweet-tart glaze.
Mix in 1/2 cup of chopped walnuts or pecans before roasting for added crunch.
Substitute Asiago or Pecorino Romano cheese for different flavor profiles.
Toss with 1 teaspoon of smoked paprika or red pepper flakes before roasting for spicy version.
Add 1 cup of halved cherry tomatoes during the last 10 minutes of roasting.

Frequently Asked Questions

Can I use frozen Brussels sprouts?

Fresh sprouts work best for roasting. Frozen sprouts contain more moisture, which prevents proper crisping. If using frozen, thaw completely and pat very dry before seasoning. Expect slightly softer results.

How do I prevent burnt cheese?

Add Parmesan during the last 10-15 minutes of roasting, not at the beginning. Watch closely during final minutes. If cheese browns too quickly, loosely tent with foil.

Can I make this ahead of time?

Prepare sprouts through seasoning up to 4 hours ahead. Refrigerate until ready to roast. Add cheese just before roasting. Leftovers reheat well in oven.

What if my sprouts aren’t crispy?

Ensure oven is fully preheated. Don’t overcrowd the pan. Make sure sprouts are completely dry before oiling. Roast at 425°F minimum.

Can I use other cheeses?

Yes. Hard, dry cheeses like Asiago or Pecorino Romano work well. Avoid moist cheeses like mozzarella. Grate your own for best melting.

Summary

This recipe transforms Brussels sprouts through high-heat roasting with Parmesan. The method creates crispy, caramelized edges with tender centers. Simple ingredients yield impressive results perfect for any meal.