Parmesan Roasted Brussel Sprouts are perfectly crispy and cheesy! Fresh brussel sprouts are cut in half, tossed with grated parmesan cheese and seasonings and roasted until golden brown. The result is a brussel sprout so good you’ll be eating them straight off the pan! The perfect side dish to accompany any meal.
Let’s Talk Brussel Sprouts
I know that brussel sprouts can have a bad reputation – especially when they are served steamed and unseasoned! Nobody wants that! These Parmesan Roasted Brussel Sprouts are anything but that.
Roasting the brussel sprouts not only gives a crunchy texture, but develops so many different layers of flavor. Some of my favorite pieces are the leaves of brussel sprouts that detach on their own and become like chips. I can’t stop eating them!
Since they come in many different shapes and sizes, they can be cut in a couple different ways to accommodate. For the larger brussel sprouts, I cut them into quarters. And then for the smaller brussel sprouts, I cut them in half. That way, they all end up being relatively the same size to cook evenly in the oven.
How to Clean a Brussel Sprout
In order to clean the brussel sprouts properly, cut the end/stem off and then peel back the first couple layers that may be damaged or dirty. Then, halve or quarter the sprouts before rinsing with water! Easy peasy.
The next main ingredient up on the list for this recipe is: parmesan cheese! The natural cheesy, salty and nutty flavor of the parmesan cheese takes these sprouts to the next level.
I like to use a grated parmesan cheese for this recipe vs. shredded. If shredded cheese is used, it will naturally melt down more instead of stick to the sprouts and caramelizing. Grated is the way to go! You can simply grab a classic bottle of it off the grocery shelves, or a container of freshly grated from the specialty cheese section of the grocery store.
Tossing the brussel sprouts with a bit of olive oil helps the grated parmesan cheese to stick to the sprouts, which then infuses them with all sorts of wonderful cheesy flavor. Can you ever go wrong with parmesan cheese? I think not!
Tips for Roasting
When roasting brussel sprouts, there will always be a timeframe on a recipe card, but it always comes down to how fast they are cooking in your oven. Some factors that can impact this are how thick the brussel sprouts are, how hot your oven cooks and also how dry the brussel sprouts are. If they are being tossed with the oil and parmesan cheese right after being rinsed, they will naturally have more water to cook out. But, if they have been rinsed and then dried, then they won’t have all that moisture to cook out to get crispy.
The best way to tell if the brussel sprouts are roasting properly: smell, texture and looks!
- Smell – we obviously don’t want any burnt brussel sprouts around here. If the smaller pieces start to cook too quickly, give them all a good toss together to help them cook more evenly.
- Texture – the brussel sprouts should be slightly crispy on the outside and soft and cooked through on the inside.
- Looks – we want golden brown sprouts around here! A deep caramelized color is what we are shooting for. There will be smaller portions that cook more quickly, which will result in a darker color. Just try to keep them from getting burnt.
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