Nothing beats a roasted vegetable covered in cheese. These Parmesan Roasted Brussel Sprouts are perfectly crispy and full of flavor.
Parmesan Roasted Brussel Sprouts
Step one: Get started by preheating your oven to 400 degrees and then prepare a baking sheet with nonstick cooking spray.
Step two: Next it’s time to season. Start by cutting your Brussel sprouts in half and place them in a mixing bowl. Toss to coat in oil then season and toss to coat again.
How to Season Brussel Sprouts:
When seasoning my Brussel sprouts I like to keep it simple. I start with oil and then add these seasonings.
- garlic powder
- salt
- pepper
Crispy Brussel Sprouts:
Step three: Place Brussel sprouts on your prepared baking sheet face down and top with shredded parmesan cheese.
- Tip: Make sure that all your sprouts are laying directly on the pan. Cooking sprouts that are placed on top of each other will create steam which will lead to a mushy and not crispy brussel sprout.
Baking Brussel Sprouts:
Step four: Bake for 25-30 minutes or until Brussel sprouts are tender.
Side Dish Recipes:
Here are a few more of my favorite roasted vegetable recipes.
- Roasted Ranch Green Beans
- Roasted Vegetable Medley
- Lemon Garlic Roasted Broccoli
- Roasted Sweet Potatoes
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Nothing beats a roasted vegetable covered in cheese. These Parmesan Roasted Brussel Sprouts are perfectly crispy and full of flavor.
- 1 pound Brussel sprouts
- 2 tablespoons oil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/2 cup parmesan cheese (shredded
Preheat oven to 400 degrees and prepare a baking sheet with nonstick cooking spray.
Slice Brussel sprouts in half and place them in a mixing bowl. Toss to coat in oil then season and toss to coat again.
Place Brussel sprouts on your prepared baking sheet face down and top with shredded parmesan cheese.
Bake for 25-30 minutes or until Brussel sprouts are tender.
Make sure that all your sprouts are laying directly on the pan. Cooking sprouts that are placed on top of each other will create steam which will lead to a mushy and not crispy brussel sprout.
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