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Parmesan Roasted Brussels Sprouts

Parmesan roasted Brussels sprouts are browned cut-side down on a baking sheet at 425°F, then finished with melted Parmesan. The sprouts come out deeply browned, fork-tender, and savory.
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Prep Time 10 minutes
Cook Time 28 minutes
Total Time 38 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 190
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lb Brussels sprouts trimmed and halved lengthwise
  • 2 tbsp olive oil
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 0.5 cup Parmesan cheese finely grated

Equipment

  • 1 18x13-inch rimmed baking sheet

Method
 

  1. Heat the oven to 425°F.
  2. Toss the Brussels sprouts with the olive oil, salt, and pepper, then arrange them cut-side down in a single layer on an 18x13-inch rimmed baking sheet.
  3. Roast for 20 to 25 minutes, until the cut sides are deeply browned and the sprouts are fork-tender.
  4. Sprinkle the Parmesan evenly over the sprouts and roast for 2 to 3 minutes, until the cheese is melted.

Notes

For the deepest browning, arrange the sprouts cut-side down in a single layer. Refrigerate leftovers for 3 to 4 days; freezing is not recommended because the sprouts may lose their texture. For a dairy-free option, use a plant-based Parmesan alternative.