Parmesan Brussels Sprouts

Golden, garlicky, and laced with crispy Parmesan, these Brussels sprouts are your new go-to side.

Brussels sprouts haven’t always had the best reputation—thanks in part to decades of over-steamed, under-seasoned versions that did no favors to this humble veg. But all it takes is one bite of properly roasted Brussels sprouts to see them in a whole new light. When roasted at high heat, their outer leaves turn beautifully crisp while the centers become tender and sweet. Add a generous coating of garlic powder, olive oil, and shredded Parmesan cheese, and you’ve got a side dish that earns its spot at any table.

I knew I’d finally nailed my Brussels sprouts recipe the day my friend’s eight-year-old—who had previously declared all “green things” off-limits—ate one, blinked in surprise, and asked for another. “They taste like chips,” he said, crunching into another Parmesan-coated leaf like it was movie night. That’s the magic of roasting vegetables! Just add some cheese, and it all comes together in a way that wins over even the toughest little critics.

The key to this recipe is simplicity and balance. The sharp, salty flavor of Parmesan pairs perfectly with the slight bitterness of Brussels sprouts, the olive oil helps everything roast to golden perfection, and garlic powder adds an aromatic boost. It’s the kind of recipe that’s easy enough for weeknights but elegant enough for dinner parties.

Are Parmesan Brussels Sprouts Healthy?

Brussels sprouts are a healthy and nutritious cruciferous vegetable. High in vitamins K and C, Brussels sprouts are also high in fiber, not to mention they’re delicious. These Parmesan Brussels sprouts are a great vegetarian side that can easily be made vegan by substituting the Parmesan with a dairy-free alternative. I recommend using oat- or tapioca-based cheese alternatives, as I’ve found these versions have a closer flavor to natural cheese. For a lower-sodium option, skip the added salt and let the cheese do the seasoning.

The Secret To Perfectly Roasted Brussels Sprouts

Roasting is the easiest way to get that irresistible crispy-tender texture. But the trick lies in two details: halving the sprouts and preheating the oven thoroughly. Slicing them in half gives more surface area for browning and ensures more even cooking, and a fully preheated oven ensures that crisp, golden crust starts forming right from the get-go. Don’t crowd the baking sheet either—you want the sprouts to roast, not steam.

Can I Use A Different Cheese?

While Parmesan is my go-to for this recipe, it’s not your only option. I’ve chosen it for good reason: aged longer than most cheeses, Parmesan is dry, granular, and full of umami-rich flavor. It crisps up beautifully in the oven, rather than simply melting, adding a salty, savory crunch to every bite. If you’d like to swap it out, try Pecorino Romano—a sheep’s milk cheese with a similar texture but a sharper bite. Gruyère also works well; though it’s a Swiss cheese, it offers a balanced sweet-salty profile and melts nicely.

Serving Suggestions

Sprinkle these sprouts with red pepper flakes or add a fresh squeeze of lemon juice just before serving. They make an easy match with everything from Pan-Seared Salmon to Brown Sugar Pork Chops to Crispy Baked Tofu.
If you’re anything like me, you’ll love these so much you’ll want to try them in all sorts of ways. Try Shaved Brussels Sprouts, Roasted Brussels Sprouts With Bacon, or even Roasted Frozen Brussels Sprouts for a convenient twist.

Recipe