This post may contain affiliate links. Please read our disclosure policy.
Oven Roasted Parmesan Brussels Sprouts
The trick with brussels sprouts is heat and space. Roast them hot, cut side down, without crowding the pan, and the edges go deep golden and crisp while the middles stay tender.
Parmesan and garlic go on, then a drizzle of balsamic or maple at the end and a handful of pecans. This is the side dish that converts people who swear they hate brussels sprouts.
Servings: 4 servings
Calories: 205kcal
As an Amazon Associate, I earn from qualifying purchases.
Ingredients
- 1 12oz bag of Brussel sprouts leaves cleaned and sliced in half
- 1/2 tbsp garlic salt
- 1/2 tbsp Kinder’s garlic parm seasoning optional
- 3 tbsp olive oil
- 3/4 cup parmesan cheese grated
- drizzle of either maple syrup or balsamic glaze
- handful of chopped pecans
Instructions
- Preheat oven to 400 degrees. Line baking dish with parchment paper, set aside.
- Clean Brussel sprouts by removing outer leaves and slicing them in half. Place in a bowl with olive oil, garlic salt and garlic parm seasoning (if using). Mix.
- Grate parmesan cheese onto parchment paper. Place Brussel sprouts halves side down directly onto cheese.
- Bake for 25 minutes and drizzle with syrup or balsamic glaze and pecans. Enjoy!
Nutrition
Calories: 205kcal | Carbohydrates: 9g | Protein: 10g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 13mg | Sodium: 1194mg | Potassium: 356mg | Fiber: 3g | Sugar: 2g | Vitamin A: 798IU | Vitamin C: 72mg | Calcium: 268mg | Iron: 2mg
Tried this recipe?Let us know how it was!
Tips for Making This Recipe
- Halve them and lay every piece cut side down. That flat contact is where the crisp comes from.
- Do not crowd the pan. Two pans beats one crowded one every time.
- Roast hot, around 425F, so they caramelize before they soften.
- Add the parmesan in the last few minutes so it melts without burning.
- Drizzle the balsamic or maple after roasting, not before, or it will scorch.
Frequently Asked Questions
Why are mine soggy?
Crowded pan or too low a temperature. Give them space and roast hot.
Fresh or frozen?
Fresh roasts much better. Frozen sprouts release water and steam instead of crisping.
Balsamic or maple?
Balsamic is tangy and savory, maple leans sweet. Both work, so pick to match your main.
Can I prep ahead?
Trim and halve them a day ahead. Roast fresh, since they lose their crunch as they sit.
Never Run Out of Dinner Ideas
One new family-favorite dinner in your inbox each week, made with love.
My 5 Most-Loved Pastas, yours when you join
Shop What I Used
- Alessi Balsamic Vinegar Reduction, Autentico from
- John Boos BBQ Series Rectangular Wooden Walnut
- HexClad 3.5 Inch Japanese Damascus Stainless Steel
- Leaflai Olive Oil Dispenser Bottle, 2 Pcs Glass Olive
- Lawry’s Coarse Ground With Parsley Garlic Salt, 6 oz
- Kinder’s Garlic Parmesan Premium Quality Seasoning
