If you're looking for a holiday side dish that disappears fast, these Parmesan Brussels Sprouts are it. They roast into crispy, caramelized perfection with a golden, cheesy crust that makes them irresistible—even for kids! My teen boys literally pick them off the baking sheet one by one until they’re gone. Simple ingredients, quick prep, and big flavor make this the kind of recipe you’ll return to again and again.
This was inspired by my Harvest Salad on this site, and pairs well with these Roasted Mushrooms and Crockpot Mashed Potatoes.
Jump to:
- Why You’ll Love These Parmesan Brussels Sprouts
- Equipment Needed
- Ingredients & Substitutions
- How to Make Parmesan Brussels Sprouts
- Variations
- Tips for Success
- Using Pre-Halved Brussels Sprouts
- Storage + Reheating (Do These Freeze Well?)
- Perfect for Holiday Tables
- FAQs
- More Holiday Recipes
- Cooking With Lori Recipes
- Parmesan Brussel Sprout
Why You’ll Love These Parmesan Brussels Sprouts
You will love these Parmesan Brussels Sprouts because:
- They’re made with simple, healthy ingredients—nothing complicated or heavy.
- They roast up crispy, cheesy, and flavorful, thanks to parmesan and garlic.
- You can customize them with spice, herbs, or different cheeses.
- They’re the perfect side for Thanksgiving, Christmas, or busy weeknights.
- Even picky eaters usually love them!
Equipment Needed
You only need a few basic kitchen tools—and they make prep fast:
- Sharp knife + cutting board — to slice the Brussels sprouts in half.
- Measuring cups & spoons — to measure oil, parmesan, and seasonings.
- Large bowl — for tossing all ingredients together easily.
- Large baking sheet — for roasting the Brussels sprouts evenly.
- Parchment paper — for easy cleanup and less sticking.
Ingredients & Substitutions
- 16 oz Brussels sprouts, halved Substitute: Already-halved sprouts work perfectly and save time.
- 3 tablespoon avocado oil or olive oil - Helps crisp the sprouts without burning. Substitute: Melted butter for a richer flavor.
- ½ teaspoon Italian seasoning - Adds earthy, cozy flavor. Substitute: Dried thyme or dried basil.
- 2 teaspoon minced garlic - Gives that savory punch. Substitute: ½ teaspoon garlic powder.
- ½ cup grated parmesan cheese - The star of these Parmesan Brussels Sprouts—melts into a crispy crust. Substitute: Pecorino Romano.
- ¼ teaspoon salt - Enhances all the flavors. Substitute: Garlic salt (reduce additional salt).
See recipe card for full directions.
How to Make Parmesan Brussels Sprouts
Step 1: Preheat the oven to 400°F and line a baking sheet with parchment paper. Slice Brussels sprouts in half.
Step 2: In a large bowl, toss sprouts with oil, then add Italian seasoning, garlic, parmesan, and salt. Toss well to coat.
Step 3: Arrange sprouts cut-side down on the baking sheet with space between them.
Step 4: Roast for 20–25 minutes until golden and crispy. For extra crispiness, broil the last 1–2 minutes—watch closely to prevent burning.
Variations
- Spicy Parmesan Brussels Sprouts: Add ¼–½ teaspoon red pepper flakes.
- Lemon Garlic Brussels Sprouts: Add 1 teaspoon lemon zest before baking.
- Extra Cheesy: Top with more parmesan in the last 5 minutes.
- Garlic Butter Style: Drizzle melted garlic butter after roasting.
Tips for Success
- Give them space. Crowding makes them steam instead of crisp.
- Cut-side down = max crispiness.
- Watch the broiler. Parmesan can burn quickly.
- Choose similar-sized sprouts so they cook evenly.
Using Pre-Halved Brussels Sprouts
Already halved Brussels sprouts save tons of prep time and roast beautifully.
If needed, trim the stem end to make them look prettier.
Storage + Reheating (Do These Freeze Well?)
These Parmesan Brussels Sprouts do not freeze well—they become mushy.
Store leftovers in an airtight container for up to 4 days.
To reheat:
- Bake at 375°F for 8–10 minutes to re-crisp.
- Or air fry at 350°F for 4–5 minutes.
Perfect for Holiday Tables
These Parmesan Brussels Sprouts pair beautifully with
FAQs
Yes! They work great and save time.
Yes—no gluten-containing ingredients.
Not recommended—they release too much moisture and won’t crisp.
You can slice the sprouts and mix the seasonings ahead, but roast right before serving.
More Holiday Recipes
- Harvest Salad
- Cornbread Dressing
- Brine Turkey
- Herb Roasted Turkey
- Slow Cooker Cranberry Sauce
- Potato Crust Quiche
- Crockpot Mashed Potatoes
- Easy Quiche
- Gluten Free Cornbread
- Air Fryer Baked Apple Cobbler
- Apple Crisp Cookies
- Hot Spinach Dip
- Healthy Hot Chocolate
- Best Cranberry Relish
- Cozy Fall Breakfast Hash
- Healthy Sweet Potato Casserole
- Cream Cheese Stuffed Mushrooms
- Oven Roasted Carrots
Cooking With Lori Recipes
Parmesan Brussel Sprout
Ingredients
- 16 oz brussels sprouts - halved
- 3 T avocado oil or olive oil
- ½ t Italian seasoning
- 2 t minced garlic
- ½ C grated parmesan cheese
- ¼ t salt
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper. Slice Brussels sprouts in half.
- In a large bowl, toss sprouts with oil, then add Italian seasoning, garlic, parmesan, and salt. Toss well to coat.
- Arrange sprouts cut-side down on the baking sheet with space between them.
- Roast for 20–25 minutes until golden and crispy. For extra crispiness, broil the last 1–2 minutes—watch closely to prevent burning.
Notes
Variations
- Spicy Parmesan Brussels Sprouts: Add ¼–½ teaspoon red pepper flakes.
- Lemon Garlic Brussels Sprouts: Add 1 teaspoon lemon zest before baking.
- Extra Cheesy: Top with more parmesan in the last 5 minutes.
- Garlic Butter Style: Drizzle melted garlic butter after roasting.
Tips for Success
- Give them space. Crowding makes them steam instead of crisp.
- Cut-side down = max crispiness.
- Watch the broiler. Parmesan can burn quickly.
- Choose similar-sized sprouts so they cook evenly.
