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Roasted Brussels Sprouts with Parmesan

Simple seasonings boost flavor and roasting brings out the natural sweetness of these easy-to-prepare Roasted Brussels Sprouts with Parmesan!

Roasted Brussels Sprouts with Parmesan ~ roasting with simple seasonings boosts the flavor and brings out the sweetness of Brussels sprouts in this healthy side dish | FiveHeartHome.com

For many years, I was a proud member of the Not a Fan of Brussels Sprouts Club. After all, the ones I recalled from childhood originated from a can and were served on an avocado green melamine tray in my elementary school cafeteria. I mean, YUCK. Way to turn impressionable kids on to healthy green vegetables!

Roasted Brussels Sprouts with Parmesan ~ roasting with simple seasonings boosts the flavor and brings out the sweetness of Brussels sprouts in this healthy side dish | FiveHeartHome.com

Anyway, it was many, many years before I conceded to give Brussels sprouts a fair chance, and boy was I glad I did! Shimmering with olive oil, seasoned with garlic powder, salt, and pepper, roasted until the edges turn brown and crispy, and then sprinkled with grated Parmesan cheese, these new-fangled Brussels sprouts bore no resemblance whatsoever to the pale, mushy lumps on my cafeteria lunch tray of yore. And Roasted Brussels Sprouts with Parmesan are not only delicious, but they’re also easy to make! This is one of those recipes where basic ingredients and a straightforward preparation yield exponentially more flavor.

Roasted Brussels Sprouts with Parmesan ~ roasting with simple seasonings boosts the flavor and brings out the sweetness of Brussels sprouts in this healthy side dish | FiveHeartHome.com

When I bought the Brussels sprouts for this batch, they were smaller than average. So while I typically cut my Brussels sprouts in half before roasting them, this time I left them whole. These intact ‘sprouts still turned out tasty, but I have to admit that I prefer the results achieved by halving them. It just seems to me that the flat, sliced sides create more surface area to make contact with the baking sheet, which means more browning, which means more almost-burnt-but-in-a-good-way edges, which means YUM. Either way works, so experiment to see if you prefer halved or whole. If your Brussels sprouts are of varying sizes, you should probably cut the big ones in half anyway (while leaving the smaller ones whole) to ensure even cooking.

The key in either situation is monitoring them closely as they roast so that you can pull them out once they achieve that perfect shade of brown without becoming overcooked. And don’t worry about some of the tiny leaves falling off and practically charring. Those are the best parts! If you don’t see many in the photos here, it’s because I ate them straight off the pan. (Ooops.)

Roasted Brussels Sprouts with Parmesan ~ roasting with simple seasonings boosts the flavor and brings out the sweetness of Brussels sprouts in this healthy side dish | FiveHeartHome.com

More often than not, I cook my Brussels sprouts with bacon because — hellooo! — bacon. But I decided not to do so here since this was a side dish for my Maple-Glazed Turkey with Bacon & Sage Butter, and clearly that’s enough bacon for one meal. (Enough bacon for me? Not necessarily. Enough bacon to be considered socially acceptable? Perhaps.)

Anyhoo, if you’d like to bacon-ify these Brussels sprouts, just dice up about 8 strips of raw bacon into 1-inch pieces. After the Brussels sprouts have cooked for the first 10-minute increment, flip them over and sprinkle the bacon pieces on top (and then stir again every 10 minutes). The bacon will roast as the Brussels sprouts do, and everything should be nice and crispy by the end of the cooking time.

Similarly, if you want to add some fresh garlic to this recipe, toss a few cloves of minced garlic into your Brussels sprouts just before the last 10 minutes of cooking time (and you may have to stir everything around halfway through those 10 minutes to make sure the garlic doesn’t burn).

Roasted Brussels Sprouts with Parmesan ~ roasting with simple seasonings boosts the flavor and brings out the sweetness of Brussels sprouts in this healthy side dish | FiveHeartHome.com

Of course, if you’re a purist, the simple seasonings and Parmesan in the original recipe will still have everyone popping these suckers like candy!

Whether you serve these Roasted Brussels Sprouts with Parm at Thanksgiving, Christmas, or for an ordinary Thursday night supper, you might end up converting more than a few Not a Fans to enthusiastic Brussels sprouts eaters! And if not, next time try the bacon version…because sometimes you have to pull out the big guns. πŸ˜‰

Roasted Brussels Sprouts with Parmesan ~ roasting with simple seasonings boosts the flavor and brings out the sweetness of Brussels sprouts in this healthy side dish | FiveHeartHome.com

Roasted Brussels Sprouts with Parmesan

Yield: 4 to 6 servings

Roasted Brussels Sprouts with Parmesan

Simple seasonings boost flavor and roasting brings out the natural sweetness of these easy-to-prepare Roasted Brussels Sprouts with Parmesan!

Ingredients

  • 2 pounds Brussels sprouts
  • 3 tablespoons extra-virgin olive oil
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • Freshly ground black pepper, to taste
  • 1/4 cup freshly grated Paremsan cheese

Instructions

  1. Place rack in center position of oven. Preheat oven to 400Β°F. Trim each Brussels sprout by cutting off a small piece of the end and then cut sprout in half, lengthwise.
  2. Place Brussels sprouts in a large bowl (or a gallon-sized plastic bag). Drizzle with olive oil and sprinkle with garlic powder, salt, and pepper. Gently toss Brussels sprouts (or shake in bag) until evenly coated with oil and seasonings.
  3. Spread out Brussels sprouts in a single layer on a large rimmed baking sheet. Roast for 25 to 35 minutes, flipping every 10 minutes. Watch closely as the end of the cooking time nears. Brussels sprouts are done when they have crispy, golden brown exteriors and tender interiors. Taste (but blow on it first...it will be hot!) and add more salt and pepper, if necessary.Transfer Brussels sprouts to a serving bowl, sprinkle with grated Parmesan, and toss to coat. Serve warm.
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And see all of our RECIPES <<< here!

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Comments

  1. I hear you – I wasn’t a fan of brussels sprouts before, but now…I’m so loving it. Roasted brussels sprouts is super good!

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      Isn’t it funny how roasting makes veggies taste about 10 times better, Linda?! And I’m so thankful for that…roasting gets my kids to eat a few healthy things that they wouldn’t otherwise touch. πŸ˜‰

  2. I actually really love brussels sprouts, and like to use them in spaghetti sometimes instead of meatballs. Coating these in cheese is perfect for that!

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      That is absolutely brilliant, Liv! I’ve never heard of such an idea. Wonder if my kids would balk at Brussels sprouts meatballs…might just have to try it and find out. πŸ˜‰ Hope your week is off to a great start!

  3. Debbie Caraballo says:

    Love Brussels Sprouts, and love roasted veggies. I think they’re one of the few I’ve never roasted…thanks, Sam!

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      Sounds like these will be right up your alley, Deb! πŸ™‚ Hope you have a chance to try them and that you have a very happy Thanksgiving!

  4. Hi, I found you! Newest follower here…

  5. Love Brussels sprouts! These look good!

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      Thank you, Genie! I love Brussels sprouts, too. That wasn’t always the case, but I can’t get enough of them when they’re cooked this way. πŸ™‚ Thanks for stopping by…hope your week is going well!

  6. Oh My Goodness, you have so many new things I would like to try, those Yams look devine!!! I am visiting from the Newly Wed Pilgrimage blog today.
    Please stop by and link up your post to several parties I have going on. Also look for Wakeup Wednesday or Merry Monday Linky Parties would love to have your blog listed.
    Have a great day, Karren @Oh My Heartsie Girl

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      I’m so glad you hopped over, Karren, and I’m glad you found a few new recipes to try! Off to check out your link party now. πŸ™‚ Hope you’re having a wonderful week!

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