Okay, Here’s the Story With These Brussels Sprouts
I never thought I’d be the person raving about Brussels sprouts, but here I am, practically singing their praises (and maybe doing a little dance in my kitchen). I remember the first time I made these crispy parmesan roasted Brussels sprouts for my sister — she eyed them like I’d set out a plate of boiled socks. But after one bite? Converted. I think she even tried to sneak the last crispy bit off the pan (nice try, but I see everything on my turf). So now it’s basically a non-negotiable side dish at family stuff. And, for real, I make these whenever I want to feel like a veggie magician.
Why I Keep Making These… Even When I Don’t Feel Like Cooking
I make this when I’ve got a bag of sprouts rolling around the fridge and not much else. My family goes nuts for the cheesy, crunchy edges (I have to fight for those, honestly). It’s one of those easy sides that makes me look like I tried harder than I did—though, there was that one time I forgot about them in the oven. Let’s just say some of them got extra crispy. But even then, they vanished fast.
Oh, and when I’m pretending to be healthy right before the holidays? This is my secret weapon. It tastes indulgent but it’s mostly veg. (I mean, so long as you don’t count the handfuls of cheese I tend to “accidentally” add.)
What You’ll Need (But Don’t Stress If You’re Missing Something)
- Brussels sprouts (about 500g, give or take — I’ve used frozen in a pinch, just defrost and dry them really well)
- Olive oil (2-3 tbsp — or honestly, any neutral oil works; I’ve even used avocado oil when I ran out)
- Parmesan cheese, grated (about 1/2 cup — my grandmother swore by the fancy stuff, but the green can is fine too)
- Garlic powder (1 tsp — or fresh garlic, if you’re feeling ambitious. Lazy days? Skip it, nobody will notice)
- Salt and pepper (just a sprinkle; I go heavy on pepper most days)
- Optional: Lemon zest, chili flakes, or a bit of smoked paprika (I like a little zing sometimes)
Here’s How I Make ‘Em (With Occasional Chaos)
- Preheat your oven to 220°C (about 425°F) — hot oven means crispier bits. If you forget and start with a cold oven, eh, just tack on a few extra minutes.
- Prep the sprouts: Trim the weird ends off, peel any dodgy leaves, then halve them. (Sometimes I quarter the huge ones so they cook evenly. No science here, just vibes.)
- Toss them with olive oil, parmesan, garlic powder, salt, and pepper in a bowl. I usually go in with my hands — gloves optional, but not required. If it looks too dry, add a splash more oil. If you spill cheese everywhere, welcome to the club.
- Arrange on a baking tray lined with parchment paper (or just a regular tray if you’re out. Cleanup’s just a bit messier, but no one’s judging). Place them cut-side down — trust me, this helps the bottoms get all golden and crunchy.
- Bake for about 20–25 minutes. Check them at 15 minutes, because ovens all have their own personalities. This is usually where I sneak a taste or two. If they’re not crispy enough, I give them another 5 or so minutes. Don’t worry if they look a bit weird halfway through — they always look pale and soggy before they crisp up.
- Optional: Squeeze some lemon juice or grate a little zest on top right after they come out. Not essential, but it makes you feel like a chef.
Stuff I’ve Figured Out (Because I’ve Messed Up Plenty)
- Don’t crowd the pan — if you do, they’ll steam not roast. (I always try to fit too many, then regret it.)
- Use parchment paper if you have it. The cheese sticks otherwise, and then you’re scraping with a spatula for days.
- If you use pre-grated cheese, it doesn’t melt the same; still tasty, just a bit less crispy. I use it when I’m in a rush, though.
Things I’ve Tried (Some Worked, Some Not So Much)
- Adding panko breadcrumbs for extra crunch: Works great! Just toss in a handful with the cheese.
- Bacon bits: Tastes amazing, but then is it even a veg dish anymore? (Who cares?)
- Once tried swapping parmesan for cheddar. Not my proudest moment. It melted everywhere and got weirdly greasy.
- Chili flakes: Yes, please, every time.
No Fancy Gear? No Problem
I usually use a big sheet pan, but I’ve done these in a pizza pan, even a cast iron skillet once (they crisp up nice, but you have to watch the edges). If you don’t have parchment, just oil the tray really well. Or, honestly, sometimes a bit of cheese stuck to the pan makes for extra snacky bits.
How to Store ‘Em (Not That They’ll Last Long)
These keep in the fridge in an airtight box for about 2–3 days, though honestly, in my house they never last more than a day! Just reheat in the oven or air fryer if you want them crispy again. The microwave’s okay, but you lose the crunch (worth it for speed, though).
Want to Make It a Meal? Here’s What I Do
They’re brilliant as a side with roast chicken, or I’ll plop them on top of a big salad with a fried egg. Sometimes I just eat them straight from the pan, standing at the counter (no shame).
Family tradition? We always serve these at our “Sunday Not-Roast” dinners — you know, those lazy evenings when no one wants to do a proper roast, but we want something cozy. If you want more inspo, I got my salad ideas from Smitten Kitchen and sometimes read Cookie and Kate for veg-friendly mains.
What I Wish I’d Known Earlier (My Oops Moments)
- Don’t rush the preheating! I once tried to save time and put them in early — they came out a bit limp. Not the vibe.
- Letting them cool a tiny bit before serving helps the cheese set and get really snappy. (But if you burn your tongue sneaking a bite, join the club.)
- If you’re making a double batch, use two trays. Otherwise, you’ll just have a pile of steamed sprouts, which is… fine, I guess, but not crispy.
Real Questions People Have Actually Asked Me
- Do I have to use fresh Brussels sprouts? Nope! Frozen works if you dry them well. They’re a bit softer but honestly still delicious.
- Can I use vegan cheese? You can! Results vary — some melt better than others. (I’ve had mixed luck. Actually, I find it works better if you use more oil and leave out the cheese altogether for a crunchy roast.)
- How do I get them crispier? Hot oven. Don’t crowd the pan. And always cut-side down. Simple but easy to forget if you’re in a rush.
- Can I make these ahead? Kind of — they’re best right away, but still good reheated. If you want max crunch, pop them back in the oven for 5-10 mins.
- Can I add other veggies? Sure! I’ve done this with cauliflower and carrots, too. Just chop them similar sizes.
- Wait, do kids really eat these? Mine do… but only if I call them “cheesy green chips.” Try it, you never know!
Honestly, that’s the whole story. If you make these, let me know how you riff on them. Or, you know, if you also have to hide the last crispy bit from hungry family members. Happy roasting!
Ingredients
- 1 lb Brussels sprouts, trimmed and halved
- 3 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 cup grated Parmesan cheese
- 2 tablespoons breadcrumbs
- 1/4 teaspoon crushed red pepper flakes (optional)
Instructions
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1Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
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2In a large bowl, toss the halved Brussels sprouts with olive oil, salt, black pepper, and garlic powder until evenly coated.
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3Add the grated Parmesan cheese and breadcrumbs to the bowl. Toss again to coat the Brussels sprouts thoroughly.
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4Arrange the Brussels sprouts cut-side down on the prepared baking sheet in a single layer. Sprinkle with crushed red pepper flakes if using.
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5Roast in the preheated oven for 22-25 minutes, or until the Brussels sprouts are golden brown and crispy on the edges.
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6Remove from the oven and serve hot as a delicious side dish.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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