I like Brussels sprouts. I don’t love them. That’s because I grew up with them prepared only one way. They started off frozen and were thrown into a pot of boiling, salted water where they were cooked until mushy. Let’s just say I didn’t even know they were edible until I was pushing 30.
That’s when I had them roasted for the first time. I used to work across the street from a trendy, upscale grocery store. They had an amazing deli that offered all sorts of prepared foods and fresh sandwiches. One winter, while looking for a healthy side to go with the meatloaf sandwich I had ordered, I spotted their roasted Brussels sprouts. The slightly charred, leafy vegetables looked so different from the pale green, mushy orbs I had grown up with that I asked if I could taste them. That sample rocked my world.
They were chewy, not mushy, and had a salty, slightly nutty taste. I could still taste that they had been a fresh green vegetable at one time. They were a wonderful accompaniment to my meatloaf sandwich too.
Those Brussels sprouts were prepared very simply. They were cleaned, cut in half, and roasted with a little olive oil, salt, and pepper. The roasting temperature and time in this recipe will work for that simpler preparation method too.
Roasting vegetables may be the most flavorful way to cook vegetables. Whether it’s Brussels sprouts and onions, broccoli, carrots, potatoes, green beans, or asparagus, almost all vegetables will benefit from some time in the dry heat of the oven. The process seems to magically transform otherwise mundane veggies into sweet, succulent morsels that ramp up the yum in any meal. Do yourself a favor and embrace the magic of roasting vegetables.
This is a very flexible recipe. Feel free to dress your Brussels sprouts any way you’d like. For instance, I used Italian style seasoned breadcrumbs, but you could just as easily use panko for a crispier finish. Are you serving these with seafood? Maybe try using plain breadcrumbs and adding a ½ teaspoon of Old Bay seasoning.
Likewise, if you don’t like or don’t have any red onion, use Vidalia onions, yellow or white onions, or green onions (scallions), or leave them out altogether. I think the onion adds a lovely sweetness, but they are still very tasty without onion.
The same holds true for the cheese. They’re called roasted parmesan Brussels sprouts, but they could just as easily be made with any hard cheese. So, make roasted asiago Brussels sprouts or roasted gruyere Brussels sprouts if you want to. I do believe the cheese adds to the scrumptiousness. There’s really no substitute for the salty nuttiness it adds. But if you’re making these vegan, maybe add some pine nuts or slivered almonds in place of the cheese. But if you do, I’d wait until the last ten minutes of baking, so the nuts don’t burn.
However you decide to top your Brussels sprouts, be sure to spread them out evenly in the pan. That way, they will cook evenly.
After you’ve flipped them, be sure to check on them after about 15 minutes. Because of the leafiness of the sprouts, not to mention the oil, cheese, and breadcrumbs, these can go from caramelized perfection to burned rather quickly. But don’t let slightly dark results put you off. They will still be delicious even if there’s a fair amount of dark brown bits.
If you do switch up the seasonings or the cheeses, I’d love to hear about your results in the comments section below! Please share your experience!
Scrumptious Roasted Parmesan Brussels Sprouts
Course: DinnerCuisine: AmericanDifficulty: Easy6
servings10
minutes40
minutesLooking for a simple, delicious side dish that goes with almost everything? These roasted Brussels sprouts will do nicely! What’s more, the recipe is flexible, so you can create a dish that’s perfect for you.
Ingredients
1 lb. fresh Brussels sprouts, trimmed and cut in half
2 Tablespoons diced red onion (may substitute sweet onion or shallots)
4 Tablespoons extra virgin olive oil
½ teaspoon sea salt (ground)
1 teaspoon fresh cracked black pepper
1 teaspoon garlic powder or granules
¼ cup seasoned Italian style breadcrumbs (or use Panko and ½ teaspoon Italian seasoning)
¼ cup grated parmesan cheese (may sub any hard or semi-hard cheese you love)
Directions
- Combine halved Brussels sprouts and diced onions in a large bowl.
Drizzle with olive oil. Toss to coat. - Add salt, pepper, garlic, breadcrumbs, and cheese. Toss until evenly combined.
- Spread Brussels sprout mixture on a large sheet pan or rimmed cookie sheet.
- Bake at 400° F for 20 minutes. Turn Brussels sprouts over using a spatula. Continue baking for 15 – 20 minutes more, or until they are fork-tender and there are dark brown bits.
Notes
- I like to line my baking sheet with aluminum foil and spray it with cooking spray before spreading the Brussels sprouts on it. It ensures no sprout is left behind at serving time, and it makes clean up a snap!
- This method also works for cooking uber flavorful broccoli florets! Reduce total cooking time to 20-25 minutes.
- For a delicious combination: Spread the roasted Brussels sprouts on your plate and top with pan-seared salmon.
Please excuse the mess. Weird Sisters Kitchen is a work in progress. You’re here during the very earliest stage. Thanks for checking us out. I ask that you bear with us as we develop our food story from the ground up. 
