Bedazzle your Brussels with a flavorful blend of garlic, onion, herbs, red pepper flakes, and cheese.
Like many children, I was not a fan of Brussels sprouts while growing up. Between the green color and leafy texture, my inexperienced palate simply couldn’t handle it. But as I got older and learned several different ways to serve this dynamic cruciferous veggie, I realized that Brussels sprouts—especially when topped with an array of mouthwatering seasonings and Parmesan cheese—are an ideal side dish. Whether I’m making burgers, steak, or even tofu, these can complement it perfectly. They might look like mini green cabbages, but when roasted in the oven, they taste like pieces of golden brown heaven!
Parmesan Brussels sprouts are particularly special because they’re finished off with a smooth sprinkle of savory cheese, bringing all the seasonings—savory and spicy—together in harmony. Jazzed up with garlic, onion, Italian seasoning, and red pepper flakes, these Brussels have a brilliant balance of flavors. Not only that, but each bite is tender, flaky, and slightly crisp on the outside. What more could you ask for in a delectable veggie side?
How to avoid bitter Brussels sprouts
Especially when raw, Brussels sprouts can taste bitter because of the glucosinolates which are in them. Glucosinolates are sulfuric compounds which reside in cruciferous veggies like Brussels sprouts, broccoli, and cabbage. When these vegetables are cooked, the glucosinolates break down, but sometimes a bitter flavor can still linger. That’s why many foodies—myself included—prefer to sprinkle some freshly squeezed lemon juice onto the Brussels sprouts after they’ve been roasted. This ensures that any remaining bitterness will be cut back, while offering a pleasant tangy complement to an already savory and crispy dish.
How do I store leftovers?
Make sure your leftover Parmesan Brussels sprouts have cooled to room temperature, and then transfer them to an airtight container. Refrigerate for 3-5 days or freeze in a freezer-safe container for up to 3 months. Thaw them in the fridge overnight before reheating in the oven at 300°F for 10-15 minutes, until they’re warm and sizzling.
Similar recipes to try
If you’re craving a bit more protein with your greens, try The Best Crispy Keto Brussels Sprouts With Bacon, a great dish for any time of day. Serve it with eggs for breakfast, salad for lunch, or steak and potatoes for dinner. On the other hand, if you want to enjoy Brussels sprouts raw with a tangy citrus dressing, check out Shaved Brussels Sprout Salad. This dish is light, bright, and ideal for brunch or lunch. Seeking a different kind of cruciferous veggie that’s just as flavorful? Sink your teeth into some savory Roasted Cauliflower, seasoned with garlic and fresh parsley.
Parmesan Brussels Sprouts
Ingredients
- 1 pound Brussels sprouts trimmed and halved
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon garlic powder
- 3/4 teaspoon onion powder
- 3/4 teaspoon dried Italian seasoning
- 1 pinch red pepper flakes optional
- 3/4 teaspoon kosher salt
- 1/3 cup freshly grated Parmesan cheese
Instructions
- Preheat your oven to 400°F.
- In a bowl, toss the sprouts with olive oil, garlic powder, onion powder, Italian seasoning, red pepper flakes (if using), and kosher salt.
- Line a baking sheet with parchment paper. Sprinkle an even layer of grated Parmesan cheese on the sheet. Place the seasoned sprouts, cut side down, on the cheese.
- Roast for 25-35 minutes or until the undersides are crisp and golden. Serve warm.
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