These roasted Brussels sprouts with parmesan will convince even the sprouts sceptics! Tender and crispy and packed with flavour, this is my favourite way to eat sprouts.
No Christmas or Thanksgiving turkey is complete without a good sprout dish. Fact!
I used to load up my sprouts with bacon lardons and butter, but that way they can feel a little heavy. This Italian-inspired version is light and yet packed with flavour.
Why you'll love this recipe
- Quick and easy to prep
- Beautifully tender, with crisp edges
- Light and healthy
- Packed with flavour
- Versatile! Great as a side for the holiday table or everyday dinners.
Here is what you need for this easy festive side dish:
Brussels sprouts - You can buy these trimmed or on the stalk. I normally buy mine trimmed and in a bag. You then need to wash them, remove any brown or bruised outer leaves and cut off the knob at the end. Also, it's necessary to cut them in half, otherwise they take too long to cook.
Olive oil - I always use extra virgin olive oil.
Pine nuts - You could replace these with pecans or pistachios.
Parmesan - I prefer grating mine freshly.
Seasoning - Pepper, salt and lemon zest.
Step 1: Toss the sprouts in olive oil, lemon zest and salt and pepper.
Step 2: Spread them out in a single layer. This way, the air can circulate around each sprout, helping them crisp up evenly. Roast.
Step 3: Half way through roasting, add the parmesan and pine nuts. Continue to cook until crisp, golden and the parmesan has melted.
- Very large sprouts should be quartered. This way, you are ensuring they cook evenly and brown all round.
- Line the baking pan lined with parchment paper. This makes washing up so much easier.
- Use fresh parmesan and grate it at home. It has more flavour than the pre-shredded parmesan from the supermarket.
- When you toss the sprouts, ensure that they are well-coated in oil. This way, they will crisp up all round.
Toss the sprouts in ½ teaspoon garlic powder for an extra kick. You could also use a couple of cloves of freshly chopped garlic.
Finish your parmesan roasted sprouts off with a squeeze of lemon juice.
You can prepare this recipe a day in advance and simply re-heat before serving.
I recommend to put the sprouts in the oven for 5 minutes to warm though. Using the oven over the microwave will ensure that the sprouts crisp up again.
Store in an airtight container in the fridge for up to 4 days or freeze for 3 months. If you decide to freeze this dish, defrost and re-heat in the oven.
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Roasted Brussels Sprouts With Parmesanfrom Sugar Free Londoner
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- Preheat the oven to 210ºC / 410F electric or 190C / 375F fan.
- Trim and halve the sprouts, removing any bruised leaves. Toss with the olive oil, salt, pepper and lemon zest, then spread out in a single layer on a parchment paper lined baking tray.
- Roast for 10 minutes until slightly crisp, then add the parmesan and pine nuts.
- Roast for a further 8 minutes until the sprouts are crisp on the outside and tender in the middle, the cheese has melted and the pine nuts are golden.