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 dinner would be complete without a good sprout dish. Fact!
I’m sure you know a few people who’d roll their eyes at this statement, right? If you were put off eating them growing up thanks to your Gran’s overcooked soggy sprouts, give these parmesan roasted sprouts a try. Roasting the sprouts is the by far my favourite way to enjoy them.
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.
Super simple and perfect for the big day but also great with Sunday lunch. We make them all the time right now!
How to make roasted Brussels sprouts with parmesan:
This dish is super easy! Here is what you need:
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
Pine nuts – you could replace these with pecans or pistachios
Parmesan – I prefer grating mine freshly, but if you’re in a hurry, pre-shredded will work just as well
Pepper, salt and an unwaxed lemon so you can use its zest.
Note that I always bake these in a pan lined with parchment paper. This makes washing up so much easier.
Top tips for parmesan roasted sprouts
Toss the sprouts in olive oil, lemon zest and salt and pepper well so they’re coated in oil all over.
Spread them out in a single layer. This is the most important tip! You want the air to circulate all around each single sprout, so ideally you want a little space between them. This is the best way for them to crisp up evenly. If they are stacked on top of each other, you’ll steam and not roast them.
Toss the sprouts in 1/2 tsp garlic powder for an extra kick. You could also use a couple of cloves of freshly chopped garlic.
If you like, finish your parmesan roasted sprouts off with a squeeze of lemon juice.
What to serve with Brussels sprouts
Sprouts make a great side to pretty much any meat or fish. But of course, they really come into their own for THAT Thanksgiving or Christmas meal:
Can you make this dish ahead?
It’s totally possible to prepare this recipe a day in advance and simply re-heat before serving. I recommend to put it in the oven for about 5 minutes to warm though. Using the oven over the microwave will also ensure that the sprouts crisp up again.
How to store parmesan roasted Brussels sprouts
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 Parmesan and Lemon Zest
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- 1 lb / 500g Brussels sprouts trimmed and halved
- 2 tbsp extra virgin olive oil
- Zest of 1 lemon
- 3 tbsp grated Parmesan 15g
- 2 tbsp pine nuts
- 1/2 - 1 tsp salt to taste
- 14 tsp cracked black pepper or to taste
- Preheat the oven to 210ºC/190 fan.
- Trim and halve the sprouts, removing any bruised leaves. Place on greaseproof lined baking tray and toss with the olive oil, salt, pepper and lemon zest.
- Roast for 10 minutes util slightly crisp. Add the parmesan and pine nuts. Roast for a further 8 minutes until the cheese melts and the pine nuts are slightly golden.