This is a side dish recipe that I make way too often. Brussels sprouts are one of my very favorite vegetables, and these are so easy to make that if I’m feeling like I need to eat some more veggies before my day is done.
I tend to make these along with a veggie burger or something for a quick, easy, almost-don’t-have-to-think dinner. If you are not yet a brussels sprout fan, please do yourself a favor and try these!
I like to bake mine long enough that the outside gets nice and crispy, but you can bake for a little less time if you like and still get an amazing side dish out of the deal. I’ll give you a few thoughts on that below.
Parmesan Baked Brussels Sprouts, serves 1 as a side
8 oz. brussels sprouts
1 tablespoon powdery Parmesan
1 tablespoon bread crumbs
1 tablespoon + 2 teaspoons olive oil
salt and pepper
1/2 lemon
If you’re brussels have come on a stalk, then cut them off the stalk first. Even though it’s more work, I’m always so excited to buy brussels still on the stalk because something about it just too cute to me. 🙂
Cut off the very bottom, or any bit of stem that may be left. Then cut each brussels sprout in half and toss in to a small bowl. If any leaves fall off during this process, toss those in the bowl too. They will get extra crispy while baking, so you’ll be glad you saved them.
Toss in the olive oil, and then sprinkle on the cheese and bread crumbs so everything is evenly coated.
Drizzle the remaining 2 teaspoons of oil on a baking sheet, and use your (clean) hands to spread it around so the pan is coated evenly in oil. Place the brussels on the baking sheet, cut side down. Sprinkle on a little salt and pepper.
Bake at 400°F for 20-22 minutes. If you don’t want to cook your brussels as long as me, check on them around the 12-15 minute mark.
Once they are bright green, they are good to go, but if you want those extra crispy edges, then wait until the 20-22 minute mark.
Just before serving, squeeze on a little lemon juice. I like to do this on to the cut side, so the juice runs down into the brussels a little bit. Then when you bite into one, you get this delicious citrus, crispy bite. Yum!
-If you are avoiding cheese, you can omit it here. I’ve made these this way without the Parmesan, and they are still very tasty. I like the Parm as it adds a nice salty, and cheesy, flavor, but if you don’t like it or are choosing not to consume dairy, just leave it out, but don’t skip this recipe.
-I often make this just for myself, but you can easily double or triple the above if you want to make a great vegetable side dish for more than just yourself.
-You can use any bread crumbs, but I usually buy Panko, and just found they have a whole wheat version that I tried and have been loving.
Happy veggie roasting to you guys! xo. Emma
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Ingredients
- 8 oz. brussels sprouts
- 1 tablespoon Parmesan (powdery)
- 1 tablespoon bread crumbs
- 1 tablespoon + 2 teaspoons olive oil
- salt and pepper
- ½ lemon
Equipment
- oven
Instructions
- Cut off the very bottom, or any bit of stem that may be left. Then, cut each Brussels sprout in half and toss in to a small bowl.If any leaves fall off during this process, toss those in the bowl too. They will get extra crispy while baking, so you’ll be glad you saved them.
- Toss in the olive oil, and then sprinkle on the cheese and bread crumbs so everything is evenly coated.
- Drizzle the remaining 2 teaspoons of oil on a baking sheet, and use your (clean) hands to spread it around so the pan is coated evenly in oil. Place the Brussels on the baking sheet, cut side down. Sprinkle on a little salt and pepper.
- Bake at 400°F for 20-22 minutes. If you don’t want to cook your Brussels as long as me, check on them around the 12-15 minute mark.Once they are bright green, they are good to go, but if you want those extra crispy edges, then wait until the 20-22 minute mark
- Just before serving, squeeze on a little lemon juice. I like to do this on to the cut side, so the juice runs down into the Brussels a little bit.Then when you bite into one, you get this delicious citrus, crispy bite. Yum!
Do you boil the sprouts in salt water for 2 minutes to remove any bitterness?
Yum love brussel sprouts! and parmesan cheese makes everything better
Looks amazing!
Yum! I love Brussels Sprouts anyway I can get them! i will try this for sure!
I have actually tried a similar recipe (but it didn’t have the bread crumbs added), cooked them in on the stove top in a pan sprayed with Olive Oil. They are SO good! I could always tolerate brussel sprouts, but now I LOVE them! I can’t wait to try this recipe with the parmesan and the bread crumbs………. mouth is watering already! YUM!
My mom often gets frozen brussels sprouts, and while they’re not quite as good as fresh, they’re still very tasty. Maybe your store has those? (fingers crossed!)
I need to try this! It may actually convince me to eat my vegetables!
With Love,
Mallory
www.withlove-frommetoyou.com
I love brussels sprouts! will definitely try this recipe 🙂
I am so excited to try these! I found an easy peasy vegan parmesan recipe along the lines of cashews and nutritional yeast that I found online and have been meaning to try… this will give me a great excuse to!
These look amazing! I need them in my life!
Paige
http://thehappyflammily.com
I just experimented this weekend with a parm sauce for brussel sprouts. The sauce was the consistency of a mac and cheese sauce. Still good. But not like Houlihan’s which is what inspired me. So good. Aviary also serves baked/roasted brussel sprouts.
Are they just out of season where you are? Or they just aren’t carrying them anymore? If the later, you should just complain, they might bring them back. Who knows!
-Emma
Oh yes, it totally would!
-Emma
Great minds think alike. Must be a brussels kind of week. 🙂
-Emma
Oh I don’t just like them. I LOVE them. Favorite vegetable, right next to broccoli. Which I feel very proud about because I was one of those picky eater kids who only at peanut butter sandwiches for a whole year. How I survived is still a mystery to me.
-Emma
Yuuum Brussels sprouts are my favorite vegetable! Never would have thought to use Parmesan. Saving this recipe NOW.
www.wonderlandsam.com
They’ve stopped stocking brussels in my local supermarket and now I’m even sadder about it than I was before, this recipe looks amazing
– Natalie
www.workovereasy.com
This looks delicious, I often do something similar with cauliflower. I will have to try this next. www.hopepostkids.com
I LOOOOVVVVE brussel sprouts so I’m excited to try these! And YES to saving the leaves that fall off! They taste like popcorn!
I bet this would be just as delicious with vegan parm Emma! Loads of recipes online but its generally just whizzed up cashews, nutritional yeast, onion or garlic powder and a bit of salt. I sprinkle vegan parm on everything as I try to avoid cheese and milk where I can as it’s got that same powdery texture you mention. I guess it would be delicious here – i love baked sprouts!
http://victoriaspongepeasepudding.com/