Parmesan Brussel Sprouts are seasoned with ranch, lemon, plus olive oil and parmesan then roasted until beautifully charred and tender. This is a quick and cheesy side that even kids will love!
Looking for more delicious ways to green up your meals? Serve up this healthy and colorful Pasta Primavera, add flavor with our homemade Basil Pesto, and enjoy this 5-ingredient Green Beans with Bacon!
Baked Parmesan Brussel Sprouts
Parmesan Brussel Sprouts are roasted in a hot oven until they’re charred and crispy outside, while being sweet and tender inside. Bringing the flavors are a delicious mix of ranch, fresh lemon, salt and pepper, plus chili flakes. To finish it off, they’re covered in parmesan and nutty, toasted almonds.
For something so quick and easy to make, these are utterly delicious. They’re make you forget about all those bland, mushy, and bitter Brussel sprouts you’ve had before! Serve these cheesy and golden morsels with any entrée for a healthy and tasty side!
Brussel sprouts recipe ingredients:
- Brussel sprouts: Choose sprouts that are firm and bright green. Wash, take off the ends, then chop all the pieces in half.
- Dry ranch seasoning: This savory and tangy seasoning with a creamy taste makes these veggies taste addictive!
- Parmesan: Salty and cheesy, parmesan complements these sprouts perfectly.
- Oil: Encourages the surface to crisp up and for the seasonings to stick to our vegetables. To keep things on the healthy side, we prefer olive oil.
- Red pepper flakes: We’re adding pepper flakes for a bit of heat! You can also sub with cayenne.
- Lemon: To brighten up the flavors, we’re using both the zest and juice.
- Seasonings: Prepare some garlic powder, fresh-ground pepper, and salt.
- Almonds: Toasted almond slices add both crunch and a lovely nutty flavor!
How to make homemade Parmesan Brussel sprouts from scratch?
- Season. Combine the oil with all of the seasonings, dry ranch, red pepper plus lemon zest and juice. Use this to coat all the vegetables.
- Roast. Arrange cut-side down on your baking sheet and roast for 18 to 25 mins. Check for doneness at the 18-min. mark. If it’s crispy and tender enough for you, take them out.
- Roast the almonds. Toss the nuts with the remaining seasoned oil, then roast for 5 mins. You can use the same pan as the roast if there’s still space, or roast them after.
- Finish. Once the vegetables are done, sprinkle with parmesan and if you prefer, more salt.
- Serve. Enjoy hot!
Recipe variations and substitutions:
- Extra crispy: Flip and broil for 5 mins. to make them extra charred and crispy.
- Cajun: Instead of ranch, use Cajun seasoning and add cayenne.
- Italian: Add Italian herbs plus a little balsamic.
- Bacon: Chop some bacon and roast them with the sprouts. The smoky, meaty flavor is fantastic with these veggies.
- Other cheese: Aside from parmesan, we also like using feta, Asiago, Manchego, and Pecorino.
- Other nuts: Chop and toast pine nuts, cashews, or hazelnuts instead of almonds.
Should Brussel sprouts be crunchy?
No, that would mean they’re raw if they’re still very crunchy. Properly-done Brussel sprouts will turn tender and sweet, with just a subtle crunch that makes for the perfect bite.
What to serve with homemade Brussel sprouts?
These roasted greens are seriously versatile! As a side dish, they complement most entrees like our Easy Chicken Marsala, Pan-Roasted Swordfish, Air Fryer Salmon, Low Carb Mongolian Beef, Caprese Chicken, and Bacon Wrapped Pork Medallions.
Can you make Brussel sprouts in advance?
It’s best if you make them fresh, because the acid in the lemons can make surface of the sprouts mushy if you leave them in there too long.
What we recommend is to cook them first before storing, instead of keeping them raw after seasoning.
To store, simply cool them down first and keep in the fridge for up to 2 days. Then, you can reheat with a little oil in the skillet or re-bake at 400F for a few minutes.
More side dish recipes to try:
- Air Fryer Asparagus
- Mediterranean Tabbouleh
- Avocado Corn Salad
- Air Fryer Zucchini Fries
- Fried Cabbage with Bacon
- Space the Brussel sprouts apart on the sheet, because they can steam up instead of roast if they’re too close together.
- If you want more char on your veggies, turn up the heat to 450F and broil for a few minutes.
- For best flavor, grate your own parmesan.
Parmesa Brussel Sprouts
Parmesan Brussel Sprouts are seasoned with ranch, lemon, plus olive oil andparmesan then roasted until beautifully charred and tender.
- 1½ lbs about 48 oz brussels sprouts
- ⅓ cup oil olive oil or vegetable oil
- 1 tablespoon ranch seasoning dry powder
- 1/4 tsp salt
- ½ tsp ground or cracked black pepper
- 1 tsp garlic powder
- ⅛ tsp red pepper flakes
- ⅓ cup sliced almonds
- ¼ cup grated parmesan cheese
Preheat oven to 400°F.
Cut off the hard ends of the brussels sprouts and remove any yellow outer leaves.
Cut in half, rinse and drain well on kitchen towels.
In a large mixing bowl, combine oil, ranch powder, salt, pepper, red pepper flakes, garlic powder, and Brussel sprouts. Toss to combine.
Transfer to 2 large baking sheets, lined with parchment paper. Bake for 18-25 minutes or until lightly browned. Do not overcook.
During the remaining 5 minutes, add the almonds toss and bake.
Remove from oven and sprinkle with grated parmesan cheese and serve.