Parmesan Roasted Brussels Sprouts Recipe
Italian twist on Brussels sprouts, tossed in olive oil with parsley, salt, and garlic powder, and then roasted with shaved Parmesan cheese on top.
Servings: 4
Calories: 230kcal
Ingredients
- 2 lbs brussels sprouts
- 3 tbsp olive oil
- 2 tbsp dried parsley
- 1 1/2 tsp garlic powder
- salt
- 1/3 - 1/2 cup shaved Parmesan cheese
Instructions
- Preheat oven to 425°F.
- Trim brussels sprouts if needed and cut each one in half, length-wise.
- Transfer brussels sprouts into a mixing bowl. Add olive oil, salt, dried parsley, and garlic powder.
- Toss it all together until all the sprout halves are evenly coated with oil and seasoning.
- Spread brussels sprouts on the baking sheet in one even layer. Don’t overcrowd them. Make sure that all the halves are turned cut side up to hold Parmesan cheese better.
- Spread shaved Parmesan cheese evenly over all the halves. (You will want each bite to have cheese on top.)
- Roast brussels sprouts at 425° for about 18 minutes. (Time will depend on the size of the sprouts so take away a couple of minutes for smaller ones or add a couple minutes for large ones.)
Notes
Reheating: It's best to reheat Parmesan brussels sprouts in the oven or on stove-top. Preheat the oven to 350°F and reheat them on a slightly greased baking sheet just until hot, for about 7 minutes. In the pan, preheat the pan over medium heat and warm the sprouts until hot.
You can also reheat brussels sprouts in the microwave. Although, microwave can make them soggy.
Nutrition
Calories: 230kcal | Carbohydrates: 22g | Protein: 11g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 6mg | Sodium: 196mg | Potassium: 930mg | Fiber: 9g | Sugar: 5g | Vitamin A: 1795IU | Vitamin C: 194mg | Calcium: 206mg | Iron: 4mg