Oven Roasted Brussels Sprouts with Parmesan
A simple yet divine recipe for oven roasted Brussels sprouts with savory garlic, olive oil, and a shower of Parmesan.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 pound Brussels sprouts
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 cup grated Parmesan cheese
- 1 teaspoon lemon zest
Instructions
- Preheat your oven to 400°F (200°C).
- Rinse 1 pound of Brussels sprouts under cold water. Trim the stem ends and remove any yellow or damaged leaves. For an even roast, halve each sprout.
- Toss the halved Brussels sprouts with 2 tablespoons of olive oil, 1 teaspoon of kosher salt, 1/2 teaspoon of black pepper, and 1/2 teaspoon of garlic powder until evenly coated.
- Spread the Brussels sprouts in a single layer, cut side down, on a baking sheet.
- Roast in the oven for 20 to 25 minutes, shaking or flipping halfway through.
- Remove from the oven and immediately sprinkle 1/4 cup of grated Parmesan cheese and the zest of 1 teaspoon of lemon over the hot sprouts. Toss gently to combine.
- Transfer the roasted Brussels sprouts to a serving dish and serve warm.
Notes
For even cooking, avoid overcrowding the baking sheet. Can prep ahead of time and store in the fridge.
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 2g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 5mg