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Parmesan-Crusted Brussel Sprouts
If you’re looking for a bit fancier preparation for your Brussels that will delight, excite, and impress everyone at the dinner table – WELL YOU’VE FOUND IT!
Everyone will be asking for your recipe.
Roasted Brussels are THE BEST BRUSSELS, and these buttery parmesan-crusted sprouts are an elevated version a few flavor levels above the norm. They’re crispy, ultra-tasty, creative, and beyond gorgeous served hot out of the oven.
I ADORE these little green orbs that look like mini cabbages. I didn’t find my love for Brussels until I reached my 30s – so never give up on trying new things…or trying things again!
Brussels sprouts often get a bad reputation due to the smell, but there are many health benefits that make Brussels a great superfood to include in our diets each week!
This green vegetable has properties that can promote weight loss, aid in digestion, and potentially help prevent many diseases.
💡Did you know this fun fact?!
Brussels sprouts didn’t actually originate in Belgium! They are native to the Mediterranean (along with other types of cabbage).
But in the 1200s, they were grown near Brussels, Belgium, which is where they got their name.
If you turned up your nose at Brussels sprouts as a kid, definitely give them another try – their nutrition power makes them a great addition to your regular rotation.
Low in calories and high in anti-inflammatory compounds, Brussels sprouts contain kaempferol, which appears to promote heart health and cut cancer risk.
They are also a rich source of vitamin K, which helps with blood clotting and bone health.
PLUS … they promote stable blood sugar and are a good source of ALA omega-3 fatty acids, which support brain health, fight insulin resistance, and may improve triglyceride levels.
Try Brussels Sprouts roasted. So delicious! Toss them on salads, eat them as a side dish, or add them to casseroles.
This recipe is also FANTASTIC for meal prep. Stays great in your fridge for up to 3 days if stored in a sealed glass container.
- 1/4 cup grass-fed butter, ghee, or unrefined coconut oil
- 2 fresh garlic cloves, pressed or minced
- 1 tsp Italian seasoning
- 1/2 cup freshly grated parmesan cheese
- 1 lb brussels sprouts
- sea salt and freshly ground black pepper
- lemon wedges and freshly chopped parsley for serving
Preheat your oven to 425 degrees f. and position a rack in the center of your oven.
Place your butter into an 8×8 baking dish, then into your preheated oven for just a minute or so until it’s melted.
Meanwhile, prepare the Brussels sprouts, trim them, and cut them in half.
Once the butter has melted in the bottom of your baking dish, carefully remove the dish from the oven.
In the same baking dish, add the pressed garlic, Italian seasoning, and parmesan cheese, stirring everything with a fork until well combined.
Use a silicone spatula to help you evenly spread this mixture over the entire bottom of the baking dish. This will form the crust!
Arrange your sprout halves, cut-side down onto the baking dish as shown, and gently press them to adhere to the parmesan mixture.
Season with a pinch of sea salt and freshly ground black pepper to taste.
Roast in your preheated oven for 25-30 minutes, or until golden with a crisp to the bottom.
Optional: Garnish with lemon wedges and freshly chopped parsley for serving.
Serve immediately and enjoy!