clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Roasted Brussels Sprouts with Parmesan

1 Star2 Stars3 Stars4 Stars5 Stars (6 votes, average: 4.50 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 6-8 1x


What’s the best way to cook Brussels sprouts? This roasted Brussels sprouts recipe uses a high heat oven to get the outer leaves crispy and salty.


  • 2 pounds Brussels sprouts
  • ¼ cup olive oil
  • 1 teaspoon kosher salt
  • Fresh ground black pepper
  • 1/2 cup chopped pecans
  • 2 tablespoons Parmesan or Pecorino Romano cheese (omit for vegan)


  1. Preheat oven to 450°F.
  2. Cut the Brussels sprouts off of the stalk and cut off any hard ends, then cut each in half. In a bowl, mix them with 1/4 cup olive oil, 1 teaspoon kosher salt, and fresh ground black pepper. Roast for about 20 minutes until tender and browned, stirring or shaking the pan occasionally.
  3. Meanwhile, place the pecans in a small skillet over low heat, and toast, stirring often, until browned and toasted (be careful that they don’t burn).
  4. When Brussels sprouts are done, add the pecans and top with grated Parmesan or Pecorino Romano cheese. Serve immediately.
  • Category: Side Dish
  • Method: Roasted
  • Cuisine: American

Keywords: Roasted Brussel Sprout Recipe, Roasted Brussels Sprouts, Best Way to Cook Brussels Sprouts, Healthy Side Dish, Best Brussels Sprouts