Roasted brussels sprouts with parmesan and rosemary is a simple, but delicious side dish to add to your Thanksgiving table. Perfectly roasted brussels sprouts are showered in Parmigiano-Reggiano and fresh rosemary for the ultimate flavor combo!
Thanksgiving is right around the corner and while your plans may look a bit different this year, there is no reason you can’t enjoy a great meal. Whether you’re cooking for one or a few more, roasted brussels sprouts must make an appearance!
Now, these aren’t just any old roasted brussels sprouts. We kick them up a bit with parmesan cheese and fresh rosemary. It’s the perfect fall flavor combo and will pair well with all of your other tasty sides.
Not only is this a tasty side dish, but it’s insanely easy to make! Which we all need on thanksgiving, right? The simpler you keep the sides, the more you can focus on the turkey.
There is nothing special about the technique here. All you have to do is toss your brussels sprouts with olive oil, salt, and pepper before roasting in a 375º oven. I prefer a lower cooking temp for roasting vegetables as it allows them to cook through without burning. I’ve tried high temperatures and have never enjoyed the result, so 375º works best here!
Once your sprouts are tender, sprinkle the parm and rosemary over the top. Transfer ’em to a serving platter and finish things off with another dusting of cheese and a nice drizzle of olive oil.
See how easy that was? Sometimes it’s the simple sides that end up being the best!
Roasted brussels sprouts with parmesan and rosemary is a simple, but delicious side dish to add to your Thanksgiving table. Perfectly roasted brussels sprouts are showered in Parmigiano-Reggiano and fresh rosemary for the ultimate flavor combo!
- 2 lbs. Brussels Sprouts, halved
- Olive Oil, for drizzling
- Salt & Pepper
- 1 Tablespoon Freshly Chopped Rosemary
- ¼ Cup Freshly Grated Parmigiano-Reggiano, plus more for serving
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Preheat the oven to 375º.
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On a large baking sheet, toss the brussels sprouts with enough oil to coat and season generously with salt and pepper. Roast the sprouts for 30-40 minutes, or until golden and tender.
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Pull the brussels sprouts out of the oven and toss with the rosemary and cheese. Serve topped with more cheese and a drizzle of oil. Enjoy!
Top foods Keri ! Thanks for your tips.
Molly
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This Brussels Sprouts with Parmesan and Rosemary is an amazing recipe! So tasty and easy to prepare
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Love reading this Keri, thanks for sharing
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Great recipe, rosemary gives it a beautiful flavor, thanks for sharing.
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Roasted is the only way to eat brussels sprouts. I used to hate brussels sprouts as a kid, but that was because they were boiled. As an adult, I love brussels sprouts, but they are always roasted. It’s so important to cook veggies the right way!
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This is just what I was looking for. Will try the recipe this weekend.
Thanks for the inspiration.
Be well!
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Dry and chewy Brussels sprouts are no better than sloppy steaming Brussels sprouts. It’s possible that you’re roasting with too little oil. Brussels don’t brown and soften without oil; instead, they dehydrate. It’s also possible that they’ll require a little longer time in the oven to warm up.
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Individual rapid freeze or package freezing are the two choices for freezing. On a cookie sheet, individually freeze Brussels sprouts. Place the sheet close to where the cold air enters your freezer for the fastest freezing. Immediately after the sprouts have been frozen, place them in large freezer bags.
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Great recipe, it a beautiful flavor, thanks for sharing.
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I am not a great fan of brussels sprouts, but I think that anything that is coated in Parmesan is delicious – so this recipe is worth a try 🙂 thanks for sharing it 🙂
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