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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