Brussels Sprouts with Parmesan

Brussels Sprouts with Parmesan

A crispy and cheesy veggie side dish.


  • 16 oz North Bay Brussels sprouts (halved)
  • 2 TBLS olive oil
  • 1 tsp crushed rosemary
  • Zest of 1/2 lemon (minced)
  • Juice of one lemon
  • 1 tsp freshly ground black pepper
  • 1 TBLS granulated sugar
  • 2 tsp butter (softened)
  • ¼ cup shaved parmesan
  • Salt to taste


Step 1. 

Preheat oven to 400F. Line a baking sheet with parchment paper and set aside.

Step 2. 

Trim bottoms off Brussels sprouts (if necessary) and toss in olive oil and sugar. Spread onto baking sheet into a single layer and roast stirring occasionally for 20 – 25 minutes until tender and toasted.

Step 3. 

While baking, make butter mixture by placing butter, lemon juice, lemon zest, rosemary and pepper in a small bowl and whisk to combine into a creamy paste. 

Step 4. 

Place hot Brussels sprouts into a bowl and toss with butter mixture until butter melts and sprouts are evenly coated.  Transfer to a serving platter and top with shaved parmesan.

Sharon's Hint

Try different herbs instead of rosemary for fun flavor combinations. Consider, basil, thyme or parsley