Crispy Parmesan Brussels Sprouts | Gluten-Free

Gluten-Free Crispy Parmesan Brussels Sprouts

Crispy Parmesan Brussels Sprouts

These crispy Parmesan Brussels sprouts are one of the easiest and tastiest side dishes in our dinner rotation.

It is basically a Parmesan crisp with a delectable little roasted vegetable attached.

It adds a nice bit of salt and texture and yum to any meal.

I love Brussels sprouts because they are so versatile. Oh man, I absolutely love them raw or tossed in bacon fat like these Bacon Brussels sprouts or roasted and tossed in Balsamic vinegar.

I die for the charred Brussels at The Peached Tortilla. So good!

But I love these crispy Parmesan Brussels because they are so easy to make and taste so amazing. It really is an awesome side dish. Thank goodness my body tolerates Parmesan cheese.

What You Need To Make ‘Em:

  • 12 oz organic Brussels Sprouts
  • EVOO
  • Salt & Pepper
  • 1/2 cup shredded Parmesan cheese

Preheat the oven to 400 degrees F. Cut the bottoms off of the Brussels sprouts and remove the outer leaves. Cut into halves or quarters.

Place into an oven safe dish. Drizzle with EVOO then sprinkle with salt and pepper. Roast for about 20 minutes or until desired tenderness.

Remove from oven and sprinkle with Parmesan.

Then place the dish back into the oven for a few minutes until the cheese is melted to desired crispness. And that’s it!

Delicious crispy Parmesan Brussels sprouts for the win!

Parmesan Brussels Sprouts

Crispy Parmesan Brussels Sprouts | Gluten-Free

Roasted Brussels sprouts with crispy Parmesan cheese are an awesome gluten-free side dish and super easy to make in about 30 minutes.

Course Side Dish
Cuisine American
Keyword Crispy Parmesan Brussels Sprouts
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2
Author Deana Larkin Evans

Ingredients

  • 12 oz organic Brussels Sprouts
  • EVOO
  • salt & pepper
  • 1/2 cup grated Parmesan cheese

Instructions

  1. Preheat the oven to 400 degrees F. 
  2. Cut the bottoms off of the Brussels sprouts and remove the outer leaves. Cut into halves or quarters.

  3. Place into an oven safe dish. Drizzle with EVOO then sprinkle with salt and pepper. Roast for about 20 minutes or until desired tenderness.

  4. Remove from oven and sprinkle with Parmesan. Then place the dish back into the oven for a few minutes until the cheese is melted to desired crispness. And that’s it!

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Deana Larkin Evans

You get one life - do your best to ENJOY IT! So hi, I'm Deana. This food blog is all about cooking wholesome real food and developing gluten-free recipes for some of our favorite comfort foods. I had to start eating gluten-free in 2010, then cut dairy and casein (except for the occasional Parmesan) in 2014. We learned A2 casein (goat, sheep and buffalo milk) is easier to digest than the predominate A1 form in cow milk. So we brought back goat milk dairy into our recipes in 2016. Thank goodness, right! So I'm kind of a science nerd, too. In the '90s, I earned an undergrad degree in biochemistry from The University of Texas at Austin. Hook 'em! Then followed up with a PhD in biochemistry and a law degree from the University of Houston. I recently earned a certificate in genomics/sequence analysis from Johns Hopkins University, where I also took a very cool food microbiology course. Currently, I'm learning about the microbiome and gut health. And trying to come up with healthy recipes to feed those gut bugs! #feedthegutbugs

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