Let’s talk about how darned easy it is to make Sheet Pan Roasted Brussel Sprouts with Parmesan in the oven! It makes enough veggies for quite a few meals and is a perfect side dish for your family.
These fall favorite Brussel Sprout Stalks are so easy to cook and will be a family favorite. I can’t believe how simple this was to make. When you bite into it, you realize that you just made something magical that needs to be repeated.
We have pan roasted cut cauliflower and asparagus spears before, but each time I roast a whole stalk of brussel sprouts, I question why I don’t do this more often.
🍽️ Why This Recipe Works
Super Simple – This is pretty much a wash and roast recipe. There is nothing complicated at all here and that is why you are going to make this one again and again while they are in season.
Cheap – It may seem expensive at first, but once you cut them off of the stalk and serve them up, you’ll realize there are tons of servings on one large stalk that the price point really comes down.
Versatile – You can season these anyway you want. We went with a simple olive oil/salt + pepper version but try balsamic vinegar or a lemon herb rub. If you don’t like parmesan, skip it and eat this one without the cheese.
Entertainment Worthy – This is the side dish I would reach for when I have friends over and want a simple, yet impressive side. The presentation is great and sparks conversation as so many people have never seen or cooked it this way before.
👩🍳 Ingredients
Brussel Sprout Stalk – In the fall, you will see big long (about 18-24 inches long) stalks with Brussel Sprouts attached to it. That is what you need for this recipe. When you buy it like it, it tastes fresher to me as they are still connected to the stalk.
Salt and Pepper – This is a simple seasoning, but it is all you need for these delicious sprouts.
Oil – This is going to help provide that golden brown color once they are done!
🍲 Instructions
Step One: Place the long stalk of Brussel Sprouts on a sheet pan. Mix olive oil and salt and pepper in a small bowl. Brush on the olive oil mixture on the veggie, making sure you get in the grooves and turn it to apply the mix to all sides.
Step Two: Place the pan in the 375 degree oven for 45 – 50 minutes. Put on an oven mitt and rotate the stalk every 15 minutes. Once it comes out of the oven, sprinkle it with the fresh parmesan cheese (optional).
Be careful when doing this though. If you are too crazy, more cheese will end up on the pan than you would like. It should start to stick and melt a little with the heat.
Step Three: Cut the sprouts off the stalk and serve. They should cut off pretty easily once they are fully cooked. If you tried this when they are raw, it would be more difficult.
I think you will be surprised at how many there are actually on the stalk. It produced a lot more than I thought it would, and I had enough for a whole week of meal prep.
🍲 Variations
I really enjoyed this with just the simple olive oil, sea salt and a bit of parmesan, but here are some other alternatives to consider:
- Balsamic Vinegar. Brush on a tablespoon or two of balsamic vinegar for a fun tangy taste.
- Bacon, Bacon! Serve this with bacon. Everything goes good with bacon, right? These are no exception!
- Garlic. Sprinkle some minced garlic over them during the last 20 minutes.
- Honey. Mix some honey in with the olive oil or balsamic vinegar for a bit of a sweeter taste. If your kids aren’t big fans, a bit of honey may help! My teenager stands by sheet pan when it comes out of the oven just waiting until he can have a plate of them.
❗ Expert Tips
- Wait until the end to sprinkle on the parmesan. You can wait until you are done cutting them off of the stalk before adding the parmesan if you are afraid it will melt on the sheet pan. They will still be warm enough for the cheese to melt slightly.
- Can you use different cheeses? I’ve been asked before if you can use the powdered parmesan cheese and you certainly can if that is what you have and your family prefers! We like using the shredded version for the mild flavor.
Recipe FAQ
Yes. Absolutely. The stalk is woody, so some preparation is needed. After roasting it and cutting off the sprouts, use a heavy knife to slide through the stalk and scoop out the tender insides. It is mushy and will make a fantastic spread for a bread or dip for veggies.
If you are able to find a long stalk of brussel sprouts like you see in the photo, grab it! We found this one at Trader Joe’s for less than $4.00. It is so much fun to make and eat! If you can’t find a whole stalk, simply use the loose brussel sprouts (buy enough to make 4-6 cups at least) and make it the same way. You should decrease the oven time to 15-20 minutes. Also watch sprouts closely as we have purchased another set this past weekend to make again for Thanksgiving and it was quite a bit “thinner” than the amazing Trader Joe’s version. It took only about 30 minutes total to cook.
If you use the loose ones, cut the stem end off first (the white part) and take off the outer layers. They will pretty much fall off, so there will be very little effort. Follow that up by cutting them in half so they are all uniform sizes so they will cook evenly.
If you are able to, it’s best to store in the refrigerator and it will keep for a few weeks, unlike a lot of veggies you buy and they go back within a few days. If you can’t store the whole stalk in the refrigerator, cut the Brussel sprouts off and they should keep in the refrigerator for up to two weeks.
If you are not sure if your Brussels sprouts are not fresh, here are a few pointers. The first thing is to smell the veggie, and if it smells sour or harsh, they are spoiled. Also, look for soft spots, lots of wilting on leaves, or brown spots on the leaves.
Brussels sprouts are part of the cabbage family. Now, they do look like baby cabbages, but they are not mini cabbages. Sprouts grown on stalks, where cabbages grow out of the ground.
Trim the sprouts, then peel off any of the outer layers. Rinse in cold water to remove any debris or dirt.
We like to shave it or cut into small pieces and add it into salads or stir fries. Don’t throw it away.
More Tasty Side Dishes
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Sheet Pan Roasted Brussel Sprout Stalk
Equipment
- Sheet Pan
Ingredients
- 1 stalk Brussel Sprouts
- ¼ cup Olive Oil
- 1 tsp Sea Salt
- 1 tsp Pepper
Instructions
- Lay the Brussel Sprouts Stalk on a Sheet Pan
- Combine the Salt, Pepper and Olive Oil in a Small Bowl
- Brush the Olive Oil Mixture on the Brussel Sprouts. Make sure to get into all of the grooves and turn the stalk to have it thoroughly coated
- Preheat the oven to 375 degrees
- Place the sheet pan in the oven and set the timer for 15-17 minutes. When the timer goes off, rotate the stalk ⅓ of the way around
- Repeat this two more times for a total of 45 – 50 minutes. All sides of the Brussel Sprouts Stalk should be well cooked and a golden brown.
- After cooling, carefully cut off the individual Brussel Sprouts.
Notes
- Balsamic Vinegar. Brush on a tablespoon or two of balsamic vinegar for a fun tangy taste.
- Bacon, Bacon! Serve this with bacon. Everything goes good with bacon, right? Roasted Brussel Sprouts are no exception!
- Garlic. Sprinkle some minced garlic over the brussel sprouts during the last 20 minutes.
- Honey. Mix some honey in with the olive oil or balsamic vinegar for a bit of a sweeter taste. If your kids aren’t big fans of brussel sprouts, a bit of honey may help! My teenager stands by sheet pan when it comes out of the oven just waiting until he can have a plate of them.
Nutrition
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