This roasted broccoli and brussels sprouts with parmesan recipe is a delicious and simple side dish for Thanksgiving, Christmas (or any weeknight dinner or occasion)!
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If you're looking for a veggie side dish that you can get anyone to eat (yep, even kids) then this is it! This flavourful brussels sprouts and broccoli combo has an incredibly delicious flavour from the garlic and parmesan and it's hard not to go in for seconds!
I love making them for a Thanksgiving feast, but often find myself making them on a typical weeknight because they're just so tasty. Whenever I have leftovers, I like to mix them into rice or quinoa bowl.
Ingredients
- BRUSSEL SPROUTS: Look for the smaller fresh brussel sprouts at your grocery store. They’re about an inch wide and can usually be found in a bag in the produce section! These will get chopped in half and make for the perfect bite size.
- BROCCOLI: Two heads of fresh broccoli are chopped into bite-size pieces and used in this recipe. The fresh broccoli crisps up in the oven and adds some extra flavor and texture to the dish that frozen broccoli just can’t do.
- OLIVE OIL: The veggies get coated in olive oil, which makes them nice and crispy and keeps them from sticking to the sheet pan!
- SALT AND PEPPER: Salt and pepper are added to help balance and enhance the flavor of the broccoli and brussels sprouts.
- GARLIC POWDER: The garlic powder gives the broccoli and brussels sprouts all the flavor they need, especially paired with the parmesan cheese; it’s like a match made in heaven!
- PARMESAN CHEESE: Who else could put parmesan cheese on basically anything? It’s life-changing on veggies, and once you do it once, you’ll be putting parm on all your veggies! Sprinkle on as much as you’d like; there are no limits!
See the recipe card below for the ingredient measurements.
Step-by-Step Instructions
- Prepare: Preheat the oven to 375° F. Line a baking sheet with tin foil, grease with oil, and set it aside.
- Mix: In a large bowl, toss the brussel sprouts, broccoli, olive oil, salt, pepper, and garlic powder.
- Bake: Transfer the vegetable mixture to the baking sheet in a single layer and top with parmesan cheese. Bake for 30 minutes, flipping the veggies halfway through.
- Serve: Transfer the vegetables to a serving dish and sprinkle more parmesan cheese on top before serving.
Storage
Store in an airtight container in the fridge for up to 1 week. To reheat, microwave until warm or heat in the oven (transfer to a baking sheet) for about 10 minutes or until warm and crispy at 375° F.
Frequently Asked Questions
You’ll want to make sure you’re roasting the veggies on a large pan and that they’re not overcrowded or overlapping each other.
Serving Suggestions
These brussels sprouts and broccoli are delicious with steak or chicken dinners next to some roasted baby potatoes or creamy scalloped potatoes, and some prosciutto wrapped asparagus.
They're are also a tasty Thanksgiving dinner side dish next to some Turkey, mashed potatoes, roasted glazed carrots, a hearty mac and cheese, and green bean casserole.
Related Recipes
If you enjoy brussels sprouts side dishes, then you should also try these bacon brussels sprouts with balsamic too!
Some other delicious garlic parmesan recipes you may like is this garlic parmesan asparagus recipe and these roasted garlic parmesan baby carrots too!
Print📖 Recipe
Roasted Broccoli and Brussels Sprouts with Parmesan
- Total Time: 40 minutes
- Yield: 8
- Diet: Vegetarian
Description
This broccoli and brussel sprouts recipe is garlicky and cheesy and delicious as a side dish for any occasion.
Ingredients
- Brussel Sprouts, chopped in half: 2 pound bag
- Broccoli, chopped into bite size pieces: 2 heads
- Olive Oil: 3 tablespoons
- Salt: 1 and ½ teaspoons
- Pepper: ¼ teaspoon
- Garlic Powder: 2 teaspoons
- Freshly Grated Parmesan Cheese: ¼ cup *extra for garnishing
Instructions
- Prepare: Preheat the oven to 375° F. Line a baking sheet with tin foil and grease with oil, and set it aside.
- Mix: In a large bowl, toss the brussel sprouts, broccoli, olive oil, salt, pepper, and garlic powder.
- Bake: Transfer the vegetable mixture to the baking sheet in a single layer and top with parmesan cheese. Bake for 30 minutes uncovered, flipping the veggies halfway through.
- Serve: Transfer the vegetables to a serving dish and sprinkle more parmesan cheese on top before serving.
Notes
Use fresh vegetables, they make all the difference! Frozen veggies have more water retention, and when roasted, they tend to become more soggy than crispy.
Fresh veggies come from the ground! Don’t forget to give them a good rinse before preparing them.
Chop your vegetables into bite-size pieces, they’ll taste better and make eating them so much easier and more enjoyable.
Flip the veggies halfway through cooking them to ensure they are evenly cooked and crispy on all sides!
After roasting the broccoli and brussel sprouts, these veggies will only stay crispy and warm for so long, so aim to serve them right away.
Nutrition facts are estimates only.
Scroll up to the full blog post for recipe FAQ’s and serving suggestions.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: lunch, dinner, side dish, vegetables
- Method: bake
- Cuisine: american
Tyler says
Carlo says
Love this simple recipe
Andrea says
Thank you so much! It's really so easy 🙂