Crispy Roasted Brussels Sprouts with Pecorino + Herbs
These easy Italian style roasted Brussels sprouts have crispy edges, tender centers, and a bright, savory coating of freshly grated cheese, lemon zest, and herbs. It makes a simple, quick side dish that your family will gobble up!
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Brussels sprouts take on a whole new character when roasted at high heat. These are not the mushy, smelly steamed sprouts of your youth!
My recipe gets finished by tossing the crispy sprouts with grated pecorino Romano, lemon zest, and fresh herbs. The mix of crispy, caramelized edges, salty cheese, and vibrant herbs is enough to win over even the biggest Brussels sprouts skeptic!
This irresistible side that pairs beautifully with hearty main dishes like my whole roasted beef tenderloin, easy pan seared filet mignon or this Dijon herb-crusted rack of lamb.
The Secret to Crispy Roasted Brussels Sprouts
Roasting turns Brussels sprouts from bitter and bland into caramelized, nutty bites with the best crisp edges and tender centers.
High heat (425°F) and proper spacing on the pan is the secret to achieving the perfect texture. Too close, and they’ll steam instead of brown. Not enough heat, and the sprouts will turn mushy and overcooked before they're golden.
Love Brussels sprouts? Try my Brussels sprouts and kale salad with apple cider vinaigrette, these buttery Brussels sprouts with anchovies and capers, or this almond crusted chicken with a shaved Brussels sprout and apple slaw.
Why This Recipe Works
- High-temperature roasting creates caramelized edges and tender centers.
- The pecorino-herb mixture adds complex flavor, while fresh lemon zest balances and brightens.
- Ready in about 30 minutes with minimal hands-on time!
Ingredient Notes
Brussels Sprouts - Look for bright green, firm sprouts that feel heavy for their size. Smaller sprouts tend to be sweeter and more tender. They're at their peak in fall and winter months.
Pecorino Romano - Use high-quality aged pecorino like Locatelli and always grate it fresh. The sharp, salty flavor is essential, and pre-grated cheese won't deliver the same punch. You can also substitute with Parmigiano Reggiano for a slightly milder flavor. For more information, check out my guide to Italian cheeses.
Olive Oil - Use good quality extra virgin olive oil for the best flavor. Use my Italian olive oil guide for tips on how to buy a high quality oil.
Fresh Herbs - Thyme and parsley provide brightness and complexity, but you can swap these out for just about any herb you have on hand. Learn more in my Italian herbs and spices guide.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- Sheet pan
- Mixing bowl
- Microplane or zester
- Sharp knife
How to make Crispy roasted brussels sprouts
- Preheat the oven to 425°F.
- Trim the ends of the Brussels sprouts, remove any yellow or bruised leaves, and cut them to roughly equal sizes, Quarter larger ones, and cut smaller ones in half to ensure even cooking.
- Toss the sprouts with olive oil, salt, and pepper, then spread them on a sheet pan.
- Roast for about 25 minutes, or until nicely browned and crisp.
Pro Tip: Don't crowd the pan when roasting - Brussels sprouts need space to caramelize properly. Use two pans if necessary, rotating them halfway through cooking.
- While the sprouts are roasting, combine the Pecorino Romano, lemon zest, thyme, and parsley in a large bowl.
- Use your fingers to mix everything together until well combined and no lumps remain.
- When the Brussels sprouts are finished roasting, add them to the bowl and quickly toss to coat in the cheese mixture.
- Transfer to a plate and serve immediately
Tips for Success
- Cut sprouts to a consistent size for even cooking.
- Toss halfway through roasting for even browning.
- Don't overcrowd your sheet pan.
- Add the cheese mixture while sprouts are still hot Grate the pecorino as finely as possible.
Variations
- Add ¼ cup toasted pine nuts or chopped walnuts for crunch.
- Drizzle with 1 tablespoon of balsamic glaze or honey for a touch of sweetness.
- Add 2 cloves of minced garlic to the oil before roasting.
What to serve with Crispy brussels sprouts
Try them with a cozy dinner like these red wine braised short ribs with this silky celery root and parsnip puree or a classic whole roasted chicken with herbs with an indulgent potato gratin.
For a complete Italian-inspired meal, serve alongside Roman chicken cacciatore and roasted potatoes with onions and rosemary or wild mushroom risotto .
For a seafood dinner, try them with a simple seared tuna steak!
How to Store and Reheat
Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, spread the sprouts on a sheet pan and warm in a 350°F oven for about 5 minutes. Avoid microwaving to prevent sogginess.
A fresh sprinkle of pecorino after reheating helps revive the flavor.
FAQ
Your oven may not be hot enough, or the sprouts might be too crowded. Make sure to preheat thoroughly and use a large enough pan.
You can trim and cut the Brussels sprouts up to a day in advance. The herb-cheese mixture can also be prepared a few hours ahead. However, roast and assemble just before serving.
Cut off the tough stem end and remove any yellow or damaged outer leaves. Halve or quarter them depending on size.
Fresh is strongly preferred. Frozen sprouts contain excess moisture and won't crisp up properly when roasted.
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Roasted Brussels Sprouts with Pecorino + Herbs
Ingredients
- 1 lb brussels sprouts
- 2 tablespoons olive oil
- ½ teaspoon salt
- freshly cracked black pepper to taste
- ¼ cup pecorino Romano cheese finely grated
- 1 ½ tablespoon lemon zest from 1 or 2 lemons
- 1 teaspoon fresh thyme leaves roughly chopped
- 1 tablespoon fresh parsley finely minced
Instructions
- Preheat the oven to 425°F.
- Trim the ends of the Brussels sprouts, remove any yellow or bruised leaves, and cut into quarters. If the sprouts are small, leave them in halves.
- Toss the sprouts with olive oil, salt, and pepper, then spread them on a sheet pan.
- Roast for about 25 minutes, or until nicely browned and crisp.
- While the sprouts are roasting, combine the Pecorino Romano, lemon zest, thyme, and parsley in a large bowl.
- Use your fingers to mix everything together until well combined and no lumps remain.
- When the Brussels sprouts are finished roasting, add them to the bowl and quickly toss to coat in the cheese mixture.
- Transfer to a plate and serve immediately.
Notes
- Cut sprouts to a consistent size for even cooking.
- Toss halfway through roasting for even browning.
- Don't overcrowd your sheet pan.
- Add the cheese mixture while sprouts are still hot Grate the pecorino as finely as possible.
So, my husband is away tonight and I decided on your Italian Brussels Sprouts for dinner. I shared a bowl with my neighbor for gifting me with the lemon then proceeded to finish the bowl. Do you think too many sprouts is a bad thing? Hope not, loved em!!
Hi, and Happy Thanksgiving. I wanted to write and tell you that your rcpiee for pie crust (from your book) was the basis of 2 well loved pies yesterday, even using a substitution of all whole wheat flour. I also made a variation of your cranberry maple tart that is absolutely delicious. I very much enjoy your blog and your book, and the honest with which you write is inspiring to me! I hope your holiday was lovely
Making this tonight. Hungry already.
awesome! hope you love them
YUM! These photos are gorgeous. And I'm totally checking out your Skillshare class 🙂
Thanks, Jessie!! Always so nice to hear from you 🙂