Parmesan Brussel Sprouts

Serves: 6 • Cooking Time: 40 minutes

Classic roasted brussel sprouts with a crisp parmesan layer. Pairs great with bison filet mignons, tenderloins, or roasts!


•16 oz (450g) Brussel Sprouts, halved

• 3 tablespoons olive oil (or melted butter)

• 1/2 teaspoon salt and freshly cracked black pepper

• 1 teaspoon italian seasoning

• 3 garlic cloved, minced

•1/2 cup grated Parmesan cheese, or to taste

Cooking Instructions:

Preheat your oven to 400ºF (200ºC). Trim the bottom of the Brussels sprouts, and slice each Brussels sprout in half, top to bottom. Prepare a large baking sheet (you can line it with parchment paper if you like).

Pat the Brussels sprouts dry with paper towels and place them in a large bowl. Add olive oil, Italian seasoning, garlic, Parmesan, salt, and pepper. Toss gently to coat the Brussels sprouts evenly.

Place the Brussels sprouts on the prepared baking sheet, spreading evenly into one layer.

Bake the parmesan Brussels sprouts on the center rack for 25 to 30 minutes – Adjust the time depending on your oven, the vegetables should be golden brown.

4. Transfer the brussel sprouts to a large serving bowl and sprinkle with more parmesan (if you like it extra cheesy).

Serve with your favorite bison steak, tenderloin, or tri-tip and Enjoy!

Recipe Notes:

Bison contains less fat and cooking time should be based on internal temperature. If you are unfamiliar with cooking bison be sure to cook low and slow.