Crispy Parmesan-Crusted Roasted Brussels Sprouts

Crispy Parmesan-Crusted Roasted Brussels Sprouts are a savory, golden-brown side dish that transforms simple Brussels sprouts into an addictive snack or flavorful accompaniment. Roasted to crispy perfection and coated in nutty Parmesan cheese, these sprouts are caramelized on the outside and tender on the inside—perfect for any occasion, from weeknight dinners to holiday tables.

Why You’ll Love This Recipe

These Brussels sprouts are not your average veggie side. The high-heat roasting creates crispy edges and deep flavor, while the Parmesan adds a deliciously salty, cheesy crust. It’s a simple, low-carb, and gluten-free recipe that makes Brussels sprouts irresistible even to skeptics. With just a handful of ingredients and minimal prep, this dish brings gourmet flavor with everyday ease.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Brussels sprouts (halved)
• Olive oil
• Grated Parmesan cheese
• Garlic powder
• Salt
• Black pepper
• Optional: paprika or crushed red pepper flakes (for extra flavor)

directions

this recipe

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or foil for easy cleanup.
2. Trim the ends of the Brussels sprouts and cut them in half lengthwise.
3. In a large bowl, toss the sprouts with olive oil, garlic powder, salt, and pepper until well coated.
4. Spread grated Parmesan in an even layer across the baking sheet.
5. Press the cut side of each Brussels sprout firmly onto the Parmesan layer, arranging them in a single layer.
6. Roast for 20–25 minutes, or until the cheese is golden and the sprouts are tender and crisped.
7. Let them cool slightly before removing from the pan with a spatula to keep the crust intact. Serve immediately.

Servings and timing

This recipe makes 4 servings.
Preparation time: 10 minutes
Cooking time: 25 minutes
Total time: 35 minutes

Variations

• Add a sprinkle of lemon zest or a squeeze of lemon juice after roasting for brightness.
• Mix Parmesan with a bit of panko or almond flour for extra crunch.
• Use pecorino or asiago instead of Parmesan for a different cheesy twist.
• Drizzle with balsamic glaze for a sweet-savory contrast.
• Add chopped herbs like thyme or rosemary for added aroma.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, use an oven or air fryer at 375°F until warmed through and re-crisped—avoid the microwave, which softens the crispy texture.
These are best enjoyed fresh, but a quick reheat in a hot skillet also works well.

FAQs

How do I get the Brussels sprouts crispy?

Roast them cut side down on a hot surface with oil, and don’t overcrowd the pan. The Parmesan helps form a crisp crust.

Can I use frozen Brussels sprouts?

Fresh is best for texture, but if using frozen, thaw and pat dry thoroughly before roasting.

Is the Parmesan crust supposed to stick to the pan?

It may stick slightly—let the sprouts rest for a minute before gently lifting with a spatula to keep the crust intact.

What kind of Parmesan works best?

Use grated Parmesan (not shredded) for better coverage and crispiness.

Can I make this recipe vegan?

Yes, substitute the Parmesan with a vegan cheese alternative or nutritional yeast, but the texture may vary.

Are these good for meal prep?

They’re best fresh, but you can roast them ahead and re-crisp in the oven or air fryer before serving.

Do I need to boil the Brussels sprouts first?

No, roasting them raw at high heat gives the best flavor and texture.

What should I serve this with?

They pair well with roasted meats, pasta, or grain bowls and make a great holiday side.

Can I add other seasonings?

Absolutely—smoked paprika, chili flakes, onion powder, or Italian seasoning all work great.

Can I use an air fryer instead?

Yes, air fry at 375°F for 15–18 minutes, flipping once, for a similarly crispy result.

Conclusion

Crispy Parmesan-Crusted Roasted Brussels Sprouts are the ultimate side dish for anyone craving flavor, texture, and simplicity. With their cheesy crust and caramelized edges, they’re proof that vegetables can steal the show. Try them once and you’ll find yourself making them again and again—easy, delicious, and always a crowd-pleaser.

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