Crispy Parmesan Brussels Sprouts
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These parmesan brussels sprouts are tender inside with a crispy, golden-brown crust of savory parmesan cheese. It’s crispy, tender, delicious, and will have you reaching for another serving of veggies!
Sad and limp sprouts need not apply! These crispy parmesan brussels sprouts are as texturally satisfying as they are delicious. Every bite is met with a satisfying crunch as your teeth sink into the delicious cheese-coated sprout. It combines the delightful umami sharpness of Parmesan with the goodness of brussels sprouts.
Brussels sprouts are all about texture to us: the earthy sweetness of the vegetable should be tender inside, but the edges of all those layers should crisp up so they’re almost flaky. This parmesan brussels sprouts recipe does precisely that, then envelopes the whole thing in cheesy goodness.
They’re super easy to make as a weekday side dish, but pretty enough to serve for company. You’ll want to keep this in your back pocket for all the brussels sprouts dinners coming up. We’re looking at you: Thanksgiving/Friendsgiving/Christmas!
Ingredients notes
You only need five ingredients to make these crispy, cheesy, green orbs of joy – and that includes salt and pepper! Grab these items:
- Parmesan cheese: Freshly grated parmesan cheese – grab a block and grate it at home for the freshest results!
- Other ingredients: Brussels sprouts, olive oil spray, black pepper, and salt.
What kind of Parmesan cheese should you use?
The real kind! You know the stuff that comes in a shaker bottle labeled “Parmesan” but doesn’t look or taste anything like Parmesan cheese? Ya, don’t use that. Buy a brick of Parmesan and grate it using the small holes on your grater.
We buy parmesan cheese at Costco. It’s inexpensive and lasts nearly forever in your fridge, so you can always have some on hand for when you get your next Parmesan Brussels Sprouts craving!
Variations to try
Using just five ingredients, these parmesan crusted brussel sprouts are super easy to make. They’re also a great canvas for other variations – you can easily customize the flavor, making it pair well with a particular dish or satisfy cravings. Here are our top picks:
- Capers: A sprinkle of capers over top adds a pop of briny flavor.
- Spicy sprouts: Sprinkle some chili flakes or cayenne pepper over the freshly grated parmesan to add a little kick!
- Garlic parmesan sprouts: Spoon some minced garlic over the cheese before placing the sprouts over top! You could use garlic powder in a pinch.
- Sweet glaze: Drizzle a squeeze of balsamic glaze over your sprouts before serving for a sweet and tangy touch, or honey to add some natural sweetness.
- Cheese and bacon sprouts: A sprinkle of crispy bacon crumble adds a salty, savory depth to this dish.
What to serve with parmesan brussels sprouts
Parmesan brussels sprouts are great as an easy side dish with heartier mains. They work with meat dishes, pastas, casseroles, salmon fillets, and more. They’re the perfect side dish of vegetables to bring to a potluck or Thanksgiving dinner!
You could also take this recipe in a different direction and serve it as an appetizer. The little cheese covered baby cabbages make perfect bite-sized snacks. Here are our top picks:
- Roasted Parmesan Crusted Chicken
- Lemon Butter Roasted Chicken
- Paprika Salmon
- Easy Lasagna Recipe
- Mushroom Shepherd’s Pie with brown butter potatoes
Recipe FAQs
Can I make this with frozen brussels sprouts?
We’ve only made these with fresh brussels sprouts. You can use frozen, but let them thaw completely before using, and perhaps dry them with a paper towel if they retain moisture. Also, know that frozen brussels will never become crispy – so keep that in mind if you choose to use them.
How do I store leftover Parmesan Brussels sprouts?
If you don’t eat these all straight out of the oven, you can store leftovers! Pop them in an airtight container and refrigerate for 3-4 days. Reheat them in the oven.
Can I use pre-grated Parmesan cheese?
We recommend using freshly grated cheese, as its flavor and texture melt well. Bags of pre-grated Parmesan may contain additives that can make it taste less fresh and affect how it melts. It’ll do in a pinch, though.
Will the cheese stick to my baking sheet?
Hot tip: Cover your baking sheet with parchment paper. This is SUPER important! If you skip this, you risk the parmesan sticking to your pan instead of the brussels sprouts, which is the best part of this roasted brussels sprouts recipe. Make sure to use high-quality parchment paper, such as Reynolds or Kirkland Signature. Lesser-quality parchment paper isn’t non-stick.
Parmesan Brussels Sprouts Recipe
Ingredients
- olive oil spray (see notes)
- 1 cup freshly grated parmesan cheese
- 1 ½ lbs. brussels sprouts (cut in half)
- ½ teaspoon black pepper
- ¼ teaspoon sea salt
Instructions
- Preheat your oven to 400 degrees Fahrenheit. Line a 9×13-inch baking sheet with parchment paper.
- Coat the parchment paper with a few sprays of olive oil. Sprinkle the parmesan cheese evenly over the parchment paper.1 cup freshly grated parmesan cheese, olive oil spray
- Place the brussels sprouts in rows on the parmesan cheese, cut side down, pressing on each one a little to stick it to the cheese. Spray the tops with a little more olive oil and season with the salt and pepper.1 ½ lbs. brussels sprouts, ½ teaspoon black pepper, ¼ teaspoon sea salt
- Bake the brussels for 20 minutes then let them sit on the counter for 2 minutes before pulling them off the parchment paper.
Video
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
More brussels sprouts recipes
For more inspiration, check out all of our side dishes!
These were amazing! So glad I had everything to make this recipe. Thanks for sharing
I’m so glad you loved them! 😊 It’s the best when you already have everything on hand, too. Thanks so much for making them and for the kind note! 💛
Absolutely loved this recipe. Very easy and tasty! I will definitely be making it again!
This recipe is a Family Favorite. So. Good. I add chopped bacon to ours at the end. And instead of olive oil, I lightly brush bacon grease on the sprouts before they go in the oven. Don’t judge. Seriously one of the best dishes I make.
These are our go to favorites!! Don’t understand any complaints. You have to use parchment paper (or Reynolds wrap) and you have to spray paper with oil and be sure to have a pretty thick layer of real parm. Perfect every time!!!