Crispy Parmesan Brussels Sprouts
Parmesan Brussels Sprouts are THE BEST ever! They're a super easy to make side dish that will make a brussels sprouts fan out of anyone.
Calling all brussels sprouts haters. Yes, you. I need you here cause these parmesan brussels sprouts are about to change the way you think about baby cabbages.
When I served these with dinner the other night, my 2-year-old daughter refused to eat anything on her plate EXCEPT these cheesy brussels sprouts. They're basically magic brussels sprouts.
And brussels sprouts lovers, you're going to want to stick around. Parmesan roasted brussels sprouts are THE BEST brussels ever ever ever. ← no exaggeration!
Why you need to make parmesan brussels sprouts stat:
- The parmesan cheese melts to the brussels which sticks them together like a parmesan brussels sprouts carpet. (see the pic below)
- After being out of the oven for about a minute, the parmesan crisps. (and we all know that crispy cheese = awesome.)
- This cheesy brussels sprouts recipe is the easiest ever. If you can grate cheese and cut brussels in half then you can make this.
- It is a 5 ingredient side dish recipe – and two of those ingredients are salt and pepper. So simple!
- It is a gluten-free and low carb recipe that's totally worth raving about.
Do you see that up there? I can barely stand how delicious these little cheesy nuggets are. Please please please promise me that you'll make them!
How to Make Parmesan Roasted Brussels Sprouts:
Cover your baking sheet in parchment paper. This is SUPER important! If you skip this, you risk the parmesan sticking to your pan instead of the brussels sprouts. There aren't enough sad faced emojis in this world to describe how terrible that would be.
Then cover the parchment paper in a blanket of parmesan cheese. You don't need to get too crazy with the cheese (although if you want to, go for it!) but you do want enough parmesan to lightly cover the whole pan.
Next, you'll take your brussels sprouts (cut in half) and nestle then like sardines on the pan. You want to cozy them up as close to each other as they can get.
All you have to do is roast them for 20 minutes before you peel them off the parchment paper. Now try not eat all of them while standing in the kitchen. #NearlyImpossible
Are Parmesan Brussels Sprouts Vegetarian?
I've put this recipe in the vegetarian category because when I was a vegetarian (for 14 years!) I totally would have eaten these. But maybe I was a bad vegetarian.
The truth is, parmesan cheese is made with rennet, an animal product that helps separate the cuds from the whey during the cheese making process. So technically, parmesan cheese is not vegetarian.
You can call in the vegetarian police if you must, but I know so many vegetarians who eat parmesan that I'm calling these parmesan crusted brussels sprouts vegetarian.
What kind of parmesan cheese should you use?
The real kind! You know that stuff that comes in a shaker bottle that says parmesan on the label but doesn't look or taste anything like parmesan cheese? Ya, don't use that.
Buy a brick of parmesan and use the small holes on your grater to grate it.
I buy my 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 spouts craving.
We all need a recipe for cheesy brussels sprouts. I've tried several and I can tell you from experience that baked brussels sprouts with parmesan cheese are the best.
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. I'm looking at you Thanksgiving/Friendsgiving/Christmas!
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.
Make cheesy brussels sprouts for your family dinner:
With only 10 minutes (of very do ahead-able) prep, parmesan crusted brussels sprouts are a perfect side for your dinner party.
Here's what you're going to do:
- Prep the brussels and lay them on your parmesan covered baking sheet. Now cover them with plastic wrap and pop them into your fridge.
- When you pull the turkey/nut roast/main dish out of the oven, pop these in.
These parmesan brussels sprouts will be ready to serve by the time your turkey rests and has been carved. It's perfect timing!
Video: How to make Crispy Parmesan Brussels Sprouts
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Healthy Brussels Sprouts Recipes:
- Garlic Butter Chicken and Brussels Sprouts
- Roasted Brussels Sprouts Caesar Salad
- Bacon Roasted Brussels Sprouts
- Pan Seared Brussels Sprouts with Almonds and Balsamic
- Coconut Oil Fried Brussels Sprouts with Garlic, Chili, and Lime ← My personal fav recipe!
- Blue Cheese and Roasted Brussels Sprouts Pizza
- Brussel's Sprouts Recipe with garlic and paprika
Crispy Parmesan Brussels Sprouts Recipe
If you love this recipe as much as we do, let us know with a 5-star rating!
- 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
- Preheat your oven to 400 degrees. Line a 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
- 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.
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!!!
I don’t see it in the recipe instructions but I am guessing to season with salt and pepper before placing the Brussel sprouts onto the pan with the grated parmesan prior to cooking? Or season them after spraying them? Could you clarify?
I apologize for the confusion! Recipe is updated now. I season the sprouts after I place them on the baking sheet.
Delicious! I read the other comments and was so surprised. I followed the recipe and they came out great! Making them now for the second time..
So happy to hear they turned out for you!
tried these last night….followed the instructions to the letter….they were sooooo dry, and pretty tasteless…..the 5-ingredient list was intriguing but made for a lack of flavor…sorry
I’m sorry to hear the recipe didn’t turn out for you. Did you use real parmesan cheese?
They were starting to burn when I tried to bake them.
I would recommend that you blanch them before baking them.??
I’ve never had that happen to me before but thank you for letting us know. 🙂
I would recommend not using the parchment paper. For some reason the cheese stuck to the paper and it was impossible to eat! I mean, I did eat a couple even though I knew I was eating paper and they were delicious. But I highly recommend not using the paper. Maybe I didn’t put enough olive oil ?
I’m sorry to hear it stuck. I use the Kirkland brand of parchment paper and nothing ever sticks to it. I’ve heard Reynold’s is good, too.
Did you use frozen Brussel Sprouts or the ones you cut off a long stem?
Fresh brussels! I didn’t cut them off the stem, but if that is what is available where you live then buy these and cut them off before using them in the recipe. 🙂
Disappointed, was really excited to try these, but unfortunately fell short of my expectations. Kind of bland.
Did you salt them? They definitely need the salt to make the flavor pop!
This is absolutely amazing!! Just made it and no way is it making it to meal!! The husband and I ate 1/2 the pan wen we took them out of the oven!!!
Hahaha I love it! That’s pretty much what happened the first time I made these, too!
Delish!!!!! Made them tonight and this is my new favorite way to make Brussel sprouts.
That makes me so happy to hear!
So good! Thanks for sharing!
You are so welcome!
These were delish! Thanks so much for sharing! Would you mind listing the macros for these? I’d so appreciate it!
I’m not familiar with calculating macros. I’m sorry! I know that these guys https://www.tasteaholics.com/ have a macro calculator on their site or if you join their mailing list. 🙂
This looks wonderful. How many grams of fiber per serving, so I can figure out net carbs. Thank you!
It’s in there now! 6.6 grams. 🙂
I made these for dinner last night and they are amazing. I only wish I had made more. Even my two teenagers went back for seconds!
Such a great sign when the kids go back for more!
These brussel sprouts are fantastic tasting and so easy to make, I used grated Asiago and they were so good.
I’m so happy to hear you like the recipe!
I prepared these even though I had to guess at the oven temperature because it wasn’t given. I’m sorry, but I thought they were mediocre at best.
The oven temp is listed in the first line. It’s 400 degrees. I’m sorry to hear you didn’t like them as much as we do!
These look so crazy delicious! I adore brussels and roasted is the ONLY way to go!
They’re seriously so freaking good!!