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!
Hi Kristen,
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?
thanks!
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!
Kristen,
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!
This looks wonderful.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!!