If you’re on the hunt for a side dish that’ll totally steal the show at your next dinner, I’ve got you covered. This Crispy Parmesan Brussels Sprouts Recipe is a total game-changer—impossibly crispy, loaded with cheesy goodness, and super quick to pull together. Trust me, once you try these, you won’t want to eat Brussels sprouts any other way.
Why You’ll Love This Recipe
- Ultimate Crispiness: The secret crispy Parmesan layer creates an addictive crunch you won’t get from just roasting.
- Simple & Fast: With just a handful of ingredients and under 30 minutes, it’s the perfect weeknight side.
- Family Favorite: Even my Brussels sprouts skeptics are hooked once they try this version.
- Versatile Flavor: The touch of garlic, just enough pepper, and optional red pepper flakes add personality without overpowering.
Ingredients You’ll Need
These ingredients come together to make magic—each one plays an important role in creating that perfect crispy, cheesy coating and balanced flavor. Plus, they’re pantry staples you probably have on hand already!
- Olive oil: Use a good quality extra virgin olive oil for the best flavor and to help the Parmesan crisp up beautifully.
- Garlic: Freshly grated or pressed garlic gives just the right punch without getting bitter from roasting.
- Kosher salt: Enhances the taste and helps draw out moisture so the sprouts crisp better.
- Black pepper: Freshly ground adds a subtle heat that complements the cheese wonderfully.
- Red pepper flakes (optional): If you like a little kick, this adds a nice background warmth without overpowering.
- Brussels sprouts: Fresh and firm, trimmed and halved for even roasting and perfect texture.
- Grated Parmesan: The star of the show—use a good quality Parmesan for true flavor and that crispy, golden crust.
Variations
I love how easy it is to make this recipe your own. Over time, I’ve played with a few tweaks, and I encourage you to try them too—it’s all about finding what makes your family go “Wow!” every time.
- Spicy Kick: I once added a bit more red pepper flakes and a dash of smoked paprika for a smoky heat that totally elevated the dish.
- Herby Twist: Toss in some fresh thyme or rosemary before roasting for an earthy flavor I adore.
- Make It Vegan: Swap Parmesan for a vegan cheese alternative or nutritional yeast to keep the cheesy vibe without dairy.
- Double Cheese: If you’re feeling decadent, sprinkling some shredded mozzarella before baking adds an ooey-gooey texture.
How to Make Crispy Parmesan Brussels Sprouts Recipe
Step 1: Prep and Season Your Brussels Sprouts
Start by heating your oven with the rack in the center. Grab a large bowl and whisk together olive oil, grated garlic, kosher salt, black pepper, and those optional red pepper flakes if you like spice. Trim the tough ends off the Brussels sprouts, peel away any yellow or wilted leaves, then slice them in half lengthwise. As you slice, toss the sprouts into the bowl to coat each piece evenly with the seasoned oil—this step ensures every bite is packed with flavor and helps with that beautiful roasting crisp.
Step 2: Layer Your Cheese and Arrange the Sprouts
Grab a baking sheet lined with parchment paper for easy cleanup. Sprinkle about half of your grated Parmesan in an even layer right on the center of the sheet—this acts like a crispy cheese bed. Then, spread the Brussels sprouts cut side down, close but not overcrowded, on top of the cheese. Finish by tossing the sprouts with the remaining Parmesan for an extra hit of cheesy crispness. This layering is a little trick I discovered that makes all the difference in getting that golden crust you crave.
Step 3: Roast Until Golden and Crackly
Pop the baking sheet into your preheated oven and roast for about 14 to 17 minutes. What you want to see is the Parmesan melting, bubbling up, then turning golden brown and crisp—your kitchen will smell incredible by then. Keep an eye on them so the cheese doesn’t burn, but don’t be shy about letting them get nice and crunchy—that’s the best part!
Step 4: Serve and Enjoy
When they’re done, use a thin spatula to carefully lift the sprouts off the pan, Parmesan and all, onto a serving plate. The crunchy bits that stick to the pan are like little cheesy treasure nuggets. Serve them warm for the ultimate texture and flavor experience. Leftovers? More on that later!
Pro Tips for Making Crispy Parmesan Brussels Sprouts Recipe
- Dry Your Sprouts Well: I learned that patting the Brussels sprouts dry after washing helps the oil and cheese adhere better and boosts crispiness.
- Use Fresh Parmesan: Pre-grated cheese often won’t melt and crisp as well, so I always grate mine fresh for that perfect texture.
- Don’t Overcrowd the Pan: Giving sprouts breathing room ensures even roasting and prevents steaming—key for crunch!
- Flip Carefully: When removing from the oven, use a thin spatula to keep the Parmesan crust intact—you don’t want to lose that crispy layer.
How to Serve Crispy Parmesan Brussels Sprouts Recipe
Garnishes
I often sprinkle a little extra grated Parmesan on top right before serving for an extra touch of cheesy goodness. Sometimes a squeeze of fresh lemon juice or a sprinkle of chopped fresh parsley brightens the dish beautifully and adds freshness that balances the richness.
Side Dishes
This Crispy Parmesan Brussels Sprouts recipe pairs awesome with roasted chicken, grilled steak, or even alongside a hearty pasta dish. It also serves as a fantastic holiday side that brings a modern twist to traditional spreads.
Creative Ways to Present
For special dinners, I like to serve these in a pretty shallow bowl with some toasted pine nuts sprinkled on top for an added crunch and nutty flavor. Another time, I drizzled a balsamic glaze for a tangy-sweet finish that got rave reviews at my last dinner party.
Make Ahead and Storage
Storing Leftovers
When I have leftovers, I store them in an airtight container in the fridge and they last beautifully for up to 4 days. The Parmesan stays crispier than you’d expect if you follow my reheating tips below.
Freezing
I’ve tried freezing these before but honestly, the texture changes—the Parmesan crispiness softens. I recommend making just enough to enjoy fresh, but if you do freeze, thaw fully and re-crisp in the oven for best results.
Reheating
To bring leftovers back to life, I preheat the oven to 400°F, line a baking sheet with parchment, and spread the Brussels sprouts cut side down. After about 5 minutes, they’re hot and that Parmesan crunch crisps right back up beautifully—way better than the microwave!
FAQs
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Can I make this Crispy Parmesan Brussels Sprouts Recipe gluten-free?
Yes! This recipe is naturally gluten-free as long as you use pure Parmesan cheese without any additives or fillers. Just double-check your Parmesan label to be sure.
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What’s the best way to get the Parmesan cheese crispy?
Layering part of the cheese directly on the baking sheet and placing the Brussels sprouts cut side down on top creates that crispy, golden crust. Using freshly grated Parmesan rather than pre-shredded also helps a ton.
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Can I use frozen Brussels sprouts for this recipe?
Frozen Brussels sprouts tend to release water and won’t crisp up as well, so I really recommend fresh for this recipe. If you must use frozen, make sure to thaw and dry them thoroughly before roasting.
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How spicy do the red pepper flakes make the dish?
Just a pinch adds a subtle warmth that balances the richness of the cheese without being overpowering. You can always start with less and add more to taste!
Final Thoughts
This Crispy Parmesan Brussels Sprouts Recipe is one of those gems I keep coming back to because it makes Brussels sprouts fun and irresistible. I used to avoid sprouts as a kid, but this recipe helped me fall in love with them—and I’m confident you’ll feel the same. Whether it’s a simple weeknight dinner or a festive gathering, these sprouts are sure to wow your friends and family. Give it a try—you’ll be so glad you did!
Print
Crispy Parmesan Brussels Sprouts Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Description
These crispy Parmesan Brussels sprouts are a delicious and easy-to-make side dish, perfect for elevating your vegetable game with a golden, cheesy crust. Roasted to perfection, they deliver a delightful combination of crispy texture and rich flavor in under 30 minutes.
Ingredients
Ingredients
- 1 1/2 tablespoons olive oil
- 1 clove garlic, finely grated or pressed
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 pinch red pepper flakes, optional
- 1 pound Brussels sprouts
- 1/2 cup (about 2 ounces) grated Parmesan cheese
Instructions
- Preheat Oven and Prepare Baking Sheet: Position a rack in the center of the oven and preheat it. Line a large rimmed baking sheet with parchment paper to prevent sticking and ease cleanup.
- Prepare the Brussels Sprouts: In a large bowl, combine olive oil, finely grated or pressed garlic, kosher salt, freshly ground black pepper, and red pepper flakes if using. Trim the tough stems from the Brussels sprouts and discard any yellowing or shriveled outer leaves. Cut each sprout in half lengthwise, through the stem and core, and add them to the bowl with the oil and seasoning mixture. Toss thoroughly to coat.
- Add Parmesan to Brussels Sprouts: Add one tablespoon of grated Parmesan to the bowl and toss again to evenly distribute the cheese among the sprouts.
- Arrange on Baking Sheet: Spread the remaining Parmesan cheese in an even layer, about 12 by 10 inches, on the center of the prepared baking sheet. Arrange the Brussels sprouts cut side down on top of the cheese layer in a single layer. It’s fine if the sprouts are close together but avoid overlapping.
- Roast Until Crispy: Place the baking sheet in the oven and roast for 14 to 17 minutes, or until the cheese has melted, turned golden brown, and become crisp. The Brussels sprouts should be tender and caramelized on the cut sides.
- Serve: Using a thin spatula, transfer the Brussels sprouts along with the crispy Parmesan layer to a serving platter. Serve immediately to enjoy the full crispy texture and flavor.
- Store and Reheat Leftovers: Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, preheat the oven to 400°F with a rack in the middle position. Line a rimmed baking sheet with parchment paper, arrange the sprouts cut side down, and reheat for about 5 minutes until hot and the Parmesan crisps up again.
Notes
- The key to this recipe’s irresistible flavor is the crispy Parmesan cheese that forms a golden crust during roasting.
- This recipe comes together quickly, making it a perfect side dish option for weeknight dinners or special occasions.
- For extra heat, increase the red pepper flakes according to your taste.
- Make sure to cut the Brussels sprouts evenly to ensure uniform cooking.
- Use fresh Parmesan cheese for the best melting and crisping results.
Nutrition
- Serving Size: 1/4 recipe (approximately 4 ounces)
- Calories: 141 kcal
- Sugar: 2 g
- Sodium: 408 mg
- Fat: 9 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 11 mg
