Parmesan Crusted Brussels Sprouts
I used to be one of those people who turned their nose up at Brussels sprouts. I thought they were just tiny, bitter cabbages. But oh, how wrong I was!
Everything changed when I tried roasting them. And when I added a cheesy, golden crust? It was a total game-changer.
These Parmesan Crusted Brussels Sprouts are so crispy and yummy, they will make a veggie lover out of anyone. Trust me, you’re going to want to make a big batch of these!
Why You’ll Love These Brussels Sprouts
These sprouts are crispy, cheesy, and just plain good. They are so easy to make and will knock your socks off with flavor!
- So Easy to Make: You just toss everything together and bake. It’s as easy as pie!
- Super Crispy: Roasting them at a high heat gives them the BEST crispy edges.
- Cheesy Goodness: The Parmesan cheese melts into a golden, crunchy crust.
- Healthy and Yummy: You get to eat your veggies, and they taste like a treat.
- Perfect for Anyone: Even picky eaters will be asking for a second helping.
Want to try some other amazing Brussels sprouts recipes? Check out my Longhorn Steakhouse Brussels Sprouts or my cozy Sweet Potato and Brussels Sprouts dish!
Ingredients You’ll Need
Here are the simple things you’ll need to make this magic happen. You can find the exact amounts on the recipe card below!
- Brussels Sprouts: I find that smaller sprouts get extra crispy, so try to grab those if you can.
- Olive Oil: This helps your sprouts get that beautiful golden-brown color and crispy texture.
- Kosher Salt: A little pinch of salt makes all the other flavors pop.
- Garlic Powder: This adds a wonderful savory flavor that goes so well with the cheese.
- Parmesan Cheese: I love using freshly grated Parmesan, but you could also try Pecorino Romano for a sharper taste.
How to Make Parmesan Crusted Brussels Sprouts
Let’s get cooking! This recipe is super simple. Just follow these easy steps, and you’ll have a tasty side dish in no time.
Step 1: Get Ready to Roast
First, get your oven hot and ready by preheating it to 400°F (200°C). Line your big sheet pan with parchment paper. This little step makes cleaning up a breeze later on!
Step 2: Prep Your Sprouts
Next, wash your 1 pound of Brussels sprouts. Trim off the tough ends and pull off any yucky outer leaves. Then, slice each sprout in half from top to bottom so they can roast nicely.
Step 3: Mix It All Up
In your big mixing bowl, toss the halved Brussels sprouts with 2 tablespoons of olive oil, 1/2 teaspoon of kosher salt, and 1/2 teaspoon of garlic powder. Mix it all up until every sprout is coated.
Step 4: Add the Cheese
Now for the best part! Sprinkle 1/2 cup of grated Parmesan cheese over the sprouts and give them another good toss. Make sure that cheesy goodness gets into all the nooks and crannies.
Step 5: Roast to Perfection
Spread your sprouts in a single layer on the sheet pan, with the cut side down. Bake for 20-25 minutes, or until the sprouts are tender and the cheese is golden and crispy. YUM!
Tips for the Best Parmesan Crusted Brussels Sprouts
Want to make sure your sprouts are perfect? Here are a few little tricks I’ve learned along the way.
- Don’t Crowd the Pan: Give your sprouts plenty of space on the pan. This helps them roast and get crispy instead of steaming.
- Use Fresh Parmesan: Grating your own cheese from a block melts so much better and tastes amazing.
- Cut-Side Down: Placing the sprouts cut-side down on the pan helps them get that beautiful, deep caramelization.
- High Heat is Key: Don’t be afraid to crank up the oven. The high heat is what creates those crispy, delicious edges.
- Serve Them Right Away: These are best when they are hot and fresh right out of the oven!
Variations and Substitutions
Feel like mixing things up? This recipe is super easy to change up. Here are a few fun ideas to try.
- Add Some Spice: A pinch of red pepper flakes can add a little bit of warmth and a nice kick.
- Bring on the Bacon: Add some cooked, crumbled bacon at the end for a smoky, salty flavor.
- Lemon Zest: A little bit of fresh lemon zest sprinkled on top after roasting brightens up all the flavors.
- Try Different Cheeses: Feel free to swap the parmesan for Asiago or even a sharp white cheddar.
- Herb It Up: Toss in some fresh thyme or rosemary with the olive oil for an earthy, fragrant twist.
Make-Ahead and Storage Tips
If you want to get a head start, you can wash, trim, and halve your Brussels sprouts up to two days ahead of time. Just keep them in an airtight container in the fridge.
Got leftovers? Lucky you! Store them in an airtight container in the refrigerator for up to 3 days. To reheat, I suggest popping them back in the oven or an air fryer for a few minutes to get them crispy again. The microwave will work, but they might get a little soft.
Recipe FAQs
Can I use frozen Brussels sprouts?
I recommend using fresh ones for the best crispy texture. Frozen sprouts can get a bit mushy when they roast.
What can I serve with these?
These go great with roasted chicken, steak, or a nice piece of salmon. They are a super versatile side dish!
How do I keep them from getting soggy?
Make sure your oven is hot enough and don’t overcrowd the pan. This will help them get crispy instead of steaming.
Why are my Brussels sprouts bitter?
Smaller, fresh Brussels sprouts tend to be sweeter. Roasting them also helps bring out their natural sweetness and reduces bitterness.
Can I make these in an air fryer?
Definitely! Cook them at 375°F for about 15 minutes, shaking the basket halfway through, until they are golden and crisp.
Is there another oil I can use?
Yes, you can use avocado oil or another oil with a high smoke point if you don’t have olive oil.
How do I know when they are done?
They’re done when they are tender enough to poke with a fork and the cheese is melted and golden brown.
Can I add nuts?
Absolutely! Toasted pecans or walnuts would be a delicious addition. Add them in the last 5 minutes of roasting.
Do I have to use garlic powder?
You can use fresh minced garlic, but add it in the last 10 minutes of baking so it doesn’t burn.
My cheese didn’t get crispy. What happened?
Make sure you’re using a high enough heat and that the cheese is in direct contact with the hot pan.
Parmesan Crusted Brussels Sprouts
Ingredients
- 1 pound brussels sprouts trimmed and halved
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1/2 cup grated Parmesan cheese
Instructions
- Preheat Oven: Get your oven nice and hot by preheating it to 400°F (200°C). Line a large sheet pan with parchment paper.
- Prep Sprouts: Wash your Brussels sprouts, then trim the ends and cut them in half.
- Season Sprouts: In a large bowl, toss the Brussels sprouts with 2 tablespoons of olive oil, 1/2 teaspoon of kosher salt, and 1/2 teaspoon of garlic powder.
- Add Cheese: Sprinkle 1/2 cup of grated Parmesan cheese over the sprouts and mix until everything is evenly coated.
- Roast to Perfection: Spread the sprouts in a single layer on your prepared pan, cut-side down. Bake for 20-25 minutes until tender and golden brown.
Notes
- For the crispiest results, make sure your sprouts are in a single layer.
- Using freshly grated Parmesan cheese from a block will give you the best melt.
- Feel free to add a pinch of red pepper flakes for a little extra spice.
- These are best served immediately while they are still warm and crispy.
- Store any leftovers in an airtight container in the fridge for up to 3 days.
