Crispy Parmesan Roasted Brussels Sprouts
If you’re looking for an easy vegetable side dish that even Brussels sprouts skeptics might love, these Crispy Parmesan Roasted Brussels Sprouts are a must-try! Fresh Brussels sprouts are tossed with olive oil and simple seasonings, then roasted cut-side down on a bed of Parmesan cheese and panko breadcrumbs.
As the Brussels sprouts roast, the Parmesan melts together with the breadcrumbs to create a golden, crispy, cheesy crust on the flat side of each sprout. The insides become tender while the edges get deliciously crispy.
This easy Brussels sprouts recipe is perfect for weeknight dinners, holiday meals, Thanksgiving, or anytime you want to make vegetables a little more exciting!
Warning: You may eat the whole batch yourself! They’re so deliciously crispy!
Why You’ll Love These Parmesan Brussels Sprouts
- Extra crispy: The Parmesan and panko create a crunchy, golden crust on the bottom of each Brussels sprout.
- Easy ingredients: You only need a handful of everyday ingredients.
- Simple preparation: Just season, arrange on a baking sheet, and roast!
- A great holiday side dish: These are a delicious alternative to traditional roasted vegetables and make a wonderful addition to Thanksgiving dinner.
- Family friendly: The crispy, cheesy coating makes Brussels sprouts especially delicious.
Ingredients You’ll Need
- Brussels sprouts: You’ll need 1 pound of fresh Brussels sprouts. Look for firm sprouts with bright green leaves.
- Parmesan cheese: Finely grated fresh Parmesan works best for creating that crispy, cheesy crust. (do not use the canned Parmesan for pasta, it will not melt the same)
- Panko breadcrumbs: Panko gives the crust a light, crunchy texture.
- Olive oil: Helps the Brussels sprouts roast and adds moisture to the Parmesan-panko mixture.
- Garlic powder: Adds a little savory garlic flavor.
- Onion powder: Adds extra flavor without any chopping.
- Salt and black pepper: For seasoning.
Equipment
- Cheese grater– highly recommend buying a wedge of Parmesan and grating it yourself for the best results. Canned grated Parmesan will not melt the same. I love this rotary cheese grater for finely grated Parmesan
- Metal sheet pan– lightly spray the sheet pan with nonstick spray rather than using parchment paper. You want the direct contact with the metal for the crispiest results. I’m using this metal sheet pan.
- Small spatula– to gently loosen the cheese panko layer. I love these little spatulas. They come in a set of 2 and I use them daily.
- Mixing bowls– I have this Pyrex set of 3. People always ask if it’s depression era glass because the colors are so pretty.
How to Make Crispy Parmesan Roasted Brussels Sprouts
1. Prepare the Brussels sprouts
Preheat the oven to 425°F. Trim the tough ends off the Brussels sprouts, remove any loose or damaged outer leaves, and cut each sprout in half lengthwise.
Pat the Brussels sprouts dry with a paper towel. Removing excess moisture helps them roast instead of steam.
2. Season the Brussels sprouts
Add the halved Brussels sprouts to a large bowl. Toss with 1 tablespoon of olive oil, garlic powder, onion powder, salt, and black pepper until evenly coated.
3. Make the Parmesan breadcrumb mixture
In a small bowl, combine the finely grated Parmesan cheese, panko breadcrumbs, and remaining ½ tablespoon of olive oil. Stir until the mixture is evenly combined.
4. Arrange on the baking sheet
Lightly grease a metal baking sheet.
Sprinkle the Parmesan-panko mixture evenly over the baking sheet in a thin layer.
Place the Brussels sprouts directly on top of the mixture, cut-side down. Gently press each sprout into the Parmesan mixture so it sticks to the flat surface.
Leave a little space between the Brussels sprouts so they roast evenly.
5. Roast until crispy
Bake at 425°F for 25–35 minutes, or until the Brussels sprouts are tender and the Parmesan crust is golden brown and crispy.
Don’t flip or move the Brussels sprouts while baking! Keeping the cut side in contact with the Parmesan mixture is what creates that delicious crispy crust.
6. Serve
Remove the baking sheet from the oven and let the Brussels sprouts rest for 2–3 minutes. Carefully lift them with a thin spatula and flip them over so the crispy Parmesan crust is facing up.
Serve immediately! If you’re feeling fancy add a drizzle of balsamic vinegar glaze. Yum!
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Tips for the Crispiest Brussels Sprouts
- Dry the Brussels sprouts well. Excess moisture can prevent the sprouts from browning properly.
- Use finely grated Parmesan. Finely grated cheese melts and combines with the breadcrumbs to create a more cohesive crust.
- Don’t overcrowd the pan. Arrange the sprouts in a single layer with space between them.
- Keep the cut side down. Don’t flip the sprouts during roasting. They need direct contact with the Parmesan mixture to develop the crust.
- Use a thin spatula. Carefully slide it underneath each sprout to keep the crispy Parmesan coating intact when serving. I use these for everything!
- Serve right away. These are at their crispiest straight from the oven.
Variations and Substitutions
- Add a little spice: Sprinkle in ¼ teaspoon of crushed red pepper flakes for a little heat.
- Use Italian seasoning: Add ½ teaspoon of Italian seasoning to the olive oil mixture.
- Add lemon: Finish with a squeeze of fresh lemon juice for a bright flavor.
- Make them extra cheesy: Sprinkle a little additional Parmesan over the top right before serving.
- Use regular breadcrumbs: Regular breadcrumbs can be substituted for panko, although the crust may be a little denser.
What to Serve with Parmesan Roasted Brussels Sprouts
These crispy Brussels sprouts make an easy side dish for just about any dinner. Try serving them with:
- Crock Pot Maple Mustard Chicken Drumsticks
- Apricot Glazed Ham
- Apple Cider Pork Loin
- Ranch Porkchops
- Honey Baked Ham
- Cherry Coke Glazed Ham
- Maple Mustard Pork Tenderloin
- Air Fryer Whole Chicken
- Beef Tenderloin
- Pittsburgh Pork Chops
They’re also a wonderful addition to a Thanksgiving or Christmas dinner menu!
How to Store Leftovers
Refrigerator: Store leftover Brussels sprouts in an airtight container in the refrigerator for up to 3–4 days.
Reheating: Reheat in a 375°F oven or air fryer until warmed through and crispy again. The microwave works, but the Parmesan crust will soften. I personally prefer the air fryer.
Freezing: I don’t recommend freezing these Brussels sprouts. The texture of the sprouts and crispy coating won’t be as good after thawing.
Frequently Asked Questions
Can I use frozen Brussels sprouts?
Fresh Brussels sprouts are best for this recipe. Frozen Brussels sprouts contain extra moisture and won’t develop the same crispy Parmesan crust.
Why aren’t my Brussels sprouts crispy?
The most common reasons are excess moisture, overcrowding the pan, or not using a hot enough oven. Make sure the sprouts are dry, arrange them in a single layer, and roast at 425°F.
Do I need to flip the Brussels sprouts while baking?
No! Place them cut-side down on the Parmesan-panko mixture and leave them undisturbed while roasting. This allows the cheese and breadcrumbs to form a crispy crust.
Can I make these ahead of time?
You can trim and halve the Brussels sprouts a day ahead of time. Store them in an airtight container in the refrigerator. For the best crispy texture, season and assemble them just before roasting.
Can I make these without panko breadcrumbs?
Yes! You can substitute regular breadcrumbs, although panko creates a lighter, crunchier crust.
Can I double this recipe?
Yes! Double all the ingredients and use two baking sheets if needed. Avoid overcrowding the pans so the Brussels sprouts roast evenly.
More Easy Vegetable Side Dishes
If you love easy vegetable side dishes, try these next!
- Honey Balsamic Roasted Carrots
- Maple Roasted Acorn Squash
- Roasted Red Potatoes
- Roasted Broccoli
- Roasted Panko and Parmesan Asparagus
These Crispy Parmesan Roasted Brussels Sprouts are an easy way to turn a simple vegetable into something special. With tender centers and a golden, cheesy crunch on the bottom, they might just become your new favorite Brussels sprouts recipe!
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Crispy Parmesan Roasted Brussels Sprouts
Equipment
- Cheese grater for the Parmesan
Ingredients
- 1 pound Brussels sprouts trimmed and halved lengthwise
- ½ cup finely grated Parmesan cheese fresh grated Parmesan will melt better. Use fresh instead of the can
- 1 cup panko breadcrumbs
- 1½ tablespoons olive oil divided
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
Instructions
- Preheat the oven to 425°F. Trim the tough ends off the Brussels sprouts, remove any loose or damaged outer leaves, and cut each sprout in half lengthwise.
- Pat the Brussels sprouts dry with a paper towel. Removing excess moisture helps them roast instead of steam.
- Add the halved Brussels sprouts to a large bowl. Toss with 1 tablespoon of olive oil, garlic powder, onion powder, salt, and black pepper until evenly coated.
- In a small bowl, combine the finely grated Parmesan cheese, panko breadcrumbs, and remaining ½ tablespoon of olive oil. Stir until the mixture is evenly combined.
- Lightly grease a metal baking sheet.
- Sprinkle the Parmesan-panko mixture evenly over the baking sheet in a thin layer.
- Place the Brussels sprouts directly on top of the mixture, cut-side down. Gently press each sprout into the Parmesan mixture so it sticks to the flat surface.
- Leave a little space between the Brussels sprouts so they roast evenly.
- Bake at 425°F for 20–30 minutes, or until the Brussels sprouts are tender and the Parmesan crust is golden brown and crispy. Check them at 20 minutes if your brussels are on the small side. If they are large they will need to roast 25-30 minutes. Careful not to let them burn.
- Don’t flip or move the Brussels sprouts while baking! Keeping the cut side in contact with the Parmesan mixture is what creates that delicious crispy crust.
- Remove the baking sheet from the oven and let the Brussels sprouts rest for 2–3 minutes. Carefully lift them with a thin spatula and flip them over so the crispy Parmesan crust is facing up.
- Serve immediately! Drizzle with balsamic vinegar glaze, if you’d like.
Nutrition
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