Crispy Parmesan Brussels Sprouts

Crispy Parmesan Brussels Sprouts are the ultimate side dish I turn to when I want something savory, crunchy, and full of flavor. Roasted until golden and caramelized, then topped with a generous dusting of Parmesan cheese, these sprouts are irresistible—even for those who usually claim they don’t like Brussels sprouts.

Why You’ll Love This Recipe

I love how this recipe transforms Brussels sprouts into something so addictive and satisfying. The high-heat roasting brings out their natural sweetness, while the crispy edges add a crave-worthy texture. The Parmesan melts into a golden crust, giving each bite a salty, cheesy finish. They’re easy enough for a weeknight dinner but impressive enough for the holiday table.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Fresh Brussels sprouts, trimmed and halved

• Olive oil

• Garlic powder

• Salt

• Black pepper

• Grated Parmesan cheese

• Optional: lemon zest, red pepper flakes, balsamic glaze for serving

directions

1. I preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper or foil.

2. I toss the halved Brussels sprouts with olive oil, garlic powder, salt, and pepper until well coated.

3. I spread them out cut side down on the baking sheet in a single layer, making sure not to overcrowd.

4. I roast for 20–25 minutes, flipping halfway through, until the sprouts are deeply golden and crispy on the edges.

5. In the last 5 minutes of roasting, I sprinkle the Parmesan cheese evenly over the sprouts and return them to the oven.

6. I serve them hot, sometimes finishing with lemon zest or a drizzle of balsamic glaze for extra flavor.

Servings and timing

This recipe serves 4 as a side dish.
Prep time: 10 minutes
Cook time: 25 minutes
Total time: about 35 minutes

Variations

Sometimes I toss in breadcrumbs with the Parmesan for extra crunch. I’ve also added chopped bacon or pancetta before roasting for a smoky element. If I want a spicy version, I add a pinch of cayenne or red pepper flakes. For a sweet-savory combo, I drizzle a little maple syrup over the sprouts just before the cheese goes on.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I spread them on a baking sheet and warm them in a 375°F (190°C) oven for 8–10 minutes to bring back the crispiness. I avoid microwaving, as it softens the texture.

FAQs

Why aren’t my Brussels sprouts crispy?

I make sure they’re cut side down and spaced out on the pan—overcrowding causes them to steam instead of roast.

Can I use frozen Brussels sprouts?

I prefer fresh for the best texture, but if I use frozen, I thaw and pat them dry completely before roasting.

What kind of Parmesan works best?

I use finely grated Parmesan so it melts and crisps easily. Pre-shredded cheese can work, but it doesn’t stick as well.

How do I keep them from burning?

I roast at high heat but keep an eye on them during the last few minutes, especially after adding the cheese.

Can I make these in an air fryer?

Yes! I air fry them at 400°F (200°C) for about 12–15 minutes, shaking halfway through, and add Parmesan in the last 2–3 minutes.

Conclusion

Crispy Parmesan Brussels Sprouts are a delicious way to turn a humble vegetable into a standout side dish. I love how quick, simple, and flavorful they are, with just the right balance of crispiness and cheesy goodness. Whether it’s for a weeknight dinner or a holiday spread, they always earn a spot on my table.

Crispy Parmesan Brussels Sprouts

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• Author: Linda
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings
• Category: Side Dish
• Method: Roasting
• Cuisine: American
• Diet: Vegetarian

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Description

Crispy Parmesan Brussels Sprouts are roasted to perfection for golden edges and a tender center, then topped with savory Parmesan for a cheesy, irresistible side dish everyone will love.

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Ingredients

• 1 1/2 lbs fresh Brussels sprouts, trimmed and halved
• 2 tablespoons olive oil
• 1/2 teaspoon garlic powder
• Salt, to taste
• Black pepper, to taste
• 1/3 cup grated Parmesan cheese
• Optional: lemon zest, red pepper flakes, balsamic glaze for serving

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Instructions

1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper or foil.
2. Toss Brussels sprouts with olive oil, garlic powder, salt, and pepper.
3. Arrange sprouts cut side down on the baking sheet without overcrowding.
4. Roast for 20–25 minutes, flipping halfway, until golden and crispy.
5. In the last 5 minutes, sprinkle Parmesan over the sprouts and return to oven.
6. Serve hot, optionally garnished with lemon zest, red pepper flakes, or a drizzle of balsamic glaze.

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Notes

• Add breadcrumbs with Parmesan for extra crunch.
• Include bacon or pancetta before roasting for a smoky touch.
• Spice it up with cayenne or red pepper flakes.
• Drizzle maple syrup before adding cheese for a sweet-savory combo.
• Use an air fryer at 400°F (200°C) for 12–15 minutes for a quicker version.

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Nutrition

• Serving Size: 1/4 of recipe
• Calories: 160
• Sugar: 2g
• Sodium: 240mg
• Fat: 11g
• Saturated Fat: 3g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 10g
• Fiber: 4g
• Protein: 6g
• Cholesterol: 10mg