If you think you are not a Brussels sprouts person, this recipe is about to change your mind. These sprouts roast up tender inside with irresistibly crispy, lacy Parmesan crust on the cut side. Simple ingredients, big flavor, and a side dish everyone asks for.
| Prep Time | 10 minutes |
| Cook Time | 18 to 22 minutes |
| Total Time | 30 minutes |
| Serves | 4 |
Why You’ll Love This Irresistible Parmesan-crusted Roasted Brussels Sprouts
- Shatteringly crisp cheese crust with sweet, caramelized sprouts.
- Foolproof sheet pan method that delivers even browning.
- Pantry-friendly ingredients and easy swaps.
- Ready in about 30 minutes, perfect for weeknights or holidays.
- Kid-approved and dinner-party worthy.
Irresistible Parmesan-crusted Roasted Brussels Sprouts Ingredients & Substitutions
- 1.5 lb Brussels sprouts, trimmed and halved lengthwise (quarter extra-large sprouts)
- 3 tbsp extra-virgin olive oil (or melted ghee or avocado oil)
- 1/2 cup finely grated Parmesan, packed (use true Parmesan or Grana Padano; pecorino for sharper, saltier flavor)
- 1/3 cup panko breadcrumbs (use gluten-free panko or crushed pork rinds for grain-free)
- 2 cloves garlic, finely grated or minced (or 1/2 tsp garlic powder)
- 1 tsp lemon zest (optional but brightens)
- 3/4 tsp kosher salt, divided (reduce if using pecorino)
- 1/2 tsp freshly ground black pepper
- 1/4 tsp red pepper flakes, optional
- Lemon wedges, to serve
Allergy swaps: For dairy-free, try 1/2 cup finely ground almond flour plus 2 tbsp nutritional yeast for a savory crust. It will not melt like cheese but still crisps nicely.
Step-by-Step Instructions to Make Irresistible Parmesan-crusted Roasted Brussels Sprouts
Preheat the oven and sheet pan
Place a rimmed baking sheet on the middle rack and preheat to 425°F. A preheated pan kick-starts crisping.
Prep the Brussels sprouts
Trim stem ends and remove loose outer leaves. Halve lengthwise. Pat dry with a clean towel so oil and cheese adhere.
Season the sprouts
In a bowl, toss sprouts with olive oil, 1/2 tsp salt, and black pepper until evenly coated.
Make the Parmesan crust mix
In a separate bowl, combine Parmesan, panko, garlic, lemon zest, remaining 1/4 tsp salt, and red pepper flakes.
Build the cheesy crust bed
Carefully remove hot baking sheet. Lightly oil it or line with parchment. Sprinkle the Parmesan mixture evenly to form a thin, continuous layer where the sprouts will sit.
Roast cut side down
Arrange sprouts cut side down directly on the cheese layer. Press gently so the cut sides make full contact. Roast 18 to 22 minutes until the cheese is deeply golden and the sprouts are tender with browned edges.
Loosen and finish
While hot, slide a thin metal spatula under the crust to release in sheets. Break into big, lacy pieces clinging to the sprouts. Finish with a squeeze of lemon and an extra pinch of Parmesan if you like. Taste and adjust salt.
Tips for Success
- Finely grate the cheese. A powdery, sand-like grate melts and fuses better than shreds.
- Do not crowd. If the pan is packed, use two sheets for better airflow and browning.
- Use a light-colored, heavy sheet pan to prevent overly dark bottoms.
- Dry the sprouts well. Moisture fights crisping.
- Convection friendly. If using convection, set to 400°F and start checking at 15 minutes.
Variations of Irresistible Parmesan-crusted Roasted Brussels Sprouts
- Balsamic glaze: Drizzle 1 to 2 tsp aged balsamic or reduction after roasting.
- Smoky bacon: Scatter 3 slices chopped, par-cooked bacon across the pan before roasting.
- Herb lover: Add 1 tsp dried Italian seasoning to the Parmesan mix or finish with fresh thyme.
- Spicy Cajun: Swap black pepper for 1 tsp Cajun seasoning and a pinch of cayenne.
- Gluten-free: Use GF panko or skip crumbs and add 2 tbsp almond flour to the Parmesan.
- Air fryer: Preheat to 375°F. Add 1 to 2 tsp Parmesan mixture to the cut side of each sprout and air fry cut side down 10 to 13 minutes, shaking once.
Serving Suggestions: What to Pair with Irresistible Parmesan-crusted Roasted Brussels Sprouts
- Roast chicken, pork tenderloin, or seared steak for a classic steakhouse vibe.
- Pan-seared salmon or lemony shrimp.
- Grain bowls with farro, quinoa, or brown rice plus a dollop of garlicky yogurt.
- Dip with lemon-garlic aioli or spicy Calabrian chili mayo.
- Top a fall salad with leftovers for crunch and savoriness.
Storage & Reheating Instructions
- Fridge: Store in an airtight container up to 4 days. Keep any crisp cheese sheets intact if possible.
- Reheat oven: 400°F on a dry sheet pan 5 to 8 minutes until hot and re-crisped.
- Air fryer reheat: 375°F for 3 to 5 minutes.
- Stovetop: Warm in a nonstick skillet over medium heat with a touch of oil, cut side down, 3 to 4 minutes.
- Freezing not recommended. Texture softens and cheese loses its crunch.
Memories Made Around the Table
The first time I served these, the pan barely hit the table before everyone started picking off the lacy cheese edges. Now I always make a double batch so there are enough little crunchy bits for everyone to share.
FAQs
Can I use frozen Brussels sprouts? Yes, but thaw and pat very dry first. Halve any large pieces and expect a minute or two longer in the oven. Fresh yields the crispiest results.
How do I make this dairy-free? Replace Parmesan with 1/2 cup almond flour plus 2 tbsp nutritional yeast and 1 tbsp olive oil. It will crisp but not melt. Season generously.
Why are my sprouts bitter? Overcrowding and under-browning can emphasize bitterness. Roast cut side down on the hot cheese bed until deep golden. A squeeze of lemon balances flavors.
Can I prep ahead? Trim and halve sprouts up to 2 days ahead and refrigerate in a towel-lined container. Mix the Parmesan topping and store chilled. Assemble and roast just before serving.
Final Thoughts
Simple ingredients, smart technique, and a golden cheese crust make these Brussels sprouts utterly craveable. If you make them, leave a note with your favorite variation so we can all try it next time.
Parmesan-crusted Roasted Brussels Sprouts (Crispy!)
Equipment
- 1 Rimmed baking sheet preheated
- 1 Parchment Paper optional
- 2 Mixing Bowls
- 1 Microplane or fine grater for Parmesan and garlic
- 1 Chef's knife
- 1 Cutting Board
- 1 Thin metal spatula for releasing crust
- 1 Measuring spoons
Ingredients
Parmesan-crusted Roasted Brussels Sprouts
- 1.5 lb Brussels sprouts trimmed and halved lengthwise (quarter extra-large sprouts)
- 3 tbsp extra-virgin olive oil or melted ghee or avocado oil
- 0.5 cup Parmesan cheese finely grated, packed; use true Parmesan or Grana Padano; pecorino for sharper, saltier flavor
- 0.33 cup panko breadcrumbs use gluten-free panko or crushed pork rinds for grain-free
- 2 cloves garlic finely grated or minced (or 1/2 tsp garlic powder)
- 1 tsp lemon zest optional but brightens
- 0.75 tsp kosher salt divided; reduce if using pecorino
- 0.5 tsp black pepper freshly ground
- 0.25 tsp red pepper flakes optional
- lemon wedges to serve
Dairy-Free Option (alternative crust)
- 0.5 cup almond flour finely ground
- 2 tbsp nutritional yeast
- 1 tbsp olive oil
Instructions
Prep
- Place a rimmed baking sheet on the middle rack and preheat to 425°F. A preheated pan kick-starts crisping.
- Trim stem ends and remove loose outer leaves. Halve lengthwise. Pat dry with a clean towel so oil and cheese adhere.
- In a bowl, toss sprouts with olive oil, 1/2 tsp salt, and black pepper until evenly coated.
- In a separate bowl, combine Parmesan, panko, garlic, lemon zest, remaining 1/4 tsp salt, and red pepper flakes.
Roast
- Carefully remove hot baking sheet. Lightly oil it or line with parchment. Sprinkle the Parmesan mixture evenly to form a thin, continuous layer where the sprouts will sit.
- Arrange sprouts cut side down directly on the cheese layer. Press gently so the cut sides make full contact. Roast 18 to 22 minutes until the cheese is deeply golden and the sprouts are tender with browned edges.
- While hot, slide a thin metal spatula under the crust to release in sheets. Break into big, lacy pieces clinging to the sprouts. Finish with a squeeze of lemon and an extra pinch of Parmesan if you like. Taste and adjust salt.