If Brussels sprouts have ever let you down, this recipe will change your mind. These caramelized little halves wear a savory Parmesan-herb crust that turns gloriously crisp in the oven. It is my go-to side when I want big flavor with minimal effort.
Why You’ll Love This Crispy Parmesan-Crusted Roasted Brussels Sprouts with Fresh Herbs
- Crunchy, cheesy crust with tender centers for the best texture contrast.
- Simple pantry ingredients, restaurant-level results.
- Ready in about 30 minutes, start to finish.
- Flexible for weeknights or holiday tables.
- Foolproof technique that avoids soggy sprouts.
Crispy Parmesan-Crusted Roasted Brussels Sprouts with Fresh Herbs Ingredients & Substitutions
- Brussels sprouts: 1.5 lb (about 680 g), trimmed and halved. Small to medium size crisps best. If large, quarter them.
- Olive oil: 3 tbsp for roasting. Avocado oil works too.
- Fine sea salt and black pepper: Season to taste. Kosher salt is great here.
- Garlic: 2 cloves, finely grated, or 1 tsp garlic powder for easier mixing.
- Parmesan cheese: 3/4 cup very finely grated. Use a Microplane for a light, meltable fluff. Pecorino Romano is a saltier swap.
- Panko breadcrumbs: 1/2 cup for extra crunch. Gluten-free panko works. For grain-free, use crushed pork rinds or almond flour.
- Fresh herbs: 2 tbsp chopped parsley, 1 tsp thyme leaves, 1 tsp finely minced rosemary. Basil or chives are nice swaps.
- Lemon: 1 tsp zest for the crust, plus wedges for serving. A splash of juice at the end brightens everything.
- Optional heat: Pinch of red pepper flakes.
- Optional richness: 1 tbsp melted butter mixed into the crust for extra frico vibes.
- Dairy-free option: Use a dairy-free Parmesan-style cheese or 2 tbsp nutritional yeast plus extra panko.
Step-by-Step Instructions to Make Crispy Parmesan-Crusted Roasted Brussels Sprouts with Fresh Herbs
Preheat the oven and sheet pan
Place a heavy sheet pan on the center rack and preheat to 425°F. A hot pan jump-starts browning so the cut sides crisp instead of steaming.
Trim, halve, and dry the sprouts
Trim the stems, remove loose outer leaves, and halve lengthwise. Pat very dry with a towel. Moisture is the enemy of crisp.
Season the sprouts
In a bowl, toss sprouts with olive oil, salt, pepper, and grated garlic. Make sure each cut side is lightly coated with oil.
Make the Parmesan-herb crust
In a separate bowl, combine Parmesan, panko, parsley, thyme, rosemary, lemon zest, and red pepper flakes if using. For extra richness, stir in melted butter.
Arrange and press on the crust
Carefully remove the hot pan. Lightly oil it if needed. Scatter a thin, even layer of the Parmesan-panko mix across the pan, then place sprouts cut side down on top, pressing gently so the crust adheres. Sprinkle any remaining mixture over and around the sprouts for extra frico bits.
Roast to crispy perfection
Roast 18 to 22 minutes until the cut sides are deeply golden and the tops are tender. If needed, broil for 1 to 2 minutes at the end to intensify color. Do not overcrowd or they will steam.
Finish with brightness and serve
Loosen sprouts with a thin spatula to keep the crust intact. Squeeze lemon over the top and shower with a little fresh parsley. For a sweet-savory finish, drizzle with a touch of balsamic or honey.
Tips for Success
- Use a preheated sheet pan to promote instant caramelization.
- Dry thoroughly after washing. Even a little water fights crisping.
- Grate Parmesan very finely so it melts into the panko for a lacey crust.
- Do not overcrowd. Give sprouts space for air circulation.
- Choose similar-sized sprouts so they cook evenly.
- Convection on helps. If your oven has a fan, use it and check a few minutes early.
- Skip parchment if you can. Direct contact with the pan browns best. If you prefer easy cleanup, use heavy-duty parchment and preheat the pan.
Variations of Crispy Parmesan-Crusted Roasted Brussels Sprouts with Fresh Herbs
- Lemon Pepper: Add 1 tsp coarse lemon pepper to the crust and finish with extra zest.
- Balsamic Maple: Drizzle 1 tbsp balsamic and 1 tsp maple syrup over hot sprouts.
- Garlic Butter: Toss roasted sprouts with 1 tbsp melted garlic butter and more parsley.
- Smoky Bacon: Stir 1/3 cup crisp bacon crumbles into the crust mixture.
- Chili Crunch: Finish with chili crisp and toasted sesame seeds.
Serving Suggestions: What to Pair with Crispy Parmesan-Crusted Roasted Brussels Sprouts with Fresh Herbs
- Roast chicken, steak, or salmon.
- Pasta Alfredo or cacio e pepe for a cozy, cheesy pairing.
- Grain bowls with quinoa, farro, or brown rice and a lemony yogurt sauce.
- Holiday mains like turkey, glazed ham, or prime rib.
- Simple green salad and crusty bread for a lighter dinner.
Storage & Reheating Instructions
- Refrigerate leftovers in an airtight container for 3 to 4 days.
- Reheat at 425°F on a sheet pan for 5 to 8 minutes until re-crisped. Air fryer: 375°F for 3 to 5 minutes.
- Freezing is not ideal for texture, but you can freeze up to 1 month. Re-crisp in a hot oven.
- If the crust softens, add a spoonful of fresh Parmesan-panko before reheating.
Memories Made Around the Table
The first time I served these, the pan of golden frico crumbs vanished before I could plate. Now I always make a little extra crust so there are enough crispy bits to go around.
FAQs
Can I use frozen Brussels sprouts?
Yes. Thaw completely, pat very dry, and roast a bit longer. They will crisp best if you preheat the pan and avoid overcrowding.
How do I make this dairy-free?
Use a dairy-free Parmesan substitute or 2 tbsp nutritional yeast plus extra panko. Add a pinch more salt to taste.
Why are my sprouts bitter?
Undercooking can taste bitter. Roast until well caramelized, then finish with lemon juice to balance. Choosing smaller, fresher sprouts helps too.
Can I prep this ahead?
Trim and halve sprouts up to 2 days ahead and store chilled in a towel-lined container. Mix the crust separately. Toss and roast just before serving.
Can I make this in the air fryer?
Yes. Air fry at 375°F, cut side down, for 10 to 12 minutes until golden. Work in batches so the basket is not crowded.
Final Thoughts
Simple technique, stellar flavor, and a satisfyingly crisp bite make these Parmesan-crusted Brussels sprouts a side dish worth craving. I hope they become a staple at your table too.
Crispy Parmesan-Crusted Roasted Brussels Sprouts with Herbs
Equipment
- 1 Heavy sheet pan
- 2 Mixing Bowl
- 1 Microplane or fine grater (optional)
- 1 Chef's knife
- 1 Cutting Board
- 1 Thin spatula
- 1 Clean kitchen towel
Ingredients
Brussels Sprouts
- 1.5 lb Brussels sprouts trimmed and halved
- 3 tbsp olive oil for roasting
- fine sea salt to taste
- black pepper to taste
- 2 cloves garlic finely grated (or 1 tsp garlic powder)
Parmesan-Herb Crust
- 0.75 cup Parmesan cheese very finely grated
- 0.5 cup panko breadcrumbs for extra crunch
- 2 tbsp fresh parsley chopped
- 1 tsp fresh thyme leaves
- 1 tsp fresh rosemary finely minced
- 1 tsp lemon zest
- red pepper flakes pinch, optional
- 1 tbsp unsalted butter melted, optional
Finish
- 1 lemon cut into wedges for serving; squeeze over to finish
- 1 tbsp fresh parsley chopped, for serving (optional)
- balsamic vinegar or honey optional, to drizzle
Dairy-Free Option (optional)
- dairy-free Parmesan-style cheese use in place of Parmesan
- 2 tbsp nutritional yeast use with extra panko in place of Parmesan
Instructions
Crispy Parmesan-Crusted Roasted Brussels Sprouts
- Place a heavy sheet pan on the center rack and preheat to 425°F. A hot pan jump-starts browning so the cut sides crisp instead of steaming.
- Trim the stems, remove loose outer leaves, and halve lengthwise. Pat very dry with a towel. Moisture is the enemy of crisp.
- In a bowl, toss sprouts with olive oil, salt, pepper, and grated garlic. Make sure each cut side is lightly coated with oil.
- In a separate bowl, combine Parmesan, panko, parsley, thyme, rosemary, lemon zest, and red pepper flakes if using. For extra richness, stir in melted butter.
- Carefully remove the hot pan. Lightly oil it if needed. Scatter a thin, even layer of the Parmesan-panko mix across the pan, then place sprouts cut side down on top, pressing gently so the crust adheres. Sprinkle any remaining mixture over and around the sprouts for extra frico bits.
- Roast 18 to 22 minutes until the cut sides are deeply golden and the tops are tender. If needed, broil for 1 to 2 minutes at the end to intensify color. Do not overcrowd or they will steam.
- Loosen sprouts with a thin spatula to keep the crust intact. Squeeze lemon over the top and shower with a little fresh parsley. For a sweet-savory finish, drizzle with a touch of balsamic or honey.