These Crispy Parmesan Crusted Brussels Sprouts are everything I love about a cozy side: deeply caramelized edges, a golden cheesy crust, and just enough garlic to make the kitchen smell irresistible. They are easy enough for a weeknight and special enough for holidays.
Why You’ll Love This Crispy Parmesan Crusted Brussels Sprouts
- Ultra crispy cut sides thanks to a hot pan and a savory Parmesan crust.
- Simple pantry ingredients with big flavor in under 30 minutes.
- Easily adaptable for gluten free, low carb, or dairy free diets.
- Kid friendly when served with a creamy dipping sauce.
Crispy Parmesan Crusted Brussels Sprouts Ingredients & Substitutions
- 1.5 lb Brussels sprouts, trimmed and halved
- 2 tbsp olive oil
- 1 tsp kosher salt, plus more to taste
- 1/2 tsp black pepper
- 1/2 tsp garlic powder or 2 small cloves garlic, minced
- 1/4 tsp smoked paprika or red pepper flakes
- 1/2 cup finely grated Parmesan cheese
- 1/3 cup panko breadcrumbs
- 1 tsp lemon zest, plus lemon wedges for serving
- 2 tbsp chopped parsley, optional
Substitutions and swaps:
- Parmesan: use Pecorino Romano for a saltier bite or Grana Padano for a slightly sweeter finish.
- Gluten free: swap panko for gluten free panko, crushed pork rinds, or almond flour.
- Dairy free: use a dairy free Parmesan style cheese and add 1 tbsp nutritional yeast for oomph.
- Oil: avocado oil works well for higher heat roasting.
Step-by-Step Instructions to Make Crispy Parmesan Crusted Brussels Sprouts
Preheat the oven and pan
Place a large rimmed baking sheet on the middle rack and preheat the oven to 425°F. A hot pan jump starts browning and helps the crust adhere.
Trim and dry the sprouts
Trim stem ends, remove loose leaves, and halve lengthwise. Pat very dry with a clean towel so oil and cheese stick rather than steam.
Season the sprouts
In a bowl, toss sprouts with olive oil, salt, pepper, garlic powder, and smoked paprika until evenly coated.
Mix the Parmesan crust
In a shallow dish, combine finely grated Parmesan, panko, and lemon zest. Spread into an even layer. Finely grated cheese melts into a better crust.
Press and arrange
Working in batches, press the cut side of each sprout firmly into the Parmesan mixture to coat. Carefully remove the hot baking sheet, drizzle with a teaspoon of oil, then arrange sprouts cut side down in a single layer without crowding.
Roast to golden perfection
Roast 18 to 22 minutes until deep golden and tender. For extra color, broil 1 to 2 minutes, watching closely. Finish with parsley and a squeeze of lemon.
Tips for Success
- Preheat the pan so the cut sides sear on contact.
- Grate the Parmesan very finely so it melts and binds to the panko.
- Do not overcrowd the pan. Space encourages crisping.
- Choose similar sized sprouts for even cooking. Quarter larger ones.
- Taste and adjust with extra salt and lemon to brighten at the end.
Variations of Crispy Parmesan Crusted Brussels Sprouts
- Garlic herb: add 1 tsp Italian seasoning and extra minced garlic.
- Spicy: stir 1/2 tsp crushed red pepper into the crust and finish with hot honey.
- Balsamic glaze: drizzle with thick balsamic reduction right before serving.
- Bacon Parmesan: scatter 1/3 cup crisp crumbled bacon over the roasted sprouts.
- Lemon pepper: add 1 tsp lemon pepper seasoning to the crust and more zest on top.
Serving Suggestions: What to Pair with Crispy Parmesan Crusted Brussels Sprouts
- Roast chicken, grilled steak, or pork tenderloin.
- Seared salmon or baked cod with lemon.
- Creamy polenta or herby quinoa for a meatless plate.
- Dips: lemon garlic aioli, pesto, or a quick yogurt ranch.
Storage & Reheating Instructions
Refrigerate leftovers in an airtight container for 3 to 4 days. To reheat, use a 400°F oven or air fryer for 5 to 8 minutes until hot and crisp. Avoid microwaving if possible since it softens the crust. Freezing is not ideal as texture can turn mushy.
Memories Made Around the Table
I first tested these on a chilly weeknight with soup simmering on the stove, and the moment that nutty Parmesan aroma hit the air, everyone wandered into the kitchen. Now this pan of golden sprouts disappears before it reaches the table.
FAQs
Can I make these in the air fryer?
Yes. Preheat to 380°F, press the cut sides into the Parmesan mixture, and cook cut side down in a single layer for 10 to 13 minutes until crisp and tender.
Can I use frozen Brussels sprouts?
Fresh works best. If using frozen, thaw fully, blot dry, and expect slightly less crisp results.
How do I make them dairy free?
Use a dairy free Parmesan style cheese and add 1 tbsp nutritional yeast for savory depth. Monitor closely since melt behavior varies.
Why are my sprouts soggy?
They were likely crowded or not dried well. Preheat the pan, space them out, and roast until deeply golden for maximum crunch.
Final Thoughts
With a hot pan, a finely grated Parmesan crust, and a kiss of lemon, these Brussels sprouts transform into an irresistible, crispy side that pairs with almost anything. I hope they become a regular at your table.
Crispy Parmesan Crusted Brussels Sprouts (Easy, Crispy!)
Equipment
- 1 Rimmed baking sheet preheated
- 1 Large bowl
- 1 Shallow dish
- 1 Clean towel
- 1 Microplane zester optional
Ingredients
Brussels Sprouts
- 1.5 lb Brussels sprouts trimmed and halved
- 2 tbsp olive oil
- 1 tsp kosher salt plus more to taste
- 0.5 tsp black pepper
- 0.5 tsp garlic powder or 2 small cloves garlic, minced
- 0.25 tsp smoked paprika or red pepper flakes
- 0.5 cup Parmesan cheese finely grated
- 0.33 cup panko breadcrumbs
- 1 tsp lemon zest plus lemon wedges for serving
- 2 tbsp parsley chopped, optional
- lemon wedges for serving
Instructions
Roast the Brussels Sprouts
- Place a large rimmed baking sheet on the middle rack and preheat the oven to 425°F. A hot pan jump starts browning and helps the crust adhere.
- Trim stem ends, remove loose leaves, and halve lengthwise. Pat very dry with a clean towel so oil and cheese stick rather than steam.
- In a bowl, toss sprouts with olive oil, salt, pepper, garlic powder, and smoked paprika until evenly coated.
- In a shallow dish, combine finely grated Parmesan, panko, and lemon zest. Spread into an even layer. Finely grated cheese melts into a better crust.
- Working in batches, press the cut side of each sprout firmly into the Parmesan mixture to coat. Carefully remove the hot baking sheet, drizzle with a teaspoon of oil, then arrange sprouts cut side down in a single layer without crowding.
- Roast 18 to 22 minutes until deep golden and tender. For extra color, broil 1 to 2 minutes, watching closely. Finish with parsley and a squeeze of lemon.