Brussels sprouts have a bad reputation—many people remember them as the mushy, boiled vegetables from childhood that nobody wanted on their plate. This recipe changes that story completely. These Crispy Parmesan Crusted Brussels Sprouts are everything Brussels sprouts should be: golden, crunchy, cheesy on the outside and tender on the inside, with a rich garlicky flavor and a hint of freshness from herbs and optional lemon.
Instead of steaming or boiling, we roast the Brussels sprouts at a high temperature so their edges caramelize and their natural sweetness comes out. A mixture of grated Parmesan cheese, crunchy breadcrumbs, olive oil, and simple seasonings coats every piece. As they roast, this coating turns into an irresistible, crispy crust that makes these sprouts taste more like a snack or appetizer than a vegetable side dish.
They’re perfect for weeknight dinners, holiday meals, potlucks, or anytime you want a side that people will actually get excited about. Don’t be surprised if these Brussels sprouts disappear faster than the main dish!
Why You’ll Love This Recipe
- Crispy, not soggy: Roasting at a high temperature and using panko breadcrumbs means you get those lovely browned, crunchy edges instead of soft, limp sprouts.
- Packed with flavor: Parmesan, garlic, olive oil, and a touch of seasoning transform simple Brussels sprouts into a deeply savory, cheesy side dish.
- Easy to prepare: Everything happens in one bowl and on one baking sheet—no complicated steps or fancy techniques.
- Customizable: You can easily make them spicier, more garlicky, lemony, or even add bacon or chili flakes. The base recipe is very flexible.
- Great for picky eaters: Even people who “don’t like Brussels sprouts” often change their mind when they try them cooked this way.
- Perfect for holidays and gatherings: The golden crust and vibrant green color look beautiful on the table, and they pair well with almost any main dish.
Preparation & Cooking Time
- Prep time: 10 minutes
- Cook time: 18–22 minutes (plus 2–3 minutes broil, optional)
- Total time: About 30 minutes
- Serves: 3–4 as a side dish
Ingredients
For the Brussels Sprouts:
- 1 lb (about 450 g) Brussels sprouts, trimmed and halved
- Choose firm, bright green sprouts. Smaller ones are usually sweeter and more tender.
- 1/4 cup olive oil
- Helps them crisp up and carry the flavor of the seasonings.
- 1 teaspoon garlic powder
- Gives a deep garlic flavor without burning the way fresh garlic sometimes can at high heat.
- 1/2 teaspoon paprika(optional but recommended)
- Adds a gentle smokiness and a beautiful golden color.
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For the Crispy Parmesan Coating:
- 1/2 cup grated Parmesan cheese
- Use freshly grated Parmesan for the best melt and flavor, but pre-grated works in a pinch.
- 1/2 cup breadcrumbs (preferably panko)
- Panko breadcrumbs are lighter and create a crunchier crust than regular breadcrumbs.
For Serving (Optional but Delicious):
- 2 tablespoons chopped fresh parsley
- Adds color and freshness to balance the richness.
- Lemon wedges
- A squeeze of lemon over the hot sprouts brightens all the flavors.
Step-by-Step
1. Prep Your Oven and Baking Sheet
- Preheat your oven to 400°F (200°C).
- Line a large baking sheet with parchment paper or lightly grease it with oil.
- Parchment helps prevent sticking and makes cleanup easier. If you don’t have it, just oil the pan well.
2. Prepare the Brussels Sprouts
- Rinse the Brussels sprouts under cold water to remove any dirt.
- Trim off the tough stem end and remove any yellow or damaged outer leaves.
- Cut each sprout in half lengthwise.
- Very important: Pat them dry with a clean towel or paper towel.
- Excess moisture makes them steam instead of roast, which can lead to sogginess. Dry sprouts = crisp sprouts.
3. Make the Parmesan Breadcrumb Coating
In a medium bowl, combine:
- 1/2 cup grated Parmesan cheese
- 1/2 cup breadcrumbs (panko preferred)
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika (if using)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Stir everything together until it’s evenly mixed. This mixture should look a bit sandy and slightly clumpy from the cheese.
4. Toss the Brussels Sprouts in Olive Oil
- Place the dried, halved sprouts in a large mixing bowl.
- Drizzle 1/4 cup olive oil over them.
- Toss well—use your hands or a large spoon—to coat every piece with oil.
- The oil helps the coating stick and ensures even browning.
5. Add the Crispy Coating
- Sprinkle the Parmesan–breadcrumb mixture over the oiled sprouts.
- Toss again until every sprout is coated.
- Some crumbs will fall to the bottom of the bowl; that’s okay. You can scoop them onto the baking sheet later.
- If you want an extra thick crust, gently press some of the coating onto the cut side of the sprouts with your fingers.
6. Arrange on the Baking Sheet
- Pour everything onto your prepared baking sheet.
- Very important: Arrange the Brussels sprouts cut-side down in a single layer.
- Placing them cut-side down gets that flat surface in direct contact with the hot pan, which helps create a beautifully caramelized, crispy bottom.
- Scatter any remaining crumbs from the bowl over the top of the sprouts.
7. Roast Until Crispy and Golden
- Place the baking sheet on the middle rack of your preheated oven.
- Roast for 18–22 minutes, or until:
- The Brussels sprouts are tender when pierced with a fork.
- The edges and tops are deeply golden and crispy.
- If you want extra crunch and color, switch the oven to broil for the last 2–3 minutes.
- Watch them closely during this time. The broiler can burn the coating quickly if left unattended.
8. Finish and Serve
- Remove the tray from the oven and let the Brussels sprouts sit for 1–2 minutes.
- This short rest helps the crust set so it doesn’t fall off when you move them.
- Transfer them to a serving bowl or platter.
- Sprinkle with chopped fresh parsley for a pop of color.
- Serve with lemon wedges on the side. A light squeeze of lemon juice over the top adds brightness and cuts through the richness of the cheese and oil.
Serve immediately while they are hot and crisp for the best texture.
How to Serve Crispy Parmesan Brussels Sprouts
These Brussels sprouts are incredibly versatile. Here are some tasty ideas:
- As a side dish:
Serve alongside roasted chicken, steak, grilled fish, pork chops, or a holiday roast. They pair beautifully with creamy mashed potatoes, rice, or pasta. - As an appetizer:
Pile them into a bowl with toothpicks on the side. They make an awesome party snack or game-day appetizer—especially for people who say they don’t like vegetables. - On a grazing board:
Add them to a charcuterie or snack board with cheeses, olives, nuts, and dips such as hummus or aioli. - Tossed with pasta:
Stir leftovers into warm cooked pasta with a little extra olive oil, Parmesan, and some reserved pasta water for a quick, flavorful meal. - In a salad or grain bowl:
Top quinoa, rice, or farro bowls with these crispy sprouts, some feta or goat cheese, toasted nuts, and a drizzle of balsamic glaze.
Tips for Extra-Crispy Brussels Sprouts
- Dry them very well.
Water is the enemy of crispiness. After washing, make sure they’re thoroughly dried before adding oil. - Don’t overcrowd the pan.
If the sprouts are too close together, they steam instead of roast. Use a large baking sheet or two smaller ones. - Always roast cut-side down.
This ensures maximum contact with the hot pan and gives you that beautiful caramelization. - Use panko breadcrumbs.
Regular breadcrumbs work, but panko gives a lighter, crunchier texture. - Broil at the end.
A short burst under the broiler can take them from nicely browned to ultra-crispy—but keep an eye on them! - Serve immediately.
Like fries, these are best right out of the oven when the coating is at peak crunch.
Flavor Variations
Once you’ve tried the classic version, you can have fun playing with different flavors.
1. Spicy Parmesan Brussels Sprouts
- Add 1/4–1/2 teaspoon red pepper flakes to the breadcrumb mixture.
- For even more heat, drizzle with a bit of spicy chili oil right before serving.
2. Lemon & Herb Brussels Sprouts
- Add 1 teaspoon lemon zest to the Parmesan–breadcrumb mixture.
- Sprinkle with extra fresh herbs like thyme, rosemary, or basil after baking.
- Serve with plenty of lemon wedges and squeeze generously over the sprouts.
3. Garlic Butter Brussels Sprouts
- Replace half of the olive oil with melted butter.
- Add an extra 1/2 teaspoon garlic powder or some finely minced fresh garlic to the mixture.
- Finish with a touch of flaky sea salt for a restaurant-style feel.
4. Balsamic Glazed Brussels Sprouts
- After roasting, drizzle the hot sprouts lightly with balsamic glaze or reduced balsamic vinegar.
- This adds a lovely sweet-tangy contrast to the salty Parmesan.
5. Bacon Parmesan Brussels Sprouts
- Cook 3–4 slices of bacon, chop them into small pieces, and mix into the sprouts after roasting.
- Or roast small bacon pieces right on the pan with the sprouts (drain excess fat if needed) for extra flavor.
Make-Ahead, Storage & Reheating
Can I make them ahead?
These Brussels sprouts are best fresh from the oven, but you can do some steps in advance:
- Prep ahead:
Trim, halve, and dry the Brussels sprouts up to 1 day ahead. Store them in an airtight container in the fridge.
You can also mix the Parmesan and breadcrumb coating in advance and keep it in a small container. - Cook ahead:
If you need to cook them earlier, slightly undercook them (roast for a few minutes less), then reheat and crisp them up just before serving.
How to store leftovers
- Let leftovers cool completely.
- Store in an airtight container in the fridge for up to 3 days.
How to reheat
The goal is to bring back as much crispiness as possible:
- Oven or toaster oven (best method):
- Preheat to 375°F (190°C).
- Spread sprouts on a baking sheet in a single layer.
- Heat for 8–10 minutes, or until hot and somewhat crisp again.
- Air fryer:
- Air fry at 360–375°F (180–190°C) for about 5–7 minutes, shaking once halfway through.
- Microwave (quick but less crispy):
- Heat in short bursts just until warm. The coating will soften, but the flavor is still good.
Special Equipment
You don’t need any special kitchen gadgets for this recipe, but the following tools make things easier:
- Large baking sheet: Gives the Brussels sprouts space to roast and crisp.
- Parchment paper: Prevents sticking and makes cleanup quick.
- Mixing bowls: One for the sprouts and one for the breadcrumb–Parmesan mixture.
- Sharp knife and cutting board: For trimming and halving the sprouts.
- Tongs or spatula: For transferring the sprouts after roasting.
Frequently Asked Questions
1. Can I use frozen Brussels sprouts?
Fresh Brussels sprouts work best for this recipe because they roast and crisp nicely. Frozen sprouts tend to release more moisture and can become soggy. If you must use frozen:
- Thaw them completely.
- Pat them very dry with plenty of paper towels.
- Expect a slightly softer texture and less crispiness than with fresh.
2. Can I make this recipe gluten-free?
Yes!
- Use gluten-free breadcrumbs instead of regular or panko breadcrumbs.
- Make sure your Parmesan cheese and other seasonings are certified gluten-free if necessary.
The texture might be slightly different depending on the brand of gluten-free crumbs, but the recipe still works very well.
3. What kind of Parmesan cheese should I use?
Freshly grated Parmesan (Parmigiano Reggiano) gives the best flavor and melts into the breadcrumbs nicely. However:
- Pre-grated or pre-shredded Parmesan is convenient and works fine.
- Avoid Parmesan “powder” from a can if possible; it tends to be very salty and can clump.
4. My Brussels sprouts didn’t get crispy. What went wrong?
A few common reasons:
- The sprouts were wet when you added the oil and coating. Always dry them thoroughly.
- The pan was overcrowded, causing the sprouts to steam. Use a larger pan or two pans.
- The oven temperature was too low or not fully preheated.
- You didn’t roast them long enough. All ovens are slightly different, so you may need a few extra minutes.
- You skipped the broil step at the end. A quick broil really boosts crispiness.
5. Can I make this recipe in an air fryer?
Absolutely. Air fryers are great for crispy Brussels sprouts.
- Preheat the air fryer to 380°F (190°C).
- Prepare the sprouts and coating as directed.
- Place them in the air fryer basket in a single layer (you might need to cook in batches).
- Air fry for 12–15 minutes, shaking the basket halfway through, until golden and crisp.
6. Do I have to use olive oil?
Olive oil gives great flavor, but you can substitute:
- Avocado oil,
- Canola oil,
- Sunflower oil, or your preferred high-heat cooking oil.
Just avoid oils with a very low smoke point, as we are roasting at high temperature.
7. Are Brussels sprouts healthy?
Yes! Brussels sprouts are a nutrient-dense vegetable. They’re rich in:
- Fiber,
- Vitamin C,
- Vitamin K,
- Folate, and other antioxidants.
This recipe does use oil and cheese, which add fat and calories, but overall it’s still a much healthier side dish than many creamy casseroles or fried snacks, especially when enjoyed as part of a balanced meal.
Conclusion
These Crispy Parmesan Crusted Brussels Sprouts are proof that Brussels sprouts can be absolutely crave-worthy. With a crunchy, cheesy coating, a hint of garlic, and perfectly caramelized edges, they’re the kind of side dish people reach for first—and then go back for seconds.
They’re simple enough for a busy weeknight, but impressive enough for a holiday table. You can keep the flavors classic or play around with spicy, lemony, or bacon variations to match whatever else you’re serving.
If you’ve got someone in your life who thinks they don’t like Brussels sprouts, this is the recipe to serve them. One bite of that crispy, golden crust and they might just change their mind.
Enjoy every crunchy, cheesy bite!
