Let’s talk about a side dish that’s bold, simple, and secretly addictive: Crispy Parmesan Brussels Sprouts. If you’ve ever had a love-hate relationship with this veggie, this version might just convert you for good. We’re talking golden roasted edges, cheesy coating, and a satisfying crunch that could rival your favorite snack.

This recipe is my go-to for everything from weeknight dinners to holiday spreads. It’s fast, requires just a few ingredients, and delivers huge on flavor. Even the pickiest eaters at the table find themselves reaching for seconds.

Why You’ll Love These Crispy Parmesan Brussels Sprouts

• Quick Prep: Ready for the oven in under 10 minutes.
• Crispy and Cheesy: A golden crust thanks to parmesan and just the right oven temp.
• Few Ingredients: No fancy stuff—just pantry staples and one fresh veggie.
• Perfect Texture: Tender on the inside, with a crispy outside every time.
• Great for Everyone: Low-carb, vegetarian, and family-friendly.

“These Brussels sprouts changed how my kids feel about vegetables. Now they ask for them!”

Ingredients You’ll Need

Ingredient	Quantity
Brussels sprouts, halved	1 lb
Grated Parmesan cheese	1/2 cup
Olive oil	3 tablespoons
Garlic powder	1 teaspoon
Onion powder	1 teaspoon
Salt	To taste
Black pepper	To taste

How to Make Crispy Parmesan Brussels Sprouts

1. Preheat Your Oven: Set the oven to 400°F (200°C). Line a baking sheet with parchment paper or foil for easy cleanup.
2. Prep the Brussels Sprouts: Trim the stem ends and slice each Brussels sprout in half. Pat them dry with a paper towel to remove excess moisture. This step helps them roast, not steam.
3. Toss with Oil and Seasoning: In a large bowl, combine Brussels sprouts with olive oil, garlic powder, onion powder, salt, and black pepper. Toss to coat evenly.
4. Add the Parmesan: Sprinkle in the grated Parmesan and toss again. The cheese should stick to the oiled sprouts.
5. Arrange on Baking Sheet: Spread the Brussels sprouts out in a single layer on the prepared baking sheet. Make sure they’re cut-side down for maximum crispiness.
6. Roast: Bake for 25–30 minutes, or until golden brown and crisp on the edges. Keep an eye on them around the 20-minute mark so the cheese doesn’t burn.
7. Serve Immediately: Serve hot with a sprinkle of extra Parmesan or a drizzle of balsamic glaze if you like an extra kick.

Cooking Tips for the Best Parmesan Brussels Sprouts

• Use Fresh Brussels Sprouts: Frozen ones won’t crisp up the same way and tend to steam.
• Dry Thoroughly: Moisture is the enemy of crispiness. Pat the sprouts dry before seasoning.
• Cut Side Down: Always place the flat side down on the tray to get that golden roasted finish.
• Watch the Cheese: Parmesan can go from crispy to burnt fast—don’t overbake.

Serving Suggestions

This recipe is versatile and pairs well with all kinds of main dishes. Here are a few ways to serve it up:

• With Roasted Chicken: A wholesome, low-effort dinner combo.
• As a Holiday Side: Add to your Thanksgiving or Christmas table.
• Next to Pasta: Works well with creamy or tomato-based pastas.
• On Its Own: Serve as a healthy snack or appetizer with a yogurt-based dip.

Perfect Drink Pairings

• Chardonnay: A lightly oaked white wine balances the salty parmesan.
• Sparkling Water with Lemon: Keeps the palate refreshed and cuts through the richness.
• Light Beer: Crisp and easy-going, ideal for casual dinners.

Restaurant-Style Presentation Ideas

• Serve in a shallow white bowl to highlight the golden crust.
• Add a light drizzle of balsamic reduction or lemon aioli for contrast.
• Top with microgreens or extra shaved parmesan just before serving.

“I served this at a dinner party and people were more obsessed with the Brussels sprouts than the main course.”

Storage and Reheating Tips

• Refrigerate: Store leftovers in an airtight container for up to 3 days.
• Reheat in Oven: Bake at 350°F for 8–10 minutes to bring back the crispiness.
• Skip the Microwave: It’ll make them soggy. Stick with the oven or air fryer for best results.
• Freeze? Not recommended—Brussels sprouts lose texture when frozen and reheated.

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Frequently Asked Questions About Crispy Parmesan Brussels Sprouts

Can I use frozen Brussels sprouts?

It’s best to stick with fresh Brussels sprouts for this recipe. Frozen ones contain extra moisture and tend to steam instead of roast, which means less crispiness and more mushiness.

How do I make them extra crispy?

Make sure to pat the sprouts completely dry after washing and place them cut-side down on the baking sheet. Also, don’t overcrowd the pan — air circulation is key for a crispy result.

Can I make these in an air fryer?

Yes! Set your air fryer to 375°F and cook the seasoned Brussels sprouts for about 12–15 minutes, shaking halfway through. They’ll come out extra crispy and golden.

What type of Parmesan should I use?

Freshly grated Parmesan from a block works best for flavor and texture. Pre-grated Parmesan can work in a pinch, but it doesn’t melt or crisp quite the same way.

How should I store leftovers?

Let them cool, then store in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer to keep the texture from getting soggy.

What sauces go well with these Brussels sprouts?

Try a lemon-garlic aioli, spicy sriracha mayo, or even a drizzle of balsamic glaze. The savory crunch pairs nicely with creamy or tangy sauces.

Bring More Flavor to Your Table

When you need a side dish that’s low effort but delivers high on flavor, Crispy Parmesan Brussels Sprouts won’t let you down. They’ve got everything going for them — texture, taste, and that irresistible golden finish. Whether you’re serving a full dinner spread or just want something crave-worthy with minimal work, this dish fits right in.

And the best part? You don’t have to be a pro in the kitchen to make them. With just a few steps and a handful of ingredients, you’ll have a pan full of crispy, cheesy sprouts that are ready to steal the spotlight. From picky eaters to veggie lovers, there’s a good chance everyone at the table will be asking for more.

So the next time you’re eyeing that bag of Brussels sprouts, skip the steam and give them the crispy parmesan treatment. Your oven — and your taste buds — will thank you.