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These parmesan brussels sprouts are tender inside with a crispy, golden-brown crust of savory parmesan cheese. It's crispy, tender, delicious, and will have you reaching for another serving of veggies!
Do brussels sprout joy in your world? Make this brussels sprouts au gratin next!
Table of Contents hide
Ingredients notes
How to make parmesan brussels sprouts
What kind of parmesan cheese should you use?
Variations to try
What to serve with parmesan brussels sprouts
Recipe FAQs
More brussels sprouts recipes
Parmesan Brussels Sprouts Recipe
Sad and limp sprouts need not apply! These crispy parmesan brussels sprouts are as texturally satisfying as they are delicious. Every bite is met with a satisfying crunch as your teeth sink into the delicious cheese-coated sprout. It combines the delicious umami sharpness of parmesan with the wholesome goodness of brussels sprouts.
Brussels sprouts are all about texture to us: the earthy sweetness of the vegetable should be tender inside, but the edges of all those layers should crisp up so they're almost flaky. This parmesan brussels sprouts recipe does exactly that, then envelopes the whole thing in cheesy goodness.
They're super easy to make as a weekday side dish but pretty enough to serve for company. You'll want to keep this in your back pocket for all the brussels sprouts dinners coming up. We're looking at you: Thanksgiving/Friendsgiving/Christmas!
Ingredients notes
You only need five ingredients to make these crispy, cheesy, green orbs of joy – and that includes salt and pepper! Grab these items:
- Parmesan cheese: Freshly grated parmesan cheese – grab a block and grate it at home for the freshest results!
- Other ingredients: Brussels sprouts, olive oil spray, black pepper, and salt.
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How to make parmesan brussels sprouts
With only 10 minutes (of very do-ahead-able) prep, parmesan crusted brussels sprouts are a perfect side for your dinner party! Here are the instructions:
- Prep: Preheat the oven and line a baking sheet with parchment paper. Spray the parchment paper with oil, it'll help the cheese come off later. Sprinkle the freshly grated parmesan over top to make a blanket of cheese!
- Sprouts: Cut the sprouts in half and place them cut-side down on the cheese. Press them down firmly to stick them to the cheese. Spray the top with more olive oil, then season with the salt and pepper.
- Roast: Pop them in the oven to bake until the cheese crisps up and the tops of the sprouts turn golden. Enjoy!
What kind of parmesan cheese should you use?
The real kind! You know that stuff that comes in a shaker bottle that says parmesan on the label but doesn't look or taste anything like parmesan cheese? Ya, don't use that. Buy a brick of parmesan and use the small holes on your grater to grate it.
We buy parmesan cheese at Costco. It's inexpensive and lasts nearly forever in your fridge so you can always have some on hand for when you get your next parmesan brussels sprouts craving!
Variations to try
Using just five ingredients, these parmesan crusted brussel sprouts are super easy to make. They're also a great canvas for other variations – you can easily customize the flavor, making it pair well with a particular dish or satisfy cravings. Here are our top picks:
- Capers: A sprinkle of capers over top adds a pop of briny flavor.
- Spicy sprouts: Sprinkle some chili flakes or cayenne pepper over the freshly grated parmesan to add a little kick!
- Garlic parmesan sprouts: Spoon some minced garlic over the cheese before placing the sprouts over top! You could use garlic powder in a pinch.
- Sweet glaze: Drizzle a squeeze of balsamic glaze over your sprouts before serving for a sweet and tangy touch, or honey to add some natural sweetness.
- Cheese and bacon sprouts: A sprinkle of crispy bacon crumble adds a salty, savory depth to this dish.
What to serve with parmesan brussels sprouts
Parmesan brussels sprouts are great as an easy side dish with heartier mains. They work with meat dishes, pastas, casseroles, salmon fillets, and more. They're the perfect side dish of vegetables to bring to a potluck or Thanksgiving dinner!
You could also take this recipe in a different direction and serve it as an appetizer. The little cheese covered baby cabbages make perfect bite-sized snacks. Here are our top picks:
- Roasted Parmesan Crusted Chicken
- Lemon Butter Roasted Chicken
- Paprika Salmon
- Easy Lasagna Recipe
- Mushroom Shepherd's Pie with brown butter potatoes
Recipe FAQs
Can I make this with frozen brussels sprouts?
We've only made these with fresh brussels sprouts. You can use frozen, but let them thaw completely before using, and perhaps dry them with a paper towel if they retain moisture. Also, know that frozen brussels will never become crispy – so keep that in mind if you choose to use them.
How do I store leftover parmesan brussels sprouts?
If you don't eat these all straight out of the oven, you can store leftovers! Pop them in an airtight container and place them in the fridge for 3-4 days. Reheat them in the oven.
Can I use pre-grated parmesan cheese?
We recommend using freshly grated cheese, as its flavor and texture, when melting, work well! Bags of pre-grated parmesan can have additives, which make it taste less fresh and also affect the way it melts. It'll do in a pinch, though.
Will the cheese stick to my baking sheet?
Hot tip: Cover your baking sheet withparchment paper. This is SUPER important! If you skip this, you risk the parmesan sticking to your pan instead of the brussels sprouts, which is the best part of this roasted brussels sprouts recipe. And make sure to use good-quality parchment paper, such as Reynolds and Kirkland Signature. Lesser-quality parchment paper isn't non-stick.
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4.66 stars (43 ratings)
Parmesan Brussels Sprouts Recipe
Prep: 10 minutes mins
Cook: 20 minutes mins
Total: 30 minutes mins
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Brussels sprouts are all about texture to us: the earthy sweetness of the vegetable should be tender inside, but the edges of all those layers should crisp up so they're almost flaky. This parmesan brussels sprouts recipe does exactly that, then envelopes the whole thing in a crispy, golden-brown crust of savory parmesan cheese. It's crispy, tender, delicious, and will have you reaching for another serving of veggies!
4 servings
Ingredients
- olive oil spray (see notes)
- 1 cup freshly grated parmesan cheese
- 1 ½ lbs. brussels sprouts (cut in half)
- ½ teaspoon black pepper
- ¼ teaspoon sea salt
Instructions
Preheat your oven to 400 degrees Fahrenheit. Line a 9×13-inch baking sheet with parchment paper.
Coat the parchment paper with a few sprays of olive oil. Sprinkle the parmesan cheese evenly over the parchment paper.
1 cup freshly grated parmesan cheese, olive oil spray
Place the brussels sprouts in rows on the parmesan cheese, cut side down, pressing on each one a little to stick it to the cheese. Spray the tops with a little more olive oil and season with the salt and pepper.
1 ½ lbs. brussels sprouts, ½ teaspoon black pepper, ¼ teaspoon sea salt
Bake the brusselsfor 20 minutes then let them sit on the counter for 2 minutes before pulling them off the parchment paper.
Notes
To prevent sticking, make sure to use good-quality parchment paper or a silicone baking mat to make this recipe. We find that Reynolds and Kirkland Signature parchment paper works best.
It's easiest to cover the pan with oil by using olive oil spray. If you don't have any on hand, you can brush the oil onto the parchment paper.
Nutrition
Serving: 1 serving = ¼ of the recipe, Calories: 191kcal (10%), Carbohydrates: 17g (6%), Protein: 15g (30%), Fat: 9g (14%), Saturated Fat: 5g (31%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Cholesterol: 22mg (7%), Sodium: 571mg (25%), Potassium: 696mg (20%), Fiber: 7g (29%), Sugar: 4g (4%), Vitamin A: 1500IU (30%), Vitamin C: 145mg (176%), Calcium: 350mg (35%), Iron: 3mg (17%)
© Author Kristen Stevens
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
For more inspiration, check out all of our side dishes!
Kristen Stevens
Hi, I'm Kristen! I LOVE everything to do with food: making it, taking pictures of it, and (the best part) eating it. ♡♡♡
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Posted: 10/06/2018 Updated: 04/13/2024
35 Comments
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Colleen
Posted: 11/02/23
Absolutely loved this recipe. Very easy and tasty! I will definitely be making it again!
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Amy
Posted: 10/10/22
This recipe is a Family Favorite. So. Good. I add chopped bacon to ours at the end. And instead of olive oil, I lightly brush bacon grease on the sprouts before they go in the oven. Don’t judge. Seriously one of the best dishes I make.
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Kathy
Posted: 02/12/21
These are our go to favorites!! Don’t understand any complaints. You have to use parchment paper (or Reynolds wrap) and you have to spray paper with oil and be sure to have a pretty thick layer of real parm. Perfect every time!!!
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