Crispy Parmesan-Crusted Roasted Brussels Sprouts

If you think Brussels sprouts are boring or bitter, you’re probably not roasting them right. My family used to groan when they saw them on the table until I started roasting them with a Parmesan crust. Now they vanish faster than any side dish I make.

This recipe is simple, crunchy, cheesy, and full of flavor. It turns basic Brussels sprouts into a snackable side dish that even kids love. I serve these with roast chicken, steak, pasta, or just pile them into a bowl and snack on them like chips. My husband eats them straight from the baking sheet, no shame at all.

Whether you’re trying to eat more veggies or need a reliable crowd pleaser for dinner, these crispy roasted Brussels sprouts are a must try.

Recipe Overview:

• Name: Crispy Parmesan-Crusted Roasted Brussels Sprouts
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Servings: 4
• Difficulty: Easy
• Good For: Side dish, veggie snack, meal prep

Ingredients:

• 1½ pounds Brussels sprouts (trimmed and halved)
• 3 tablespoons olive oil
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ cup grated Parmesan cheese (freshly grated if possible)
• Optional: red pepper flakes for a little heat, lemon zest for brightness

Step-by-Step Instructions

Step 1: Prep Your Sprouts

Wash and dry the Brussels sprouts well. Cut off the woody stem ends, then slice each sprout in half lengthwise.

Pro Tip: Dry sprouts roast better. If they’re damp, they steam and won’t crisp.

Step 2: Season the Sprouts

In a large bowl, toss the halved Brussels sprouts with olive oil, garlic powder, onion powder, salt, and black pepper. Make sure each sprout is coated evenly.

Pro Tip: Don’t skip the garlic and onion powder. They boost flavor without overpowering.

Step 3: Add Parmesan

Sprinkle in the grated Parmesan cheese and toss again. You want the cheese to cling to the cut side of the sprouts.

Pro Tip: Use finely grated cheese, not shredded. Shredded melts into strands, while grated forms a crust.

Step 4: Arrange on Baking Sheet

Line a large baking sheet with parchment paper or foil. Place the sprouts cut-side down in a single layer. Press any leftover Parmesan mix onto them.

Pro Tip: Flat side down = maximum crispiness. That’s the side that caramelizes.

Step 5: Roast

Bake in a preheated oven at 425°F (220°C) for 22 to 27 minutes. You’ll know they’re ready when the bottoms are deep golden brown and crispy.

Pro Tip: Don’t flip them during baking. Let them sit undisturbed to build that Parmesan crust.

Step 6: Serve

Once roasted, let them cool for a few minutes on the pan. Use a spatula to gently lift them some might stick a bit because of the cheese crust. That’s a good thing.

Serve warm, with a sprinkle of red pepper flakes or a little lemon zest if you like.

Why This Recipe Works

Roasting brings out the nutty, sweet side of Brussels sprouts. Parmesan adds saltiness and crunch. Olive oil helps everything crisp up. It’s simple science. And it tastes amazing.

This is one of those recipes where the oven does all the hard work.

Family and Friends Approved

This is one of those side dishes that people ask for again. I’ve made these for holidays, weeknights, and even brunch. My mom, who never liked Brussels sprouts growing up, now asks me to bring these when we visit.

Kids love the crunch. Grownups love the flavor. And I love how easy they are.

Storage and Reheating

To Store:
Let leftovers cool fully. Store in an airtight container in the fridge for up to 4 days.

To Reheat:
Use a toaster oven or regular oven at 400°F for about 8 minutes. Avoid microwaving if you want to keep the crisp.

Pro Tip: Toss cold leftovers into salads. They still taste great.

Serving Ideas

• With grilled chicken and mashed potatoes
• Alongside spaghetti or baked ziti
• On a grain bowl with quinoa, chickpeas, and a drizzle of tahini
• As a healthy snack on their own
• Topped with a fried egg for a quick lunch

Tips and Tricks

• Buy small to medium sprouts: They’re sweeter and cook more evenly.
• Freshly grate the Parmesan: It melts better and sticks well to the sprouts.
• Use high heat: Don’t be afraid of the 425°F oven. That’s how you get that perfect roast.
• Line your pan: Cheese can stick, so use parchment for easy cleanup.

Final Thoughts

This recipe turned Brussels sprouts from a “no thanks” to a “yes please” at my table. The crisp Parmesan layer is the hero. If you’ve got picky eaters or veggie skeptics, give this a try. You might just win them over.