Crispy Parmesan Brussels Sprouts
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Crispy Parmesan Brussels Sprouts combine tender, roasted Brussels Sprouts with salty parmesan cheese and a combination of spices. This easy side dish is restaurant-worthy and you’ll want to double this recipe for sure!
Crispy Roasted Brussels Sprouts
Roasting veggies is my jam for making veggies taste great. So when you add parmesan and a foolproof technique for getting them crispy, we’ve got perfection.
Over the years, I’ve incorporated Brussels sprouts in many recipes, including Roasted Potatoes, Carrots, and Brussels Sprouts, Teriyaki Brussels Sprouts, and Roasted Vegetable Quinoa Salad.
Why This Recipe Works:
- SIMPLE – These crispy veggies have only three main ingredients plus seasonings. We have only a few simple steps to achieve the ultimate side dish.
- CRISPY – The method used in roasting these Brussels Sprouts makes them super crispy. Use a hot oven, a generous amount of oil, and place them face down on the pan.
- BEYOND DELICIOUS – I love the taste of raw Brussels Sprouts so adding the extra ingredients makes them even tastier! This is the perfect side dish for a weeknight dinner or for special occasions too.
What you’ll need to make Crispy Brussels Sprouts:
- Brussels Sprouts – You’ll start with two pounds of sprouts before removing the ends and leaves. Try to get larger Brussels Sprouts.
- Olive Oil – Extra Virgin olive oil is a crucial ingredient to get the veggies crispy. Use enough oil to get a nice even layer of crispy cheese.
- Parmesan Cheese – I recommend buying a wedge of parmesan cheese and freshly shredding it.
- Seasonings – A combo of smoked paprika, garlic powder, onion powder, kosher salt, and freshly ground black pepper.
NOTE: Since the parmesan cheese is quite salty, be careful when adding salt. You will need only a little bit – remember that you can always add more if needed.
How to make Crispy Parmesan Brussels Sprouts:
There are only a few easy steps to make this delicious side dish.
Step 1
Prep Brussels sprouts. Use a sharp knife to slice off the ends of the Brussels sprouts. Remove the outer leaves, and then slice them in half.
Step 2
Shred parmesan cheese. Use a box grater to freshly shred the parmesan cheese.
Step 3
Add ingredients to a sheet pan. Pour the olive oil into a small sheet pan (don’t use a large one). Then add the grated parmesan cheese and seasonings and stir it around to mix well.
Step 4
Place Brussels sprouts on the pan. Spread the Brussels sprouts on the pan, cut side down. Then drizzle a bit more olive oil over the top of the veggies.
Step 5
Roast. Roast parmesan Brussels sprouts in a preheated 425-degree oven until done, approximately 15-20 minutes.
Step 6
Serve. Use a stainless spatula to scrape the bottom of the pan to remove the Brussels Sprouts to a serving bowl. You should do this quickly after removing them from the oven so the cheese layer is easily removed.
Test to see if additional seasonings are needed.
Store leftover parmesan roasted Brussels sprouts in an airtight container in your refrigerator for 3-4 days.
What to serve with this Brussels Sprouts Recipe:
- Smoked Spatchcock Turkey
- Grilled Chicken Skewers
- Smoked Pork Tenderloin
- Baked Lemon Garlic Chicken
- We also love these with Iowa pork chops!
Recipe FAQs:
Preheat your oven to a high temperature, such as 425°F, as a hot oven helps to achieve crispiness. Spread the Brussels sprouts in a single layer on a baking sheet. Ensure they have enough space around them to allow for proper browning and crispiness.
I don’t find it necessary to par-boil the sprouts before roasting them in the oven. If they are getting too dark on top, I simply cover them with foil for part of the time.
It’s important to use plenty of oil and seasonings when roasting Brussels sprouts. Parmesan cheese also adds incredible flavor and extra crunch (as used in this recipe).
Kitchen Tools Used: (affiliate links)
xoxo ~Sue
Crispy Parmesan Brussels Sprouts
Ingredients
- 2 pounds brussels sprouts – ends and outer leaves removed
- 1/4 cup olive oil – plus a little more
- 2 oz. parmesan cheese – freshly shredded
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- kosher salt and freshly ground black pepper – to taste
Instructions
- Prep Brussels sprouts. Use a sharp knife to slice off the ends of the Brussels sprouts. Remove the outer leaves, and then slice them in half.
- Shred parmesan cheese. Use a box grater to freshly shred the parmesan cheese.
- Add ingredients to a sheet pan. Pour the olive oil into a small sheet pan (don't use a large one). Then add the grated parmesan cheese and seasonings and stir it around to mix well.
- Place Brussels sprouts on the pan. Spread the Brussels sprouts on the pan, cut side down. Then drizzle a bit more olive oil over the top of the veggies.
- Roast. Roast parmesan Brussels sprouts in a preheated 425-degree oven until done, approximately 15-20 minutes.
- Serve. Use a stainless spatula to scrape the bottom of the pan to remove the Brussels Sprouts to a serving bowl. You should do this quickly after removing them from the oven so the cheese layer is easily removed.
- Test to see if additional seasonings are needed.
Awesome recipe! I did not think I would enjoy Brussel Sprouts, but this recipe changed my mind!