Shop
My
Custom
FREE 5-Ingredient Recipe EBook
GET IT NOWMy Parmesan Brussels Sprouts Have The Best Crispy, Cheesy Coating
When I want to take simple roasted brussels sprouts up a notch, these parmesan brussels sprouts are one of my favorite ways to do it. Here’s why they’re totally irresistible:
- Crispy, tender, and cheesy – My parmesan crusted brussels sprouts not only get crispy from roasting, they also have this irresistible cheesy crust! And the center is soft and tender. The natural sweetness of the veggies pairs perfectly with the savory cheese.
- Quick and easy – If you like my smashed brussels sprouts, these are a lot like that, but without the effort of smashing. And the prep is super fast, with simple pantry staples.
- Family approved – Even my 9-year-old likes roasted brussels sprouts with parmesan cheese in the mix, and her friend who normally hates them said they taste great! The crispy coating will make these a hit with everyone at your table, even those who aren’t usually fans of veggies.
These parmesan brussels sprouts are the perfect side dish for weeknight dinners in the fall and winter, and I often serve them for holiday meals. But let me be honest, I make them year round! I photographed them in the summer and enjoyed them just the same, hot oven and all. Make them with me!
Ingredients & Substitutions
Here I explain the best ingredients for my parmesan brussels sprouts recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Brussels Sprouts – I like smaller ones because they’re sweeter and roast faster. Slice them in half. If you have bigger ones, quarter them for quicker cooking and extra browning!
- Grated Parmesan Cheese – For the irresistible cheesy, savory crust that makes these brussels sprouts so good! I recommend grated like this rather than shredded, because you get a better crispy coating that way, but I sometimes use shredded for garnish.
- Oil – Olive oil and avocado oil both work great.
- Spices – Garlic powder, onion powder, a touch of paprika, sea salt, and black pepper.
How To Roast Brussels Sprouts With Parmesan
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Season the sprouts. Toss them in a large bowl with the olive oil, garlic powder, onion powder, paprika, salt, and pepper. I use tongs for easy mixing.
- Add the parmesan. Sprinkle the cheese evenly over the sprouts, and toss again.
- Bake until crispy. Spread the brussels sprouts in a single layer on your prepared baking sheet. If you have any leftover cheese in the bowl, sprinkle it over the top for extra cheesy goodness. Roast parmesan brussels sprouts in the oven, flipping halfway through, until they’re tender, crisp, and golden brown.
My Recipe Tips
- Choose sprouts similar in size. That way, they cook at the same rate.
- Use a quality nonstick baking sheet for the best results. I have and love these sheet pans — the nonstick surface lasts and they’re warp resistant. Even these parmesan crusted brussels sprouts don’t stick! You can also line your baking sheet with foil or parchment paper, but foil sticks more and parchment paper will get you less browning.
- Make sure each sprout touches the pan, with space between them. This is my secret to getting them super crispy! If they’re too crowded, they’ll steam instead of caramelizing, so use a large baking sheet or split them between two.
- Roast the parmesan brussels sprouts for long enough to form that crispy, golden crust. See my pictures for reference! The crust will form on the side touching the pan, so flip to get it on the other side. If you flip too soon or stop roasting too soon, you’ll miss out on the best part!
- Use a very thin turner to release the sprouts from the pan. This includes flipping halfway through and serving at the end. This method ensures the parmesan stays attached, so you don’t leave all those crispy edges behind! I used a larger spatula in my pictures above, but most often I use my thin cookie spatula because it’s very thin and silicone coated.
- Want extra crispness and browning? My parmesan brussels sprouts usually turn out crispy and dark enough without any extra steps, but if they are tender before they are crisp enough, just pop them under the broiler at the end for a few minutes.
- Have frozen sprouts? Follow my recipe for roasted frozen brussels sprouts, and you can still season them with parmesan.
- Flavor variations: Try chopped bacon for extra crunch (add it raw and it’ll crisp up with the sprouts), a drizzle of honey (or my zero sugar honey) along with the olive oil for sweetness, or a sprinkle of red pepper flakes or cayenne for heat. A drizzle of balsamic glaze after roasting adds the perfect sweet tang, too!
Parmesan Brussels Sprouts
My crispy parmesan brussels sprouts are roasted to perfection with olive oil, simple spices, and of course parmesan. Ready in just 30 minutes!
Remove Ads
Instructions
Tap on the times in the instructions to start a kitchen timer.
-
Preheat the oven to 425 degrees F (218 degrees C). Brush or spray a large baking sheet or 2 smaller ones with olive oil (not the amount in the ingredient list, this is extra).
-
In a large bowl, toss the brussels sprouts with olive oil, garlic powder, onion powder, paprika, salt, and pepper.
-
Sprinkle the grated parmesan evenly over the sprouts. Toss to coat.
-
Arrange the brussels sprouts in a single layer on the baking sheet. (Make sure each sprout is touching the pan.) If there is any parmesan remaining in the bowl, sprinkle it on top.
-
Roast parmesan brussels sprouts in the oven for 15 minutes. Carefully flip and roast for 10-15 more minutes, until the sprouts are tender and the cheese is crispy.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 1 cup
- Tips: Check out my recipe tips above to help you get perfectly crispy and tender results, how to remove them from the pan to avoid sticking, and a way to make this dish using frozen sprouts.
- Storage: Keep leftovers in an airtight container in the fridge for up to 3-4 days. I like to toss them into a kale and brussels sprouts salad or sweet potato hash the next day.
- Meal prep: You can slice the brussels sprouts a few days ahead, but I recommend roasting them fresh, though.
- Reheat: To bring back some of that crispness, reheat parmesan brussels sprouts in the oven at 350 degrees F, or toss them in a skillet. The microwave works, but they won’t be crispy.
- Freeze: While it’s not my favorite since they can get a bit mushy after thawing, you can freeze them for up to 3 months if needed.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
Add Your Notes Your Notes
Try More Of My Recipes
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.
Parmesan Brussels Sprouts
Serving Ideas
All you need to go with my roasted parmesan brussels sprouts is a simple protein:
- Chicken – Try my whole roasted chicken or baked chicken thighs. For a faster main you can make while your sprouts roast, make my easy air fryer chicken breasts.
- Pork – These are amazing with smothered pork chops or baked pork tenderloin for a comforting meal. If you’re short on time, my cast iron pork chops are super juicy and fast.
- Steak – Crispy parmesan brussels sprouts are the perfect side for my tender London broil, or pan seared filet mignon if you want to get fancy. For a holiday feast, they pair beautifully with roasted beef tenderloin or top sirloin roast.
- Fish – Pan seared salmon and halibut are my faves, but these easy vegetables pair perfectly with just about any of my fish recipes.
26 Comments
Sheri Earle
1These were fantastic!! My hubby and I enjoy Brussels sprouts very much and this is just another great way to prepare them. I used parchment paper for ease of clean up and they were still exceptionally crispy outside and tender inside.
Maya | Wholesome Yum
0I’m glad you thought so, Sheri! You and your husband enjoy.
Linda D.
1Made the brussel sprouts again with the seasonings you suggested and they were so good. Super easy to prepare and cook. Made them with your air fryer boneless chicken. Going to make them like this from now on!
Maya | Wholesome Yum
0Yay, thank you, Linda! I’m glad you enjoyed these seasonings.
Georgia
1I made these a couple days ago and my husband & son loved them. They’re not fans of Brussels Sprouts, but to my surprise, they BOTH requested that I put this recipe on our regular menu rotation 🙂 Thank you for creating this amazing delicious recipe.
Maya | Wholesome Yum
0I’m so happy your husband and son both loved this recipe, Georgia! Yes, this is the one I make when some people don’t like brussels sprouts, hehe. 😉
Lori
0Um…Yum!
Maya | Wholesome Yum
0Thanks, Lori!
Carol
0We love Brussels Sprouts, so I’m always looking for new recipes to try. This was simple, easy and delicious. I will definitely be adding this to our rotation. The Parmesan and spices made these so tasty.
Maya | Wholesome Yum
0I’m so glad you liked them, Carol! Hope you make them again soon.
Linda
0These brussels sprouts were so delicious! They have so much flavor and like your kids, my husband even liked them. Mine used to not turn out as crispy but following your directions, they were perfect. I served them with baked chicken thighs.
Great recipe!
Maya | Wholesome Yum
0Thank you so much, Linda! I’m glad to hear my method helped you get yours nice and crispy. Baked chicken thighs are a great pairing.
tammyla
0Absolutely amazing! This is one of my favorite side dishes cooked this way. I use parchment paper on my baking pan to help make clean up easy. The dark brown bits are my favorite part. They almost have a “sweetness” to them from the caramelization process.
Maya | Wholesome Yum
0Thank you, Tammy! I’m so happy to hear these were one of your favorites.
Rebekah Noonan
0We made this for my carnivores. Not only does my husband love them but he’s taken to having these as a snack now. Have tried these both using fresh and frozen brussel sprouts and they both taste great but the frozen take less time to cook obviously. Also works pretty well in the airfryer; the parm gives enough fats to cook it off beautifully.
Maya | Wholesome Yum
0That’s awesome, Rebekah! I love them for snacking, too. Good to know they work with frozen ones, normally I cook frozen brussels sprouts like this but need to try with the parmesan.
Ann Pinard
0I made these as directed, PLUS I added Blue CHeese crumbles to half as some of my family loves Blue Cheese. Both the original and the recipe with added ingredients was well received and ALL eaten! This is a plus in my book as a dish at get togethers.
Maya | Wholesome Yum
0I’m so glad you liked them, Ann! Blue cheese crumbles sound like a yummy addition.
jack
0Excellent recipe, but use cast iron instead of non-stick. It toasts better and no pfoa’s!
Maya | Wholesome Yum
0Hi Jack, I’m glad you like my recipe. I do use cast iron for most of my stovetop skillets and Dutch ovens. For the oven, I prefer these nonstick sheet pans and they are PFOA-free. They also have no problem with browning, as you can see by my pictures. You’re welcome to use any pan you like, just know the timing might vary, as cast iron retains heat more.
John D Pilla
0I grew with an Italian grandmother who was a great cook. However, I had her brussel sprouts once and gagged as a child. At, now, nearly 68, I never ate them again But, since I work from home and my wife works outside the home, I took over the grocery shopping and cooking nearly two decades ago. She has recently expressed interest in roasted brussel sprouts and ordered them a couple of the rare times we go out for dinner. (We’re both fairly frugal.) So, I decided to make these for har, she loved them, and I could actually eat them. Thx.
Maya | Wholesome Yum
0Awww, I’m so glad my recipe helped you enjoy brussels sprouts, John! And that your wife loved them, too. Enjoy!
lindyblackburn
0This was delicious. Will definitely be saving for our holiday meal. Thank you Maya.
Maya | Wholesome Yum
0I’m glad you liked these, Linda! Happy holidays!
ellen
0Just got an air fryer. Can this recipe be air fryer cooked?
Maya | Wholesome Yum
0Hi Ellen, Yes, you can do that if you like. Just season the way I have here and then cook like my air fryer brussels sprouts.