These crispy parmesan crusted brussel sprouts are incredibly tasty! They're the perfect cozy and delicious side dish for fall.
Why You'll Love Them
These parmesan-crusted brussels sprouts are EVERYTHING! Trust me when I say, there's a reason they've gone viral all over social media.
All you need are a few simple ingredients to transform these little green beauties into a crispy, cheesy snack that’ll have your taste buds freaking out with every bite.
If Brussels sprouts haven't exactly been at the top of your favorite veggie list, that’s about to change. After your first bite, you’ll be hooked—I promise!
These sprouts are tossed in a mix of garlic powder, and a touch of olive oil, then roasted on top of parmesan cheese to perfection. The result? Crispy, golden goodness with a salty, savory flavor that’s absolutely addictive.
Whether you’re making them as a quick side dish, a snack, or even as a fun party app with my Cane's Sauce, these will easily become your favorite Brussels sprouts ever.
They’re crunchy on the outside, tender on the inside, and packed with so much flavor, you'll wonder how you ever ate them any other way.
So go on and get ready to meet your new favorite way to eat Brussels sprouts!
Ingredients & Substitutions
- Brussels Sprouts:; I recommend trying to find brussels sprouts on the tinier side while you're at your grocery store. If you use huge brussel sprouts, the timing could be off and they could be tough while the cheese has already cooked. If your brussels sprouts are huge, I recommend blanching them first.
- Olive Oil: Another neutral oil will also work.
- Kosher Salt: When it comes to seasoning on this easy side dish, I like to keep it simple. Just a little kosher salt and some garlic powder. However, you can get wild with these mini cabbages, you can find some of my optional additions below.
- Garlic Powder: You can swap garlic powder for onion powder or another one of your favorite seasoning blends.
- Parmesan Cheese: If you're not into parmesan cheese, try gruyere! It's got the perfect nutty taste and it's just slightly elevated. I love it just as much as the original.
- Optional Additions: The best part about my blog is that you can make my simple recipes your own! Here are a few of my favorite flavoring add-ons to make it even more exciting. You can add lemon zest, italian seasoning, creole seasoning, or even lemon pepper seasoning. Try adding toasted bread crumbs or crispy bacon at the end to take this easy recipe to the next level.
Step by Step Instructions
Prep Brussel Sprouts: Trim off the stem end and cut in half.
Season Sprouts: In a medium small bowl, add trimmed brussels sprouts, olive oil, kosher salt and garlic powder and toss.
Prep Baking Sheet: Line your sheet pan with the shredded parmesan cheese. Then add brussels sprouts in an even layer, cut side down and press them into the cheese layer. If it's an old sheet pan, you might want to line it with parchment paper to avoid the cheese sticking. If you don't have a baking sheet, you can use a baking dish - just make sure to spray it with some cooking spray.
Bake: Place your brussels sprouts in a hot oven that's heated to 400F degrees and cook until the cheese is golden brown and the sprouts are tender.
Serve: Let them rest for 5-10 minutes for the crispy cheese to firm up and create a beautiful parmesan flavor crust with a nutty taste.
Save: Although they're best day-of, you can place any leftover crispy brussels sprouts in an airtight container and keep in the fridge for 3-4 days.
What goes with Brussels Sprouts?
This crispy parmesan brussels sprouts recipe goes with so many things. In my opinion, the best best way to serve them is with my copycat Cane's Sauce Recipe. Here are some other pairing ideas!
- Cacio e Pepe Green Beans and Carrots
- Easy Italian Broccoli Pasta Recipe with Parmesan & Lemon
- Easy Panini Recipe - Grilled Italian Sandwich with Mozzarella
- Dutch Oven Beef Stew Recipe with Lipton Onion Soup Mix
- Trader Joe's Pumpkin Gnocchi with Caramelized Onion Sauce
Recipe
Crispy Parmesan Crusted Brussels Sprouts Recipe
Equipment
- Sheet Pan
Ingredients
- 1 lb Brussels Sprouts (smaller sprouts work best)
- 2 tablespoon Olive Oil
- ¼ teaspoon Kosher Salt
- ¼ teaspoon Garlic Powder
- 2 cups Parmesan Cheese (or gruyere) grated
Instructions
- Preheat the oven to 400F degrees.
- Trim the ends off of the brussels sprouts and discard. Cut them in half.
- Place the halved sprouts in a bowl and toss with olive oil, kosher salt and garlic powder until coated.
- Add grated cheese to a sheet pan (no parchment paper is needed if it's a newer nonstick sheet pan) in a thick even layer.
- Place the brussels sprouts cut side down and press into the cheese.
- Bake for 30 minutes, turning the sheet pan (not the sprouts!) half way through, until the cheese is crispy and golden brown and the brussels sprouts are tender.
- Remove from heat and let rest for 5-10 minutes for the cheese to firm up. Then tear the crispy parmesan crusted brussels sprouts into bite sized pieces and serve.
