If you’ve ever thought Brussels sprouts couldn’t be your favorite veggie, wait until you try this Crispy Parmesan Brussels Sprouts Recipe. I absolutely love how this turns out—it’s got that perfect combo of tender, caramelized sprouts with the crunch and savory punch of crispy Parmesan cheese. Seriously, once you try it, you’ll be hooked, just like my family and me!
Why You’ll Love This Recipe
- Incredibly Crispy Texture: The Parmesan crisps up beautifully in the oven, creating a delightful contrast with tender sprouts.
- Simple Ingredients: You don’t need a fancy pantry; just olive oil, garlic, good Parmesan, and Brussels sprouts.
- Fast & Easy: From prep to table in about 25 minutes—you’ll love how quick this comes together on a weeknight.
- Family Favorite: My family goes crazy for this dish, and it’s a perfect way to sneak in extra veggies.
Ingredients You’ll Need
Each ingredient plays a role in building layers of flavor and texture in this Crispy Parmesan Brussels Sprouts Recipe. I always recommend fresh Parmesan for that nutty, salty crisp you’ll adore.
- Olive oil: Helps the sprouts roast up nicely and adds a hint of richness, but use just enough to lightly coat.
- Garlic: Freshly grated for that punch of aroma and flavor—don’t skip this!
- Kosher salt: Essential for seasoning—adjust the amount depending on your taste and Parmesan’s saltiness.
- Freshly ground black pepper: Adds mild heat and depth.
- Red pepper flakes (optional): Give your sprouts a little kick if you’re feeling adventurous.
- Brussels sprouts: Make sure to trim off the tough stems and remove any yellow or shriveled leaves for best flavor and texture.
- Grated Parmesan cheese: The star ingredient—go for quality Parmesan and grate it yourself if you can, it crisps so much better.
Variations
I love customizing this Crispy Parmesan Brussels Sprouts Recipe depending on the season or who’s coming over. Feel free to experiment a bit—you might find your new favorite twist!
- Spicy Kick: Adding more red pepper flakes or a dash of smoked paprika gives a smoky heat that my spice-loving friends rave about.
- Herbs: Sprinkling fresh thyme or rosemary just before serving adds a lovely herbal aroma and freshens up the dish beautifully.
- Vegan Version: Substitute parmesan with a vegan-friendly cheese or nutritional yeast for that cheesy flavor without dairy.
- Add Nuts: Toasted pine nuts or chopped walnuts sprinkled on top bring extra crunch and texture.
How to Make Crispy Parmesan Brussels Sprouts Recipe
Step 1: Prep and Toss Your Sprouts
Start by preheating your oven with a rack in the center and lining a rimmed baking sheet with parchment paper—this keeps clean-up a breeze. Trim those tough stems off your Brussels sprouts and peel away any sad-looking outer leaves. Cut each sprout in half lengthwise through the stem for even roasting. Toss them in a bowl with olive oil, garlic, kosher salt, black pepper, and a pinch of red pepper flakes if you like a little heat. This step really makes sure every bite is evenly coated with flavor.
Step 2: Add the First Layer of Parmesan
Now, toss the sprouts with about half of your grated Parmesan. This initial cheese coating helps them stick nicely to the pan and start that savory crisp. Spread the remaining Parmesan in a solid, even layer right on the baking sheet (about a 12×10 inch space). Then place your sprouts cut side down on top of that cheesy bed. They can snuggle up a bit, but don’t overcrowd or they’ll steam instead of crisping.
Step 3: Roast to Crispy Perfection
Bake the sprouts for around 14 to 17 minutes. You’re looking for that gorgeous golden-brown Parmesan crust and nicely tender Brussels sprouts inside. Keep an eye towards the end; every oven is different, and you want the cheese crisp, not burnt. This step is where magic happens—those crisps will transform how you feel about Brussels sprouts, promise!
Step 4: Serve and Enjoy!
Use a thin spatula to gently lift the crispy sprouts along with those irresistible cheese crisps and plate them up. They’re best enjoyed immediately, while the Parmesan still crackles with every bite. I love how easy this is, yet it looks and tastes like you’ve been working your magic in the kitchen for hours.
Pro Tips for Making Crispy Parmesan Brussels Sprouts Recipe
- Cut Sprouts Evenly: I learned that cutting sprouts uniformly ensures they cook evenly and crisp up perfectly every time.
- Go Fresh on the Cheese: Freshly grated Parmesan crisps way better than pre-grated; it melts and browns like a dream.
- Don’t Skip Parchment Paper: It makes clean-up simple and helps keep the cheese from sticking too much to your pan.
- Serve Immediately: The crispiness softens quickly, so I always tell friends to enjoy these sprouts fresh from the oven.
How to Serve Crispy Parmesan Brussels Sprouts Recipe
Garnishes
I often sprinkle a little freshly chopped parsley or a squeeze of lemon juice on top to brighten the dish and balance that rich Parmesan flavor. Sometimes I add a few toasted pine nuts or a dash more of red pepper flakes for an extra kick. These garnishes make the sprouts pop visually and taste-wise.
Side Dishes
My go-to sides with these sprouts are roasted chicken or pan-seared salmon. The crisp, cheesy sprouts are a perfect contrast to tender meats. I’ve also served them alongside creamy mashed potatoes or a simple quinoa salad for a vegetarian meal that never disappoints.
Creative Ways to Present
For holiday dinners, I like arranging these sprouts in a pretty bowl with extra Parmesan crisps on top, kind of like edible decorations. Sometimes I spread a thin layer of goat cheese on the serving plate before piling the sprouts on—it adds a creamy tang that guests rave about. These little touches can turn a humble side into something special.
Make Ahead and Storage
Storing Leftovers
I store leftover sprouts in an airtight container in the fridge and they usually last up to 4 days. Just make sure to keep them separated from any moisture-heavy foods to keep that crispy texture as much as possible.
Freezing
I’ve tried freezing these before, but honestly, they lose some of their crisp charm. If you want to freeze, spread them out individually on a baking sheet, freeze until firm, then transfer to a freezer bag. Reheating works better when done straight from frozen in the oven to help revive some texture.
Reheating
Reheating is best done in the oven at 400°F for about 5 minutes to bring back that crispy cheese. Microwave tends to make them soggy, which is a bummer. A quick broil at the end also helps if you want an extra crunch!
FAQs
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Can I use frozen Brussels sprouts for this recipe?
While fresh Brussels sprouts give the best texture and flavor, you can use frozen if that’s what you have on hand. Just make sure to thaw and dry them thoroughly before roasting to avoid sogginess and help them crisp up.
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What type of Parmesan cheese is best for this recipe?
Freshly grated Parmigiano-Reggiano works best because it melts evenly and crisps perfectly. Avoid pre-grated cheese with additives, as it won’t crisp as nicely.
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How do I keep the sprouts crispy and not soggy?
Keep them in a single layer when roasting, don’t overcrowd the pan, and serve immediately. Also, avoid covering leftovers tightly without ventilation, which traps steam and softens the crisps.
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Can I make this recipe vegan?
Absolutely! Use a vegan Parmesan alternative or nutritional yeast for cheesy flavor. Just keep in mind the crisp factor might differ slightly.
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What’s the best way to reheat leftover crispy Parmesan Brussels sprouts?
Reheat in a preheated oven at 400°F on a parchment-lined pan to restore crispness, about 5 minutes. Avoid microwaving to keep the cheese from getting soggy.
Final Thoughts
This Crispy Parmesan Brussels Sprouts Recipe is one of those dishes I keep coming back to because it’s just so reliably delicious with minimal fuss. I used to struggle to get Brussels sprouts that everyone would actually enjoy, but this recipe changed the game completely. It’s perfect whether you’re serving a weeknight dinner or want to wow guests with a side that’s both impressive and easy. Trust me, once you try this, Brussels sprouts will become a new favorite in your kitchen too!
Print
Crispy Parmesan Brussels Sprouts Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Description
Crispy Parmesan Brussels Sprouts are a delicious roasted side dish featuring tender Brussels sprouts coated with garlic, olive oil, and a generous amount of golden, crispy Parmesan cheese. This easy-to-make recipe combines savory flavors and a delightful crispy texture, perfect for a quick, flavorful addition to any meal.
Ingredients
Brussels Sprouts and Seasoning
- 1 1/2 tablespoons olive oil
- 1 clove garlic, finely grated or pressed
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 pinch red pepper flakes, optional
- 1 pound Brussels sprouts
Cheese
- 1/2 cup (about 2 ounces) grated Parmesan
Instructions
- Prepare the Oven and Baking Sheet: Position a rack in the center of your oven and line a large rimmed baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Mix the Seasoning: In a large bowl, combine olive oil, finely grated or pressed garlic, kosher salt, freshly ground black pepper, and optional red pepper flakes. Stir well to blend the flavors.
- Prepare the Brussels Sprouts: Trim the tough stems from each Brussels sprout and remove any shriveled or yellowing outer leaves. Cut each sprout in half lengthwise, going through the stem and core, then immediately add them to the bowl with the olive oil mixture. Toss the sprouts thoroughly to coat them evenly.
- Add Parmesan to the Sprouts: Add 1 tablespoon of the grated Parmesan to the Brussels sprouts and toss again to combine the cheese with the seasoned sprouts nicely.
- Arrange on the Baking Sheet: Spread the remaining Parmesan cheese in an even layer about 12 inches by 10 inches on the prepared baking sheet. Arrange the Brussels sprouts cut side down in a single layer over the cheese-covered area. It’s all right if they are close, but avoid overcrowding for even roasting.
- Roast the Brussels Sprouts: Place the baking sheet in the oven and roast for 14 to 17 minutes, until the cheese has melted, turned golden brown, and becomes crisp, while the Brussels sprouts are tender.
- Serve and Enjoy: Using a thin spatula, carefully transfer the roasted Brussels sprouts along with the crispy Parmesan to a serving platter. Serve immediately to enjoy the best texture and flavor.
- Storage and Reheating: Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, preheat the oven to 400°F, line a baking sheet with parchment paper, arrange sprouts cut side down, and heat until hot and the Parmesan crisps again, about 5 minutes.
Notes
- Adding crispy Parmesan cheese transforms ordinary roasted Brussels sprouts into an irresistible savory dish.
- This recipe takes under 30 minutes and requires minimal ingredients, making it perfect for quick weeknight dinners or side dishes.
- Using parchment paper aids in easy cleanup and helps achieve the perfect crispiness.
- Red pepper flakes are optional but add a nice subtle kick if desired.
- Be sure to roast the sprouts cut side down for the best caramelization and crisp texture.
- Leftovers reheat well in the oven, making this dish great for meal prep or make-ahead meals.
Nutrition
- Serving Size: 1/4 of recipe (about 4 ounces)
- Calories: 141 kcal
- Sugar: 2 g
- Sodium: 408 mg
- Fat: 9 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 11 mg
