Crispy Parmesan Brussels Sprouts

Crispy Parmesan Brussels Sprouts are a savory, golden-brown side dish that turns this humble vegetable into an irresistible treat. Roasted until perfectly crisp on the outside and tender on the inside, then finished with a generous shower of grated parmesan, these sprouts are nutty, cheesy, and full of flavor. They’re simple enough for everyday dinners and fancy enough for holiday spreads.

Why You’ll Love This Recipe

I love this recipe because it completely transforms Brussels sprouts into something craveable. Roasting brings out their natural sweetness, while the parmesan adds a salty, umami-rich crunch. They’re incredibly easy to make—just toss, roast, and sprinkle—and they pair with everything from chicken to steak to pasta. Even Brussels sprout skeptics tend to come around after just one bite.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Fresh Brussels sprouts (halved)

• Olive oil

• Garlic powder or minced garlic

• Salt and pepper

• Grated parmesan cheese

• Optional: lemon zest, red pepper flakes, balsamic glaze for finishing

Directions

1. I preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper or foil.

2. I trim and halve the Brussels sprouts, then toss them in a large bowl with olive oil, garlic powder, salt, and pepper.

3. I spread them cut-side down in a single layer on the baking sheet to get them crispy.

4. I roast them for 20–25 minutes, flipping them halfway through, until they’re deeply golden and crisp on the edges.

5. During the last 5 minutes, I sprinkle the parmesan evenly over the sprouts so it melts and crisps.

6. I remove them from the oven, taste, and season with extra salt or a squeeze of lemon juice if needed.

Servings and timing

This recipe serves 4 as a side dish. It takes me about 10 minutes to prep and 25 minutes to roast, so I have it ready in just 35 minutes total.

Variations

I love playing with the flavors depending on what I’m serving:

• Drizzle with balsamic glaze or honey for a sweet-savory combo.

• Add chopped cooked bacon or pancetta for richness.

• Use pecorino romano instead of parmesan for a sharper bite.

• Toss with toasted pine nuts or slivered almonds for crunch.

storage/reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I use the oven or air fryer at 375°F (190°C) to restore crispiness. Microwaving works, but it softens the texture a bit.

FAQs

Why aren’t my Brussels sprouts getting crispy?

They need high heat and space. I make sure they’re spread out on the baking sheet, not crowded, and placed cut-side down for the best browning.

Can I use frozen Brussels sprouts?

I prefer fresh for the best texture, but if I use frozen, I thaw and dry them thoroughly before roasting to avoid sogginess.

Can I make these in an air fryer?

Yes. I air fry them at 400°F (200°C) for 15–18 minutes, shaking halfway through, then add the parmesan in the last few minutes.

What kind of parmesan works best?

Freshly grated parmesan melts and crisps better than pre-shredded. I avoid the shelf-stable kind for this recipe.

Can I prep them ahead?

I can trim and halve the Brussels sprouts ahead of time, then season and roast them just before serving for the crispiest results.

Conclusion

Crispy Parmesan Brussels Sprouts are one of my favorite ways to make veggies exciting. They’re crunchy, cheesy, and completely addictive—whether I serve them as a weeknight side or a holiday must-have. With just a few ingredients and minimal prep, these little sprouts always manage to steal the show.