These Crispy Parmesan Brussels Sprouts are coated in a parmesan cheese, olive oil, lemon zest, and garlic mixture, then baked until the brussels sprouts are soft and tender and the parmesan is crispy and delicious.
Brussels sprouts are a favorite in our house. And while Steve always swears that his favorite way to eat them is roasted with lots of butter and crispy bacon, I love mixing it up and trying new Brussels sprout recipes (I’m looking at you Brussels Sprouts and Ricotta Crispy Tacos!). Hey, you never know when one of those new creations just might become a new favorite. And that is exactly what happened with these Crispy Parmesan Brussels Sprouts!
Let me take you back, it was a lazy Sunday afternoon and Steve and I were talking about what we should eat to go with the pork tenderloin we had cooking up on the smoker. I mentioned we had some extra Brussels sprouts in the fridge that sounded good, and Steve agreed (assuming I would be cooking them with bacon and a good coating of butter, as he likes). However, I had something a little different in mind.
When I served up these parmesan and garlic roasted Brussels sprouts, I think he may have been slightly disappointed that there was no crispy bacon to be found tossed in with the Brussels sprout – that was until he took his first bite.
How Do You Get Crispy Roasted Brussels Sprouts?
These Crispy Parmesan Brussels Sprouts are packed with flavor and a crispy, satisfying crunch from the parmesan cheese that toasts up on the bottom of each Brussels sprout. A hint of butter adds richness and helps the cheese really toast up. Lemon zest brightens up the savory parmesan and Brussels sprouts flavor, while toasty garlic and grassy parsley add in a hint of Italian flavor – think garlic parmesan bread here!
When I first made these, my goal was to toast the parmesan so that it became a nice crispy crust on each Brussels sprout – giving you a crunchy contrast to the fork tender sprouts. And to be honest, I wasn’t exactly sure that this would turn out. But with just a few simple steps, these came out of the oven with a crispy, golden cheese crust just as I imagined.
How Do You Make Crispy Parmesan Brussels Sprouts?
There are some important tips to helping your Brussels sprouts cook up with a crispy, toasty parmesan layer.
- Line with parchment paper: Parchment paper helps keep the crispy cheese from sticking to the pan, so I really recommend using it here or a nonstick baking mat. If you don’t have parchment, you can use a nonstick pan and spray thoroughly with cooking spray.
- Dry the Brussels sprouts: Moisture is the enemy to crispy food. So if your Brussels sprouts are wet after rinsing, make sure to dry them gently on all sides after slicing.
- Use fresh grated cheese: I always recommend using fresh grated cheese, as it just melts better and gives a better flavor. For this recipe, I used fresh grated parmesan to ensure the cheese layer got nice and crispy.
- Press the cheese into the Brussels: After stirring everything together, you should find that some of the cheese sticks to the Brussels sprouts, but a lot might be stuck to the bottom or sides of your bowl. That is OK. As you take each Brussels sprout out of the bowl, press the cut side firmly down into the cheese so that a good layer of cheese sticks to each. Then place on the baking sheet with this flat, cheese side down.
Note in the picture below, I left a couple of the Brussels sprouts cut side up so you could see the cheese pressed on before baking. I flipped those over before baking.
Looking for More Brussels Sprout Recipes?
Like I said, I love Brussels sprouts, and I absolutely love cooking them up in all kinds of new and unique ways. From slicing them raw to adding them in tacos, I am always a fan of those crunchy little guys.
After you try these Crispy Parmesan Brussels Sprouts, check out some of my other favorite Brussels sprouts recipes:
- Brussels Sprouts and Ricotta Crispy Tacos
- Pan Seared Pork Chops with Basil, Peaches, and Brussels Sprouts
- Kale and Shredded Brussels Sprouts Caesar Salad
- Pulled Pork Carnitas Tacos with Jalapeno Lime Brussels Sprout Slaw
Before I go, here is one last picture of these Crispy Parmesan Brussels Sprouts, because I just can’t get enough of that golden, crispy parm.
Crispy Parmesan Brussels Sprouts
Ingredients
- 1 lb Brussels sprouts
- ½ cup fresh finely grated parmesan cheese
- zest 1 lemon
- 3 cloves garlic grated or very finely minced
- 4 tbs extra virgin olive oil
- ½ tsp salt
- ½ tsp black pepper
- 1 tsp dried parsley
- 3 tbs butter
Instructions
- Preheat oven to 400°
- Mix cheese, lemon zest, garlic, olive oil, salt, pepper, and parsley in a large bowl and stir to combine.
- Cut Brussels sprouts in half, and add to cheese mixture and stir. You may find that some of the cheese sticks to the Brussels sprouts, but is stuck to the bottom or sides of your bowl. As you take each Brussels sprout out of the bowl, press the cut side firmly down into the cheese so that a good layer of cheese sticks to each. Then place on parchment lined baking sheet with this flat, cheese side down.
- Cut butter into cubes and place evenly around pan.
- Bake 20 – 25 minutes until Brussels sprouts are tender and parmesan cheese is golden brown and crispy. If the cheese is brown and crispy before your Brussels sprouts are tender, you can flip cheese side up and bake another couple of minutes.
- Serve hot. If desired squeeze a little lemon over the Brussels sprouts when serving.