Want to transform your humble vegetable into an irresistible side dish? These Parmesan Crusted Brussels Sprouts are tender with a crispy, buttery, Parmesan crust to bring texture and flavor elements that will keep you coming back for more.
Every mouthful is bursting with a harmonious blend of nutty, cheesy, and slightly caramelized flavors. Plus, this easy roasted brussels sprouts recipe comes together in just about 30 minutes and requires just 7 ingredients.
As an environmental scientist, I always try to eat seasonally! It’s one of the easiest (and most delicious!) ways to support local farmers and improve your carbon footprint.
Green tip: Seasonal and local foods have less associated transportation costs and fuel emissions. Check when brussels sprouts are in season in your area with this Seasonal Food Guide.
Parmesan Crusted Brussels Sprouts Ingredients
Here’s everything you need:
- Brussels sprouts. One stem or one package of brussels sprouts is approximately one pound of sprouts. Fresh or frozen (thawed).
- Olive oil. To get your Brussels nice and crispy.
- Salt & pepper. Basic seasoning to bring out the natural flavors of the Brussels sprouts and Parmesan.
- Butter. Melted to mix with the cheese and breadcrumbs to form a crust.
- Parmesan cheese. For a deliciously cheesy and nutty Parm crust.
- Panko breadcrumbs. You can sub in any other breadcrumbs in a pinch, but Panko really brings great texture to that crispy outer crust.
Parm Crusted Brussels Sprouts Tips and Tricks
How to Store Brussels Sprouts Before Use
If you buy brussels sprouts that are still on the stalk, they last longer than those that are already separated from the stalk. Still, most fresh brussels sprouts will last up to one week when stored properly. On the stalk, they will last up to two weeks.
It’s best not to wash the Brussels sprouts until you’re ready to roast them. We want to make sure they are dry when you store them.
Green tip: Organic farms rely on biodiversity to generate rich soil, avoiding the use of pesticides and fertilizers, which means no toxic runoff.
How to Prep Brussels Sprouts for Roasting
First things first, before prepping your brussels sprouts, make sure you preheat your oven to 425°F. There is no need to line your baking sheet, though if you want less clean up, you can opt to line it with aluminums foil.
For the best Parm crusted brussels sprouts, you have to prep them first. Start by trimming off the rough ends. This is the flat end of the brussels sprout where it was removed from the stalk.
Then, slice the brussels sprouts in half lengthwise. Simple as that!
As you prep and slice, you may have some outer layers of the Brussels sprouts fall off. Keep them and roast them with the Brussels sprouts—they’ll get nice and crispy.
Pre-Roast the Brussels Sprouts
Add the prepped brussels sprouts to a large baking sheet with the olive oil, salt, and pepper. Use clean hands or two serving spoons to toss the sprouts in the oil and seasonings to evenly coat.
Once the brussels sprouts are coated, spread them out on the baking sheet in a single layer. We don’t want any overlapping each other, giving them the best chance at roasting evenly.
Mix Up Your Parmesan Crust
Add the butter to a microwave-safe bowl and heat for 30 seconds. Give it a stir and if it still needs more time, continue to heat in 10 second intervals, stirring in between, until completely melted.
Then, add the grated Parmesan cheese and Panko to the melted butter and stir with a fork. You’ll be left with a thick crust mixture to add to your roasted brussels sprouts.
Add the Parm Crust and Finish Off in the Oven
After 15 minutes in the oven, remove the brussels sprouts. Use a spatula to push the brussels sprouts into the center of the baking sheet. Careful, it’s hot!
We want the brussels sprouts to still be in a single layer, but super close together and touching, so that it’s easy to add the Parm crust on top.
Use clean hands to crumble your Parmesan-Panko-butter mixture on top of the brussels sprouts in a roughly even layer.
Then, add the baking sheet back to the top rack of the oven for an additional 10 minutes, until the crust turns golden brown and the brussels sprouts are nice and tender.
How to Serve Your Parmesan Crusted Brussels Sprouts
These Parmesan crusted brussels sprouts have a lot of flavor and stand tall on their own! If you’re looking for mains to pair these with, here are some of my favorites:
- Crispy Blackened Cod. Delight in the perfect harmony of tender cod, seared to a crispy blackened perfection.
- Grilled Portobello Mushroom Steak. Enjoy smoky, earthy goodness with our expertly grilled Portobello mushrooms, a vegetarian delight.
- Chimichurri Salmon. Elevate your taste buds with succulent salmon kissed by zesty chimichurri sauce for a burst of Argentine-inspired flavors.
How to Properly Store & Reheat Leftover Parm Crusted Brussels
Leftover Roasted Brussels Sprouts with Parmesan Crust will last in the refrigerator in an airtight container for up to 5 days. You can also freeze them for up to a year.
To thaw the brussels sprouts from frozen, transfer them from the freezer to the refrigerator and let them thaw there overnight.
To reheat these leftover Brussels sprouts, preheat your oven to 350°F and roast them again as is (no need to add any extra oil) for 8-10 minutes until heated through.
Green tip: Did you know that 50% of food waste happens in our homes? Reduce your contribution to food waste is to properly store and reheat your leftovers so you can consume them.
Brussels Sprouts with Parmesan Crust Frequently Asked Questions
Can I make Parm Crusted Brussels Sprouts in the Air Fryer?
Yes! You can definitely make this recipe in the air fryer. Preheat your air fryer to 350°F. Toss the brussels sprouts with the olive oil, salt, and pepper, and air fry for 8 minutes.
Mix your melted butter, Parmesan, and Panko together. After 8 minutes in the air fryer, toss the brussels sprouts. Then, sprinkle the Parmesan-Panko-butter mixture on top.
Air fry for an additional 4-6 minutes until Parmesan crust is crispy and golden brown.
Want to sharpen your kitchen skills?
Why You Should Make these Crispy Parmesan Crusted Brussels Sprouts
- The texture. Tender, slightly caramelized roasted brussels sprouts with a crispy Parmesan crust!
- The Parmesan flavor. The nuttiness and cheesiness of the grated Parmesan brings bold flavor to these brussels.
- They’re quick and easy! They’re easy to make and come together in just about 30 minutes!
Crispy Parmesan Crusted Brussels SproutsPRINT PIN RATE
- 1 pound Brussels sprouts
- 2 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
- 3 tablespoons salted butter
- ¼ cup Parmesan cheese
- ¼ cup Panko breadcrumbs
- Preheat your oven to 425°F.
- Prep your Brussels sprouts by trimming the ends off and slicing them in half lengthwise.
- Add your prepared Brussels sprouts to a large baking sheet. Add the olive oil, salt, and pepper, and toss to coat. Roast on the top rack of the oven for 15 minutes.
- Meanwhile, add the butter to a microwave-safe bowl and melt it in the microwave on high. Start with 30 seconds, then stir. If it's not melted after 30 seconds, continue to heat in 20-second intervals until its liquefied.
- Add the Parmesan and Panko to the melted butter and mix with a fork to form your Parm Crust.
- After 15 minutes, remove the Brussels sprouts from the oven and use a spatula to push all of them to the center of the pan, so they are all touching, but still in a single layer.
- Use clean hands to crumble the Parmesan-Panko-butter mixture on top of the brussels sprouts.
- Roast again on the top rack for 10 more minutes until the brussels sprouts are tender and the Parmesan crust is crispy and golden brown. Serve hot.
- Want to make these in the air fryer? You absolutely can! Full directions in the Frequently Asked Questions section above.
- The Brussels sprouts tips can be composted or used to make your own vegetable broth!
- For more delicious ways to prepare Brussels sprouts, check out more Brussels Sprouts Recipes.
- For more roasted veggie side dishes, check out these Best Roasted Vegetable Recipes.