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 a time-strapped mom who loves a well-rounded meal, having a quick, easy, and delicious side dish recipe like this is a must!
And between these and my Truffle Brussels Sprouts with Parmesan, I’m confident I can make even the pickiest eaters love Brussels Sprouts!
Parmesan Crusted Brussels Sprouts Ingredient Highlights
One stem or one package of brussels sprouts is approximately one pound of sprouts. Fresh or frozen (thawed).
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.
The best way to store fresh brussels sprouts is dry in a sealed bag or airtight container in the “crisper” drawer in your fridge. Use a reusable storage bag for a more sustainable option.
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.
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 Make Brussels Sprouts with a Parmesan Crust
For the best Parm crusted brussels sprouts, start by trimming off the flat end of the brussels sprout where it was removed from the stalk. Then, slice them in half lengthwise.
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.
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.
Then, 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. Place them on the top rack of the oven for the first round of roasting (par roast).
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.
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 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.
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:
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.
Crispy Parmesan Crusted Brussels Sprouts
SAVE RECIPE TO COLLECTION PIN PRINT RATEEquipment
Ingredients
- 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
Instructions
- Preheat your oven to 425°F.
- Prep your Brussels sprouts by trimming the ends off and slicing them in half lengthwise.1 pound Brussels sprouts
- 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.
Pro Tips
- Want to make these in the air fryer? You absolutely can! Full directions above.
- The Brussels sprouts tips can be used to make your own vegetable broth!
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