Description
These Crispy Parmesan Brussels Sprouts are a deliciously addictive side dish featuring tender Brussels sprouts roasted with garlic, olive oil, and a generous layer of golden, crisp Parmesan cheese. Ready in under 30 minutes, this recipe delivers a perfect balance of savory flavors and satisfying textures that will have you coming back for more.
Ingredients
Scale
Brussels Sprouts Mixture
- 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
- Preheat and Prepare: Position a rack in the center of your oven and preheat it. Line a large rimmed baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Toss Brussels Sprouts: In a large bowl, combine olive oil, garlic, kosher salt, black pepper, and red pepper flakes if using. Trim tough stems from Brussels sprouts, discard any yellow or shriveled leaves, then halve them lengthwise through the stem and core. Add sprouts to the bowl and toss well to coat evenly in the seasoned oil mixture.
- Add Parmesan: Mix 1 tablespoon of grated Parmesan cheese into the coated Brussels sprouts until distributed evenly.
- Arrange on Baking Sheet: Spread the remaining Parmesan cheese evenly over the center area of the prepared baking sheet (about 12 by 10 inches). Place the Brussels sprouts cut-side down in a single layer on top of the cheese. It’s fine if they are close together but try not to overcrowd.
- Roast to Crisp: Roast in the preheated oven for 14 to 17 minutes, or until the Parmesan is melted, golden brown, and crisp and the Brussels sprouts are tender and caramelized.
- Serve: Use a thin spatula to carefully transfer the Brussels sprouts and the crisp Parmesan layer beneath them to a serving platter. Serve immediately for the crispiest texture.
- Store and Reheat Leftovers: Store 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 Parmesan re-crisps, about 5 minutes.
Notes
- Adding crispy Parmesan cheese gives these Brussels sprouts an irresistible crunch and boost of flavor.
- The recipe is quick and easy, ready in under 30 minutes—perfect for weeknights or entertaining.
- You can omit red pepper flakes for a milder dish or add more for extra heat.
- Ensure Brussels sprouts are cut evenly so they cook uniformly.
- Use freshly grated Parmesan for the best melting and crisping results.
Nutrition
- Serving Size: 1/4 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
