Delicious and crispy Parmesan brussel sprouts with garlic are perfectly roasted on a baking sheet pan with only 5 simple ingredients! Crispy cheese, bold and fresh flavors, and the best low-carb side dish for Thanksgiving or any night of the week.
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Once you give these crispy parmesan Brussel sprouts a try, you'll be obsessed! You will want to try my air fryer brussel sprouts or honey sriracha brussel sprouts recipes - they're both amazing!
You'll Love These Parmesan Crusted Brussel Sprouts
- Crispy parmesan Brussel sprouts are quick to make - no need to pre-steam or pre-boil.
- Can be made into smashed Brussels sprouts.
- Simple recipe with very few ingredients.
- Delicious crispy edge, thanks to the delicious Parmesan cheese.
- Customizable: make it spicy with red pepper flakes, add some zest with lemon or balsamic vinegar, add in extra crisp with Panko breadcrumbs, or flavor with bacon.
- Low-carb, gluten-free, and dairy-free.
- Easy side dish for Thanksgiving dinner.
- These will be your family's new favorite way to eat Brussels sprouts!
Ingredients for This Recipe
Here are the ingredients you need to make this recipe. Reference the recipe card at the bottom for exact measurements and the notes below for substitution ideas.
- Fresh Brussels sprouts: Prepare the mini cabbages by trimming and cleaning them. Larger Brussels sprouts should be cut in half. If you follow the smashed Brussels sprouts method, leave the sprouts whole.
- Garlic cloves: use roasted garlic or minced or smashed fresh garlic. You can also use garlic powder and onion powder if you have it.
- Olive Oil: As a substitute, use butter or coconut oil.
- Grated Parmesan cheese: Shred some extra Parmesan cheese for topping!
- Salt and Black Pepper: To taste, add some when mixing the ingredients and add extra if needed to the finished dish.
How to Make these Crispy Parmesan Brussels Sprouts
Below are step-by-step instructions for how to cook this recipe with the best results. The recipe card at the bottom shows the exact cooking time and temperatures.
In a large bowl, combine the sprouts, roasted garlic, ½ cup of Parmesan cheese, and salt & pepper.
Line the sheet pan with a piece of parchment paper or spray generously with cooking spray. Place the sheet pan into a hot oven (400 F) for 15 minutes. Stir and return the sheet pan to the oven for an additional 15 minutes.
Brussels sprouts are cooked when they are fork tender. Cook them longer for a crispier texture.
Top the sprouts with additional cheese and broil for 5-10 minutes to crisp them to golden brown. You can serve them immediately or at room temperature.
How to Make Smashed Roasted Brussels Sprouts
Place cleaned and trimmed Brussels sprouts into a pot of boiling water and then par-boil for about 3-5 minutes (depending on the size of the sprouts.)
Drain the water and use a water glass to smash the Brussels sprouts down. Proceed with the recipe as written.
Expert Tips
- For super crispy Parmesan Brussel sprouts, slice them into fourths rather than half (shredded Brussels sprouts recipe.)
- Add some cooked bacon, lemon zest, or a drizzle of honey for extra flavor and texture.
- Feel free to add more Parmesan!
- Larger sprouts may take more time in the oven and smaller ones may roast up faster.
- To get perfectly browned crispy Parmesan Brussel sprouts make sure they are turned cut-side down for the first roasting.
- For extra crisp, add 2 tablespoons of Panko breadcrumbs to Parmesan cheese before broiling.
- Cut down on prep time by using pre-sliced and pre-washed sprouts.
- Spread Brussels sprouts in a single layer and use enough oil to ensure even cooking and crispness.
Storage, Reheating, and Make-Ahead
- Storage: Store leftovers in an airtight container in the refrigerator for 3-4 days.
- Reheating: Reheat leftovers under the broiler or in the air fryer until heated through. If you choose to microwave them they will not be crispy.
- Make Ahead: You can follow the prep steps and store the ingredients in the fridge in an airtight container until you are ready to roast them.
FAQs
Thinner cuts will allow the sprouts to get more crispy. You will also want to make sure that you use enough oil when roasting them.
Also, cooking them in one layer on the sheet pan with space between each to help ensure that all of them get equal heat.
By crowding them close together, they are more likely to steam and become mushy.
This recipe is a perfect side for Thanksgiving dinner, a delicious side dish to turkey breast. They are also delicious as a weeknight side dish for air-fried salmon, ranch meatloaf, or crispy breaded chicken - pretty much anything!
I do not recommend using frozen if you can get fresh. Frozen tends to lose crispiness.
Other Brussels Sprouts Recipes to Try!
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Crispy Parmesan Brussel Sprouts with Garlic
Equipment
- 1 baking sheet (Amazon affiliate link)
Ingredients
- 2 pounds Brussels Sprouts cleaned, trimmed, and halved if desired
- 2 tablespoon olive oil more if needed
- 1 teaspoon sea salt plus more to taste
- 1 teaspoon black pepper plus more to taste
- 6 cloves fresh garlic
- ¾ cup Parmesan cheese divided
Instructions
- Preheat oven to 400 degrees.
- Place the Brussels sprouts, olive oil, garlic, and ½ cup of the Parmesan cheese into a bowl. Season with salt and pepper and stir to coat.2 pounds Brussels Sprouts, 2 tablespoon olive oil, 1 teaspoon sea salt, 1 teaspoon black pepper, 6 cloves fresh garlic, ¾ cup Parmesan cheese
- Add the mixture to a baking sheet lined with parchment paper.
- Roast for 15 minutes. Flip the Brussels sprouts. Roast for an additional 10-15 minutes or until desired doneness. Add the remaining cheese and use the broiler function for the last 5 minutes.¾ cup Parmesan cheese
Smashed Method
- Add cleaned, whole Brussels sprouts to boiling water and parboil for 5 minutes. Remove them from the water.
- Use a drinking glass to smash the sprouts flat. Add them to a large mixing bowl and proceed with the recipe as written.
Notes
- For crispier sprouts slice them into fourths rather than half.
- Larger sprouts may take more time in the oven and smaller ones may roast up faster.
- Place sprouts on the cut-side down for the first roasting.
- Cook in one even layer and use enough oil.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat leftovers under the broiler or in the air fryer until heated through. If you choose to microwave them they will not be crispy.
- You can follow the prep steps and store the ingredients in the fridge in an airtight container until you are ready to roast them, up to 2 days ahead of time.
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Morgan says
This recipe is fantastic!! I made it for Thanksgiving and have made it another 3 times since then!
Lyndsey says
I'm so glad you like it!!!
Marc says
These brussel sprouts were delicious!!!
mommafitpgh@gmail.com says
Glad you liked them!