Crispy Parmesan-Crusted Roasted Brussels Sprouts

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If you think Brussels sprouts aren’t your thing, this Crispy Parmesan-Crusted Roasted Brussels Sprouts recipe is about to change your mind. Golden and crunchy on the outside, tender on the inside, and finished with a savory cheese crust, these sprouts are addictive in the best way. Whether you’re serving them as a holiday side dish or just upgrading your weeknight dinner, they never disappoint.

The contrast of textures makes these little bites irresistible. Roasting brings out their natural sweetness while the parmesan and breadcrumbs form a crispy golden crust that crackles with each bite. It’s the kind of veggie dish that gets devoured faster than the main course.

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Preparation Phase & Tools to Use

Before diving into the recipe, make sure you have the right tools to bring out the best texture and flavor:

• Baking Sheet: A large, rimmed baking sheet allows the Brussels sprouts to spread out evenly for proper roasting. Overcrowding leads to steaming, not crisping.
• Mixing Bowl: For tossing sprouts with oil, seasonings, and coatings. A large bowl gives you plenty of room to coat them thoroughly.
• Sharp Knife or Food Processor: To halve the sprouts evenly and speed up prep time.
• Microplane or Grater: Essential for finely shredding fresh parmesan cheese for maximum melt and crisp.
• Parchment Paper or Silicone Baking Mat: Prevents sticking and makes for an easier cleanup while helping the sprouts crisp without burning.

Each of these tools plays a key role in achieving that crispy, caramelized finish that makes this dish a standout. Make sure everything is prepped before roasting so the process flows effortlessly.

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Ingredients for the Crispy Parmesan-Crusted Roasted Brussels Sprouts

Each ingredient in this recipe is carefully chosen to maximize flavor and crunch:

• Brussels Sprouts: The star of the dish. Choose fresh, firm sprouts that are similar in size for even roasting.
• Olive Oil: Helps the sprouts roast instead of steam and ensures the coating adheres.
• Grated Parmesan Cheese: Brings a rich, nutty flavor and forms a golden crust.
• Panko Breadcrumbs: These Japanese-style breadcrumbs are lighter and flakier, perfect for an airy, crispy texture.
• Garlic Powder: Adds a subtle savory depth that complements the cheese.
• Salt & Pepper: Essential seasonings to enhance all the natural and added flavors.

Optional additions like red pepper flakes or lemon zest can bring a spicy or zesty note, depending on your preference.

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How To Make the Crispy Parmesan-Crusted Roasted Brussels Sprouts

Step 1: Prep the Sprouts

Trim the ends of each Brussels sprout and remove any yellowing outer leaves. Slice each sprout in half lengthwise for quicker and more even roasting.

Step 2: Season and Coat

In a large mixing bowl, toss the halved sprouts with olive oil, salt, pepper, and garlic powder. Then sprinkle in the parmesan cheese and panko breadcrumbs, mixing until everything is evenly coated.

Step 3: Arrange and Roast

Preheat your oven to 425°F (218°C). Line a baking sheet with parchment paper or a silicone mat. Spread the Brussels sprouts cut-side down in a single layer to maximize caramelization.

Step 4: Bake to Crisp Perfection

Roast for 20-25 minutes or until the edges are deeply golden and crisp. No need to flip them unless you want an even crunch all over.

Step 5: Serve Fresh

Remove from the oven and, while hot, optionally sprinkle with more parmesan or a touch of lemon zest for brightness. Serve immediately while they’re at peak crispiness.

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Best Way to Serve and Store Crispy Parmesan-Crusted Roasted Brussels Sprouts

Serve these Brussels sprouts hot and fresh out of the oven for maximum crispiness. They make a standout side for roasted meats, holiday feasts, or can even shine solo as a savory snack or appetizer. A light squeeze of lemon juice or a drizzle of balsamic glaze can elevate the flavor even more right before serving.

If you have leftovers (which is rare!), store them in an airtight container in the fridge for up to 3 days. To reheat, skip the microwave—use an oven or air fryer to restore the crispy texture. A few minutes at 375°F should do the trick.

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Frequently Asked Questions

What’s the best way to keep Brussels sprouts crispy after roasting?

Roast them at high heat (425°F), cut-side down, and don’t overcrowd the pan. Letting them rest on the baking sheet for a few minutes before serving helps retain the crispiness.

Can I use frozen Brussels sprouts?

Fresh is best for this recipe. Frozen sprouts hold more moisture and won’t get as crispy, even when roasted.

Is there a gluten-free option?

Yes! Just substitute the panko breadcrumbs with a gluten-free version. There are several brands that mimic the crispiness of traditional panko.

Can I make this recipe in an air fryer?

Absolutely. Set your air fryer to 375°F and cook the coated sprouts in a single layer for about 12-15 minutes, shaking halfway through.

What kind of Parmesan cheese should I use?

Use freshly grated Parmesan for the best melt and flavor. Avoid pre-shredded or shelf-stable options, which often contain anti-caking agents that prevent proper crisping.

Can I add other spices?

Definitely! Smoked paprika, chili flakes, or Italian seasoning can add a fun twist to the base recipe.

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Want More Vegetable Side Dish Ideas?

If you’re into these crispy Brussels sprouts, check out these other veggie-forward recipes that bring flavor and comfort to your table:

• Scalloped Corn Casserole for a creamy and savory classic.
• Honey Butter Skillet Corn with a sweet and buttery finish.
• Mexican Zucchini and Ground Beef Skillet for a hearty one-pan twist.
• Zucchini Carrot Oatmeal Muffins if you’re looking to sneak some veggies into a snack.
• Hearty Vegetarian Tortellini Soup for a comforting and filling veggie-packed option.

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Save This Recipe for Later

📌 Save this recipe to your Pinterest board so you can easily find it again when those veggie cravings hit: Life With Olivia on Pinterest.

Let me know in the comments how yours turned out. Did you go extra crispy? Add spice? Or maybe drizzle a little balsamic reduction on top?

I love hearing how you make these recipes your own. Drop your questions and your delicious tweaks below!

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