Dinner

Crusted Parmesan Brussels Sprouts Recipe

ByCharlotte Montgomery January 15, 2026January 15, 2026

Introduction

Crusted Brussels sprouts are a delicious twist on a classic veggie side dish. The combination of crispy, golden Parmesan cheese and tender Brussels sprouts makes for a flavorful and satisfying bite. Perfect for a healthy snack or a special addition to any meal.

A woman's hand is holding a small, crispy, golden-brown piece of food with a rough texture and some burnt spots. In the background, there is a white baking tray filled with many small, round, green roasted Brussels sprouts, each having some charred edges and a slightly shiny surface from oil. The entire scene is set on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb fresh Brussels sprouts, outer leaves removed
3 tablespoons olive oil
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon kosher salt
1 teaspoon black pepper
1 teaspoon paprika
1 ½ cups shredded Parmesan cheese, or to taste
2 tablespoons grated Parmesan cheese (optional)
Dip of choice (optional)

Instructions

Step 1: Preheat the oven to 400°F (200°C).
Step 2: Cut the Brussels sprouts in half lengthwise. In a large bowl, toss them with olive oil, garlic powder, onion powder, salt, pepper, and paprika until evenly coated.
Step 3: Line a baking sheet (about 11½ x 8 inches) with parchment paper. Sprinkle the shredded Parmesan cheese evenly over the paper, using more or less cheese depending on your preference for crispiness.
Step 4: Arrange the Brussels sprout halves cut side down in neat rows on top of the cheese-covered parchment paper.
Step 5: Bake for 20–25 minutes until the cheese turns a deep golden color. Watch closely to prevent burning.
Step 6: Remove from the oven and let cool for 5–8 minutes. If desired, sprinkle with grated Parmesan cheese and serve with your favorite dip or enjoy as is.

Tips & Variations

For extra flavor, add a pinch of crushed red pepper flakes to the seasoning mix.
Try using pecorino cheese instead of Parmesan for a sharper taste.
If you prefer a softer texture, roast the Brussels sprouts a few minutes longer before adding the cheese crust.
Serve with a tangy ranch or garlic aioli dip for complementary flavors.

Storage

Store leftover crusted Brussels sprouts in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 5-7 minutes to restore crispiness. Avoid microwaving, as it can make the cheese soggy.

How to Serve

The image shows a rectangular metal baking tray filled with a baked dish topped with whole roasted Brussels sprouts that are browned and slightly crispy. Underneath the Brussels sprouts, there is a layer of melted, golden-brown cheese with some crispy edges visible at the corner where the tray is lifted by a spatula. The cheese looks gooey and rich, covering a hidden base layer that is slightly reddish, possibly tomato sauce or a similar ingredient. A white marbled surface is seen beneath the tray, and a small white bowl filled with fresh Brussels sprouts is in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen Brussels sprouts for this recipe?

Fresh Brussels sprouts work best to achieve the right texture and crispiness. Frozen sprouts tend to release more moisture and may not crisp up the same way.

What dip pairs well with crusted Brussels sprouts?

Garlic aioli, ranch dressing, or a spicy sriracha mayo are great choices that complement the cheesy, savory flavors of this dish.

Charlotte Montgomery