Parmesan Crusted Brussels Sprouts

Crispy Parmesan Crusted Brussels Sprouts Recipe – Oven-Baked & Addictively Delicious

If you’re looking for an easy, crowd-pleasing side dish that turns a humble vegetable into a crispy, cheesy delight, look no further than this Crispy Parmesan Crusted Brussels Sprouts recipe. It’s the answer to your search for a low-carb, flavorful side that pairs beautifully with just about any main dish. Baked until golden and crisp, these sprouts are crunchy on the outside, tender on the inside, and packed with garlicky, cheesy goodness.

Whether you love Brussels sprouts or are still on the fence, this recipe is the one to win you over.

Brussel Sprouts Inspiration

Roasted Brussels sprouts are a staple in my kitchen, but I wanted a version that felt a little more indulgent without sacrificing simplicity. Inspired by the idea of crusted potatoes and cheesy casseroles, I started pressing Brussels sprouts into a parmesan and breadcrumb mixture before roasting them. The result? Crispy, crusted magic. It’s a go-to for holiday dinners, weeknight meals, and anytime I want to impress without stress.

Why You’ll Love It

• Crispy, golden parmesan crust that makes each bite irresistible
• Simple ingredients and minimal prep
• Low-carb, gluten-free adaptable, and baked not fried
• Perfect as a side, appetizer, or healthy snack

Quick Grocery List

For the Brussels Sprouts:

• Brussels sprouts
• Olive oil
• Garlic powder
• Onion powder
• Salt and black pepper

For the Parmesan Crust:

• Grated Parmesan cheese
• Panko breadcrumbs
• Italian seasoning (optional)

Things to Consider Before Preparing Your Meal

Prep & Cook Time:

• Prep: 10 minutes
• Cook: 25 minutes
• Total: 35 minutes

Equipment Checklist:

• Baking sheet
• Parchment paper or silicone baking mat
• Sharp knife
• Mixing bowl
• Shallow plate
• Oven

Dietary Adjustments:

• Gluten-Free: Use gluten-free panko or crushed pork rinds
• Keto: Skip the panko or use pork rinds and check cheese ingredients
• Dairy-Free: Try nutritional yeast and breadcrumbs (note, it won’t be quite the same)

Serving Size:

• Serves 4 as a side

General Notes

Use fresh Brussels sprouts for optimal texture. Frozen ones tend to steam rather than roast, which can lead to sogginess. For best results, press the cut side of each sprout firmly into the cheese mixture and roast cut-side down to create a delicious golden crust.

Substitutions

• Parmesan: Grana Padano or Pecorino Romano work well
• Panko: Crushed pork rinds or almond flour for keto-friendly
• Olive oil: Avocado oil or melted butter for a richer flavor

Variations

• Add a drizzle of balsamic glaze for a sweet-savory finish
• Sprinkle with crushed red pepper flakes for a little heat
• Top with toasted nuts for extra texture and richness

Let’s Get Cooking

Pro Tips for Step 1: Preheat Oven

• Always start with a fully preheated oven for even cooking
• Use convection if available for crispier results

Pro Tips for Step 2: Prep Sprouts

• Trim tough ends and remove yellow leaves
• Halve lengthwise to expose more surface for crisping

Pro Tips for Step 3: Seasoning

• Toss well so each sprout is fully coated in oil and seasoning
• Let sit for a few minutes to absorb flavor

Pro Tips for Step 4 & 5: Crusting

• Press each sprout cut-side down into the mixture firmly
• Avoid overcoating or the crust may fall off while baking

Pro Tips for Step 6: Baking

• Don’t overcrowd the pan—space between sprouts is key
• Rotate the pan halfway through for even browning

Art Of: Roasting Brussels Sprouts to Golden Perfection

Perfect roasted Brussels sprouts are all about technique. The cut-side-down method ensures the sprout caramelizes beautifully while the tops become tender and nutty. Using a hot oven and giving them space to breathe means no steaming and maximum crisp. The Parmesan and panko crust takes it to the next level, creating a savory, crispy layer that adds both flavor and texture.

Tips and Variations

• Sprinkle with lemon zest before serving for a bright finish
• Swap garlic powder for fresh minced garlic for bolder flavor
• Try air-frying at 400°F for 12–15 minutes for a faster version
• Serve with aioli, ranch, or a spicy dipping sauce for extra fun

Nutrition Breakdown (Per Serving)

• Calories (170): A great lower-calorie side with satisfying richness
• Carbohydrates (10g): Low enough for low-carb and keto lifestyles
• Cholesterol (10mg): Minimal—great for heart-conscious eaters
• Fat (12g): From olive oil and cheese; use less oil if needed
• Fiber (3g): Helps digestion and adds satiety
• Protein (7g): Thanks to the Parmesan
• Saturated Fat (3g): Manageable—use less cheese to reduce
• Sodium (320mg): Can reduce with low-sodium cheese or less added salt
• Sugar (2g): Naturally present in Brussels sprouts
• Trans Fat (0g): None here
• Unsaturated Fat (8g): Heart-healthy olive oil fat

Storing and Reheating

Storage: Store in an airtight container in the refrigerator for up to 3 days.

Reheating: Reheat in the oven at 375°F for 5–7 minutes or in the air fryer for 3–4 minutes to restore crispiness. Avoid microwaving if you want to keep the crust crispy.

Frequently Asked Questions (FAQ)

Q: Can I make this in an air fryer?
A: Yes! Air fry at 400°F for 12–15 minutes, shaking halfway through.

Q: How do I keep them crispy after baking?
A: Serve immediately and avoid covering tightly with foil or lids, which trap steam.

Q: Can I prep this recipe ahead of time?
A: You can prep and season the Brussels sprouts up to 4 hours in advance. Store in the fridge, then coat with Parmesan mixture and bake when ready.

Q: What can I serve this with?
A: They’re great with roasted chicken, grilled steak, veggie burgers, or pasta.

Q: Can I use frozen Brussels sprouts?
A: Not recommended. Fresh sprouts yield the crispiest texture.

Engage and Share

• Tried this Crispy Parmesan Crusted Brussels Sprouts recipe? I’d love to hear how it turned out! Leave a comment, rate the recipe, or tag your dish @SpatulaDaddy on social. Looking for more crowd-pleasing sides? Check out my Char-Grilled Vegetable Skewers or Smoky Black Bean and Corn Chili for your next dinner spread!