These roasted Brussels sprouts come out so crispy and flavorful. They are super crispy on the outside and tender on the inside. This is an easy side dish that needs just 4 ingredients and is sure to be a favorite.
After sharing my version of the viral crispy parmesan potatoes, I knew I wanted to create a Brussels sprouts version. This is now my favorite way to eat and serve Brussels sprouts. My whole family enjoys this dish, especially the crispy parts.
Ingredients
- Brussels sprouts
- Parmesan cheese
- Olive oil
- Garlic & herb seasoning
Brussels sprouts: This recipe works best with larger Brussels sprouts. The sprouts need to be in the oven for a long time for the cheese to fully crisp up and if you use smaller sprouts, they will cook too quickly and get too soft by the time the cheese is ready.
Parmesan cheese: You will want to use very finely grated Parmesan cheese, something that resembles coarse sand. This melts better and more evenly.
Olive oil: Olive oil is used for cooking the sprouts and for greasing the bottom of the baking dish.
Garlic and herb seasoning: The sprouts are tossed in a garlic and herb seasoning blend to give them flavor. The seasoning blend is also in the cheese crust. I recommend choosing a garlic and herb seasoning blend that contains salt unless you are trying to cut down on salt in your diet.
How to Make Parmesan Crusted Brussels Sprouts
The sprouts are first trimmed and then cut in half, lengthwise. They are tossed in olive oil and seasoning.
The rest of the olive oil is spread across the bottom of a 9 x 13 inch glass baking dish. Parmesan cheese and seasoning are sprinkled on top.
The Brussels sprouts are then placed (cut side down) on top of the cheese mixture. The sprouts are then placed into the oven and cooked for about 25 to 30 minutes or until cheese is golden and sprouts are tender.
More Easy Side Dishes
- 4 Ingredient Crispy Parmesan Potatoes
- 3 Ingredient Parmesan Zucchini Stacks
- 2 Ingredient Mashed Potato Fritters
4 Ingredient Crispy Parmesan Brussels Sprouts
Ingredients
- 1 lb (454 g) Brussels sprouts see note
- 3 tbsp (44 ml) olive oil divided
- 2 tsp (6 g) garlic & herb seasoning divided, see note
- 1/2 cup (48 g) finely grated parmesan cheese see note
Instructions
- Preheat the oven to 400°F (204°C).
- Wash, dry and trim the edges of the Brussels sprouts if needed. Slice each in half, lengthwise (so the stalk part remains intact).
- Add sprouts to a large mixing bowl with 1½ tablespoons olive oil and 1 teaspoon of garlic and herb seasoning. Toss to evenly combine and set aside.
- Add the remaining 1½ tablespoons of olive oil to a 9 x 13 inch glass baking pan. Use a pastry brush to spread the oil in an even layer to coat the bottom of the pan.
- In a small bowl, mix together the parmesan cheese with remaining 1 teaspoon of garlic herb seasoning.
- Evenly sprinkle the cheese mixture over the top of the oiled pan. Do not press the cheese into the oil, just let it sit on top. You want the cheese to be a thin layer evenly across. If it is too thick, the cheese will not crisp up and turn golden in time.
- Add the sprouts, cut side down, to the pan in even rows, making sure not to overlap them. It’s okay to have them touching.
- Bake until sprouts are tender and the cheese is golden brown and crispy, about 25-30 minutes. To check if the cheese under the sprouts is golden brown, you can lift the glass pan and look underneath.
- Let cool slightly (about 10-15 minutes). During this time the cheese should continue to crisp up a little more. Gently remove each of the sprouts from the pan, trying your best to make sure the cheese crust stays on.
Notes
- Try to use very large Brussels sprouts. If you use small sprouts, they will become too soft before the cheese is ready.
- There are garlic & herb seasonings that are salt-free and ones with salt included. I recommend using one that includes salt unless you are trying to watch your salt intake.
- For the parmesan cheese, I found that fresh finely grated works best. I also recommend using store bought rather than grating your own. Store bought grated cheese does have an anticaking agent added to it and that also helps to brown the cheese evenly, You want to use a brand that grates very finely so the cheese looks like sand or coarse crumbs. I used Belgioioso grated parmesan cheese. I don't recommend using the grated cheese that come in the green canisters as that is not freshly grated.
- Don't add more than 1/2 cup cheese. Too thick of a layer of cheese will take longer to crisp up.
- The cheese crisps up best in a glass pan. You will want a 9 x 13 inch pan. You can also use a little bigger. If you do use a bigger pan just measure out 9 x 13 inches of space of it to use so that your ingredients aren't spread too widely across.
- Nutrition estimate assumes 4 servings.
Nutrition
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Can you use frozen sprouts for this recipe?
Sorry we haven’t tested with frozen so I’m not sure how well it would work. Because frozen vegetables tend to have higher water retention that might affect the recipe