Crispy brussel sprouts roasted with parmesan are an easy-to-prepare side dish or appetizer. The cruciferous vegetable is roasted in the oven in a cheesy garlic paste until golden brown and crunchy.
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Roasted brussel sprouts with parmesan is a quick and easy dish that will impress your guests! You only need grated parmesan cheese and a few pantry staples to transform the tough pieces into tender, crispy bites. Eat them while hot from the pan for the ultimate experience.
This version takes my classic roasted brussels sprouts recipe to the next level! A three-ingredient cheese paste creates a stunning crust on the bottom of the vegetables. As it roasts, the tops become golden brown and crispy. I often serve this as a hot appetizer. This side dish is best enjoyed soon after it’s removed from the oven.
Gather the ingredients
Brussels sprouts are in peak season in the fall and winter months. However, they are often sold year-round, already trimmed and packaged to preserve freshness. This recipe works well for pieces 1 to 2 inches in size. They should be large enough so that they don’t get overcooked in the oven. Trim off the stem, then cut them in half lengthwise.
Make a cheesy paste
To make roasted brussel sprouts more exciting, use the cheese to make a flavorful crispy crust. You can make the paste directly in an 8 by 8-inch baking dish or a small sheet pan similar in size. Whisk together grated parmesan cheese, melted butter, and garlic powder.
I prefer dried garlic instead of fresh to prevent the allium from burning in the hot oven. Spread the paste evenly in the pan, then sprinkle more dry parmesan over the top. As the cheese cooks, especially on the edges of the pan, it will turn golden brown and crunchy.
Assemble the brussels sprouts
Add the sprouts cut side down in the cheese paste. Press them down so that they stick to the cheese. The crust should adhere to the vegetable as it melts. Brush on some extra-virgin olive oil or melted butter to prevent the tops from burning and make them crisper. Sprinkle some salt, pepper, and a little more cheese.
Roast the brussel sprouts
Preheat the oven to 425ºF (220ºC). The hot environment will help to steam and tenderize the sprouts quickly. Once the surface moisture evaporates, the leaves turn a deep golden brown. The cheese will develop a golden hue, and the fat will help to make it turn from melty to crisp. The process takes about 20 minutes. If using a sheet pan, cheese sooner, as the thinner material heats up quickly.
Wait 5 minutes before removing the parmesan roasted brussels sprouts from the pan as the carryover cooking and slight cooling help to harden the cheese. Use a knife to cut the pieces apart. The contrast in textures of the vegetables and crust is a culinary delight! You’ll turn people who shy away from the cruciferous veggie into enthusiasts. The pieces along the edges are my favorite!
Serve this with
- Reverse seared steak or ribeye
- Juicy stovetop chicken breast
- Baked salmon
- Mashed potatoes
- Cauliflower steaks
Frequently asked questions
Balancing the sprouts’ natural bitterness with salt helps mask the taste. Also, as the vegetable cooks, it becomes sweeter than eating raw.
The key is to use a high roasting temperature of 425ºF. This will dry out the surface moisture to encourage Maillard browning on the surface and cut-sides for a crispy texture. The process takes about 30 minutes when combined with parmesan cheese.
Halving the brussels sprouts creates a flatter surface to make contact with the hot pan. This will help to develop a golden brown, crisp crust on both sides. If smaller than 1-inch in size, keep them whole, or they will burn if not monitored.
Using shredded parmesan
For this recipe, I use grated parmesan. The finer, rounded particles make it easy to make a paste for a sticky coating on the sprouts. If you have a wedge of cheese you’d like to grate instead, use the finest grate size or a rasp grater. Pre-shredded parmesan sold in bags tends to be thicker and harder, making mixing more difficult. It will give a more webbed pattern when roasted since it does not melt as quickly.
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Parmesan Brussel Sprouts
- ½ pound brussels sprouts
- ¼ cup unsalted butter, melted
- ⅓ cup grated parmesan cheese
- 1 teaspoon garlic powder
- 1 tablespoon olive oil
- ¼ teaspoon kosher salt
- ⅛ teaspoon black pepper
- Preheat the Oven – Place the oven rack in the middle position. Heat the oven to 425ºF (220ºC).
- Prepare the Brussels Sprouts – Trim the stems and cut each piece in half lengthwise.
- Make the Cheese Paste – In an 8 by 8-inch baking dish, whisk together ⅓ cup parmesan cheese, melted butter, and garlic powder. Spread in an even layer in the pan.
- Add Brussels Sprouts – Evenly space the sprouts cut-side down in the pan, pressing into the paste. Brush the tops with olive oil, then sprinkle with salt and pepper. Add a little bit of parmesan cheese on top.
- Roast – Bake until the cheese and surface of the sprouts are a deep golden brown, about 20 to 25 minutes.
- Serve – Cool on a wire rack for 5 minutes to let the cheese on the edges cool down and crisp up. Use a paring knife or spoon to separate the sprouts. Serve while still hot.
- Storing: Refrigerate for up to 3 days.
- Reheating: Microwave on high setting in 15 to 30-second increments until hot.
- Doubling the Batch: Use a 13 by 9-inch baking dish and double the recipe.
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3 Comments Leave a comment or review
Jowdy Andy says
This Brussels sprouts recipe is the bomb!
Super easy and crispy cheesy!
I couldn’t stop eating them. Be sure to use larger sprouts. Making them again as soon as possible.
This was very good can I use potatoes for this recipe?
Jessica Gavin says
Yes, you can do a similar method with cooked potatoes, cut them in half and roast them in the cheese paste.