These Parmesan Crusted Brussels Sprouts might just be my new favorite way to eat Brussels sprouts! They’re tender on the inside with the best crispy, buttery Parmesan crust. They’re so easy to make, and honestly, I could eat the whole pan myself!

Roasted Brussels sprouts halved and topped with melted parmesan cheese on a baking sheet.
Kelley Simmons

The Brussels Sprouts Recipe even Brussels Sprouts haters will love!

  • Use freshly grated Parmesan. It melts and crisps up better than the pre-shredded kind, giving you that delicious golden crust.
  • Place them cut-side down. Press each Brussels sprout gently into the Parmesan mixture so it sticks and forms a crispy coating as it bakes.
  • Don’t overcrowd the pan. Leave a little space between the sprouts so they roast instead of steam.
  • Watch them closely. Parmesan can go from golden to burnt quickly! Start checking around 15 minutes, especially if your oven runs hot.
  • Let them rest briefly. Give the sprouts 2–3 minutes after baking so the cheese can firm up. Then use a spatula to lift them off the pan, keeping that crispy crust intact.
  • Serve right away. These are best enjoyed fresh from the oven while the Parmesan crust is still warm and crispy.
Kelley

Ingredients for Parmesan Crusted Brussels

A bag of Brussels sprouts, four spice jars labeled garlic, salt, onion powder, and Italian seasoning, a stick of unsalted butter, and a wedge of Parmigiano Reggiano cheese.
  • Brussels Sprouts: Choose fresh, firm Brussels sprouts with bright green leaves. Trim the ends and cut them in half for even roasting and maximum crispy edges.
  • Unsalted Butter: Adds richness and helps the Parmesan cheese turn golden and crispy as it bakes.
  • Parmesan Cheese: The star of the recipe! Freshly grated Parmesan creates an irresistible, golden, cheesy crust. Avoid pre-shredded cheese for the best texture.
  • Garlic Powder: Adds a savory garlic flavor without the risk of fresh garlic burning in the oven.
  • Onion Powder: Adds extra depth of flavor and complements the garlic and Parmesan.
  • Italian Seasoning: A blend of dried herbs that gives the crust a delicious, herby flavor.
  • Salt: Brings out all the flavors. Since Parmesan is naturally salty, adjust the amount to taste.

How to Make Parmesan Crusted Brussels Sprouts

  1. Preheat oven to 425 degrees. In a small bowl combine melted butter, parmesan cheese, garlic powder, onion powder and Italian seasonings.
  2. Spread the butter mixture onto the bottom of a sheet pan. I find that an offset spatula works best for this. If you find it hard to spread you can wet your spatula first.
A bowl of liquid butter or oil topped with shredded cheese and a gold spoon.
A gold spoon rests in a bowl of seasoned, cooked rice.
  1. Place the brussels sprouts cut side down on top of the parmesan butter.
A sheet pan filled with roasted Brussels sprouts tossed in minced garlic.
Roasted Brussels sprouts on a metal baking sheet.
  1. Bake for 15-18 minutes or until the parmesan is golden brown. Keep an eye on it because it burns quickly! Serve immediately and enjoy!
A hand holds up a crispy, golden-brown piece of roasted Parmesan cheese over a sheet pan of roasted Brussels sprouts.

Serving Suggestions

These Parmesan Crusted Brussels Sprouts go with just about anything! Here are some of my favorite serving ideas: 

Parmesan Brussels Sprouts FAQ

How do you get Brussels sprouts extra crispy?

The secret is roasting them cut-side down directly on the Parmesan cheese mixture. This creates a golden, crispy cheese crust while the Brussels sprouts become tender. Make sure to spread them in a single layer without overcrowding the pan.

Why aren’t my Parmesan Brussels sprouts crispy?

If your Brussels sprouts turn out soggy, they may have too much moisture. Make sure to wash and thoroughly dry them before roasting. Also, avoid overcrowding the pan, which can cause them to steam instead of roast. Let them cool for a few minutes after baking so the Parmesan crust can firm up.

Can I use pre-shredded Parmesan cheese?

You can, but freshly grated Parmesan works best. It melts more evenly and creates a better crust. Avoid the finely powdered Parmesan sold in shelf-stable containers for this recipe.

Can I make these ahead of time?

You can trim and halve the Brussels sprouts a day in advance and store them in the fridge. For the best texture, wait to assemble and bake them until you’re ready to serve.

Roasted Brussels sprouts with golden-brown breadcrumbs in a white bowl.

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    A hand holds up a crispy, golden-brown piece of roasted Parmesan cheese over a sheet pan of roasted Brussels sprouts.
    Recipe

    Parmesan Crusted Brussels Sprouts

    These Parmesan Crusted Brussels Sprouts are tender on the inside with a crispy, buttery Parmesan crust. They're easy to make, full of flavor, and the perfect side dish for any meal!
    Author: Kelley Simmons
    Prep Time: 15 minutes
    Cook Time: 15 minutes
    Total Time: 30 minutes
    Serves 4 servings
    Rate Print

    Ingredients 

    • 12 ounces brussels sprouts, ends cut off and cut in half
    • 4 tbsp unsalted butter, melted
    • 1/2 cup parmesan cheese, grated
    • 1 tsp onion powder
    • 1 tsp garlic powder
    • 1 tsp Italian seasoning
    • 1/2 tsp salt

    Instructions

    • Preheat oven to 425 degrees.
    • In a small bowl combine melted butter, parmesan cheese, garlic powder, onion powder and Italian seasonings.
    • Spread the butter mixture onto the bottom of a sheet pan. I find that an offset spatula works best for this. If you find it hard to spread you can wet your spatula first. Place the brussels sprouts cut side down on top of the parmesan butter.
    • Bake for 15-18 minutes or until the parmesan is golden brown. Keep an eye on it because it burns quickly! Serve immediately and enjoy!

    Notes

    • Use freshly grated Parmesan. It melts and crisps up better than the pre-shredded kind, giving you that delicious golden crust.
    • Place them cut-side down. Press each Brussels sprout gently into the Parmesan mixture so it sticks and forms a crispy coating as it bakes.
    • Don’t overcrowd the pan. Leave a little space between the sprouts so they roast instead of steam.
    • Watch them closely. Parmesan can go from golden to burnt quickly! Start checking around 15 minutes, especially if your oven runs hot.
    • Let them rest briefly. Give the sprouts 2–3 minutes after baking so the cheese can firm up. Then use a spatula to lift them off the pan, keeping that crispy crust intact.
    • Serve right away. These are best enjoyed fresh from the oven while the Parmesan crust is still warm and crispy.

    Nutrition Information

    Calories: 191kcalCarbohydrates: 9gProtein: 8gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 39mgSodium: 515mgPotassium: 366mgFiber: 4gSugar: 2gVitamin A: 1097IUVitamin C: 72mgCalcium: 198mgIron: 2mg
    A hand holds up a crispy, golden-brown piece of roasted Parmesan cheese over a sheet pan of roasted Brussels sprouts.

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