Crispy Parmesan Brussels Sprouts (Easy Roasted Side Dish!)
Brussels sprouts have suffered enough reputational damage from being boiled into tiny green balls of sad mush. Roast them instead and suddenly we’re dealing with crispy edges, caramelized centers, plenty of garlic and a glorious layer of Parmesan!
These Crispy Parmesan Brussels Sprouts take about 30 minutes, require one pan and turn a bag of vegetables into something people voluntarily steal off each other’s plates! 😉
Ingredients
- 1 1/2 lbs Brussels sprouts
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 3/4 cup freshly grated Parmesan cheese
- 1 tablespoon fresh lemon juice
- Flaky sea salt, optional
Instructions
- Preheat the oven to 425°F and line a large baking sheet with parchment paper or foil for easier cleanup.
- Trim the ends from the Brussels sprouts and cut them in half lengthwise.
- Pat the Brussels sprouts really dry. Water is the enemy of crispy vegetables and we did not come this far to steam them.
- Toss the Brussels sprouts with olive oil, garlic, garlic powder, salt and black pepper until thoroughly coated.
- Add the Parmesan and toss again so it gets into all the little nooks and crannies.
- Arrange the Brussels sprouts cut-side down in a single layer, leaving a little breathing room between them. Crowding the pan is how crispy Brussels sprouts become disappointingly polite steamed Brussels sprouts.
- Roast for 20–25 minutes, until the bottoms are deeply golden and the outer leaves are dark and crispy.
- Drizzle with fresh lemon juice and finish with a little flaky sea salt if you’re feeling fancy.
- Serve immediately while the Parmesan edges are still gloriously crispy!
Variations
- Get them dry. Seriously. If the Brussels sprouts are wet when they hit the pan, they’ll steam before they roast. Patting vegetables dry is boring but so is eating soggy Brussels sprouts.
- Cut-side down matters. That flat surface against the hot pan gives us those deeply caramelized, crispy bottoms.
- Give them some room. Use two pans if necessary. We know. Two pans. Offensive. But still preferable to sacrificing the crispy bits.
- Use freshly grated Parmesan. It melts and crisps much better than the pre-shredded stuff.
- Add bacon. Toss a few pieces of chopped bacon onto the sheet pan before roasting and allow the Brussels sprouts to reconsider every bad decision ever made on their behalf.
- Make them spicy. Add red pepper flakes before roasting or drizzle with hot honey afterward for sweet heat.
- Add balsamic. A little balsamic glaze over the finished sprouts is fabulous, especially with all that salty Parmesan.
- Don’t fear the dark bits. Deep brown and crispy is exactly what we want here. Pale green Brussels sprouts have not yet reached their full potential.
These are fabulous next to our Honey Garlic Pork Chops, French Onion Chicken or Hot Honey Salmon when dinner needs a vegetable but nobody wants the vegetable to feel like punishment.
And if crispy potatoes are more your particular form of carb-related happiness, our Crispy Smashed Potatoes and Crispy Oven Roasted Potatoes are waiting for you over in Side Dishes too..;)
