These roasted crispy garlic Parmesan brussels sprouts are a quick and easy side dish that will win over kids and even the pickiest of eaters. With a handful of simple ingredients and a sheet pan, this recipe gives you delicious brussels sprouts with an addictive crunchy cheese crust that pairs well with any meal.
Say goodbye to boring brussels sprouts. These crispy garlic Parmesan brussels sprouts will be an instant family favorite and should be your go-to brussels sprouts recipe. It takes its cues from garlic Parmesan smashed potatoes which focuses on the crisp factor.
The brussels sprouts are tossed in an olive oil and butter mixture which acts as the ‘glue’ to stick your garlic Parmesan panko mixture to. Dredge halved brussels sprouts into the breadcrumbs and bake them cut side down for a golden, crispy exterior and tender center. It’s simple enough for everyday meals but flavorful enough for your holiday table.
For more garlic Parmesan-flavored sides, you might enjoy this roasted broccoli which is also made on a sheet pan. Or try these sweet potato stacks made in a muffin tin or this healthy air fryer garlic Parmesan broccoli.
Ingredients in Crispy Garlic Parmesan Brussels Sprouts
CRISPY GARLIC PARMESAN BRUSSELS SPROUTS RECIPE TIPS
- Brussels sprouts – Try to make sure the brussels sprouts match in size so they roast evenly. If some sprouts are larger than the others, quarter them instead.
Slicing the brussels sprouts in half lets the cut side crisp up after roasting them cut-side down.
How to Prepare Brussels Sprouts
Cut off the stem of each sprout and peel off the outer loose leaves. The leaves that need to be discarded will want to fall off naturally. This will help guide you on which leaves to discard. Rinse brussels sprouts in a colander and drain well.
- Butter and oil – The amount of oil used in the recipe might look like a lot at first. You will need that much though to get the panko Parmesan mixture to stick and adhere fully. This is the glue that binds the yummy crunchy stuff to the sprouts.
- Panko breadcrumbs – This adds some texture and crunch to the brussels sprouts. You can use regular breadcrumbs but the crust won’t be as airy and crunchy.
- Garlic – I used garlic powder but you can substitute this with freshly minced garlic.
- Parmesan cheese – Use grated Parmesan cheese instead of shredded Parmesan so it mixes and spreads better in the panko mixture.
- Baking sheet – Use a baking sheet instead of a 9×13 casserole dish so there’s more room for the brussels sprouts to spread out. Spray the baking sheet down so the Parmesan-crusted side doesn’t stick when flipping.
- Roasting – Roasting times will vary, depending on your oven. Keep an eye on the sprouts after the 20-minute mark so they don’t burn. If there are any loose leaves, stack them off to the side of the baking sheet and remove them after 20 minutes. You can serve them later with the rest or snack on them while roasting the remaining sprouts.
Space the sprouts as far apart as you can in a single layer so they roast better. Keeping them too close together will end up steaming them and affect how they crisp up.
- Leftovers and reheating – Leftovers will keep up to 3-4 days but like most crispy food, they are best served fresh. To reheat, bake at 350°F for 5-10 minutes or until warmed through. To reheat in the air fryer, air fry at 350°F for 3-4 minutes or until crispy and warm.
- Spice it up – Add a few shakes of crushed red pepper for some kick.
- Add some herbs – Toss them in some Italian seasoning for more flavor.
- Add some sweetness – Add a drizzle of honey to the butter and olive oil mixture for a hint of sweetness.
- Make it zesty – Drizzle with some lemon juice before serving to brighten up the flavor.
- Add more flavor – Add some bacon bits for more flavor.
What to Serve with Crispy Parmesan Roasted Brussels Sprouts
These roasted Parmesan-crusted brussels sprouts compliment many chicken mains such as creamy ranch chicken, oven-baked chicken breasts, chicken with creamy mushroom sauce, or honey garlic butter chicken.
And that’s about it. Let me know how you enjoyed them, what substitutions you made, or what you served them with in the comments below.
MORE SIDE DISHES TO TRY
- Honey Butter Skillet Corn
- Garlic Parmesan Roasted Broccoli
- Creamy Garlic Mushrooms
- Mashed Potato Puffs
- Crispy Garlic Parmesan Smashed Potatoes