Crispy Parmesan‑Crusted Roasted Brussels Sprouts

I made these Crispy Parmesan-Crusted Roasted Brussels Sprouts to achieve a perfect contrast: tender on the inside and golden-crisp on the outside, with a savory Parmesan coating that brings out the sweet, caramelized flavor of the sprouts.

Why You’ll Love This Recipe

I appreciate how straightforward yet impactful this dish is. The Parmesan and panko mixture creates an irresistible crunchy shell, and the seasoning highlights the natural sweetness of the Brussels sprouts. It delivers restaurant-quality results with minimal effort—perfect for weeknight dinners or as an impressive side at a gathering.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 pound Brussels sprouts

• 2 tablespoons olive oil

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• ½ teaspoon salt

• ¼ teaspoon black pepper

• ½ cup grated Parmesan cheese

• ½ cup panko breadcrumbs

• 1 tablespoon chopped fresh parsley

directions

1. Preheat the oven to 400 °F (200 °C). Line a baking sheet with parchment paper or a silicone mat.

2. Trim the Brussels sprouts, removing tough stems and any yellow or damaged leaves, then slice each in half lengthwise.

3. In a large bowl, toss sprouts with olive oil until evenly coated.

4. Sprinkle garlic powder, onion powder, salt, and black pepper over them. Toss again to distribute seasonings.

5. In a separate small bowl, mix grated Parmesan with panko breadcrumbs.

6. Add the Parmesan-panko mixture to the sprouts and toss gently, pressing so it adheres well.

7. Arrange sprouts cut-side down in a single layer on the baking sheet.

8. Roast for 20–25 minutes, until edges are golden and crisp. In the last 5 minutes, gently toss if needed for even browning.

9. Transfer to a serving dish and sprinkle with fresh chopped parsley.

10. Serve immediately while hot.

Servings and timing

• Makes about 4 servings.

• Prep time: 15 minutes

• Cook time: 25 minutes

• Rest time: 5 minutes

• Total time: 45 minutes

Variations

• For extra heat, I often add a pinch of red pepper flakes when mixing the seasonings.

• To lighten it up, you can substitute whole wheat breadcrumbs for panko.

• If I’m craving deeper roasted flavor, I roast them until deeply golden—but I watch closely to prevent burning.

storage/reheating

• To store: I let leftovers cool completely, then place them in an airtight container and refrigerate for up to 3 days.

• To reheat: I spread them in a single layer on a baking sheet and reheat at 375 °F for about 8–10 minutes, or until they crisp back up. Microwaving makes them soggy, so I avoid that.

FAQs

How do I ensure the sprouts are crispy and not soggy?

I always cut them evenly, dry them thoroughly after rinsing, and roast cut-side down. That guarantees the best crunch.

Can I prepare these in advance?

Yes—I coat the sprouts and refrigerate them uncooked for a few hours. I then roast straight from the fridge, adding a couple of extra minutes to the cooking time.

What can I serve with these sprouts?

I like pairing them with grilled chicken, steak, or salmon. They’re also great alongside pasta or a grain bowl.

Can I make this gluten‑free?

Absolutely. I swap the panko for gluten-free breadcrumbs or crushed cornflakes and double-check the Parmesan is gluten-free.

Can I freeze the leftovers?

I don’t recommend freezing. The breadcrumbs and texture don’t hold up well after thawing and reheating.

Conclusion

These Crispy Parmesan-Crusted Roasted Brussels Sprouts are one of my favorite sides—easy to prep, full of flavor, and guaranteed to please. Whether for a cozy weeknight dinner or a special occasion, they deliver a delicious crunch and savory goodness every time.