Parmesan Crusted Brussel Sprouts are an easy way to make better brussel sprouts. This tasty vegetable side dish is so crispy & delicious! Pairs perfectly with all sorts of main courses.

 

We’ll admit that brussel sprouts and brussel sprout recipes are a bit of tough cookie to crack. There’s plenty of folks out there who can’t handle the taste of brussel sprouts- they’re a bit of a harsh vegetable if you don’t handle them right.

Really, you can say the same about a lot of vegetables: cook them wrong and they taste terrible! You just gotta handle them right, just see recipes like our Garlic Roasted Green Beans and Brown Sugar Glazed Carrots. We knew there was one recipe that would be so great that it might even win over a few brussel sprout haters: Parmesan Crusted Brussel Sprouts.

Roasting vegetables is an easy way to make them so much tastier and Roasted Brussel Sprouts are one of the go-to ways of making them. Why not take it a step further and hit them with a bit of garlic and parmesan too? Some Parmesan Brussel Sprouts would’ve been good enough but you can make them even crispier and more delicious with some breadcrumbs! They add a nice crunch and an added toasty flavor to this wonderful vegetable side dish recipe.

Even better, this side will pair great with all sorts of different mains. Serve it up alongside some of our Italian Dressing Chicken for an easy weeknight dinner. You can even serve it up as a side for a special occasion dinner along with our Filet Mignon. If you wanted to double-down on the parmesan flavor, you could even serve these with our Parmesan Crusted Chicken too!

Why you’ll love this Oven Baked Parmesan Crusted Brussel Sprouts recipe

• Brussel sprouts can be a little hard to eat- but not with this recipe! Roasting brussel sprouts with a bit of olive oil, parmesan and breadcrumbs yields such a crispy and tasty side dish.
• The crispy parm crust on these Roasted Brussel Sprouts makes them such a wonderful pairing with all sorts of main dishes. Serve these up alongside any sort of beef, chicken or pork mains or maybe even as a Brussel Sprout Appetizer.
• We kept the recipe for these Crispy Brussel Sprouts simple enough that’s so easy to make. You can even make a few substitutes to make it even simpler- or add some extra ingredients to make them even tastier!

Parmesan Brussel Sprouts Ingredients

You’re not going to need any sort of fancy ingredients to make these Parmesan Crusted Brussel Sprouts. To make this easy side dish, these are all the ingredients you need:

• Brussels Sprouts – Ideally, you want to use fresh brussel sprouts for a roasted brussel sprouts recipe like this. Cooking frozen brussel sprouts can be a little tricky: make sure you thaw them completely and drain/dry them well before using them.
• Olive Oil – No need to use any fancy or expensive olive oil here.
• Garlic – Minced garlic from the jar is perfectly fine here.
• Salt and Pepper
• Parmesan – We grabbed this parmesan wedge from the store and grated it by hand.
• Panko Bread Crumbs

See recipe card for quantities.

How to make Parmesan Crusted Brussel Sprouts

These Crispy Parmesan Crusted Brussel Sprouts are such a dead-simple side dish to make. Here’s all you’ll have to do to make some for yourself:

1. In a medium-to-large bowl, whisk together olive oil, garlic, salt, and pepper. Set aside while you trim brussel sprouts by cutting off bases and cutting in half.
2. Add trimmed brussel sprouts to bowl with oil mixture and toss to coat. Sprinkle in parmesan and toss to evenly coat. Add bread crumbs and toss to coat one last time.
3. Transfer coated brussel sprouts to an optionally oiled baking sheet and put in a preheated 400 degree oven. Let brussel sprouts roast for 15 minutes before turning over and letting cook another 10 minutes. Once golden brown and crispy, remove from oven and transfer to serving dish.

Substitutions

We tried to keep these Parmesan Brussel Sprouts as simple as we could so that anyone could make them at home. Still, there’s a few ingredients you might have trouble getting your hands on so here’s some substitutions:

• Olive Oil – When we’re working with roasted vegetables, garlic, and parmesan, it’s hard to sub out olive oil- the flavor combo is just too good! If you’re low on olive oil, try and stretch it out with a more neutral oil like vegetable oil, canola oil, or grapeseed oil. For a complete substitution, try melting some butter and using that instead.
• Parmesan Cheese – Using a fresh parmesan wedge is going to taste way better than anything pre-shredded or pre-grated. Still, if those are all you have, they’ll work in this recipe. You can also sub in all other sorts of cheeses: maybe go with a cheddar if you want a bit more of a melty cheese on your roasted brussel sprouts.
• Bread Crumbs – Those panko bread crumbs are going to give our brussel sprouts a nice crispy finish. If you don’t have any panko on hand, you could always make some bread crumbs from scratch. Another option could be crushing crackers down into crumbs and using those instead- we’d recommend Ritz cracker crumbs in that case.

Variations

Give these Parmesan Crusted Brussel Sprouts a shot before you mess around with the recipe- we think they turned out great! If you need a few ideas for how to change things up for your next batch, here’s some you can try:

• Using Parboiled Brussel Sprouts – Some people don’t like the taste of brussel sprouts, especially roasted brussel sprouts. That’s why some folks will parboil brussel sprouts: it helps leach some of harsher flavors out of the sprouts. Bring a pot of salted water to a boil, parboil your brussel sprouts for up to 4 minutes before draining and transferring to an ice bath. Dry completely before continuing the recipe and consider dropping a few minutes from the cook time.
• Parmesan Crusted Brussel Sprouts with Bacon – Everything is better with bacon, right? Either top your crispy brussel sprouts with a generous garnish of bacon bits or- even better- add some raw bacon before you start cooking. This will render the fat out of the bacon and into your Parmesan Brussel Sprouts, adding tons of extra flavor.
• Parmesan Crusted Broccoli – Of course, there’s nothing stopping you from making this recipe with other veggies! The recipe is pretty basic so you could sub in anything from from broccoli to cauliflower to even carrots if you’d like. Remember to adjust the cooking time accordingly so you don’t undercook or burn your vegetables.

Storage / Freezing

Storage: We’re pretty sure you’re going to eat all these Parmesan Crusted Brussel Sprouts up right away. In case you do have any leftovers, let them cool before transferring to an airtight container and moving them to the fridge. Kept like this, they’ll stay safe to eat for 3-4 days, maybe 5 if you keep them well enough.

Freezing: We’d really recommend avoiding the freezer for this recipe. Cooked brussel sprouts don’t freeze very well- once they’re thawed, they tend to get mushy and aren’t pleasant to eat. If you insist on freezing them, keep them in an airtight container or ziploc bag and expect them to last up to 12 months. We say just keep the leftovers in the fridge and enjoy them while they’re still good- you can always whip up some more!

What to Serve with Parmesan Crusted Brussel Sprouts?

• Parmesan Crusted Chicken
• Garlic Butter Chicken Bites
• BBQ Pork Chops
• Marry Me Chicken

More Side Dish Recipes

Here are some of our favorite vegetable side dishes: