For the ultimate crispiness, enjoy these oven roasted sprouts that taste restaurant worthy and make the perfect side dish to any hearty main. These Parmesan Crusted Brussel Sprouts get their extra crunch from a cheese and panko coating that makes the veggie outright addicting.
About these Brussels
Brussel sprouts have a reputation they don’t deserve. Many people think they are this smelly, mushy vegetable that should be avoided at all costs, but that’s just not the truth. And these Parmesan Crusted Brussel Sprouts are the proof.
Baked until crunchy and covered in parmesan cheese and bread crumbs—this is how we celebrate the magnificent brussel sprout! Enjoy this side with protein like chicken cutlets, salmon, or burgers. If you don’t eat meat, serve these with rice or quinoa. They’re an out of this world way to ensure you get in a serving of vegetables to help fuel your body during lunch or dinner.
Love brussel sprouts?! Also try this Warm Brussel Sprout Salad with Bacon, or these Street Corn Mexican Brussel Sprouts. I think you'd also love this Harvest Chicken Casserole that has brussels baked right in.
- Brussel Sprouts: Don’t knock this veggie. I know they have a reputation to illicit a yucky face, but it’s all in how you cook them! You need to highlight every veggie’s strengths—and this recipe does just that.
- Panko: These will enhance the texture of our sprouts. Plus, breaded anything tastes good.
- Parmesan: Cheesy, salty, nutty…what a staple. This makes our brussel sprouts taste out of this world. Using finely grated is important to emphasize crispiness rather than melty cheese.
- Oil: Helps the cheese and panko stick to the sprouts and give them a crisp outside without burning. I like using cooking spray for even coating, but olive/avocado/canola oil drizzled on also works.
See the recipe card below for a full list of ingredients and measurements.
How to Make This Recipe
1. Preheat the oven to 425°F. Line a sheet pan with tin parchment paper. Wash and dry brussel sprouts. Cut off the stem, then cut into quarters and place on the pan.
2. In a small bowl, fold together panko crumbs, parmesan, and seasoning.
3. Coat brussel sprouts with olive oil or cooking spray. Then pour dry mixture onto the brussel sprouts. Toss on the pan until evenly coated.
4. Bake for 20-25 minutes until brussel sprouts are nice and crispy! Enjoy!
Crispy Parmesan Coated Brussel Sprouts can be kept in a Tupperware in the fridge for up to 4 days. They will lose their crispiness when stored, but for reheating you can pop in an air fryer or under the broiler to maintain their crunch.
I encourage you to trim the brussel sprouts before cutting into quarters (trim = removing the stem). This portion of the plant that was connected to the plant has become dry, and tough and will result in a more bitter baked sprout. Trimming the veggie will also allow some of the outer leaves to fall off, and when baked these loose leaves brown much easier contributing to an overall crispier texture.
Brussel sprouts are the perfect side dish to any hearty main. Consider this Grilled Lemon Pepper Chicken, or this Baked Asian Salmon. They'd also be great alongside a grilled steak or burgers or as a side dish for your Thanksgiving spread.
If your roasted brussel sprouts are still bitter, it's likely you didn't use enough salt or enough oil. Salt helps takes the bitterness out, and enough oil allows the sprouts too fully cook through. You also don't want to skip cutting the sprouts in quarters. Exposing more surface area of the brussel sprout allows it to release more of the bitterness when roasting.
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Parmesan Crusted Brussel Sprouts
- sheet pan
- Cutting Board
- Small mixing bowl
- Tin foil or parchment paper
- 4 cups brussel sprouts, washed and quartered
- ¼ cup panko breadcrumbs
- ¼ cup parmesan cheese, grated
- t tbsp oil, olive, avocado, or canola
- 1 tsp salt
- 1 tsp pepper
- Preheat the oven to 425°F. Line a sheet pan with tin parchment paper. Wash and dry brussel sprouts. Cut off the stem, then cut into quarters and place on the pan.
- In a small bowl, fold together panko crumbs, parmesan, and seasoning.
- Coat brussel sprouts with olive oil or cooking spray. Then pour dry mixture onto the brussel sprouts. Toss on the pan until evenly coated.
- Bake for 20-25 minutes until brussel sprouts are nice and crispy! Enjoy!
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I’d love to hear your thoughts in the comments below. It’s my passion to create dishes that can be shared with others. Tell me something you loved or just say hi!
If crispy brussel sprouts are on the menu at a restaurant, you best believe I'm ordering them. This recipe though, I can get the same dish at home just as good (probably better!!!). These are unbelievably tasty and are a staple in my weekly cooking
Megan McClellan says
My go-to side dish now-a-days. Thank you for the reminder of these! I added some balsamic glaze on top, but they were delicious even without.
Courtney Paige says
I'm so happy to hear this, Megan! Thank you for the review.
I have done the same without the panko. I mix everything together before putting on the baking sheet.
I've never tried it, but I think some bacon crumbles would take this over the top
I eat sprouts 3 or 4 times a week, oven roasted or pan fried. Love 'em.
Courtney Paige says
I made these for Thanksgiving and everyone loved them!