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 Crispy Parmesan 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.
This post may contain affiliate links; please read my disclosure policy.
Ingredients for these Crispy Parmesan Brussel Sprouts
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 Crumbs: These will enhance the texture of our sprouts. Plus, breaded anything tastes good.
Grated Parmesan: Cheesy, salty, nutty…what a staple. This makes our brussel sprouts taste out of this world.
Salt: in this case, I say the more the better. Start with a few pinches though and add to taste.
Pepper: To taste!
Olive Oil/Cooking Spray: To help keep our sprouts from burning and sticking.
Equipment needed for this recipe
To make these Crispy Parmesan Brussel Sprouts, you will need a sheet pan, mixing bowl, cutting board, tin foil or parchment paper, and a knife.
How to make Crispy Parmesan Brussel Sprouts
1. Preheat the oven to 425 degrees F.
2. Wash and dry brussel sprouts. Cut into quarters.
3. In a small bowl, fold together panko crumbs, parmesan, and seasoning.
4. Line a sheet pan with tin foil / parchment paper.
5. Coat brussel sprouts with olive oil or cooking spray.
6. Pour dry mixture onto the brussel sprouts.
7. Toss on the pan until evenly coated.
8. Bake for 20-25 minutes until brussel sprouts are nice and crispy!
Add to these Crispy Parmesan Brussel Sprouts
There are so many ways you can take this recipe up a notch. Add toasted pine seeds, balsamic glaze, honey.
Make a little vegetable salad by throwing in some broccoli or bell peppers!
Other meal prep staples
Check out some of my other meal prep staple recipes:
Street Corn Mexican Brussel Sprouts
Crispy Parmesan Brussel Sprouts
Equipment
- sheet pan
- Cutting Board
- Small mixing bowl
- Knife
- Tin foil or parchment paper
Ingredients
- 4 cups brussel sprouts, washed and quartered
- ¼ cup panko breadcrumbs
- ¼ cup parmesan cheese, grated
- t tbsp olive oil
- 1 tsp salt
- 1 tsp pepper
Instructions
- Preheat oven to 425°F.
- Wash and dry brussel sprouts. Cut into quarters.
- In a small bowl, fold together panko crumbs, parmesan, and seasoning.
- Line a sheet pan with tin foil or parchment paper.
- Coat brussel sprouts with olive oil or cooking spray.
- Pour dry mixture onto brussel sprouts.
- Toss on the pan until evenly coated.
- Bake for 20-25 minutes until brussel sprouts are nice and crispy.
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, something that you think it might need, or just say hi!
Looking for this in MyFitnessPal?
If you're using MyFitnessPal, search 'A Paige Of Positivity' and find Crispy Parmesan Brussel Sprouts
1 serving: 8 grams Carbs | 4 grams Fat | 3 grams Protein
**Disclaimer: for most accurate macronutrients and caloric breakdown, it is recommended that you input each ingredient into your MyFitnessPal food diary.
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
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.
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.