This incredibly easy and extremely tasty recipe for Parmesan Brussels Sprouts is my new favorite way to eat my veggies! They take no time at all to prep, and the oven does all the work. And who doesn't love crispy cheese?
I love these as a side for Grilled Pork Tenderloin or a great steak. These and some Whipped Potatoes along side a perfectly grilled protein and you have a perfect meal.
You only need a handful of ingredients to make this recipe. My favorite salt-free seasoning is a secret weapon in the kitchen and really brings amazing flavor to this recipe. And it allows you to control the salt flavor by adding it yourself.
Beyond that you just need some fats, I use both butter and oil here because they serve different purposes. The butter keeps the cheese creamy and from sticking to the pan, and the oil crisps up the sprouts as they cook. Then you just need the namesake ingredient, fresh Brussels Sprouts and you are on your way to a delicious side dish!
Use the JUMP TO RECIPE button at the top of the post, or scroll to the bottom of the post to see the full recipe card with ingredient measurements and instructions.
This recipe starts just like my Parmesan Crusted Potatoes. Melt the butter right on the pan in the hot oven, then dust the parmesan to cover the whole bottom of the pan.
Cut the end of the sprouts then cut them in half long ways. Place them in a bow with the oil and seasoning until they are well coated.
Then place them, cut side down, on the buttered parmesan pan. Then place the pan in the oven and bake until the sprouts get crispy and dark golden brown. I like them to even get a little burnt, just a little, it makes the sprouts super nutty and sweet!
Let the pan cool for about 5 minutes after it comes out of the oven, this lets the cheese set and crisp. Then use a metal spatula and flip the sprouts over and separate any that stick together.
Enjoy them immediately, they are best when they are crispy. However, any leftovers that linger reheat beautifully in an air-fryer at 390˚F for 3 minutes and they are beautifully crisp again!
Notes & Tips
When slicing the sprouts in half, remove any dark, damaged, or very loose outer leaves, they will burn too quickly in the oven so it is best to discard them.
Don't dirty another dish or pot. Melt the butter right on the pan in the oven while it is warming up and you are cutting the sprouts. Gently swirl it around so the whole pan is coated in butter, then dust the pan with the parmesan.
It is best to use fresh grated or shredded parmesan. Preshredded has a coating on it that can cause clumping and not allow it to melt and crisp properly, and this recipe hinges on that.
The best way to reheat any leftovers is in an air-fryer. They crisp up so beautifully, maybe even better than when they were fresh, at 390˚F for about 3 minutes.
If needed, you could replace the garlic and herb seasoning, and the salt, with garlic salt. The flavor will be a little different, but still good.
Using butter helps keep the cheese buttery, but you could swap it for more olive oil if needed.
More Brussels Recipes
Crispy Brussels Sprouts with Chicken Cracklings
Brussels Sprouts Salad (Magnolia Review)
Brussels Sprouts with Bacon, Pecans, and Balsamic (Magnolia Review)
15-Minute Sauteed Shredded Brussels Sprouts
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