Parmesan Crusted Brussels Sprouts

Golden brown brussels sprouts shown with a thick parmesan cheese crust.

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5 from 1 vote

Parmesan Crusted Brussels Sprouts

Delicious crispy roasted Brussels sprouts, with a cheesy crunch! Parmesan and garlic make these over the top delicious!

Prep Time10

Cook Time30

Total Time40

Course: Side Dish

Cuisine: American

Servings: servings

Calories: 162kcal

Author: Michelle Miller

Ingredients

1 pound Brussels sprouts
2 tablespoons olive oil
1 teaspoon lemon juice
2 cloves garlic minced
1/2 cup parmesan cheese grated
1/2 teaspoon sea salt
black pepper to taste

Instructions

Preheat oven to 425º F.
Cut the Brussels sprouts in half lengthwise.
Add the Brussels sprouts to a bowl, and then drizzle with the olive oil and lemon juice. Shake to coat. Add the garlic, parmesan, salt and pepper, and stir to evenly coat.
Add the Brussels sprouts to the sheet pan 1 at a time. Rub the cut side of each sprout in the bowl to create a thick coating of the parmesan mixture. Leave space between each sprout to allow air to circulate around them, so the outer leaves get nice and crisp. Note: these get more crisp if you do not use parchment paper.
Bake the Brussels sprouts for 25-30 minutes, flipping the sprouts over halfway through to ensure even browning. I use a small cookie spatula to carefully flip the sprouts without removing the parmesan crust.

Video

Notes

How to Store Leftover Brussels Sprouts

Once the vegetables have fully cooled, add them to an airtight container and store in the refrigerator for 3-4 days. To reheat, place them spaced apart on a baking sheet, and place in a 425º F preheated oven for 10-15 minutes.

Cold parmesan-crusted Brussels sprouts are delicious also! Toss them on salads for extra texture and a delicious garlic and parmesan flavor.

Nutrition