These parmesan brussels sprouts are basically roasted brussels sprouts and smashed brussels sprouts love child, with a bit more crunch and a whole lot of flavor. They’re an easy way to get everyone at the table eating and LOVING this veggie. Here’s how.
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Ingredients You’ll Need
This parmesan brussels sprouts recipe is simple by design–here’s what you’ll need, and what you can add to make your own version:
- The Brussels Sprouts: Fresh and firm brussels sprouts are the star of this dish. Be sure to discard any brown or yellow leaves before poaching. Psst–this recipe also works with roasted cauliflower or roasted broccolini ala parmesan roasted broccoli!
- The Spices: A sprinkle of salt, pepper, and garlic powder is all you need. Feel free to add your flair with your favorite seasoning or mix.
- The Cheese: Grated parmesan elevates these brussels sprouts with its delicious flavor and crispy texture when baked.
What Else Can I Add?
Add a bit of crunch by topping your parmesan brussels sprouts with bacon once they’re done in the oven. You can also use other seasoning combos, or even add different roasted vegetables to the sheetpan.
How to Make Parmesan Brussels Sprouts
Simple and well worth a few dishes, here’s how to quickly and easily make parmesan crusted brussels sprouts:
- Prepare the Brussels: Begin by poaching the Brussels sprouts until they’re slightly tender. Then, gently smash them with the bottom of a cup to flatten them slightly–don’t go overboard here, you want your veggies to stay in one piece
- Coating with Cheese: Place each flattened sprout on a small mound of cheese directly on your baking sheet. Press to flatten. The cheese must touch the pan, as this is how it gets crispy. Sprinkle seasoning on top.
- Bake Until Crispy: Bake the cheese-coated sprouts until they turn golden brown and irresistibly crispy.
See how to make these Parmesan Brussels Sprouts on TikTok, Instagram, or YouTube.
What to Eat with These Crispy Brussels Sprouts
Pair these flavorful parmesan brussels sprouts as a delightful side dish with roasted chicken such as this stuffed chicken breast, grilled steak, or as a complement to simple seafood dishes, like this baked Chilean seabass or Bourbon glazed salmon. Their crispy texture and cheesy goodness make them a versatile accompaniment to various main courses.
Top Tips For Success!
- Don’t Overcook the Sprouts: Keep an eye on the Brussels sprouts while baking to avoid overcooking, you won’t enjoy mushy veggies!
- Season to Complement Your Main Course: Adjust the seasoning to complement the flavors of your main dish.
- Ensure Dryness Before Smashing: Make sure the sprouts are dry before smashing to achieve the desired texture when baking.
More Veggies You’ll Love
- Shaved Brussels Sprout Salad
- Cheesy Cauliflower Rice
- Green Bean Salad
- Roasted Acorn Squash
- Butternut Squash Salad
Parmesan Brussels Sprouts
Print Recipe Pin RecipeIngredients
- 24 ounces Brussels Sprouts
- 1/2 Teaspoon Kosher Salt
- 1/2 Teaspoon Ground Black Pepper
- 1/2 teaspoon garlic powder
- 5 ounces Parmesan grated
Instructions
- Preheat oven to 450 F, and line 2 baking sheets with parchment paper.
- In a large pot or microwave, steam the brussels sprouts for about 20-25 minutes until they’re fork tender. Allow brussels to drain in a colander until dry and cool enough to handle.
- In a small bowl, stir together garlic powder, salt, black pepper, and parmesan.
- Use the bottom of a heavy cup or mason jar to smash the brussels sprouts until they're flat, but still holding their round shape. Use a tablespoon to measure 1 tablespoon mounds of parmesan spaced about 1" apart on your prepared baking sheets. Place a brussels sprout on top on top of each mound and press to gently flatten. Repeat until all the cheese has a brussels sprout on top.
- Bake for 15 minutes. Serve warm, with aioli if desired, and enjoy!
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Lindsey’s Tips
- Paprika aioli – 1/2 cup of mayonnaise, 2 cloves of minced garlic, 1 teaspoon smoked paprika, and 1/4 teaspoon of cumin — add everything to a small bowl and mix until well combined.
I’ve never been a huge fan of Brussels sprouts, but these Parmesan-coated ones have completely changed my mind. They’re crispy, cheesy, and so addictive!
Hello Chris! I couldn’t agree more! The combination of crispy texture and savory flavor is incredibly addictive and hard to resist😋
What do you think about using muffin cups?
You can absolutely try it, I think it’s a great idea! Let me know how crispy the cheese gets!