You might think you know roasted vegetables, but adding a layer of golden, melted cheese makes them completely irresistible. This Parmesan Crusted Brussels Sprouts recipe transforms a humble ingredient into a crave-worthy dish that disappears from the tray in seconds.
I love how the salty, nutty crust perfectly balances the natural earthiness of the sprouts. It quickly becomes the star of any dinner table, whether it is a festive holiday feast or a simple Tuesday night meal.
What Makes This Parmesan Crusted Brussels Sprouts a Keeper
The contrast between the tender, caramelized vegetable and the crunchy cheese base creates an incredible eating experience. You get the best of both worlds in every single bite without needing any complicated equipment.
Preparation is surprisingly straightforward since the oven does most of the heavy lifting for you. You simply roast, smash, and crisp up the cheese for a foolproof result every time.
This dish works beautifully as a savory appetizer or a hearty side that pairs with almost any main protein. Even people who usually avoid green vegetables find themselves reaching for seconds of this Parmesan Crusted Brussels Sprouts dish.
If you enjoyed this savory vegetable side, you will definitely want to try my Hearty Mexican Black Beans Recipe next. For a cozy soup course to match, the Zesty Mediterranean Lentil Soup Recipe is another favorite in my kitchen.
Everything You Need for Perfect Parmesan Crusted Brussels Sprouts
Here are the fresh ingredients and pantry staples required for this recipe:
- Brussels Sprouts: Look for larger sprouts about an inch in diameter so you have plenty of surface area for the cheese crust.
- Parmesan Cheese: You must use a block of parmesan and grate it yourself rather than using pre-shredded bagged cheese.
- Olive Oil: A high-quality oil helps the sprouts roast evenly and prevents them from drying out in the oven.
- Spice Blend: A mix of kosher salt, onion powder, garlic powder, paprika, mustard powder, and cayenne pepper provides the perfect seasoning.
- Mayonnaise: This creates the creamy base for the optional but highly recommended dipping sauce.
- Dijon Mustard: Adds a tangy kick to the dip that cuts through the richness of the cheese.
- Hot Sauce: Use your favorite brand to add a little heat to the honey mustard mixture.
- Honey: A touch of sweetness balances the spice and acidity in the dipping sauce.
My Method for Parmesan Crusted Brussels Sprouts
Let’s get cooking with these simple steps:
- Start by preheating your oven to 400°F so it is hot and ready for roasting. Toss your whole Brussels sprouts in a bowl with a light coating of olive oil until they are gleaming, then spread them out on a baking sheet. Cover the sheet tightly with aluminum foil and roast for about 25 to 30 minutes, giving them a stir halfway through, until they are tender enough to be pierced easily with a fork.
- While the vegetables are roasting, take a small bowl and whisk together your seasoning blend containing the salt, onion powder, garlic powder, paprika, mustard powder, and cayenne pepper. Once the sprouts are tender, remove them from the oven and let them cool just enough so you can handle them safely without burning your fingers.
- Trim the tough stem ends off each sprout and slice them in half vertically. If you want a flatter surface for more crust, you can gently press down on the sprouts with the bottom of a heavy glass or another baking sheet to smash them slightly. Generously sprinkle your prepared spice mixture over the cut sides of the sprouts to ensure every bite is seasoned well.
- On your baking sheet (without parchment paper), place a heavy pinch of grated parmesan cheese for each sprout half, spacing them out so they have room to crisp. Place each sprout flat-side down directly onto a mound of cheese and press down gently to adhere it. Sprinkle any remaining seasoning over the tops of the sprouts.
- Return the baking sheet to the oven and bake for another 10 to 12 minutes, watching closely until the cheese turns a deep, crispy golden brown. While they bake, whisk together the mayonnaise, dijon mustard, hot sauce, and honey in a small bowl to create the dipping sauce. Remove the pan from the oven, let it cool for a minute to set the crust, and use a spatula to lift the crispy Parmesan Crusted Brussels Sprouts off the tray.
My Best Tips for Perfect Parmesan Crusted Brussels Sprouts
The most crucial step is placing the cheese directly onto the metal sheet pan rather than using parchment paper. The direct contact with the hot metal is what creates that signature golden-brown Parmesan Crusted Brussels Sprouts lace.
I always grate my own cheese from a wedge instead of buying the pre-shredded bags from the store. Freshly grated cheese melts much more evenly because it lacks the anti-caking agents found in packaged varieties.
Choose sprouts that are uniform in size so they cook at the same rate and develop the crust simultaneously. If yours are very small, you will need to reduce the initial roasting time to prevent them from becoming too mushy.
How I Like to Serve This Parmesan Crusted Brussels Sprouts
These crispy bites are fantastic when served hot right off the pan with the spicy honey mustard for dipping. They add a festive touch to holiday spreads but are simple enough for casual family dinners.
I often pair this Parmesan Crusted Brussels Sprouts recipe with roasted chicken or grilled steak for a complete meal. You can also serve them on a platter with toothpicks as a savory party appetizer that guests will love.
I’d love for you to follow along on Pinterest for more cozy recipe ideas.
Print
Parmesan Crusted Brussels Sprouts
- Total Time: 53 min
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
Crispy, cheesy, and tender roasted Brussels sprouts with a savory parmesan crust and a hot honey mustard dipping sauce.
Ingredients
- 14–16 large Brussels sprouts
- 1 cup freshly grated parmesan cheese
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1 tsp kosher salt
- 2 tbsp olive oil
- 1/4 tsp mustard powder
- 1/4 tsp paprika
- Pinch of cayenne pepper
- 2 tbsp dijon mustard
- 1/4 cup mayonnaise
- 1 tbsp honey
- 1 tbsp hot sauce
Instructions
- Preheat your oven to 400°F. Toss the whole Brussels sprouts with olive oil in a bowl, then transfer to a baking sheet. Cover tightly with foil and roast for 25-30 minutes until tender.
- While roasting, mix the salt, garlic powder, onion powder, paprika, mustard powder, and cayenne in a small dish.
- Remove sprouts from oven, let cool slightly, trim ends, and cut in half lengthwise. You can gently smash them flat if desired. Season the cut sides with the spice mix.
- Place small piles of grated parmesan directly onto the metal baking sheet (do not use parchment). Press each sprout half, cut-side down, firmly into a cheese pile.
- Bake for 10-12 minutes until the cheese is crispy and golden brown. Whisk together mayo, dijon, honey, and hot sauce for the dip while they bake.
- Remove from oven, let cool for a moment, then use a spatula to release the crispy sprouts from the pan. Serve warm.
Notes
Do not use parchment paper or silicone mats; the cheese needs direct contact with the pan to crisp properly. Use a block of parmesan, not pre-grated.
- Prep Time: 15 min
- Cooling Time: 5 min
- Cook Time: 38 min
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 4 sprouts
- Calories: 128
- Sugar: 4g
- Sodium: 445mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 8mg
Keywords: Parmesan Crusted Brussels Sprouts, roasted vegetables, easy side dish, holiday appetizer, keto friendly side