Crispy Parmesan-Crusted Roasted Brussels Sprouts
Tender Brussels sprouts halved and roasted until crispy, then tossed in a savory garlic-Parmesan crust for a delicious and easy side dish.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 lb (450 g) Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cloves garlic, minced
- 1/2 cup freshly grated Parmesan cheese
- 1 tablespoon unsalted butter, melted
- Optional: pinch of red pepper flakes or fresh lemon juice
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a bowl, toss Brussels sprouts with olive oil, salt, and pepper.
- Spread sprouts cut-side down on the baking sheet in a single layer.
- Roast for 20–25 minutes until edges are golden and crisp.
- Meanwhile, mix melted butter, garlic, and Parmesan in a small bowl.
- Remove sprouts from oven and return to the bowl while hot.
- Pour garlic-Parmesan mixture over sprouts and toss gently to coat.
- Return to oven for 2–3 minutes to melt cheese slightly.
- Serve immediately, garnished with red pepper flakes or a squeeze of lemon if desired.
Notes
- Trim and halve sprouts evenly for uniform cooking.
- Roasting cut-side down ensures maximum crispiness.
- Use fresh Parmesan for best flavor and melting.
- Add a squeeze of lemon juice or zest for brightness.
- Enjoy leftovers—reheat in a hot oven to crisp up again.
Nutrition
- Serving Size: 1/2 cup
- Calories: 110 kcal
- Sugar: 2 g
- Sodium: 320 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 10 mg