Parmesan Crusted Brussels Sprouts – Fit Foodie Finds

These Parmesan Crusted Brussels Sprouts have gone absolutely viral on social media for good reason! They’re crispy, crunchy and savory — honestly, the perfect veggie side dish for the entire holiday season. Make my recipe with just 6 ingredients and a foolproof method that results in a sheet pan of perfectly crispy Brussels every single time.

What Makes This Recipe Great

Side dishes don’t get nearly enough credit at dinner parties and holiday get togethers. It’s often all about the main dish and sides are an afterthought. Well, these parmesan crusted Brussels sprouts will quickly change that narrative! They went viral on social media, and for good reason!

Full of flavor and texture, these crispy, cheesy Brussels sprouts are always a hit. There’s something special about the combination of hearty Brussels sprouts layered atop of salty, crunchy melty cheese and simple spices that makes this side a showstopper.

What You Need for Parmesan Brussels Sprouts

• Brussels sprouts: You’ll want fresh Brussels sprouts cut in half lengthwise so you can lay the flat side right in the parmesan. Frozen Brussels sprouts will not work for this recipe.
• Olive oil: You’ll toss the Brussels sprouts in olive oil so they don’t dry out when roasted.
• Parmesan cheese: I’ve tested this recipe with both grated and shredded parmesan, and while both work, I prefer to use grated parmesan. It forms a much better paste when combined with the melted butter, which means you get a much more consistent layer of parmesan that all melts very evenly when baked. Shredded will also work (because it melts in the oven), but you won’t have as much of a consistent sheet-like layer of crispy parmesan.
• Melted butter: You’ll make a “paste” with the parmesan cheese and melted butter, and then spread it on the bottom of the sheet pan. This becomes your parmesan “crust” as it melts and becomes absolutely delicious.
• Salt + pepper: Every Brussels sprouts recipe needs a little S&P. Feel free to substitute. for any seasoning of your choice. Red pepper flakes would add a little spice, while maple or balsamic would add a little sweetness.

This is a wonderful base recipe to use for cheesy roasted Brussels sprouts. Try these tasty variations:

FAQs

Can I use any kind of cheese?

Technically, any variety of grated, hard cheese will work for this recipe! I’ve tested it with both pecorino romano and asiago, and both were salty and delicious, but obviously will impact the flavor.

Will frozen Brussels sprouts work?

No. Make sure to purchase raw, fresh Brussels sprouts for this recipe as you will not get the same results with frozen. You can find Brussels sprouts in the fresh vegetable section of most grocery stores in the US.

Serving Suggestions

Enjoy these parmesan crusted Brussels sprouts as a weeknight side dish (they taste great with my sous vide steak), in a meal prep bowl, as part of your holiday dinner menu, or scrambled with eggs for a hearty breakfast. No matter how or when you serve them, these savory Brussels always hit the spot!

Storage and Leftovers

These parmesan crusted Brussels sprouts taste best right after roasting when the parmesan is nice and crispy, but they’re delicious as leftovers. Once the Brussels sprouts are completely cool, transfer them to an airtight container and refrigerate for up to 5 days.

For best tasting leftovers: Reheat the Brussels sprouts in the oven on a sheet pan, preferably with the parmesan crusted side down. Bake at 350ºF until warmed through, about 10 minutes.