When I was growing up, Brussels sprouts were… well, let’s just say, not the star of the dinner table. Steamed into oblivion, they were the vegetable we all quietly pushed around our plates. Fast forward a few years – and a whole lot of recipe testing later – and here I am, absolutely obsessed with these crispy, golden Parmesan Brussels Sprouts.

They’re tender on the inside, crisp and cheesy on the outside, and bursting with flavor thanks to lemon zest, garlic, and that magical Parmesan crust.  Trust me – these are not your grandma’s Brussels sprouts.

Why You’ll Love These Parmesan Brussels Sprouts.

• Versatile – works beautifully as a savory appetizer or a cozy side dish.
• Simple ingredients – you likely have most of them on hand!
• Quick prep – just 10 minutes of prep, then pop them in the oven.
• Crowd-pleaser – even Brussels sprout skeptics love these.
• Perfect for dipping – serve them with your favorite dipping sauce for extra fun.

Whether you’re hosting friends or just need a new vegetable to add to your weeknight rotation, these crispy Parmesan Brussels sprouts check all the boxes.

Ingredient Spotlight

Brussels Sprouts

The star of the show! Choose firm, bright green sprouts. Halving them gives us more surface area for that golden cheese crust.

Freshly Grated Parmesan

Fresh is key. It melts and crisps up way better than the pre-packaged kind. It’s what gives this dish its rich umami flavor and crispy edges.

Lemon Juice + Zest

The lemon brightens up the dish and cuts through the richness of the cheese. The zest adds extra aroma and flavor – don’t skip it!

Garlic Powder

I love using garlic powder here because it evenly coats the sprouts and doesn’t burn like fresh garlic might during roasting.

Olive Oil

Helps everything roast to perfection while adding richness and depth.

Salt & Pepper

Simple seasonings that bring it all together. Always taste and adjust to your preference!

How to Make Parmesan Brussels Sprouts

This dish is as easy as mix, roast, and enjoy. Here’s how it all comes together:

1. Prep the oven

Preheat your oven to 400°F (200°C). While it’s warming up, line a baking sheet with parchment paper (or skip it if your pan is super non-stick).

2. Make the cheese mixture

In a large bowl, mix together half of the Parmesan, lemon juice, lemon zest, garlic powder, olive oil, salt, and pepper. It will smell amazing already!

3. Coat the Brussels sprouts

Trim and halve your Brussels sprouts. Toss them in the cheese mixture until every piece is coated in that delicious blend.

4. Arrange & top

Place the Brussels sprouts cut side down on the baking sheet. This helps them get that gorgeous caramelization. Then sprinkle the remaining Parmesan cheese over the top.

5. Roast to perfection

Bake for 30–35 minutes, until the sprouts are tender and the cheese is golden brown and crispy.

6. Serve & enjoy

These are best served hot, straight from the oven. I love pairing them with a garlicky aioli or a tangy Greek yogurt dip – but they’re fantastic on their own, too.

Tips for Success

• Use fresh Parmesan: pre-shredded cheese won’t crisp up the same way. It’s worth the extra minute to grate your own.
• Don’t overcrowd the pan: spread the sprouts out so they roast, not steam.
• Watch the oven near the end: every oven runs a little differently, so keep an eye on them during the last 5 minutes.

Variations to Try

Feeling adventurous? Here are some fun ways to mix things up:

• Add crushed red pepper for a spicy kick.
• Toss in chopped nuts (like pecans or almonds) during the last 10 minutes for added crunch.
• Top with fresh herbs like parsley or thyme before serving for a pop of color and freshness.

What to Serve With Parmesan Brussels Sprouts

These versatile sprouts pair beautifully with all kinds of main dishes:

• Roast chicken or salmon for a classic dinner
• Mac and cheese for a cozy, comforting combo
• Charcuterie board as a warm, cheesy contrast
• Holiday meals like Thanksgiving or Christmas – they’re always a hit!

Or serve them on their own as a unique appetizer with a few dips on the side. (Think ranch, aioli, or a creamy sriracha mayo.)

A Little Storytime…

I first made these on a whim during a busy weeknight when I was craving something crispy, cheesy, and vegetable-y (yes, that’s a craving!). So, I had some leftover Parmesan, a lemon, and a lonely bag of Brussels sprouts in the fridge. I threw them together, not expecting anything major.

But oh wow – when I pulled that tray out of the oven and saw the golden, lacy cheese on each sprout? I knew I had something special. I ended up eating half the tray standing at the counter. No regrets.

Now, they’re in constant rotation at our house, especially when I’m entertaining. Guests go nuts for them!

Frequently Asked Questions

Can I make these ahead of time?
Yes! You can prep the sprouts and toss them in the cheese mixture a few hours ahead. Just store them in the fridge until ready to bake.

Can I use frozen Brussels sprouts?
Fresh is definitely best here. Frozen sprouts tend to release a lot of moisture and won’t get as crispy.

Do I need to flip them halfway through baking?
Nope! Keeping them flat-side down ensures that crispy bottom and helps them cook evenly.