Description
Crispy Parmesan Brussels Sprouts
Ingredients
1 lb Brussels sprouts, trimmed and halved
2 tbsp olive oil
2 cloves garlic, minced
¼ cup grated Parmesan cheese
¼ cup panko breadcrumbs
1 tsp Italian seasoning
Salt and pepper, to taste
Fresh sage leaves (optional, for garnish)
Directions
Preheat Oven:
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
Season the Brussels Sprouts:
In a large bowl, toss the halved Brussels sprouts with olive oil, minced garlic, Italian seasoning, salt, and pepper.
Add the Crispy Coating:
Sprinkle the Brussels sprouts with Parmesan cheese and panko breadcrumbs. Toss until evenly coated.
Bake:
Spread the Brussels sprouts in a single layer, cut side down, on the prepared baking sheet. Roast for 20–25 minutes, flipping halfway, until golden brown and crispy.
Garnish and Serve:
Garnish with fresh sage leaves for an extra touch and serve immediately.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Calories: 150 kcal per serving
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Step-by-Step Guide
Follow these detailed instructions for perfect results every time. First, thoroughly wash and dry your Brussels sprouts. Trim the woody ends and slice each sprout in half from top to bottom. In your large mixing bowl, combine the olive oil, minced garlic, Italian seasoning, salt, and pepper. Add the sprouts and toss vigorously to ensure every piece is glistening with the seasoned oil. Next, sprinkle the grated Parmesan and panko breadcrumbs over the sprouts. Toss again until the coating clings to the oiled surfaces. For maximum crispiness, arrange the sprouts on your baking sheet with the cut sides facing down—this creates a delicious sear. Roast in the preheated oven without disturbing for the first 15 minutes to develop a golden crust, then flip and roast for the final 10-15 minutes.
Serving Suggestions
These crispy sprouts are incredibly versatile. Serve them as a standout side dish with roasted chicken, grilled steak, or baked salmon. For a vegetarian feast, pair them with a creamy risotto or a hearty lentil loaf. Crumble cooked bacon over the top for a salty, savory contrast, or drizzle with a balsamic glaze for a sweet and tangy finish. They also make a fantastic appetizer or snack when served with a side of garlic aioli or lemon-herb yogurt dip.
How-to Summary
Trim and halve Brussels sprouts. Toss with oil, garlic, and seasonings. Coat with Parmesan and panko. Arrange cut-side down on a sheet. Roast at 425°F for 20-25 minutes, flipping once, until deeply golden and crispy. Garnish and serve hot.
Frequently Asked Questions
Can I make these ahead of time? You can prep the sprouts up to a day ahead: trim, halve, and store in an airtight container in the fridge. Coat with oil and breadcrumbs just before baking for the best texture.
Why are my sprouts soggy? Sogginess is usually caused by overcrowding the pan. Ensure the sprouts are in a single layer with space between them so moisture can evaporate.
Can I use frozen Brussels sprouts? It’s not recommended. Frozen sprouts release too much water during roasting, preventing them from getting truly crispy.
What can I substitute for panko? Regular breadcrumbs or even crushed pork rinds (for a keto option) work well. For a gluten-free version, use gluten-free panko.
How do I store and reheat leftovers? Store in an airtight container for up to 3 days. Reheat in an air fryer or a 400°F oven for 5-10 minutes to restore crispiness; microwaving will make them soft.
Common Mistakes to Avoid
- Not Drying the Sprouts: Excess water from washing will steam them instead of roasting them. Pat completely dry.
- Skipping the Cut-Side Down Step: This crucial step creates a larger surface area for caramelization and a crispier texture.
- Using Pre-Grated Parmesan: Pre-grated cheese contains anti-caking agents that can prevent proper melting and crisping. Freshly grate your cheese for the best results.
- Overcrowding the Pan: Crowding creates steam. Use two baking sheets if necessary to give each sprout room.
Conclusion
This recipe transforms the humble Brussels sprout into a crispy, cheesy, and utterly irresistible side dish. The simple combination of Parmesan and panko creates a perfect golden crust that contrasts beautifully with the tender interior. With the detailed steps and tips provided, you can confidently avoid common pitfalls and achieve restaurant-quality results at home. This dish is sure to become a regular favorite, winning over even the most skeptical vegetable eaters.