Parmesan Brussels Sprouts are perfectly tender with a delicious crispy coating. This is the best way to enjoy Brussels Sprouts and is so easy to make!
If you’re looking for a new yummy side dish, you must give these Parmesan Brussels Sprouts a try! Serve them along side Filet Mignon, Balsamic Glazed Slow Cooker Pork Loin, or Maple Glazed Roasted Pork Tenderloin.
Roasted Brussels Sprouts with Parmesan
Brussels Sprouts are one of the most loathed vegetables but, roast them with parmesan and bread crumbs and they’ll move to the top of your list! These babies are So. Dang. Good!!! You won’t be able to help yourself from stealing all the crispy loose leaves off the pan and grabbing seconds.
Ingredients for Parmesan Brussels sprouts:
- Brussels Sprouts– They’re part of the cruciferous family, taste similar to cabbage, and are extremely delicious when roasted.
- Olive Oil– This helps the cheese and bread crumbs stick to the sprouts as well as helps them brown.
- Parmigiano Reggiano– This is the real deal best parmesan cheese! Another variety of fresh parmesan can be used… just don’t use that stuff from the can. Grate a fine as possible. A microplane works great!
- Panko Bread Crumbs– These are the best bread crumbs! They create a beautiful and delicious crispy crust.
- Garlic– Fresh garlic is so yummy in this but can be replaced with 1/2 teaspoon garlic powder.
- Kosher Salt– This large crystal salt is a little easier to distribute evenly but table salt can be used instead, just be sure to use only 1/2 teaspoon since it’s more dense.
- Black Pepper– Fresh ground pepper is not only larger, but it also has a stronger and better flavor.
How to make Parmesan Crusted Brussels Sprouts:
Time needed: 35 minutes.
Preheat oven to 400 degrees F. Grease a large rimmed baking sheet with cooking spray. Rinse and dry the sprouts.
Toss Brussels sprouts (including any loose leaves that have fallen off) with oil, garlic, salt, and pepper in a large mixing bowl until coated.
Add parmesan and panko bread crumbs and mix until evenly coated.
Spread Brussels out on baking sheet. (Press or sprinkle excess parmesan mixture onto the sprouts.) Bake for 20-24 minutes until golden and tender.
This vegetable first appeared in northern Europe but was cultivated in Belgium in the 13th century. This is where the name was derived and why it is spelled with a capital “B” and has an “s” on the end. If you remember that it was named after Brussels, Belgium and you’ll never spell it wrong again!
Loose Brussels sprouts should be stored in a plastic bag in the fridge. They’re best when eaten within 3 days. As long as they are still bright green and firm, they’re good to eat.
Roasting Brussels sprouts (and actually any vegetable) helps to concentrate the sweetness. It’s also super easy to make!
They are part of the cruciferous family. They are rich in antioxidants, high in fiber, vitamin A, C, and K.
When over cooked this vegetable can get very stinky (sulfurous) and unpleasant; however, when cooked correctly until tender yet still firm, they are so delicious!
TOOLS USED TO MAKE BRUSSELS SPROUTS:
- Half-Sheet Pan– I LOVE these pans. I’ve had the same 4 pans since I got married (10 years ago) and they are in great condition. I use them all the time for sheet cakes, cookies, roasting vegetables, baking chicken…
- Garlic Press– Fresh garlic tastes best and this is the garlic press is the best! It’s easy to use and clean!
- Pyrex Mixing Bowls with Lids– I love my mixing bowls with lids because then I am able to stack things up with the fridge. Plus, glass is nice for when I need to microwave whatever is in it.
LOOKING FOR MORE SIDE DISHES? CHECK OUT THESE:
Parmesan Brussels Sprouts
- 1 pound Brussels sprouts, trimmed, halved (completely dried)
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon kosher salt
- fresh ground black pepper
- 1/2 ounce parmigiano reggiano (paremsan), finely grated (about 1/2 cup)
- 1/3 cup Panko bread crumbs
- Preheat oven to 400 degrees F. Grease a large rimmed baking sheet with cooking spray.
- Toss 1 lb. Brussels sprouts (including any loose leaves that have fallen off) with 3 Tbsp. oil, 2 cloves minced garlic, 1 tsp. kosher salt, and fresh cracked pepper in a large mixing bowl until coated.
- Add 1/2 oz. parmesan and 1/3 c. panko bread crumbs and mix until evenly coated.
- Spread Brussels out on baking sheet. (Press or sprinkle excess parmesan mixture onto the sprouts.) Bake for 20-24 minutes until golden and tender.