The Crispy Parmesan Brussels Sprouts I Can’t Stop Eating

As a child of the late '90s, I have this memory of practically every kid’s show at some point or another trying to convince us that Brussels sprouts were the worst vegetable ever. I must say, they were pretty successful. As a kid, the thought of one of those little round sprouts rolling around on my plate was horrifying!

Being the stubborn Taurus that I am, I was steadfast in the idea that they weren’t worth trying. However, I’m also a people-pleaser, so when my aunt invited us over for dinner one night and had a skillet full of sautéed sprouts waiting, I tried a bite. That bite changed my view on the vegetable, and I haven’t looked back since.

I’d like to think that these crispy Parmesan Brussels sprouts could convert any sprout-hater. Ready in under 30 minutes, these cheese-crusted sprouts don’t require any special ingredients or tools. A few thoughtful techniques ensure they cook evenly and with the most addictive, shatteringly crisp Parmesan frico crust. 

Quick Tips

Though it might seem quicker and easier to add all of the cheese to the oiled Brussels sprouts, I found that spreading the majority of the Parmesan over the lined baking sheet and arranging the sprouts on top led to a more even, thin and crispy crust. The overhanging bits of frico that come with it are just a bonus.

If the cheese layer doesn’t easily release when you go to serve the Brussels sprouts, pop it back into the oven for a minute or two more.

A Note on the Parmesan 

For the best results, use Parmesan grated to a very fine, pebbly texture. If buying pre-grated Parmesan, look for fresh Parmesan from the refrigerated section that’s been grated into a fine texture, like this one. Avoid the shelf-stable stuff!

If you’re grating the Parmesan yourself from a block, you can either process two ounces in a food processor with the blade attachment until very fine pebbles form (almost powdery) or use the zesting side of a box grater (the side with the tiny spikes). 

More Brussels Magic

• Fried Brussels Sprouts
• Brussels Sprouts Slaw
• Brussels Sprouts Gratin
• Bacon-Wrapped Brussels Sprouts

Preheat the oven to 425°F.

Position a rack in the center of the oven. Line a large rimmed baking sheet with parchment paper.

Prepare the Brussels sprouts:

To a large bowl, add the olive oil, garlic, salt, pepper, and red pepper flakes (if using). Stir to combine.

Trim the tough stems off of each Brussels sprout and remove any shriveled or yellowing outer leaves. Cut each sprout in half lengthwise through the stem and core, adding to the olive oil mixture as you slice. Toss until coated.

Prepare the Parmesan layer:

Add 1 tablespoon of the Parmesan to the Brussels sprouts and toss to combine. Spread the remaining cheese in an even layer over the center of the prepared baking sheet, roughly 12 inches by 10 inches (it doesn’t have to be exact).

Arrange the Brussels sprouts cut side down in a single layer on the cheese-laden area of the baking sheet. It’s okay if they’re a little close together.

Roast:

Roast the Brussels sprouts until the cheese is melted, golden brown, and crisp, 14 to 17 minutes.

Serve:

Use a thin spatula to transfer the Brussels sprouts along with the stuck-on crisp Parmesan to a serving platter and serve.

Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, preheat the oven to 400°F with a rack set in the middle. Line a rimmed baking sheet with parchment paper. Arrange the leftover sprouts cut side down on the baking sheet and reheat until hot and the Parmesan has re-crisped, about 5 minutes.

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