Parmesan Baked Brussels Sprouts

This is a side dish recipe that I make way too often. Brussels sprouts are one of my very favorite vegetables, and these are so easy to make that if I’m feeling like I need to eat some more veggies before my day is done.

I tend to make these along with a veggie burger or something for a quick, easy, almost-don’t-have-to-think dinner. If you are not yet a brussels sprout fan, please do yourself a favor and try these!

I like to bake mine long enough that the outside gets nice and crispy, but you can bake for a little less time if you like and still get an amazing side dish out of the deal. I’ll give you a few thoughts on that below.

Parmesan Baked Brussels Sprouts, serves 1 as a side

8 oz. brussels sprouts
1 tablespoon powdery Parmesan
1 tablespoon bread crumbs
1 tablespoon + 2 teaspoons olive oil
salt and pepper
1/2 lemon

If you’re brussels have come on a stalk, then cut them off the stalk first. Even though it’s more work, I’m always so excited to buy brussels still on the stalk because something about it just too cute to me. 🙂

Cut off the very bottom, or any bit of stem that may be left. Then cut each brussels sprout in half and toss in to a small bowl. If any leaves fall off during this process, toss those in the bowl too. They will get extra crispy while baking, so you’ll be glad you saved them.

Toss in the olive oil, and then sprinkle on the cheese and bread crumbs so everything is evenly coated.

Drizzle the remaining 2 teaspoons of oil on a baking sheet, and use your (clean) hands to spread it around so the pan is coated evenly in oil. Place the brussels on the baking sheet, cut side down. Sprinkle on a little salt and pepper.

Bake at 400°F for 20-22 minutes. If you don’t want to cook your brussels as long as me, check on them around the 12-15 minute mark.

Once they are bright green, they are good to go, but if you want those extra crispy edges, then wait until the 20-22 minute mark.

Just before serving, squeeze on a little lemon juice. I like to do this on to the cut side, so the juice runs down into the brussels a little bit. Then when you bite into one, you get this delicious citrus, crispy bite. Yum!

-If you are avoiding cheese, you can omit it here. I’ve made these this way without the Parmesan, and they are still very tasty. I like the Parm as it adds a nice salty, and cheesy, flavor, but if you don’t like it or are choosing not to consume dairy, just leave it out, but don’t skip this recipe.

-I often make this just for myself, but you can easily double or triple the above if you want to make a great vegetable side dish for more than just yourself.

-You can use any bread crumbs, but I usually buy Panko, and just found they have a whole wheat version that I tried and have been loving.

Happy veggie roasting to you guys! xo. Emma

Grab this guide to see our Top 25 Recipes of all time!

Get the Recipes

Free Popular Recipe Guide

Our top 25 recipes of all time!

Name *

Email *

GDPR Agreement *

• I consent to receive emails from this site. *

Sign Up

No ratings yet

Print

Get the Recipe

perfectly crispy Brussels sprouts recipe

Yield 1 person

Ingredients

1x2x3x

• ▢ 8 oz. brussels sprouts
• ▢ 1 tablespoon Parmesan (powdery)
• ▢ 1 tablespoon bread crumbs
• ▢ 1 tablespoon + 2 teaspoons olive oil
• ▢ salt and pepper
• ▢ ½ lemon

Equipment

• ▢
  oven

Instructions

• Cut off the very bottom, or any bit of stem that may be left. Then, cut each Brussels sprout in half and toss in to a small bowl.

  If any leaves fall off during this process, toss those in the bowl too. They will get extra crispy while baking, so you’ll be glad you saved them.
• Toss in the olive oil, and then sprinkle on the cheese and bread crumbs so everything is evenly coated.
• Drizzle the remaining 2 teaspoons of oil on a baking sheet, and use your (clean) hands to spread it around so the pan is coated evenly in oil. Place the Brussels on the baking sheet, cut side down. Sprinkle on a little salt and pepper.
• Bake at 400°F for 20-22 minutes. If you don’t want to cook your Brussels as long as me, check on them around the 12-15 minute mark.

  Once they are bright green, they are good to go, but if you want those extra crispy edges, then wait until the 20-22 minute mark
• Just before serving, squeeze on a little lemon juice. I like to do this on to the cut side, so the juice runs down into the Brussels a little bit.

  Then when you bite into one, you get this delicious citrus, crispy bite. Yum!

Notes

If you are avoiding cheese, you can omit it here. I’ve made these this way without the Parmesan, and they are still very tasty. I like the Parm as it adds a nice salty, and cheesy, flavor, but if you don’t like it or are choosing not to consume dairy, just leave it out, but don’t skip this recipe.

I often make this just for myself, but you can easily double or triple the above if you want to make a great vegetable side dish for more than just yourself.

You can use any bread crumbs, but I usually buy Panko, and just found they have a whole wheat version that I tried and have been loving.

© Author Emma Chapman

Course Side Dish

Cuisine American

Keywords brussels sprouts