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Parmesan Brussels Sprouts in Under 30 minutes

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Prepare to be blown away by the extra crispiness in this Garlic Parmesan Brussels Sprouts recipe!
Parmesan Brussels Sprouts

Crunchy and cheesy, these garlic and Parmesan brussels sprouts will be your next favorite side dish! They only take 30 mins from start to finish, but they taste like you made something really special. Even the little ones will love these extra crispy, cheesy, and fragrant bundles of pure yum!

Parmesan Brussels Sprouts

Ingredients For Cheesy, Crispy Brussels Sprouts:

  • Brussels sprouts
  • Garlic
  • Parmesan cheese
  • Panko breadcrumbs
  • Olive oil

Parmesan Brussels Sprouts

How To Make Crispy Garlic Parmesan Brussels Sprouts?

To make these crispy delights, follow these simple steps:

  1. Remove the damaged outer leaves of the brussels sprouts and cut them in half.
  2. Place them in a medium-sized bowl along with the grated parmesan cheese, panko breadcrumbs, minced garlic, olive oil, salt, and pepper. Mix everything together.
  3. Making sure you get some of the cheese/panko/garlic mixture under each one, place them cut-side down onto a baking sheet.

Bake for 10 mins, flip them over and bake for an additional 10 mins.

Parmesan Brussels Sprouts

Golden & Crispy: Parmesan Brussels Sprouts in Under 30 minutes

Prepare to be blown away by the extra crispiness in this Garlic Parmesan Brussels Sprouts recipe!
5 from 2 votes
Print Pin Rate
Course: Side Dish
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 SERVINGS
Calories: 174kcal

Equipment

  • Medium bowl
  • Knife and cutting board
  • Baking sheet
  • Oven

Ingredients

  • 1 lb brussels sprouts, trimmed and halved
  • 2 ½ tbsp olive oil
  • 2 garlic cloves, minced
  • cup grated Parmesan cheese
  • cup panko breadcrumbs
  • Salt and pepper to taste

Instructions

  • Remove the damaged outer leaves of the brussels sprouts and cut them in half.
  • Place them in a medium-sized bowl along with the grated parmesan cheese, panko breadcrumbs, minced garlic, olive oil, salt, and pepper. Mix everything together.
  • Making sure you get some of the cheese/panko/garlic mixture under each one, place them cut-side down onto a baking sheet.
  • Bake for 10 mins, flip them over and bake for an additional 10 mins.

Nutrition

Calories: 174kcal | Carbohydrates: 14g | Protein: 8g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 8mg | Sodium: 140mg | Potassium: 446mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1.5IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 8mg

Frequently Asked Questions

Can I Use Frozen Brussels Sprouts Instead of Fresh?

You can, but let them thaw out completely and pat them as dry as you can before you start making the recipe. You may need to add a few minutes to the cooking time for them to crisp up.

Can I Make Them Vegan by Substituting the Parmesan Cheese?

Sure! Use nutritional yeast instead of Parmesan cheese. They will have a slightly different flavor, but they will be delicious as well.

Can I Make Them Gluten-Free?

Yes. Use your favorite crushed gluten-free crackers instead of the panko breadcrumbs.

How Do I Prevent My Brussels Sprouts From Getting Soggy?

First, preheat the oven. Never place your food in a cold oven. Roast them at 400 F and never overcrowd the baking sheet. Place them in a single layer!

Parmesan Brussels Sprouts

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