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This easy and delicious side dish might just be your new favorite way to make Brussels sprouts! Serve as part of your holiday dinner spread, or alongside any favorite main dish.
Now, I don’t normally subscribe to trends, but I adore Brussels sprouts, from spicy glazed Brussels sprouts to maple bacon Brussels sprouts. Needless to say, I had to make recipe inspired by the Tiktok-trending potatoes.
I’m glad I did, because they’re a new favorite in my house and I’m possibly finding every excuse to make another batch every day.
This dish is super easy too. You just need a few ingredients, and the sprouts get a crispy cheesy bottom with tender interior.
Eat them as-is (maybe right out of the pan, no judging) or dip in your favorite sauce.
Even if you think you don’t like Brussels sprouts, you’re going to want to give this one a try!
Ingredients for parmesan crusted Brussels sprouts
The full detailed list of ingredients, including quantities, is located in the recipe card.
Brussels sprouts – Look for sprouts that have firm, compacted leaves and few discolored spots. Wilted or discolored outer leaves can be removed and discarded. Larger Brussels sprouts take longer to cook, so halve or quarter them as desired.
Parmesan cheese – You want grated parmesan, not the crumbly bits that come in a can. I definitely recommend grating your own cheese!
Butter – Use salted or unsalted, depending on your preferences.
Spices – In addition to salt and pepper, I flavor these sprouts with garlic powder and paprika for extra seasoning.
How to make this recipe
First, you’ll need to prepare the Brussels sprouts.
Trim off the stem end and remove any wilted outer leaves. Cut the sprouts in half through the top. If your sprouts are large, you might want to cut them into quarters instead.
Heat the oven to 425°F.
Melt the butter. You can do this right in the baking dish, or in the microwave. I prefer to do it in the microwave so the baking dish’s heat doesn’t melt the cheese immediately after adding it.
Pour the butter into a 9×13-inch casserole dish. Tilt the dish so the butter evenly coats the bottom; you can also use a basting or pastry brush here.
Evenly sprinkle on the grated parmesan cheese.
In a small bowl, mix together the garlic powder, paprika, salt, and pepper, then sprinkle on top of the parmesan.
Lay the Brussels sprouts cut-side down on top of the cheese and spices. Space them evenly, leaving a little room between each.
Bake for 20 minutes, until the sprouts are tender and cheese is crisp.
Remove from the oven and let rest at least 5 minutes before removing sprouts from the pan.
Do not skip this step! Resting will allow the cheese to cool and loosen from the pan so it sticks to the sprout.
Any bits of cheese that didn’t transfer with the sprouts can be scraped up with a spatula and sprinkled on top of the sprouts to serve.
If you want to spice up these parmesan-crusted Brussels sprouts, there’s so many options!
Add onion powder, crushed red chile flakes, or even your favorite chili seasoning.
Drizzle the finished sprouts with balsamic glaze or dunk in creamy garlic dressing.
Storage and reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
While the sprouts will no longer be crisp, you can bake or air fry them to reheat until crispy again.
More Brussels sprouts recipes to try
Ready to embrace even more Brussels sprouts? Try my classic roasted Brussels sprouts or Brussels sprouts with walnuts and cranberries for a sweet and crunchy taste. If you love smoky flavors, try smoky Brussels sprouts with shallots.
You’ll love this easy cheesy recipe!
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It means so much when you enjoy my recipes, so let me know how it goes and leave a comment if you have any questions.
Parmesan Crusted Brussels Sprouts
- 1 pound Brussels sprouts
- 2 to 4 tablespoons unsalted butter, melted
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
- Preheat the oven to 425°F.
- Trim ends from Brussels sprouts and halve or quarter.
- Pour the melted butter into a 9×13-inch casserole dish, tilting the dish to evenly coat the bottom. Sprinkle on the parmesan cheese. In a small bowl, mix together the garlic powder, paprika, salt, and pepper, then sprinkle over the cheese.
- Lay the Brussels sprouts, cut-side down, on top of the cheese in a single layer. Try to leave a little space between each sprout.
- Bake for 20 minutes. Let the pan cool for at least 5 minutes before carefully removing sprouts to a serving dish (tongs or a flat spatula will work well). Any cheese left behind can be scraped up and sprinkled on top for serving.
Nutrition information is provided as a courtesy and is an estimate based on online calculators. Any nutritional information found on Stetted should be used as a general guideline only.
I focus on fresh ingredients and easy methods, with spins that keep meals interesting. Dinnertime shouldn’t be stressful or complicated, and I’m here to help you enjoy the time spent in the kitchen. Read more…