Parmesan Crusted Brussels Sprouts

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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.

You’ll need:

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.

Recipe suggestions

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.

You could also use homemade taco seasoning or Italian seasoning to match your entree!

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.

Go even further with Brussels sprouts pizza, sausage with Brussels sprouts and apples, or Brussels sprouts crostini!

You’ll love this easy cheesy recipe!