I perfected a Garlic Parmesan Roasted Brussels Sprouts Recipe that uses one small trick to create a golden, crunchy exterior with tender insides and an unexpected twist that makes you want to read on.

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I used to avoid Brussels sprouts, then one afternoon a crunchy, salty version changed my mind. Parmesan cheese gives them this nutty, almost toasty flavor that hides any bitterness and makes you reach for another piece.

There is a contrast between the crunchy edges and the tender center that makes you wonder how something so simple can feel so clever. I mess up the timing more than I admit, but every time it turns out oddly addictive.

Call it whatever you want, I often tag it Skillet Roasted Brussel Sprouts when I post pics, and people always ask for more.

Ingredients

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Brussels sprouts: Little cabbages, loaded with fiber and vitamin C, slightly bitter until roasted and caramelized.
Olive oil: Healthy fat that helps crisp them up, adds richness and subtle peppery flavor too.
Garlic: Sharp, aromatic punch, brings savory depth, can turn sweet when toasted, dont burn it.
Parmesan: Salty, umami rich, add protein and calcium, melts and crisps into golden crunchy bits.
Panko breadcrumbs: Light and airy crumbs, give extra crunch without weighing sprouts down, slightly toasty taste.
Lemon juice (optional): Bright, acidic zing that cuts richness, wakes flavors up, use sparingly for balance.
Red pepper flakes (optional): Adds heat and a little smoky bite, small pinch goes a long way.

Ingredient Quantities

1 1/2 pounds Brussels sprouts trimmed and halved

3 tablespoons extra virgin olive oil

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

2 garlic cloves minced

3/4 cup freshly grated Parmesan cheese divided

1/3 cup panko breadcrumbs

1 tablespoon lemon juice optional

1/4 teaspoon red pepper flakes optional

How to Make this

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1. Preheat oven to 425F and line a large baking sheet with parchment or foil, then brush or rub it with a little of the olive oil.

2. Trim the stems off 1 1/2 pounds Brussels sprouts and cut them in half, removing any ragged outer leaves; pat them dry with a towel so they roast instead of steam.

3. In a big bowl toss the sprouts with 3 tablespoons extra virgin olive oil, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper and the 2 minced garlic cloves so everything is evenly coated.

4. Arrange the sprouts cut side down in a single layer on the prepared sheet, dont crowd them or they wont get crispy.

5. Roast for 18 to 22 minutes until the cut sides are deeply browned and the insides are tender, shaking the pan or turning the sprouts once about halfway through to promote even browning.

6. While they roast, mix 1/3 cup panko breadcrumbs with 1/2 cup of the freshly grated Parmesan in a small bowl; if the pan looks dry you can toss the panko with a teaspoon or so of olive oil to help it brown.

7. When the sprouts are almost done, sprinkle the panko Parmesan mixture over them and return to the oven for 3 to 5 minutes until the crumbs are golden and crunchy. Remove and immediately sprinkle the remaining 1/4 cup Parmesan over the hot sprouts.

8. Finish with 1 tablespoon lemon juice if you like brightness and 1/4 teaspoon red pepper flakes for heat, toss gently and serve right away so the coating stays crisp.

Equipment Needed

1. Large rimmed baking sheet (lined with parchment paper or foil)
2. Parchment paper or aluminum foil and a pastry brush or a bit of oil to grease the sheet
3. Chef’s knife and cutting board for trimming and halving the sprouts
4. Large mixing bowl for tossing sprouts with oil and seasonings
5. Small bowl and spoon to mix the panko and Parmesan
6. Measuring cups and measuring spoons
7. Box grater or microplane for freshly grated Parmesan
8. Tongs or a spatula to turn the sprouts and shake the pan
9. Kitchen towel or paper towels to dry the sprouts, plus oven mitts for safety

FAQ

Q: How do I get these Brussels sprouts really crispy? A: Roast hot at 425F (220C), make sure sprouts are very dry, spread in a single layer cut-side down, flip once, and add the panko + Parmesan in the last 5 minutes so it browns without burning. A hot sheet pan helps tons.

Q: What oven temp and how long should I roast them? A: 425F (220C) for about 20–25 minutes for 1 1/2 pounds halved sprouts. Bigger ones may need a few extra minutes, cook until edges are deep golden and crisp.

Q: Can I use frozen Brussels sprouts? A: You can, but thaw and pat them very dry first or theyll steam and get soggy. From thawed roast like fresh but expect a bit less crunch. If using frozen straight from the bag, roast longer and watch for extra moisture.

Q: Can I make these ahead and reheat? A: Yes. Roast, cool, store in an airtight container in the fridge up to 3 days. Reheat in a 400F oven or toaster oven for 8–10 minutes to re-crisp. Microwaving will make them limp.

Q: Any good swaps for panko or Parmesan? A: For gluten-free use GF panko or crushed GF cereal or almond meal. For vegan use vegan Parmesan or nutritional yeast plus extra oil. If you need a vegetarian-friendly cheese pick a Parmesan labeled "vegetarian" or substitute Pecorino or another hard cheese if you dont mind flavor changes.

Q: They taste bitter or bland, what went wrong? A: Bitter usually means overcooked or older sprouts; pick small firm ones and trim outer leaves. Bland means not enough salt or acid, try the optional lemon juice added at the end and a final sprinkle of salt. Dont overcrowd the pan or theyll steam instead of roast.

Crispy Parmesan Recipe Substitutions and Variations

Brussels sprouts
- Cauliflower florets — chars similarly, holds up to oven
- Broccolini or baby broccoli — quicker to cook, similar bite
- Green beans or snap peas — crisper, roast shorter time
- Halved fingerling potatoes — heartier, need longer roasting
Extra virgin olive oil
- Avocado oil — high smoke point, neutral flavor
- Grapeseed oil — light, great for roasting
- Unsalted butter or ghee — richer, gives browned flavor
Freshly grated Parmesan
- Pecorino Romano — sharper, saltier so use less
- Grana Padano — milder, similar texture
- Nutritional yeast or vegan parm — for dairy free option
Panko breadcrumbs
- Regular breadcrumbs or crushed crackers — similar crunch
- Almond meal or crushed nuts — gluten free, more rich
- Crushed cornflakes — extra crisp, slightly sweet

Pro Tips

1) Dry them really well and let them sit a few minutes after trimming so any extra water evaporates, otherwise they steam not roast. Use a salad spinner or pat them with towels, and dont skip that step.

2) Preheat the baking sheet in the oven for a few minutes then put the sprouts on the hot sheet so the bottoms brown fast, you’ll get deeper color and more crisp. If the sheet is crowded, use two sheets.

3) Toast the panko separately in a skillet with a little olive oil or butter until golden, toss in the garlic and a pinch of salt right at the end, then mix with freshly grated Parmesan. It stays crunchier than dumping cold crumbs on the pan.

4) Keep some of the loose outer leaves and the extra Parmesan to sprinkle on at the end, add a quick squeeze of lemon or a few red pepper flakes right before serving to wake up the flavors. If you like real heat add more flakes but add them last so they dont burn.

Crispy Parmesan Recipe

Recipe by Bob Jones

0.0 from 0 votes

Servings

servings

Calories

275

kcal

Equipment: 1. Large rimmed baking sheet (lined with parchment paper or foil)
2. Parchment paper or aluminum foil and a pastry brush or a bit of oil to grease the sheet
3. Chef’s knife and cutting board for trimming and halving the sprouts
4. Large mixing bowl for tossing sprouts with oil and seasonings
5. Small bowl and spoon to mix the panko and Parmesan
6. Measuring cups and measuring spoons
7. Box grater or microplane for freshly grated Parmesan
8. Tongs or a spatula to turn the sprouts and shake the pan
9. Kitchen towel or paper towels to dry the sprouts, plus oven mitts for safety

Ingredients

1 1/2 pounds Brussels sprouts trimmed and halved
3 tablespoons extra virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 garlic cloves minced
3/4 cup freshly grated Parmesan cheese divided
1/3 cup panko breadcrumbs
1 tablespoon lemon juice optional
1/4 teaspoon red pepper flakes optional

Directions

Preheat oven to 425F and line a large baking sheet with parchment or foil, then brush or rub it with a little of the olive oil.
Trim the stems off 1 1/2 pounds Brussels sprouts and cut them in half, removing any ragged outer leaves; pat them dry with a towel so they roast instead of steam.
In a big bowl toss the sprouts with 3 tablespoons extra virgin olive oil, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper and the 2 minced garlic cloves so everything is evenly coated.
Arrange the sprouts cut side down in a single layer on the prepared sheet, dont crowd them or they wont get crispy.
Roast for 18 to 22 minutes until the cut sides are deeply browned and the insides are tender, shaking the pan or turning the sprouts once about halfway through to promote even browning.
While they roast, mix 1/3 cup panko breadcrumbs with 1/2 cup of the freshly grated Parmesan in a small bowl; if the pan looks dry you can toss the panko with a teaspoon or so of olive oil to help it brown.
When the sprouts are almost done, sprinkle the panko Parmesan mixture over them and return to the oven for 3 to 5 minutes until the crumbs are golden and crunchy. Remove and immediately sprinkle the remaining 1/4 cup Parmesan over the hot sprouts.
Finish with 1 tablespoon lemon juice if you like brightness and 1/4 teaspoon red pepper flakes for heat, toss gently and serve right away so the coating stays crisp.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.