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Crispy Parmesan Roasted Brussels Sprouts

Halved Brussels sprouts roasted cut-side down on a bed of grated Parmesan cheese for an irresistible golden crust.

Prep
10 min
Cook
25 min
Servings
4
Level
Easy
Crispy Parmesan Roasted Brussels Sprouts

Roasting Brussels sprouts directly on top of finely grated Parmesan creates a lacey, deeply browned cheese crust that converts even the most skeptical eaters. The tops stay tender-crisp while the bottoms develop maximum savory crunch. A spritz of fresh lemon juice right before serving cuts through the rich cheese for total perfection.

Ingredients

Yield: 4 servings

Main

  • 1 1/2 pounds Brussels sprouts, trimmed and halved lengthwise
  • 3 tablespoons extra-virgin olive oil
  • 1 teaspoon garlic powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup finely grated Parmesan cheese (from a block, not pre-shredded)
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon red pepper flakes (optional)

Preparation

  1. Step 1

    Preheat your oven to 400°F (200°C).

  2. Step 2

    In a large bowl, toss the halved Brussels sprouts with olive oil, garlic powder, kosher salt, and black pepper until completely coated.

  3. Step 3

    Scatter the grated Parmesan cheese evenly over the surface of a rimmed 9x13-inch baking sheet or large roasting pan.

  4. Step 4

    Press each Brussels sprout firmly cut-side down directly onto the cheese layer, packing them snuggly across the pan.

  5. Step 5

    Roast for 22 to 25 minutes, until the Brussels sprouts are tender when pierced with a fork and the cheese crust underneath is deeply golden and bubbly.

  6. Step 6

    Let rest on the pan for 3 to 4 minutes so the cheese crust hardens slightly. Use a spatula to lift the sprouts with their cheese crust intact, drizzle with lemon juice, and serve.

Tips

  • Use finely microplaned or powdered Parmesan from a wedge; coarse shreds melt unevenly and won't form that continuous crispy crust.
  • Resist the urge to move the sprouts around while roasting—keeping them still is what creates the golden frico bottom.

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