If you’ve been avoiding Brussels sprouts because you’ve had less-than-stellar experiences, I get it. They can be tricky. But let me tell you about my favorite way to make Brussels sprouts irresistible: Crispy Parmesan-Crusted Roasted Brussels Sprouts with Fresh Herbs. This recipe brings out a perfect balance of crunch, savory cheese, and fresh herbal notes that will turn anyone into a fan.
Years ago, I started experimenting with roasting Brussels sprouts to bring their natural sweetness forward, and adding a Parmesan crust just sealed the deal. The herbs add a pop of brightness that makes the dish feel fresh and vibrant. It’s easy to make but delivers a wow-factor every time, whether for dinner or as a side dish for guests.
You’ll find step-by-step instructions that are clear and straightforward, with tips straight from my kitchen. No heading needs to be written for the introduction.
Ingredients Needed for Crispy Parmesan-Crusted Roasted Brussels Sprouts with Fresh Herbs
To get this dish right, use fresh, high-quality ingredients. Here’s what you’ll need, with clear amounts and preparations specified:
- 1 pound Brussels sprouts, trimmed and halved
- 3 tablespoons olive oil
- 1 cup finely grated Parmesan cheese (preferably freshly grated for best flavor)
- 2 cloves garlic, minced
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon fresh thyme leaves
- 1 tablespoon fresh lemon juice
Make sure the Brussels sprouts are halved lengthwise for even cooking and crispiness. The Parmesan should be finely grated to coat the sprouts well and form a nice crust.
How to Prepare Crispy Parmesan-Crusted Roasted Brussels Sprouts with Fresh Herbs
The key to success with this recipe is following the steps carefully to achieve crispiness without burning. Here’s how I do it:
- Preheat your oven to 425°F (220°C). A hot oven is crucial for getting crisp edges without sogginess.
- Toss the halved Brussels sprouts: In a large bowl, drizzle the olive oil. Add the minced garlic, kosher salt, and black pepper. Stir well so every sprout gets coated.
- Add Parmesan cheese: Sprinkle the grated Parmesan into the bowl and toss until the Brussels sprouts are evenly coated. The cheese will help form the crisp crust.
- Arrange on a baking sheet: Place the sprouts cut side down on a large baking sheet lined with parchment paper for easy cleanup. Make sure they don’t overlap.
- Roast for about 20-25 minutes: Check at 15 minutes. You want crispy, golden edges and a tender inside. If you like them extra crisp, you can roast for a couple more minutes, but watch carefully to avoid burning.
- Add fresh herbs and lemon: As soon as the sprouts come out of the oven, toss them with the chopped parsley, thyme, and lemon juice. The fresh herbs brighten up the dish right before serving.
Letting them rest just a minute after roasting lets the flavors settle. Don’t forget the lemon juice at the end—a little zing makes all the difference.
Why You’ll Love This Crispy Parmesan-Crusted Roasted Brussels Sprouts with Fresh Herbs Recipe
- Quick and easy to prepare, just 30 minutes from start to finish
- Crunchy, cheesy crust balances the natural earthiness of the sprouts
- Fresh herbs add vibrant flavor without extra fuss
- Perfect side dish for family dinners or special occasions
- Minimal ingredients with maximum taste impact
Tips for Success with Crispy Parmesan-Crusted Roasted Brussels Sprouts with Fresh Herbs
- Trim the sprouts well and halve them so they cook evenly and brown nicely.
- Don’t overcrowd the baking sheet; air circulation is key to crispness.
- Use freshly grated Parmesan instead of pre-shredded to avoid clumps.
- Keep an eye on the roasting time; ovens vary, so check after 15 minutes.
- If you want an extra crispy crust, try broiling for the last 1-2 minutes but watch carefully to prevent burning.
Frequently Asked Questions about Crispy Parmesan-Crusted Roasted Brussels Sprouts with Fresh Herbs
Can I use frozen Brussels sprouts for this recipe?
You can use frozen, but fresh Brussels sprouts will always crisp up better. If you try frozen, make sure to thaw and pat them very dry before roasting to avoid sogginess.
What else can I add for more flavor?
You can toss in a pinch of chili flakes for heat or some toasted pine nuts for crunch. A drizzle of balsamic reduction after roasting also pairs well.
How do I store leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat them in a hot oven or toaster oven to help maintain crispiness.
Can I prepare this recipe ahead of time?
You can trim and halve the Brussels sprouts a day ahead, store in the fridge, and assemble and roast on the day you want to serve them.
Is this dish vegan-friendly?
Not as written, since it uses Parmesan cheese. You could substitute with a vegan Parmesan-style topping or nutritional yeast, but it will change the flavor and texture slightly.
PrintCrispy ParmesanCrusted Roasted Brussels Sprouts with Fresh Herbs
Crispy ParmesanCrusted Roasted Brussels Sprouts with Fresh Herbs bring bold flavor and crunch to your dinner plate making veggies irresistible
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Side Dish
- Cuisine: American
Ingredients
- 1 pound Brussels sprouts, trimmed and halved
- 3 tablespoons olive oil
- 1 cup finely grated Parmesan cheese (preferably freshly grated for best flavor)
- 2 cloves garlic, minced
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon fresh thyme leaves
- 1 tablespoon fresh lemon juice
Instructions
- Preheat your oven to 425°F (220°C). A hot oven is crucial for getting crisp edges without sogginess.
- Toss the halved Brussels sprouts in a large bowl with olive oil, minced garlic, kosher salt, and black pepper until evenly coated.
- Sprinkle the grated Parmesan cheese into the bowl and toss until the Brussels sprouts are evenly coated to form the crisp crust.
- Arrange the sprouts cut side down on a large baking sheet lined with parchment paper, making sure they don’t overlap.
- Roast for about 20-25 minutes, checking at 15 minutes. Aim for crispy, golden edges and a tender inside. For extra crispness, roast a few more minutes but watch carefully to avoid burning.
- Remove from oven and immediately toss with chopped parsley, thyme, and lemon juice to brighten the dish.
- Let rest for a minute to let flavors settle before serving.
