If you only make one holiday side dish from a food blog this season, let this be the one. I’m talking about these irresistible Christmas Parmesan Crusted Brussels Sprouts, the kind of recipe that turns veggie skeptics into enthusiastic fans. You know how it goes—every family gathering has that one classic green bean casserole, but doesn’t your table deserve something with a little more pizzazz? These crispy, cheesy, and perfectly savory sprouts are about to become your new tradition. They’re the perfect side dish that looks and tastes fancy but comes together with minimal effort. So good.
Why You’ll Love This
This recipe is the ultimate crowd-pleaser for a few reasons. First, it’s a one pan meal, meaning your cleanup is practically non-existent. Second, the combination of crispy roasted edges, nutty parmesan crust, and that slight caramelization is just so, so satisfying. It’s a fancy-looking side dish that’s deceptively simple to pull off, even on a hectic weeknight. And honestly, it pairs beautifully with just about everything, from a weeknight roast chicken to your holiday prime rib. If you’re tired of the same old steamed vegetables, this parmesan crusted method is a total game-changer.
Ingredients You’ll Need
- 1 ½ pounds Brussels sprouts, trimmed and halved – The main event.
- 3 tablespoons olive oil – For that perfect crispy roast.
- ¾ cup finely grated parmesan cheese – Creates the irresistible crust.
- ½ teaspoon garlic powder – Adds a warm, savory depth.
- ½ teaspoon onion powder – Boosts the overall savory flavor.
- ¼ teaspoon smoked paprika – Gives a subtle, smoky warmth.
- ¼ teaspoon black pepper – For a little bit of spice.
- ½ teaspoon kosher salt – Balances and enhances all the flavors.
Let’s Get Cooking Step by Step
- Preheat your oven to 400°F (200°C). Line a large, rimmed baking sheet with parchment paper for the easiest cleanup.
- In a large mixing bowl, toss the halved Brussels sprouts with the olive oil until they are evenly and thoroughly coated.
- In a separate small bowl, whisk together the grated parmesan cheese, garlic powder, onion powder, smoked paprika, black pepper, and salt.
- Sprinkle the parmesan mixture over the oiled sprouts. Toss everything together until every nook and cranny of each sprout is covered in the cheesy, spiced coating.
- Spread the sprouts out in a single layer on your prepared baking sheet. Make sure they aren’t crowded so they can get crispy instead of steaming.
- Roast for 18-22 minutes, or until the sprouts are tender when pierced with a fork and the parmesan has formed a beautiful, golden brown crust on the edges.
- For extra crispiness, you can turn on the broiler for the final 1-2 minutes of cooking, but watch them closely so they don’t burn!
- Remove from the oven, let them cool for a minute, and then serve immediately. That cheesy crust is best enjoyed hot and crispy.
Oven Temperatures for Perfect Roasting
Getting the temperature right is the secret to perfect roasted sprouts. A hot oven, around 400°F (200°C), is your sweet spot. It’s high enough to quickly caramelize the natural sugars in the sprouts and crisp up the parmesan coating without burning it. If your oven runs hot or cold, you might need to adjust. If the cheese is browning too fast but the sprouts are still firm, simply lower the temperature to 375°F (190°C) and add a few more minutes to the cook time. Conversely, if things are moving too slowly, a boost to 425°F (220°C) can help. I always recommend using an oven thermometer for the most accurate reading—it makes a bigger difference than you might think!
Variations & Substitutions
The beauty of this recipe is how adaptable it is. Don’t have parmesan? Try the same quantity of finely grated pecorino romano or even a sharp white cheddar. For a dairy-free version, nutritional yeast can provide a cheesy flavor, though you’ll lose some of the crusting effect. Feel like a flavor twist? Try adding a tablespoon of balsamic vinegar to the olive oil before tossing for a sweet and tangy kick. For a bit of heat, a quarter teaspoon of crushed red pepper flakes mixed in with the spices is fantastic. And if you’re serving these as part of a bigger spread of pasta dishes, crumbling some cooked smoked turkey bacon over the top right before serving is a delicious addition.
Serving Ideas & Pairings
These parmesan crusted Brussels sprouts are the perfect side dish for almost any meal. They are absolutely incredible next to a holiday ham or a roasted turkey. For an easy weeknight meal, I love serving them alongside a simple baked chicken breast or a juicy steak. They also make a phenomenal partner to all sorts of pasta dishes; just imagine them next to a creamy fettucine alfredo. Honestly, if I’m feeling indulgent, I’ll sometimes just pile a huge portion into a bowl, top with a fried egg, and call it dinner.
Storage & Reheating
Leftovers are a rare occurrence with this dish, but if you’re lucky enough to have some, they keep well! Let them cool completely before storing in an airtight container in the refrigerator. They’ll stay good for up to 4 days. The best way to reheat them and bring back that crispy texture is in the oven or an air fryer. Spread them on a baking sheet and warm at 375°F (190°C) for about 5-10 minutes, or until hot and crispy again. microwaving will work in a pinch but will make them soft. I don’t recommend freezing them, as the texture of the sprouts will become mushy upon thawing.
Frequently Asked Questions
What’s the best way to clean and trim Brussels sprouts? Rinse them under cool water. Then, slice off the tough, dry ends and remove any loose or discolored outer leaves. Slice them in half from root to stem. Can I use shredded parmesan instead of grated? I highly recommend using finely grated parmesan from a tub or block you grate yourself. Pre-shredded cheese contains anti-caking agents that prevent it from melting and forming a cohesive crust as well. Do you have any other Brussel sprout recipes? Absolutely! Roasting is my favorite method, but shaving them raw for a salad or sautéing them with garlic are also fantastic and easy options for roasted sprouts lovers.
