Crispy Garlic Parmesan Brussels Sprouts are a quick, savory side dish packed with flavor and crunch. Roasted until golden, these sprouts are irresistibly cheesy and garlicky in every bite.
Tossed in butter, olive oil, Parmesan, and panko, they turn into a crispy masterpiece even the pickiest eaters can’t resist. It’s a weeknight hero and a dinner party favorite all in one.
Flavor Spotlight: What Makes These Crispy Garlic Parmesan Brussels Sprouts Shine
- Brussels sprouts – The earthy base of the dish, their natural bitterness softens when roasted, turning sweet and caramelized.
- Butter – Adds richness and helps crisp the sprouts’ edges.
- Olive oil – Enhances roasting and adds depth of flavor.
- Garlic powder – Lends a savory, aromatic layer that echoes throughout each bite.
- Panko breadcrumbs – The secret to the satisfying crunch, they roast up golden and crisp.
- Parmesan cheese – Salty, nutty, and melt-in-your-mouth, it ties all the flavors together.
How to Make Crispy Garlic Parmesan Brussels Sprouts
Start by coating halved Brussels sprouts with melted butter and olive oil, ensuring every surface is covered. This helps the seasonings and breading cling tightly.
Mix in the garlic powder, onion powder, sea salt, pepper, panko, and Parmesan, tossing until the sprouts are fully coated. Don’t be afraid to press the cut sides of the sprouts into any extra mixture to maximize that crispy coating.
Place them cut-side down on a baking sheet and roast until deeply golden and crisp — about 20 minutes. Flip and cook a bit longer if needed. Once out of the oven, let them rest briefly, then serve warm with an optional final dusting of Parmesan.
Crispy Secrets & Flavor Twists
To get that signature crunch, make sure the sprouts are spaced out on the baking tray — crowding leads to steaming, not crisping. Always roast them cut-side down for optimal caramelization.
Looking to spice things up? Add crushed red pepper for heat or Italian seasoning for herbaceous depth. For a sweet-savory contrast, mix a little honey into the butter and oil. A squeeze of lemon at the end gives it a bright, zesty lift, while crispy bacon bits can take the flavor to another level entirely.
Keeping the Crunch: Storing & Reheating Leftovers
Store leftover Brussels sprouts in an airtight container in the fridge for up to 3 days. To reheat and keep the crispiness, skip the microwave — use a toaster oven or air fryer instead. If freezing, do so after roasting, then reheat from frozen at 375°F until hot and crunchy.
Crispy Garlic Parmesan Brussels Sprouts
Ingredients
- 1/3 cup grated Parmesan cheese
- 1/8 teaspoon black pepper
- 2 tablespoons olive oil
- 1/3 cup panko breadcrumbs
- 1/2 teaspoon coarse sea salt
- 1 lb. Brussels sprouts trimmed and halved
- 1 teaspoon garlic powder
- 2 tablespoons melted butter
- 1/2 teaspoon onion powder
Instructions
- Place the Brussels sprouts into a large mixing bowl, then pour over the melted butter and olive oil. Stir thoroughly to ensure each sprout is evenly coated in the fats, which will help the seasonings adhere.
- Incorporate the salt, pepper, garlic powder, onion powder, panko breadcrumbs, and grated Parmesan cheese into the bowl. Toss everything together until the Brussels sprouts are uniformly encrusted with the seasoned crumb mixture.
- Spread the coated sprouts cut-side down in a single layer on a prepared baking sheet, ensuring adequate space between each for optimal crispiness. Press any bare sides gently into the leftover breadcrumb mixture to fully coat them.
- Sprinkle any excess Parmesan-panko mixture over the tops of the sprouts and press down lightly to adhere.
- Roast in a 400°F oven for 20 minutes. Turn the sprouts over and continue baking for an additional 5–10 minutes, or until deeply golden and crisp.
- Allow the sprouts to cool for five minutes after baking. Transfer them to a serving dish and, if desired, dust with more Parmesan cheese before serving warm.
