I transformed Brussels sprouts into golden, crispy bites bursting with garlic, Parmesan, and a touch of crunch. This vibrant side dish always steals the spotlight at my dinner table.

Crispy Garlic Parmesan Brussels Sprouts

Why You’ll Love This Recipe

I love how roasting brings out Brussels sprouts’ natural sweetness, while garlic powder, Parmesan, and panko breadcrumbs add layers of flavor and texture. This recipe turns a once dreaded veggie into a crave-worthy dish—even sprout skeptics can’t resist!

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Produce

1 ½ lbs Brussels sprouts

Baking & Spices

1 tsp garlic powder
½ tsp onion powder
¼ tsp black pepper
½ tsp salt

Oils & Vinegars

2 Tbsp olive oil

Bread & Baked Goods

⅓ cup panko breadcrumbs

Dairy

2 Tbsp unsalted butter
¼ cup grated Parmesan cheese

directions

I preheat the oven to 425 °F (220 °C).
I trim and halve the Brussels sprouts, tossing them with olive oil, garlic powder, onion powder, salt, and pepper in a large bowl until evenly coated.
I spread them cut‑side down on a parchment‑lined baking sheet, making sure they have space to roast rather than steam.
I sprinkle panko and Parmesan over the sprouts, gently patting so they stick.
I roast for 20–25 minutes, checking that they’re fork‑tender with golden, crispy edges and a crisped cheese crust.
I let them rest for a minute, then serve immediately while they’re still crisp and fragrant.

Servings and timing

Servings: 6
Total time: ~35 minutes (10 minutes prep + 25 minutes roasting)

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I spread them on a baking sheet and warm in a 350 °F oven for about 7 minutes until heated through and re‑crisped. That keeps the texture just right.

Variations

Smoky-spicy: I add 1 tsp smoked paprika and a pinch of chili flakes when tossing the sprouts.
Herby twist: I sprinkle chopped fresh parsley or oregano before serving.
Citrus zing: After roasting, I toss them with a squeeze of lemon juice or a splash of balsamic vinegar.

FAQs

How do I ensure the sprouts get crispy instead of mushy?

I make sure to place them cut side down with enough space on the baking sheet so they roast, not steam. That gives me a golden, crisp texture every time.

Can I use frozen Brussels sprouts?

Yes, but I always thaw and pat them completely dry before roasting. Fresh gives the best texture, but dry frozen ones can still turn out nice and crispy.

Can I make this in an air fryer?

Absolutely. I air fry them at 390 °F for about 5 minutes, shake the basket, then top with cheese and panko and fry another 3 minutes until crisp and golden.

What cheese alternatives can I use?

I usually go with Parmesan, but I’ve swapped in Gruyère or Manchego for a twist, and they work beautifully too.

How do I store and reheat leftovers?

I refrigerate any leftovers in an airtight container for up to 4 days. When it’s time to reheat, I use the oven at 350 °F for about 7 minutes to keep that satisfying crunch.

Conclusion

These crispy garlic Parmesan Brussels sprouts are one of my favorite ways to serve vegetables. They’re simple, flavorful, and always go fast. Whether it’s a weeknight dinner or a special gathering, this side dish is a reliable crowd-pleaser I keep coming back to.