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# CRISPY PARMESAN-CRUSTED ROASTED BRUSSELS SPROUTS

This easy roasting technique ensures every Brussels sprout half develops a golden, crunchy Parmesan crust, elevating a simple side dish to a savory, crispy masterpiece. The secret is coating the cut side and roasting it face down.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Appetizer, Side Dish
Cuisine: American, Italian
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

Brussels Sprouts & Oil
  • 1.5 pounds fresh Brussels sprouts trimmed and halved
  • 4 tablespoons olive oil divided (or avocado oil)
Crust & Seasoning
  • 1/2 cup finely grated Parmesan cheese must be finely grated for the best crust
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1 teaspoon dried Italian seasoning
  • 1 tablespoon all-purpose flour (optional, helps the cheese adhere)
  • A pinch red pepper flakes (optional, for heat)

Equipment

  • Large Mixing Bowl
  • Small mixing bowl
  • Large Baking Sheet
  • Parchment Paper or Aluminum Foil

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C). Line a large, sturdy baking sheet with parchment paper or aluminum foil for easy cleanup. If using foil, lightly grease it. Ensure the baking sheet is large enough so the sprouts can be spread in a single layer.
  2. Wash the Brussels sprouts thoroughly. Remove any loose or damaged outer leaves. Trim the tough stem ends and cut the Brussels sprouts in half lengthwise, trying to keep the root end intact to prevent the leaves from separating during roasting.
  3. In a large mixing bowl, toss the trimmed and halved Brussels sprouts with 2 tablespoons of the olive oil. Add the kosher salt and black pepper, and toss vigorously until every piece is lightly coated.
  4. In a separate, small bowl, combine the finely grated Parmesan cheese, the remaining 2 tablespoons of olive oil, garlic powder, onion powder, dried Italian seasoning, and the optional red pepper flakes. Stir in the optional flour now if using. The resulting consistency should be a thick, somewhat paste-like mixture.
Roasting
  1. Add the Parmesan crust mixture directly to the bowl containing the seasoned Brussels sprouts. Use your hands or a rubber spatula to carefully mix and coat each sprout half evenly. Ensure that the cut sides of the sprouts are heavily coated with the cheese mixture.
  2. Transfer the coated Brussels sprouts to the prepared baking sheet. It is crucial to arrange them in a single, even layer, and position them so that the cut side (the side coated with the cheese) is facing down against the baking sheet.
  3. Roast for 12 to 15 minutes without disturbing them. Do not open the oven door during this period; the direct contact with the hot pan is essential for developing the deep, golden, crispy cheese crust.
  4. After the initial roasting interval, remove the baking sheet. Using a thin, sturdy metal spatula, gently scrape under the sprouts and flip them over so the rounded side is now facing down. If the crust is sticking, use the spatula to pry it up gently, ensuring the crispy cheese remains attached. Return to the oven and roast for an additional 8 to 10 minutes, or until tender and the edges are lightly charred.
  5. Remove the baking sheet from the oven. Scrape any remaining crispy pieces of Parmesan crust off the sheet and mix them in with the sprouts. Serve immediately while hot and crispy.

Notes

For the absolute best crisp, use a dark-colored metal baking sheet instead of light aluminum, as dark pans conduct heat better. Ensure your Parmesan is finely grated, like powder, not thick shreds, or the crust won't form properly.