Parmesan Baked Brussels Sprouts

Parmesan Baked Brussels (via abeautifulmess.com)This is a side dish recipe that I make way too often. Brussels sprouts are one of my very favorite vegetables, and these are so easy to make that if I’m feeling like I need to eat some more veggies before my day is done, I tend to make these along with a veggie burger or something for a quick, easy, almost-don’t-have-to-think dinner.

If you are not yet a brussels sprout fan, please do yourself a favor and try these!

Parmesan Baked Brussels (via abeautifulmess.com) I like to bake mine long enough that the outside gets nice and crispy, but you can bake for a little less time if you like and still get an amazing side dish out of the deal. I’ll give you a few thoughts on that below.

Brussels sprout recipesParmesan Baked Brussels Sprouts, serves 1 as a side

8 oz. brussels sprouts
1 tablespoon powdery Parmesan
1 tablespoon bread crumbs
1 tablespoon + 2 teaspoons olive oil
salt and pepper
1/2 lemon

If you’re brussels have come on a stalk, then cut them off the stalk first. Even though it’s more work, I’m always so excited to buy brussels still on the stalk because something about it just too cute to me. 🙂

How to bake brussels sproutsCut off the very bottom, or any bit of stem that may be left. Then cut each brussels sprout in half and toss in to a small bowl. If any leaves fall off during this process, toss those in the bowl too. They will get extra crispy while baking, so you’ll be glad you saved them.

Toss in the olive oil, and then sprinkle on the cheese and bread crumbs so everything is evenly coated.

Best baked brussels sprouts recipeDrizzle the remaining 2 teaspoons of oil on a baking sheet, and use your (clean) hands to spread it around so the pan is coated evenly in oil. Place the brussels on the baking sheet, cut side down. Sprinkle on a little salt and pepper.

Bake at 400°F for 20-22 minutes. If you don’t want to cook your brussels as long as me, check on them around the 12-15 minute mark. Once they are bright green, they are good to go, but if you want those extra crispy edges, then wait until the 20-22 minute mark.

Parmesan Baked Brussels (via abeautifulmess.com) Just before serving, squeeze on a little lemon juice. I like to do this on to the cut side, so the juice runs down into the brussels a little bit. Then when you bite into one, you get this delicious citrus, crispy bite. Yum!

-If you are avoiding cheese, you can omit it here. I’ve made these this way without the Parmesan, and they are still very tasty. I like the Parm as it adds a nice salty, and well cheesy, flavor, but if you don’t like it or are choosing not to consume dairy, just leave it out, but don’t skip this recipe.

-I often make this just for myself, but you can easily double or triple the above if you want to make a great vegetable side dish for more than just yourself.

-You can use any bread crumbs, but I usually buy Panko, and just found they have a that I tried and have been loving.

Happy veggie roasting to you guys! xo. Didier

Credits // Author and Photography: Didier Li. Photos edited with the NEW . 

  • You must be the first person I have ever encountered that actually likes brussels sprouts! Almost tempted to try them this way 🙂

  • I love brussels sprouts! Best vegetable ever! I have to try this way of baking them ^^ I usually add lemon to mine after cooking them too.
    Thanks for the recipe, Didier! 😀 It’s great, as usual!

  • I bet this would be just as delicious with vegan parm Didier! Loads of recipes online but its generally just whizzed up cashews, nutritional yeast, onion or garlic powder and a bit of salt. I sprinkle vegan parm on everything as I try to avoid cheese and milk where I can as it’s got that same powdery texture you mention. I guess it would be delicious here – i love baked sprouts!

  • I LOOOOVVVVE brussel sprouts so I’m excited to try these! And YES to saving the leaves that fall off! They taste like popcorn!

  • They’ve stopped stocking brussels in my local supermarket and now I’m even sadder about it than I was before, this recipe looks amazing

    – Natalie

  • Oh I don’t just like them. I LOVE them. Favorite vegetable, right next to broccoli. Which I feel very proud about because I was one of those picky eater kids who only at peanut butter sandwiches for a whole year. How I survived is still a mystery to me.

    - Didier

  • Are they just out of season where you are? Or they just aren’t carrying them anymore? If the later, you should just complain, they might bring them back. Who knows!

    - Didier

  • I just experimented this weekend with a parm sauce for brussel sprouts. The sauce was the consistency of a mac and cheese sauce. Still good. But not like Houlihan’s which is what inspired me. So good. Aviary also serves baked/roasted brussel sprouts.

  • I am so excited to try these! I found an easy peasy vegan parmesan recipe along the lines of cashews and nutritional yeast that I found online and have been meaning to try… this will give me a great excuse to!

  • My mom often gets frozen brussels sprouts, and while they’re not quite as good as fresh, they’re still very tasty. Maybe your store has those? (fingers crossed!)

  • I have actually tried a similar recipe (but it didn’t have the bread crumbs added), cooked them in on the stove top in a pan sprayed with Olive Oil. They are SO good! I could always tolerate brussel sprouts, but now I LOVE them! I can’t wait to try this recipe with the parmesan and the bread crumbs………. mouth is watering already! YUM!

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