These Crispy Garlic Parmesan Brussels Sprouts are a super quick and easy side dish that compliments any meal! For those of you who love crispy brussels sprouts, this is the recipe for you.
Serve this as a side dish to Grilled Chili Lime Chicken or Creamy Spinach and Sun-dried Tomato Stuffed Chicken.
SUPER CRISPY BRUSSELS SPROUTS
If you’re here on this blog post – it’s because you’re a fan of brussels sprouts. If you’re unsure, then this is a great recipe to try out! Much like my Roasted Balsamic Brussels Sprouts and my Cheesy Pepper Jack Roasted Brussels Sprouts recipes, this Crispy Garlic Parmesan Brussels Sprouts recipe is just as simple and delicious.
The key to getting the brussels sprouts to be crispy is in the olive oil and butter mixture, as well as the panko breadcrumbs. If you don’t have panko on hand, you can certainly use regular breadcrumbs. But I do find that they end up even more crisp with panko!
This recipe has quickly become a repeat in this house and once you try it, you’ll understand why.
INGREDIENTS NEEDED FOR THIS RECIPE
Full recipe with directions can be found via the printable recipe card below. Simply scroll down! 🙂
- Brussels sprouts
- Unsalted butter
- Olive oil
- Panko breadcrumbs
- Freshly grated parmesan cheese
- Seasonings: salt, pepper, garlic powder and onion powder
TIPS FOR ROASTING BRUSSELS SPROUTS
There are a few things to keep in mind when it comes to making these Crispy Garlic Parmesan Brussels Sprouts:
- ROASTING TIME: Time will vary depending on how large or small the brussels sprouts are. This recipe is timed for smaller brussels sprouts, so the cook time will increase slightly if using larger brussels sprouts. Bake time is 15-20 minutes. Depending on how well done you prefer your vegetables, check at 10-12 minutes for doneness.
Larger brussels, check at 15-18 minutes. Brussels should be fork-tender. Check again at 20-25 minutes if needed.
- SPACING: In order to achieve even roasting of the sprouts it’s important to lay them out onto the baking sheet in a single, spaced out layer. If they are too close, they will steam together rather than roast and crisp up.
- PLACEMENT: I find that placing the sprouts cut-side down helps to create a nice seared, crispy edge that only serves to enhance the flavor.
- EVEN PIECES: It’s rare to grab a bunch of brussels sprouts that will all be of even likeness and size. If your bag contains a mixture of large and small, I recommend keeping the small ones intact and slicing the larger ones in half or quarters to help ensure even roasting.
- PANKO: Only have regular breadcrumbs on hand? Swap the panko out for them then!
MORE SIDE DISHES TO TRY:
- Creamy Cucumber Avocado Salad
- Mozzarella Parmesan Baked Tomato Slices
- Easy Sheet Pan Breakfast Potatoes
- Roasted Dill Pickle Potato Wedges
- Honey Roasted Butternut Squash
Crispy Garlic Parmesan Brussels Sprouts
- 1 1/2 lbs brussles sproouts, (ends trimmed and sliced in half)
- 2 tbsp unsalted butter, (melted)
- 2 tbsp olive oil
- 1/2 tsp salt, (more or less - to taste)
- 1/4 tsp pepper, (more or less to taste)
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/3 cup panko breadcrumbs, (or regular breadcrumbs)
- 1/4 cup grated parmesan cheese
- Preheat oven to 400 degrees F. Spray a baking sheet with nonstick spray.
- Trim the ends off of the brussels sprouts. If you have a mixture of large and small brussels sprouts, slice the larger ones in half or quarters. Keep the small brussels sprouts intact.If using all small brussels sprouts, slice in half or keep whole. I prefer mine sliced in half if they are not too small to get a nice crisp edge when they roast cut-side down.
- To a large bowl, combine the melted butter, olive oil, salt, pepper, garlic powder, and onion powder. Stir to fully combine. Add in the brussels sprouts and gently toss to thoroughly combine with the butter mixture.
- Next, add in the panko and parmesan cheese. Toss gently to combine.
- Transfer the brussels sprouts to the prepared baking sheet, making sure to create a single, spaced out layer. Arrange any sliced sprouts cut-side down.If you have any leftover breadcrumb/cheese mixture, simply sprinkle overtop of the sprouts and press down slightly to help it stick.
- Bake 15-20 minutes or until sprouts are fork-tender and lightly browned. Check at 15 minutes. Roasting time will vary based on the size of the sprouts. It's important to keep an eye on them to avoid burning.
- Best served right out of the oven. Garnish with additional parmesan cheese, if desired.
The sprouts should be lightly browned, crisp, and fork-tender when done. It's very easy to overcook them, so keep an eye on them. MAKE AHEAD? I do not recommend making these ahead of time. They are best served freshly roasted out of the oven. Leftovers will soften as they sit and will be difficult to crisp up again without overcooking them.