These 4-ingredient parmesan crusted Brussels sprouts are the kind of simple side dish that somehow disappears faster than the main course. They’re perfect for holiday tables, Sunday dinners, or busy weeknights when you want something cozy without juggling a long ingredient list. Roasting brings out the natural sweetness of the sprouts, and the parmesan turns golden and crisp for that salty, comforting finish that keeps everyone reaching for one more scoop.
Serve these Brussels sprouts alongside roast chicken, baked ham, steak, or turkey for an easy, crowd-pleasing side. They also pair really well with creamy mashed potatoes, wild rice, stuffing, or a simple pasta dinner if you want to round out the meal. For a lighter plate, add a crisp green salad and a squeeze of lemon over the sprouts right before serving.
4-Ingredient Parmesan Crusted Brussels Sprouts
Servings: 6
Ingredients
1 1/2 pounds Brussels sprouts, trimmed and halved
2 tablespoons olive oil
1 teaspoon garlic powder
1 cup finely grated parmesan cheese
Directions
1. Preheat the oven to 425°F and line a large baking sheet with parchment paper for easy cleanup.
2. Trim the Brussels sprouts, slice them in half lengthwise, and place them in a large bowl. Add the olive oil and garlic powder, then toss until the sprouts are evenly coated.
3. Spread the grated parmesan cheese in an even layer over the parchment-lined baking sheet. Arrange the Brussels sprouts cut-side down directly on top of the cheese so each piece has contact with the pan.
4. Roast for 20 to 25 minutes, or until the Brussels sprouts are tender and the parmesan is deep golden brown and crisp around the edges.
5. Let the sprouts cool for 2 to 3 minutes, then use a thin spatula to lift them from the pan and transfer to a serving bowl with the crispy parmesan side attached. Serve warm.
Variations & Tips
Add a citrus finish: A little fresh lemon zest or a quick squeeze of lemon juice right before serving brightens the richness of the parmesan and makes the sprouts feel a little lighter.
Use freshly grated parmesan: Freshly grated cheese melts and crisps better than shelf-stable grated parmesan, so if you have a few extra minutes, grate your own for the best crust.
Make them extra crispy: Don’t overcrowd the pan, and keep the Brussels sprouts in a single layer with the cut sides firmly against the parmesan. That direct contact is what gives you the best golden crust.
Try a little heat: If your family likes a bit of spice, add a pinch of red pepper flakes to the oil before tossing with the sprouts. It’s an easy way to change the flavor without adding more work.
Prep ahead: Trim and halve the Brussels sprouts earlier in the day, then keep them refrigerated until you’re ready to toss and roast. That makes this recipe especially handy for holiday meals and busy evenings.