Amazing Parmesan Crusted Brussels Sprouts in 25 Min

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Parmesan Crusted Brussels Sprouts has become a staple in my kitchen, especially after years of trying to get my family to love these tiny cabbages. I remember the first time I made them, the aroma of garlic and roasting cheese filled the house, and even my picky eater asked for seconds! This easy ground turkey dinner transforms humble Brussels sprouts into a crispy, savory delight that’s perfect for any meal. The golden, cheesy crust and tender centers are simply irresistible, making it one of the best ways to enjoy this nutritious vegetable. You’ll love how simple it is to achieve such incredible flavor and texture. Let’s get cooking!

Why You’ll Love This Parmesan Crusted Brussels Sprouts

I know you’ll absolutely adore this recipe for so many reasons. It’s a fantastic way to enjoy vegetables, and it quickly became a favorite in my home. Here’s why you need to try these:

• Incredible Flavor: The savory, nutty Parmesan cheese creates an irresistible crust that perfectly complements the slightly sweet and earthy Brussels sprouts.
• Quick & Easy Prep: With just 10 minutes of prep time, you can have these delicious sprouts ready for the oven in a flash.
• Super Crispy Texture: You’ll achieve truly Crispy Parmesan Brussels Sprouts every single time, making them a joy to eat.
• Healthy & Nutritious: These are a wonderful low-carb, keto-friendly side dish packed with vitamins and fiber.
• Budget-Friendly: Brussels sprouts are an economical vegetable, making this a delicious and affordable side.
• Family Favorite: Even sprout skeptics will be won over by these flavorful Crispy Parmesan Brussels Sprouts!

Ingredients for Parmesan Crusted Brussels Sprouts

To create these incredible Parmesan Crusted Brussels Sprouts, you’ll need just a few simple items that pack a punch of flavor. I’ve found that using quality ingredients makes all the difference in achieving that perfect crispy texture and rich taste. Here’s what you’ll need to get started on this delicious Brussels sprouts with Parmesan crust recipe:

• 1 pound (450 g) Brussels sprouts, trimmed and halved – Fresh sprouts are key for the best texture and flavor.
• 3 tablespoons olive oil – This helps the seasonings stick and promotes browning for a beautiful finish.
• 1 teaspoon garlic powder – For that essential savory aroma and taste we all love.
• ½ teaspoon onion powder – Adds another layer of delicious allium flavor.
• ½ teaspoon paprika – Contributes a lovely color and a hint of mild, smoky sweetness.
• Salt, to taste – Season generously, but remember the Parmesan is salty too.
• Pepper, to taste – Freshly ground black pepper adds a nice kick.
• 1 cup grated Parmesan cheese – This is the star for our amazing Brussels sprouts with Parmesan crust!
• ¼ cup shredded mozzarella (optional, for extra meltiness) – If you like a little gooeyness alongside the crisp.
• Fresh parsley, chopped, for garnish – A bright finish that adds freshness and color.

How to Make Parmesan Crusted Brussels Sprouts

Making these crispy Parmesan Crusted Brussels Sprouts is incredibly easy, and I promise you’ll love the simple process. Just follow these steps for a perfect side dish that will impress everyone.

1. Step 1: First, you’ll want to preheat your oven to a nice and hot 400°F (200°C). While it heats up, line a baking sheet with parchment paper or a silicone mat. This little trick makes cleanup a breeze, especially with the delicious cheesy crust we’re about to create!
2. Step 2: In a large bowl, combine your trimmed and halved Brussels sprouts with the olive oil, garlic powder, onion powder, paprika, salt, and pepper. Toss everything really well to ensure each sprout is evenly coated. This seasoning blend is what gives our Parmesan Crusted Brussels Sprouts their incredible depth of flavor.
3. Step 3: Now for the magic! Sprinkle the grated Parmesan cheese directly onto your prepared baking sheet. Make small mounds, roughly the size of each sprout half. Then, gently press the cut side of each Brussels sprout into a cheese mound. You want that cheese to stick nicely, forming the base for our crispy crust. This is how we get those amazing Roasted Parmesan Brussels Sprouts with that irresistible cheesy bottom.
4. Step 4: Place the baking sheet into your preheated oven. Bake for 20–25 minutes, or until the cheese has turned a beautiful golden brown and the sprouts are tender when pierced with a fork. Keep an eye on them; you want that cheese to be deeply golden but not burnt. For an extra touch of crispiness, I sometimes like to broil them for an additional 2 minutes at the very end.
5. Step 5: Once baked, let your Parmesan Crusted Brussels Sprouts cool slightly on the pan. The cheese will continue to crisp up as it cools, making it easier to lift them off without breaking that perfect crust. Garnish with some fresh chopped parsley for a pop of color and freshness, and then serve immediately to enjoy them at their absolute best!

Pro Tips for the Best Parmesan Crusted Brussels Sprouts

I’ve made these Parmesan Crusted Brussels Sprouts countless times, and I’ve picked up a few tricks along the way that guarantee perfection every single time. These simple tips will elevate your dish from good to absolutely amazing, ensuring you get those wonderfully crispy, cheesy results you’re dreaming of.

• Always make sure your Brussels sprouts are completely dry before tossing them with olive oil and seasonings. Moisture is the enemy of crispiness!
• Don’t overcrowd the baking sheet. Give each sprout space to breathe and crisp up properly; otherwise, they’ll steam instead of roast.
• Use freshly grated Parmesan cheese if you can. The pre-shredded varieties often contain anti-caking agents that can prevent that perfect golden crust.
• Resist the urge to flip them! That cheesy crust needs to develop undisturbed on the pan.
• Serve these crispy delights immediately after baking for the ultimate texture and flavor experience.

What’s the secret to perfect Crispy Parmesan Brussels Sprouts?

The real secret to achieving truly Crispy Parmesan Brussels Sprouts lies in the dry sprouts and the direct contact between the cheese and the hot baking sheet. This allows the Parmesan to melt, bubble, and then crisp into a glorious, golden-brown crust. It’s a game-changer for texture!

Can I make Parmesan Crusted Brussels Sprouts ahead of time?

While I highly recommend serving these Parmesan Crusted Brussels Sprouts fresh from the oven, you can prep them ahead. Trim and halve the sprouts, then store in an airtight container in the fridge for up to 2 days. Assemble and bake just before serving for the best crispiness.

How do I avoid common mistakes with Parmesan Crusted Brussels Sprouts?

To avoid common pitfalls, first, ensure your oven is fully preheated; a cold oven leads to soggy sprouts. Second, don’t skimp on the olive oil, as it helps with browning and flavor. Finally, avoid flipping them during baking; let that cheesy crust on your Parmesan Crusted Brussels Sprouts set undisturbed for maximum crispness.

Best Ways to Serve Parmesan Crusted Brussels Sprouts

These crispy, cheesy Brussels sprouts are so versatile, they can elevate almost any meal. I love how they bring a touch of gourmet to even the simplest dinners. Here are some of my favorite ways to enjoy them:

• Pair them with a perfectly roasted chicken or a juicy steak for a hearty and satisfying weeknight meal. The savory notes of the sprouts complement rich meats beautifully.
• Serve them as an elegant side alongside holiday roasts like prime rib or beef tenderloin. They make an impressive Parmesan roasted Brussels sprouts side dish that’s sure to be a crowd-pleaser.
• For a lighter option, I often enjoy these Parmesan Crusted Brussels Sprouts with grilled fish or shrimp. The crisp texture and cheesy flavor add a wonderful contrast to delicate seafood.

Nutrition Facts for Parmesan Crusted Brussels Sprouts

While specific values can vary based on ingredients and portion sizes, here’s an estimated nutritional breakdown per serving of these delicious Parmesan Crusted Brussels Sprouts (recipe makes 4 servings):

• Calories: Approximately 250-280
• Fat: Approximately 20-22g
• Saturated Fat: Approximately 7-8g
• Protein: Approximately 10-12g
• Carbohydrates: Approximately 10-12g
• Fiber: Approximately 4-5g
• Sugar: Approximately 3-4g
• Sodium: Approximately 400-450mg

Nutritional values are estimates and may vary based on specific ingredients used and preparation methods for your Parmesan Crusted Brussels Sprouts.

How to Store and Reheat Parmesan Crusted Brussels Sprouts

I find that these Parmesan Crusted Brussels Sprouts are best enjoyed fresh, but sometimes you have leftovers, and that’s perfectly fine! Proper storage ensures you can savor them later. First, allow any leftover sprouts to cool completely to room temperature. This prevents condensation from making them soggy.

Once cooled, transfer them to an airtight container. They will keep well in the refrigerator for up to 3-4 days. For longer Brussels Sprouts with Parmesan Crust storage, you can freeze them for up to 3 months. Just arrange them in a single layer on a baking sheet to freeze, then transfer to a freezer-safe bag or container.

To reheat, I highly recommend avoiding the microwave, as it will soften that delicious crispy crust. Instead, spread your leftover Parmesan Crusted Brussels Sprouts on a baking sheet and bake at 375°F (190°C) for 8-10 minutes, or until heated through and re-crisped. If reheating from frozen, add an extra 5-10 minutes to the baking time.

Frequently Asked Questions About Parmesan Crusted Brussels Sprouts

Can I use frozen Brussels sprouts for this recipe?

Yes, you absolutely can use frozen Brussels sprouts to make these delicious Parmesan Crusted Brussels Sprouts! The key is to thaw them completely first and then pat them very, very dry with a paper towel. Excess moisture will prevent them from getting crispy. Once dry, follow the recipe instructions as written for fresh sprouts.

How do I get the Parmesan cheese to stick properly?

The trick to getting the Parmesan to stick for perfect Parmesan Crusted Brussels Sprouts is to ensure the cut side of your Brussels sprouts is slightly damp from the olive oil and seasoning. Then, firmly press the cut side directly into the mounds of grated cheese on your baking sheet. The warmth of the oven will then melt and bind the cheese to the sprout, creating that wonderful crust.

What if my Parmesan Crusted Brussels Sprouts aren’t getting crispy?

There are a few reasons why your Parmesan Crusted Brussels Sprouts might not be as crispy as you’d like. First, make sure your oven is hot enough and fully preheated. Second, ensure you haven’t overcrowded the baking sheet, as this steams the sprouts instead of roasting them. Finally, use parchment paper, and don’t flip them; let the cheese develop its crust undisturbed. For an extra boost, a quick broil at the very end can work wonders.

Are these Parmesan Crusted Brussels Sprouts keto-friendly?

Yes, this recipe for Parmesan Crusted Brussels Sprouts is indeed very keto-friendly! Brussels sprouts are naturally low in carbohydrates, and when combined with olive oil and Parmesan cheese, they fit perfectly into a ketogenic diet. It’s a fantastic, flavorful, and healthy side dish option for anyone following a low-carb lifestyle.

Variations of Parmesan Crusted Brussels Sprouts You Can Try

Once you’ve mastered the classic recipe, don’t be afraid to experiment! These Parmesan Crusted Brussels Sprouts are incredibly versatile, allowing for many delicious twists. I love trying new flavors to keep things exciting.

• Spicy Kick: For those who love a little heat, sprinkle a pinch of red pepper flakes or a dash of cayenne pepper over your sprouts before baking. This adds a fantastic zing to your Parmesan-Coated Brussels Sprouts.
• Garlic Herb Infusion: Mix in a teaspoon of dried Italian herbs like oregano and basil with the garlic powder before tossing. You can also add a few cloves of minced fresh garlic for an even more aromatic experience.
• Air Fryer Version: For an even quicker and often crispier result, try making these in an air fryer! Cook at 375°F (190°C) for 10-12 minutes, shaking the basket halfway through. This method creates beautifully crispy Parmesan-Coated Brussels Sprouts with less oil.
• Cheesy Blend: While Parmesan is king, you can experiment with other cheeses. Try blending Parmesan with a little shredded Asiago or a sharp cheddar for a different flavor profile and an even cheesier crust.

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