Can I use frozen Brussels sprouts for this recipe?

While fresh Brussels sprouts are recommended for optimal crispiness, you can use frozen ones in a pinch. Just be sure to thaw and pat them dry thoroughly before roasting. Excess moisture can prevent the crust from adhering properly and result in a softer texture.

What can I do if the crust doesn’t stick well to the sprouts?

Make sure to coat the Brussels sprouts well with olive oil before adding the Parmesan-panko mixture. Press the coating into the sprouts gently with your hands or a spatula to help it adhere. Placing the sprouts cut-side down on the baking sheet also helps create a crisp crust.

How do I keep Crusted Roasted Brussels Sprouts crispy when reheating?

To retain their crispiness, reheat leftovers in the oven at 350°F (175°C) for about 10–15 minutes. Avoid the microwave if possible, as it tends to soften the crust. For extra crispness, place them under the broiler for the last 1–2 minutes of reheating.

Crusted Roasted Brussels Sprouts: The Ultimate Crispy, Cheesy Side Dish

Name: Crusted Roasted Brussels Sprouts
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 1 pound Brussels sprouts; 2 tablespoons olive oil; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/2 cup grated Parmesan cheese; 1/2 cup panko breadcrumbs; 1 tablespoon chopped fresh parsley (for garnish)

Description

Crusted Roasted Brussels Sprouts are a crispy, cheesy side dish featuring tender Brussels sprouts roasted to perfection with a golden Parmesan and panko breadcrumb crust. Perfect for weeknight dinners or holiday feasts, this recipe is quick to prepare, full of flavor, and loved even by Brussels sprouts skeptics.

Ingredients

Scale

1 pound Brussels sprouts
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup grated Parmesan cheese
1/2 cup panko breadcrumbs
1 tablespoon chopped fresh parsley (for garnish)

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Instructions

Preheat your oven to 400°F (200°C).
Trim the stem ends and remove any yellow leaves from the Brussels sprouts. Slice each in half lengthwise.
Toss the halved Brussels sprouts in a large bowl with olive oil, garlic powder, onion powder, salt, and black pepper until evenly coated.
In a separate bowl, mix together grated Parmesan cheese and panko breadcrumbs. Sprinkle this mixture over the seasoned Brussels sprouts and toss gently while pressing to help it adhere.
Arrange the coated sprouts cut-side down on a lined baking sheet in a single layer.
Roast in the oven for 20–25 minutes until golden brown and crispy around the edges.
Serve hot, garnished with chopped fresh parsley.

Notes

Use fresh, firm Brussels sprouts for better texture and flavor.
Do not overcrowd the baking sheet to ensure even roasting.
Press down the coating to help it stick better and create a crispier crust.
Reheat leftovers in the oven to retain crispiness.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Side Dish
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 180
Sugar: 3g
Sodium: 300mg
Fat: 10g
Saturated Fat: 3g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 16g
Fiber: 5g
Protein: 6g
Cholesterol: 15mg