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Crispy Parmesan Brussels Sprouts - Simple, Savory, and So Satisfying

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.5 pounds Brussels sprouts, trimmed and halved (quarter large ones)
  • 3 tablespoons olive oil (or avocado oil)
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon garlic powder (or 2 cloves fresh garlic, finely minced)
  • 1/2 teaspoon onion powder (optional but recommended)
  • 1/2 cup finely grated Parmesan cheese, plus extra for serving
  • 1 tablespoon lemon juice (optional, for finishing)
  • Red pepper flakes, to taste (optional)

Method
 

  1. Preheat the oven. Set it to 425°F (220°C). Place a large sheet pan inside as it heats. A hot pan helps the sprouts sear right away.
  2. Prep the sprouts. Trim the stem ends, remove any yellowed leaves, and cut the sprouts in half. If some are much larger, quarter them so they cook evenly.
  3. Dry thoroughly. Pat the sprouts dry with paper towels. Moisture is the enemy of crispiness, so don’t skip this.
  4. Season. In a large bowl, toss sprouts with olive oil, salt, pepper, garlic powder, and onion powder until evenly coated.
  5. Add Parmesan. Sprinkle in the grated Parmesan and toss again. It should cling to the oiled sprouts and form a light crust.
  6. Roast cut-side down. Carefully remove the hot sheet pan. Spread sprouts in a single layer, cut-side down, with space between. Overcrowding leads to steaming.
  7. Bake. Roast for 18–22 minutes, until the undersides are well browned and the leaves are crispy. If needed, give them 2–3 more minutes for extra color.
  8. Finish and taste. While hot, squeeze on lemon juice if using, and adjust salt and pepper. Add a pinch of red pepper flakes for heat and a little extra Parmesan if you like.
  9. Serve. Move them to a serving dish so they don’t continue steaming on the hot pan. Enjoy immediately.