Lemon Parmesan Crusted Brussels Sprouts

4.50 from 8 votes
45 minutes
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Lemon Parmesan Crusted Brussels Sprouts are not just roasted, but crusted–crusted with Parmesan cheese and a spark of lemon!  Brussels sprouts don’t get any better than this!

For more great Brussels sprouts recipes, check out 30 Best Brussels Sprouts Recipes!

Photo of Lemon Parmesan Crusted Brussels Sprouts in white bowl with serving spoon garnished with lemon wedges.

We’re talking about one of my favorite subjects today…

Brussels sprouts!

Not just any old roasted Brussels sprouts, but Lemon Parmesan Crusted Brussels Sprouts!

Close-up photo of Lemon Parmesan Crusted Brussels Sprouts in white bowl with serving spoon and lemon wedges.

No, we’re not just roasting Brussels sprouts, we’re crusting Brussels sprouts!

What to Look For When Buying Brussels Sprouts:

  • They should be vibrant green with no yellow leaves.
  • The stem end should look like they were just cut from the stalk.  You may need to do a little trimming, but the end should not be dry and brown.
  • The heads should hold together tightly.

How to make Lemon Parmesan Crusted Brussels Sprouts:

  • After trimming and halving, give them a good rinse.  The water is going to help the flour adhere.
Photo of freshly trimmed Brussels sprouts in stainless steel colander.
  • Combine flour with salt and black pepper.
  • Zest the lemons.  When zesting lemons, use a good, sharp zester or grater such as those made by Microplane.  My mother used to struggle with an old dull grater and when I gave her a Microplane to zest lemons for her amazing lemon meringue pie, she said it changed her life!
Photo of lemon zest on wooden surface with grater.
  • Combine lemon juice and eggs in a bowl.
  • Combine Parmesan cheese and lemon zest in another.
  • Toss the sprouts with the seasoned flour then transfer to the egg and lemon combination.
  • Place in the Parmesan and lemon zest and place on a baking sheet.
Photo of Brussels sprouts being sprinkled with Parmesan cheese.
  • Sprinkle the sprouts with the remaining Parmesan cheese and bake!
Photo of cooked Lemon Parmesan Crusted Brussels Sprouts on baking sheet.
Close-up photo of Lemon Parmesan Crusted Brussels Sprouts on baking sheet after roasting.

Meet your new favorite Brussels sprouts recipe!  True crispy, crunchy Brussels sprouts that you may even get your kids to eat.  And yes, they’re great with every kid’s favorite thing to dunk veggies into–ranch dressing!  If you yourself break out the ranch dressing, I won’t tell anyone!

Close-up photo of Lemon Parmesan Crusted Brussels Sprouts in white bowl garnished with lemon wedges.

If you love Brussels sprouts as much as I do, be sure to try my:

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Lemon Parmesan Crusted Brussels Sprouts in white bowl with serving fork.

Lemon Parmesan Crusted Brussels Sprouts

4.50 from 8 votes

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By: Carol | From A Chef’s Kitchen
Lemon Parmesan Crusted Brussels Sprouts are not just roasted, but crusted–crusted with Parmesan cheese and a spark of lemon!  Brussels sprouts don’t get any better than this!
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Side Dishes – Vegetables
Cuisine Italian
Servings 6
Calories 220 kcal

Ingredients
  

  • Non-stick cooking spray
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 3 large eggs - beaten
  • 2 medium lemons - zested and juiced
  • 1 1/2 cups freshly shredded Parmesan cheese - divided
  • 2 pounds Brussels sprouts - trimmed and halved, rinsed but not dried

Instructions
 

  • Preheat oven to 375 degrees. Line a large, rimmed baking sheet with non-stick aluminum foil. Spray with cooking spray.
  • Combine flour, salt and black pepper in a large bowl.
  • Combine eggs and lemon juice in a second large bowl.
  • Combine 1 1/4 cups Parmesan cheese and lemon zest in a third large bowl.
  • Toss Brussels sprouts in the seasoned flour, shaking off excess, coat well with egg mixture, then toss in the Parmesan cheese/lemon zest combination.
  • Spread out on a baking sheet and top with remaining Parmesan cheese.
  • Roast for 30 to 35 minutes or until sprouts are tender and the cheese is golden brown and crusty. Season with additional salt and black pepper if desired.

Nutrition

Serving: 1 | Calories: 220kcal | Carbohydrates: 22g | Protein: 16g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Cholesterol: 107mg | Sodium: 760mg | Fiber: 5g | Sugar: 4g

These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.

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4.50 from 8 votes (8 ratings without comment)

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31 Comments

    1. Hi, Marianne, Thanks so much for your question. I haven’t used an air fryer yet as I’ve got so many gadgets and appliances already. Hope you’ll give it a try and chime back in with the results. Thanks again!

  1. İt’s in season now on my local market. İ love brussel sprouts and eat them a lot. But İ think İ need more variation of recipe to cook with it. And thx you share this delicious worth to try recipe.

  2. Wow, this looks like it’s going to become a new favorite in my house! I love Brussels sprouts and would have a hard time not diving in and eating these straight off of the pan!