Parmesan Crusted Brussels Sprouts
Updated Jul 14, 2021, Published Oct 29, 2016
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Parmesan-Crusted Brussels Sprouts are not just roasted here, but crusted—crusted with Parmesan cheese! Roasted to perfection, each bite combines the crispiness of Parmesan with tender Brussels sprouts, elevated by a touch of zesty lemon. Brussels sprouts don’t get any better than this!
For more great Brussels sprouts recipes, check out 30 Best Brussels Sprouts Recipes!
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!
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 Parmesan-Crusted Brussels Sprouts:
- After trimming and halving, give them a good rinse. The water is going to help the flour adhere.
- 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. When I gave her a Microplane to zest lemons for her amazing lemon meringue pie, she said it changed her life!
- 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.
- Sprinkle the sprouts with the remaining Parmesan cheese and bake!
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 break out the ranch dressing, I won’t tell anyone!
If you love Brussels sprouts as much as I do, be sure to try my:
- Roasted Brussels Sprouts with Thai Green Curry Butter
- Sriracha Sweet Chili Roasted Brussels Sprouts
- Quick Pickled Brussels Sprouts with Jalapeno
- Roasted Brussels Sprouts with Browned Butter and Almonds
- Cream of Brussels Sprouts Soup
- Cheesy Brussels Sprouts and Wild Rice Casserole
Parmesan Crusted Brussels Sprouts
Ingredients
- Non-stick cooking spray
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 3 large eggs, beaten
- 1 large lemon, 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.
Notes
- Can also use Romano or Asiago cheese.
- Reheat at 350 degrees in an oven or toaster oven for 15-20 minutes or until hot.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
How would this work with an air fryer? Has anyone tried it?
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!
I am loving this citrusy twist on Brussel sprouts. I am going to get some at the Farmer’s Market this week to try the recipe out. Thanks for sharing!
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.
Crusted brussels sprouts sound absolutely fabulous. Sign me up!
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!
Your recipe and pictures are making me drool! LoL so wonderful to bake these with cheese!
I need to share this recipe with one of my friends, she loves brussel sprouts and would love this recipe especially with the lemon zest. I don’t cook with eggs, but I might ask my sister to make this as a side dish for my guests for thanksgiving, it sounds absolutely delicious, and I don’t want to deprive them of this.
Thanks, Lois! No, definitely don’t deprive them of this! Hope you all enjoy!
I’ve never been a huge fan of cooked Brussels sprouts but am finally starting to like them when the recipe is good. With all those great flavors I think this is definitely a recipe I would like!!
These look SO delicious! Definitely perfect as a side dish for Thanksgiving or a weeknight dinner. And your photos are gorgeous!
OH i love Brussels sprouts roasted with some cheese. My kids love when I sprinkle Parmesan. I love those caramelized parts you have.. Next time going to give this a try. Looks perfect.