Parmesan Crusted Brussels Sprouts
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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
Nutritional values are automatically calculated using unbranded products and are estimates only. Actual results may vary based on ingredients used and portion sizes. Adjust as needed for dietary restrictions, allergies, or health concerns.
Like this? Leave a comment below!
Can you believe I have never cooked with brussels sprouts! Well we never had them in India, so it was an unknown vegetable to begin with and then couldn’t find a recipe I would have liked to try.. Just yesterday I saw packs of brussels sprouts in the supermarket.. time to buy them and cook this tonight! 🙂
Just one question, can I use whole wheat flour for dusting instead of white flour?
I always love Brussel sprouts, but I do get tired of roasting them in the same way. Your parmesan & lemon crusted version has me excited to make them again!! I love the lemon addition, I’ve never tried that before. I think this will be a perfect recipe to try out among all the cooking this holiday season!
These brussels sprouts sound absolutely amazing!! And they look gorgeous too! I realize this post is a few years old but I hope your laundry room turned out great!
Thank you, Julia! To THIS DAY….. I’m loving my laundry room!
I am in love with this recipe. My mouth is watering just reading it for two reasons. I love brussel sprouts, and I love the idea of them baking into a crusty and delicious little ball. I’m thinking that these would be a great NEW side dish for Thanksgiving dinner. I love the combination of flavors you have going on here. I had the same question as Rosemary above, so I will take your advice and both tent the turkey, and take the brussel sprouts out of the oven a little bit before they go into the oven.
Thank you, Patti!
I just made Brussels sprouts for the first time. Ever. At age 28. Where have I been?!? These were so good! My boyfriend liked them too which is always a bonus!
Thanks so much, Rachel! So happy to hear your first Brussels sprout experience with this recipe was so wonderful! Thanks again and please stay in touch!
This sounds delicious! Can I prepare the Brussel sprouts Thanksgiving day refrigerate it and cook them when my turkey comes out of the oven? I like to have my sides prepared ahead of time and just pop them in oven while turkey rests.
Hi, Rosemary, Thanks for your question. I think that will work just fine but they will take at least a half an hour so you’ll want to tent your turkey well. These do not work well reheated so I wouldn’t advise that. Take them out of the refrigerator in advance so they’re not completely cold going into the oven. Thanks again and let me know how it goes. Have a Happy Thanksgiving!
Thanks Carol!
Happy Thanksgiving!
I adore Brussels sprouts – I could eat a whole sheet pan if that was acceptable 😉 Can’t wait to try them this way – that cheesy lemony crust sounds divine!
Thanks, Kathryn! I’m the same way! Loved them even as a kid!
Do this think the mixture would work well with cauliflower? I have both veggies on hand and would like to roast them together. Thanks.
Hi, Caroline, Thanks so much for your question. I think it will work but I haven’t tried it. I don’t think the cauliflower will take as long as the Brussels sprouts. If you try it, please let me know how it works out. Thanks again!
Looks and sounds so delicious!! Thanks for sharing!
We do love our Brussel sprouts but we don’t like them drowning in a heavy sauce. This is an ideal recipe and the fresh taste of lemon is the perfect compliment. Have a great weekend.
Thanks, Marisa! These were a lot of fun to make and a new favorite of ours!