Okay… I need to confess something.

I used to hate Brussels sprouts.
Like, actively avoided them. Would pick them off my plate. Pretend I didn’t see them on menus. Full-on Brussels sprout trauma from childhood.

And then I made these.

Now? I make them at least once a week. Sometimes twice. Sometimes I “accidentally” make a double batch because I know I’m going to snack on them straight off the pan while pretending they’re for dinner.

These crispy parmesan Brussels sprouts are:

golden and crunchy on the outside
tender and buttery on the inside
coated in salty parmesan
kissed with garlic
and honestly… kind of addictive

If you’ve ever thought Brussels sprouts were boring or bitter or just not your thing - this recipe will change your entire opinion. I promise.

Why These Brussels Sprouts Are So Good

Let’s talk about why this recipe works so well, because it’s not just throwing sprouts in the oven and hoping for the best.

Here’s what makes them next-level:

1. High heat roasting
We roast these at a high temperature so they get deeply caramelized and crispy around the edges. That bitterness people complain about? Gone.

2. Cut-side-down method
This is KEY. Putting the flat side of the sprouts directly on the pan lets them sear and brown beautifully.

3. Garlic + olive oil combo
Simple, classic, and absolutely perfect with Brussels sprouts.

4. Parmesan at the right time
We add parmesan near the end so it melts, crisps slightly, and clings to every nook and cranny instead of burning.

5. Finish with herbs + salt
That final sprinkle of herbs and flaky salt takes them from “good” to “restaurant-level.”

Ingredients

1.5 lbs Brussels sprouts, trimmed and halved
3 tbsp olive oil
3 cloves garlic, minced (or 1 tsp garlic powder)
½ tsp salt (plus more to taste)
½ tsp black pepper
½ tsp red pepper flakes (optional)
½ cup freshly grated parmesan cheese
1 tbsp chopped fresh herbs like parsley, thyme, or basil

Let’s Make Them

Step 1: Prep the Brussels Sprouts

Preheat your oven to 425°F (220°C). This high heat is what makes them crispy instead of soggy.

Trim the ends off your Brussels sprouts and slice them in half lengthwise. If you have a few really big ones, you can quarter them so everything cooks evenly.

Toss them into a large bowl.

Step 2: Season Like You Mean It

Drizzle the Brussels sprouts generously with olive oil.

Add:

Minced garlic (or garlic powder)
Salt
Black pepper
Red pepper flakes (if you like a little heat)

Toss everything until the sprouts are fully coated. Every piece should look shiny and seasoned.

Step 3: Roast Cut-Side Down

Spread the Brussels sprouts out on a large baking sheet in a single layer.

Important: place them cut-side down. This helps them caramelize and get that golden-brown crust.

Roast for 20–25 minutes, flipping halfway through, until they’re deeply browned, crispy on the edges, and fork-tender.

Step 4: Add the Parmesan

Once the sprouts are roasted and crispy, sprinkle them generously with grated parmesan.

Return the pan to the oven for 5 more minutes, just until the cheese melts and starts to crisp slightly.

Step 5: Garnish & Serve

Transfer the Brussels sprouts to a serving plate or bowl.

Finish with:

A little extra parmesan
Chopped fresh herbs
A pinch of flaky sea salt
A drizzle of olive oil (optional but luxurious)

Serve immediately while they’re hot and crispy.

The Brussels Sprouts Glow-Up

This is the recipe I make when:

I need a veggie side that people will actually eat
I’m hosting dinner and want something that looks fancy but is effortless
I want something snacky and salty but still technically healthy
I need to convince someone Brussels sprouts are good (this works every time)

They pair with everything - chicken, salmon, pasta, steak, holiday meals, or just straight out of the bowl while standing at the counter.

Pro Tips for Extra Crispy Brussels Sprouts

If you want them perfect every time, here are my go-to tricks:

Don’t overcrowd the pan – Use two pans if needed. Crowding = steaming = sadness.
Dry the sprouts well – Moisture is the enemy of crispiness.
Use fresh parmesan – Pre-shredded cheese doesn’t melt or crisp as nicely.
Flip halfway – So both sides get golden.
Finish with high heat – That last blast with the cheese makes all the difference.

Fun Ways to Switch It Up

Once you make these once, you’re going to want to experiment. Here are a few of my favorite variations:

Lemon Parmesan Brussels Sprouts
Add fresh lemon zest and a squeeze of lemon juice at the end.

Honey Garlic Brussels Sprouts
Drizzle with a little honey before adding parmesan for a sweet-salty combo.

Balsamic Parmesan Brussels Sprouts
Finish with a balsamic glaze drizzle.

Spicy Parmesan Brussels Sprouts
Double the red pepper flakes or add a dash of hot sauce.

Bacon Parmesan Brussels Sprouts
Toss in crispy bacon bits at the end (this one is dangerously good).

Make-Ahead & Storage

These are best fresh, but here’s how to store leftovers:

Fridge: Up to 3–4 days in an airtight container
Reheat: In the oven or air fryer to re-crisp (microwave makes them soft)
Make-ahead tip: Roast without parmesan, then reheat and add cheese fresh

They’re amazing tossed into salads, grain bowls, or wraps the next day too.

Final Thoughts

These Parmesan Brussel Sprouts are one of those recipes that quietly become a staple in your kitchen.

They’re simple. They’re fast. They’re ridiculously delicious. And they make vegetables feel exciting instead of like an obligation.

If you make these, I need you to promise me one thing:
Try not to eat the entire pan before dinner.

(No judgment if you do. I absolutely have.)

Let me know how yours turn out and what twist you add - because honestly, Brussels sprouts deserve their moment.

Looking for more side dish recipes? Try my popular recipes below:

Crispy Parmesan Brussels Sprouts