Parmesan Crusted Brussel Sprouts

White bowl with brussel sprouts covered in Parmesan, silver fork in the bowl.

5 from 1 vote

Parmesan Crusted Brussel Sprouts

Parmesan Crusted Brussel Sprouts are the star of sides. Crispy, golden and packed with Parmesan flavor. Everyone will love this recipe.

Prep Time10

Cook Time20

Course: Appetizer, Side Dish

Cuisine: American

Diet: Gluten Free

Servings:

Author: Bailey

Equipment

8x8 baking dish or similar in size.
sharp knife
cutting board

Ingredients

.75 -1 lb brussel sprouts
¼ cup butter, melted
½ tsp garlic powder
½ tsp onion powder
¼ tsp salt
¼ tsp black cracked pepper
¼ tsp dried oregano
⅓ cup parmesan *more for topping and as needed for paste
2 Tbsp fresh chives, chopped

Instructions

Preheat oven to 400º. Prepare Brussel sprouts by peeling back any wilted yucky leaves and slices them in half lengthwise. Set aside.
In the baking dish, pour the melted butter, cheese, seasonings in and mix with a fork. It should form a thick paste like texture. If you need to add more Parmesan you can to thicken the paste. The thicker it is the more crispy it will be.
Place brussel sprouts snug to each other into the cheesy paste, lightly press them down. Sprinkle a few pinches of Parmesan over the sprouts and bake for 20-25 minutes. Or until the cheese crust gets browned and bubbles, the sprouts will get lightly charred on the exterior leaves. I love them that way, but you can also gently peel those back before serving. Let them cool a bit, this will also help the cheese to stick together to the sprouts, sprinkle with chopped fresh chives. Serve and enjoy!

Notes

*You may not use the full amount of brussels depending in size, the bigger sprouts will take up more surface area in the baking dish so please use patience on how many brussels you need. You can also make a second batch if you's like.

*Store leftovers in an airtight container in the fridge for up to 4 days.

Nutrition