Name: Crispy Parmesan Brussels Sprouts with Lemon
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 1 pound Brussels sprouts (trimmed and halved); 3 tablespoons Olive oil (extra virgin); 1 teaspoon Garlic powder; 1 teaspoon Onion powder; 0.5 teaspoon Salt; 0.25 teaspoon Black pepper; 0.5 cup Parmesan cheese (freshly grated); 1 Lemon (zested and juiced)

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If you’re on the hunt for a vibrant, easy-to-make side dish that packs a punch of flavor, look no further than Crispy Parmesan Brussels Sprouts with Lemon. This recipe transforms humble Brussels sprouts into a golden, crispy, savory delight bursting with zesty lemon brightness and rich Parmesan goodness. Whether you’re serving up a weeknight dinner or impressing guests at your next gathering, these Brussels sprouts will quickly become a crowd favorite. Perfectly roasted with a blend of garlic and onion powder, then topped with fresh lemon zest and juice, this dish strikes the ideal balance between crispy texture and tangy freshness. Ready in under 30 minutes, it’s a simple way to elevate your vegetable game with ingredients you probably already have in your pantry.

Why This Recipe Belongs in Your Rotation

Brussels sprouts often get a bad rap, but this recipe is a game changer for anyone who’s ever found them bland or mushy. Roasting the sprouts at high heat ensures a satisfyingly crispy exterior while keeping the inside tender. The addition of Parmesan cheese adds a nutty, savory layer that complements the natural earthiness of the sprouts. The lemon juice and zest brighten up the dish, cutting through the richness and adding a fresh, zesty note.

This dish is incredibly versatile — it pairs beautifully with roasted chicken, grilled fish, or even as a topping on salads and grain bowls. It’s also a fantastic way to sneak more veggies onto your plate without sacrificing flavor or texture. Plus, it’s gluten-free and contains no dairy substitutes, making it approachable for many dietary preferences.

If you enjoy dishes like Maple Roasted Brussels Sprouts or crave something with a punch of Parmesan, this recipe will definitely earn a spot in your weekly meal plan.

Ingredient Notes

Brussels sprouts: Use fresh, firm sprouts that are bright green with compact leaves. Halving them ensures even cooking and maximum crispiness.
Olive oil: A good-quality extra virgin olive oil works best for roasting and flavor.
Garlic powder & onion powder: These pantry staples add a subtle savory depth without overpowering the dish.
Salt & black pepper: Essential seasonings to enhance the natural flavors of the veggies.
Parmesan cheese: Freshly grated Parmesan creates a crispy crust and adds nutty richness. Look for a finely grated variety for even coverage.
Lemon juice & zest: Fresh lemon juice brightens the dish, while the zest adds an aromatic citrus punch that takes these sprouts to the next level.

What You’ll Need (Gear)

Baking sheet: A rimmed baking sheet allows for even roasting and easy cleanup.
Mixing bowl: To toss the Brussels sprouts with oil and seasonings.
Microplane or zester: For zesting the lemon finely.
Grater: To grate fresh Parmesan cheese.
Spatula or tongs: For flipping the sprouts halfway through roasting.

Cook Crispy Parmesan Brussels Sprouts with Lemon Like This

Step 1: Prep the Brussels Sprouts

Start by trimming the ends of 1 pound of Brussels sprouts and cutting them in half lengthwise. This exposes the inner leaves to the heat, helping them crisp up beautifully.

Step 2: Season and Oil

Place the halved sprouts in a large mixing bowl. Drizzle with 3 tablespoons of olive oil, then sprinkle 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon salt, and ¼ teaspoon black pepper over the top. Toss well to coat every piece evenly.

Step 3: Roast to Crispy Perfection

Spread the Brussels sprouts cut side down in a single layer on a rimmed baking sheet. Roast at 425°F (220°C) for about 20-25 minutes. Halfway through, use a spatula or tongs to flip them so both sides get crispy and golden.

Step 4: Add Parmesan and Lemon

Once roasting is complete and the sprouts are crisp and caramelized, remove the pan from the oven. Immediately sprinkle ½ cup of grated Parmesan cheese over the hot Brussels sprouts so it melts slightly. Then, zest one lemon directly over the pan and squeeze the juice of the lemon evenly on top.

Step 5: Serve and Enjoy

Give everything a gentle toss to combine the cheese and lemon flavors. Serve warm as a delightful side dish that will have everyone reaching for seconds.

Ingredient Swaps & Substitutions

Brussels sprouts: If you can’t find fresh sprouts, thawed frozen Brussels sprouts work in a pinch but won’t be as crispy.
Parmesan cheese: Try Pecorino Romano for a sharper, saltier flavor or nutritional yeast for a dairy-free twist.
Lemon: Lime juice and zest make a great substitute if you prefer a slightly different citrus note.
Olive oil: Avocado oil or sunflower oil can be used for roasting if you want a neutral flavor.

Don’t Do This

Don’t overcrowd the baking sheet — this causes the sprouts to steam instead of roast, resulting in soggy bites.
Don’t skip tossing the sprouts halfway through cooking; flipping ensures even crisping on both sides.
Don’t add lemon juice before roasting — it can make the sprouts soggy. Always add it after roasting.
Don’t use pre-grated Parmesan in a can — freshly grated cheese melts better and tastes fresher.

Storage Pro Tips

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, spread the sprouts on a baking sheet and warm them in a 375°F oven for 5-10 minutes to regain their crispiness.

Avoid microwaving leftover Brussels sprouts as it tends to make them mushy.

Common Questions

Can I make this recipe vegan?

Absolutely! Swap the Parmesan cheese for a vegan cheese alternative or sprinkle nutritional yeast instead. The flavor will be slightly different but still delicious.

What if I don’t have garlic or onion powder?

You can use fresh minced garlic and finely chopped onion, but add them halfway through roasting to prevent burning. Alternatively, omit them for a simpler flavor.

Is it necessary to cut the Brussels sprouts in half?

Yes, halving the sprouts exposes more surface area to the heat, which helps them crisp up nicely. Whole sprouts will take longer to cook and may not get as crispy.

Can I prepare these ahead of time?

You can trim and halve the sprouts up to a day in advance and keep them refrigerated. However, it’s best to season and roast them right before serving for maximum crispiness.

Explore More

Maple Roasted Brussels Sprouts – A sweet and savory twist on your favorite veggie.
Parmesan Crusted Delicata Rings With Herby Dip – Another crispy, cheesy vegetable treat.
Sheet Pan Parmesan Crusted Tilapia Zucchini – A full meal with Parmesan crusted goodness.

Let’s Eat

There’s something incredibly satisfying about biting into crispy, golden Brussels sprouts flecked with cheesy Parmesan and brightened by fresh lemon. This recipe is proof that veggies can be the star of your meal without complicated preparation or exotic ingredients. Grab your baking sheet, toss those Brussels sprouts, and get ready to fall in love with this foolproof side dish. Whether you’re pairing it with a simple roasted protein or adding it to your favorite grain bowls, these Crispy Parmesan Brussels Sprouts with Lemon will make every meal feel a little more special. Enjoy!

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