Go Back
Homemade Crispy Parmesan Brussels Sprouts with Lemon recipe photo

Crispy Parmesan Brussels Sprouts with Lemon

This Crispy Parmesan Brussels Sprouts with Lemon recipe is a vibrant, easy side dish bursting with zesty brightness and savory cheesy goodness!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Ingredients Equipment Method Notes

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

Equipment

  • Rimmed Baking Sheet
  • Mixing Bowl
  • Microplane or Zester
  • Grater
  • Spatula or tongs

Method
 

  1. Trim the ends of 1 pound of Brussels sprouts and cut them in half lengthwise.
  2. 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 evenly.
  3. 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, flipping halfway through for even crispness.
  4. Remove from oven and immediately sprinkle ½ cup of freshly grated Parmesan cheese over the hot sprouts so it melts slightly. Then zest one lemon over the pan and squeeze the lemon juice evenly on top.
  5. Gently toss to combine cheese and lemon flavors. Serve warm as a flavorful side dish.

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat in a 375°F oven for 5-10 minutes to restore crispiness.
  • For a vegan version, substitute Parmesan with nutritional yeast or vegan cheese alternatives.
  • Do not overcrowd the baking sheet to avoid steaming the sprouts; this ensures they get crispy.