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The most delicious Brussels Sprouts are crispy, golden, and covered in a parmesan cheese crust. These are a great go-to appetizer, but they are easy enough to whip up during the week to serve as a side dish. In my opinion, this is hands down the best way to eat Brussels Sprouts! Now, let’s get into the recipe shall we!?
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Looking for more appetizer ideas?
With Thanksgiving, Christmas and New Years Ever right around the corner, I am sure you’ll need a few appetizer ideas. Well, good thing because I am working my way through sharing all of my favourite easy, delicious and crowd pleasing appetizers (15 of them to be exact!), so be sure to check out the rest of my appetizers right here on my blog. I will list a few personal favs below:
- Italian Rice Balls
- Smoked Sausage Stuffed Mushrooms
- Fried Garlic and Sambuca Shrimp
- Buffalo Chicken Dip
- Parmesan Brussels Sprouts
- Crispy Salami Bites
- Easy Bruschetta
- Whipped Ricotta Crostini
- Baked Brie with Jam
- Brie Bites with Red Pepper Jelly
Ingredients:
Here is a quick overview of the ingredients you’ll need to make my Parmesan Brussels Sprouts. For the exact detailed measurements and ingredients, scroll to the bottom of this page to review my recipe card.
- Brussels sprouts
- Bread crumbs
- Parmesan cheese
- Olive oil
- Honey
- Nutritional yeast
- Onion powder
- Garlic powder
- Paprika
- Chilli flakes
- Salt
Substitutions & FAQ’s
Do I need to blanch the brussels sprouts first?
Honestly, nope! I do this for texture! If you like a more crunchy brussels sprout, then you can completely skip out on this step. Blanching them for a minute makes the inside a little softer, while keeping the outside nice and crispy, so it just comes down to personal preferance!
Are these an appetizer or a side dish?
Either or! Serve these with toothpicks for an appetizer feel, or a big spoon to have as an option for a side dish. Although, if you are serving these as a side dish I recommend doubling the recipe!
What protein pairs best with brussels sprouts?
This will be delicious along side any protein! Some recommendations of mine would be: Italian Stuffed Peppers, Beef Cutlets, Pretzel Crusted Honey Mustard Chicken, Chicken Thighs with Jalapeño Popper Creamed Corn or my Chicken Parmesan!
Watch the recipe video
Parmesan Brussels Sprouts
Ingredients
- 2 lbs brussels sprouts, cleaned and cut in half
- 1/2 cup parmesan cheese, grated fine
- 1 tbsp olive oil
- 1 tbsp honey
- 1 tbsp nutritional yeast
- 1 tbsp breadcrumbs
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp paprika
- 1/2 tsp red pepper flakes
- 1/2 tsp salt
Dipping Sauce:
- 2 tbsp mayonnaise
- 1 tbsp sour cream
- 2 garlic cloves, minced
- 1/2 tsp onion powder
- 1/4 tsp paprika
- 1/2 fresh lemon, juiced
Instructions
- Begin by bringing a large pot of water to a boil.Set your oven to 425 degrees.*Tip: you don't need to blanch the brussels sprouts if you want a crunchier texture! Blanching them will keep a softer inside, and crunchier outside.
- Clean and halve your brussels sprouts.
- Add your brussels sprouts to the boiling pot of water and blanch for only 1 minute. Strain and let cool for 5 minutes.
- Add your brussels sprouts to a large bowl and add your olive oil, honey, nutritional yeast, onion powder, garlic powder, paprika, chilli flakes, breadcrumbs and salt. Gently mix to combine.
- To a large baking sheet add parchment paper or spray generously with cooking oil. Set aside.
- Add each brussels sprouts half to the parmesan cheese, covering entirely, and place face down/cheese side down on the baking sheet. Repeat.(For a visual please watch my video posted above!)
- Bake for 10-15 minutes, or until crispy and golden.
- While your brussels sprouts are roasting, make your dipping sauce.
- Once your brussels sprouts are finished cooking, use a spatula to remove them from the baking sheet, let cook for a couple minutes and enjoy!
Nutrition information is automatically calculated, so should only be used as an approximation.
Could you prep these the day before? I’d cook the next day. Thank you!
I wouldn’t recommend doing them the day before as the texture would become too soft.
Your link does not lead to the brussel sprout video 🙁
I would like to try this recipe but don’t have nutritional yeast on hand. Is it necessary? If yes, is there any substitution?
Thank you 🙂
Just leave it out! They will still work great.
Does it matter the type of breadcrumbs? Fresh vs dried? Thank you!
I have just used the dried ones! But either would work!