I love nearly anything when it’s coated in salty, savory cheese, so of course these parmesan crusted Brussels sprouts are always a favorite in my house! I make them in the air fryer for the perfect amount of crispy caramelization and a simple side dish anytime.
Why You’ll Love This Recipe
- Crispy And Cheesy. A golden Parmesan crust gives the Brussels sprouts an irresistible crunchy coating!
- Easy To Make. Simple ingredients and straightforward preparation make this an easy side dish
- Big Flavor. Savory Parmesan adds plenty of flavor to the naturally earthy Brussels sprouts
- Great Texture. Tender Brussels sprouts and crispy, browned cheese make every bite interesting
- Perfect For Brussels Sprout Skeptics. The cheesy, crispy crust makes them much more tempting!
- Works For Weeknights Or Holidays. They’re easy enough for a regular dinner but special enough for Thanksgiving and other occasions, and naturally gluten free too!
- Pairs With Almost Anything. Serve them alongside chicken, turkey, pork, steak, or your favorite main course!
- Easy To Customize. Add garlic, herbs, red pepper flakes, bacon, or a little lemon zest to change up the flavor
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Ingredients List
- 1 lb Brussels sprouts, trimmed and halved
- 2 Tbsp olive oil (or melted butter)
- ½ tsp garlic powder
- ¼ tsp salt (or to taste)
- ¼ tsp black pepper (or to taste)
- ½ cup grated or shredded parmesan cheese (or more to taste)
Ingredient Tips and Substitutions
- You can absolutely add some other seasonings as you like! Onion powder, paprika, mustard powder, or a little cayenne for some heat make great additions
- I serve my Brussels with Caesar dressing for dipping, but this is optional. Ranch works well, too! You could also top with crumbled bacon, balsamic glaze, or a squeeze of fresh lemon juice
Step By Step Instructions
- Toss the halved Brussels sprouts with the olive oil, salt, pepper, and garlic powder until evenly coated
- Line your air fryer basket with a piece of nonstick foil or parchment cut to fit, then spread the parmesan cheese evenly over it (it should cover the whole base in a thin even layer; add more if needed)
- Place the seasoned Brussels cut-side down over the cheese. Keep them in a single layer, but place them as close together as possible
- Cook on the air fry setting at 400°F for 10-15 minutes, until the sprouts are browned and crisped to your liking, as is the cheese (you should see brown cheese peeking around the edges)
- (Optional) If the cheese isn’t as brown as you want it on the bottom of the sprouts, pop them back in cheese-side up (use a spatula or the foil/parchment to transfer them back in) and cook for another 5 minutes or so, until the cheese is browned to your liking – this is mostly a chewy/melty vs crispy texture difference
- Let stand about 5 minutes (to let the cheese cool and firm up a bit), gently break apart into chunks, and enjoy!
Pairing Suggestions
Main Courses
- Roast Chicken: A simple herb-roasted chicken lets the crispy Parmesan Brussels sprouts shine
- Pork Chops: Juicy pork and savory Parmesan make a natural combination
- Steak: The crisp, salty Brussels sprouts make an excellent vegetable side for a hearty steak dinner. Try some of my Air Fryer Steak Recipes!
- Roast Turkey: A great addition to Thanksgiving or any fall turkey dinner. My Air Fryer Turkey Recipes feature lots of great choices!
- Baked Salmon: The rich fish and crispy, savory Brussels sprouts balance each other nicely
Starchy Sides
- Mashed Potatoes: Creamy potatoes provide a great contrast to the crisp Brussels sprouts
- Roasted Baby Potatoes: Crispy potatoes keep the meal hearty without competing with the Parmesan crust
- Dinner Rolls: Soft, buttery rolls provide a simple contrast to the crunchy vegetable side. Try my easy Turkey Dinner Rolls for Thanksgiving in particular!
- Risotto: Creamy risotto makes the Brussels sprouts’ crispy texture especially welcome
Fresh Sides
- Arugula Salad: Peppery greens with a lemony dressing add freshness to the savory Brussels sprouts
- Apple Fennel Salad: Crisp apple and fennel bring a little sweetness and acidity to the plate
- Simple Green Salad: A light vinaigrette keeps the meal from feeling too heavy
- Roasted Pears: Their natural sweetness provides a lovely contrast to the salty Parmesan!
Drinks
- Pinot Grigio: Crisp acidity cuts through the Parmesan and complements the roasted vegetable flavor
- Chardonnay: A lightly oaked Chardonnay works nicely with the savory, cheesy notes
- Hard Cider: Especially good for a fall dinner, with apple flavors contrasting the salty Brussels sprouts
- Crisp Lager: A refreshing beer keeps things casual and balances the richness of the Parmesan
Recipe FAQs
Can I Make This Recipe In The Oven?
Yes! Preheat your oven to 425°F and arrange the prepared Brussels sprouts in a single layer face down on a lightly greased or parchment-lined baking sheet with the parmesan sprinkled across it.
Bake for 20-25 minutes, or until the Brussels sprouts are tender and the parmesan is deeply golden and crisp. Keep an eye on them toward the end since parmesan can brown quickly.
How Do I Make Crispy Parmesan Brussels Sprouts?
The key is to start with dry Brussels sprouts and plenty of surface contact with the parmesan. Don’t overcrowd the pan or air fryer basket, and cook at a high temperature so the Brussels sprouts roast while the cheese melts and forms a golden, crispy crust.
Avoid adding excess oil, which can make the parmesan coating greasy rather than crisp.
When Do You Put Parmesan On Brussels Sprouts?
For parmesan crusted Brussels sprouts, add the parmesan before cooking so it has time to melt and brown into a crispy crust. If you want even more parmesan flavor, you can sprinkle a little extra over the finished Brussels sprouts just before serving.
Tips For the Best Parmesan Crusted Brussel Sprouts
- As pictured, this recipe was cooked in my Ninja air fryer for 10 minutes for the initial cook, then a flip and 5 minutes for the browning and they were perfect (I did not preheat). Other air fryers will vary slightly in terms of cooking time, so adjust as needed!
- I can fit an entire pound of sprouts in my 8-qt dual zone just fine. For smaller air fryers, you may need to split into batches or halve the recipe
Storage and Reheating
Storage Tips
- Let the Brussels sprouts cool, then transfer them to an airtight container and store in the refrigerator for 3-4 days
- You can freeze cooked Brussels sprouts, but the texture of both the vegetables and parmesan crust will soften after thawing.
- For the best results, I recommend enjoying them fresh (or from the fridge if you have leftovers)
Reheating Tips
- Air Fryer: Heat at 350°F for 3-5 minutes, or until hot and crispy again. Arrange them in a single layer for the best results
- Oven: Place on a baking sheet and heat at 400°F for about 8-10 minutes, until warmed through and the parmesan crust is crisp
- Avoid The Microwave: While it will heat them quickly, the parmesan crust will become soft rather than crispy
- Sprinkle a little fresh parmesan over the top before reheating to help revive flavor and texture
- Crispy Air Fryer Brussel Sprouts
Final Thoughts
These parmesan crusted Brussels sprouts are cheesy, savory, and delicious! They make for an easy side dish that works for everything from a weeknight to the holiday table.
You can customize them with a variety of different seasonings to make them your own, and adjust browning levels between melty and cheesy to crispy and crunchy! These sprouts are naturally gluten free too, so they work for a variety of dietary needs without trying.
I make mine in the air fryer (though the oven is great too), for great caramelization and convenience (and it leaves the oven open for larger items). For more great ideas, check out all of my Air Fryer Brussel Sprout Recipes for inspiration!
Air Fryer Parmesan Crusted Brussels Sprouts
Servings: 4
Parmesan crusted Brussels sprouts are a delicious way to enjoy your veggies! The air fryer browns the sprouts and melts the cheese for a savory, simple side dish anytime.
Equipment
- Nonstick foil (or parchment paper)
- Flat spatula (recommended for transfer or flipping)
Ingredients
- 1 pound fresh Brussels sprouts (trimmed and halved)
- 2 Tbsp olive oil (or melted butter)
- ¼ tsp salt (or to taste)
- ¼ tsp black pepper (or to taste)
- ½ tsp garlic powder (or to taste)
- ½ cup grated or shredded parmesan cheese (or more as needed)
Instructions
- Toss the halved Brussels sprouts with the olive oil, salt, pepper, and garlic powder until evenly coated1 pound fresh Brussels sprouts, 2 Tbsp olive oil, ¼ tsp salt, ¼ tsp black pepper, ½ tsp garlic powder
- Line your air fryer basket with a piece of nonstick foil or parchment cut to fit, then spread the parmesan cheese evenly over it (it should cover the whole base in a thin even layer; add more if needed)½ cup grated or shredded parmesan cheese
- Place the seasoned Brussels cut-side down over the cheese. Keep them in a single layer, but place them as close together as possible
- Cook on the air fry setting at 400°F for 10-15 minutes, until the sprouts are browned and crisped to your liking, as is the cheese (you should see brown cheese peeking around the edges)
- (Optional) If the cheese isn’t as brown as you want it on the bottom of the sprouts, pop them back in cheese-side up (use a spatula or the foil/parchment to transfer them back in) and cook for another 5 minutes or so, until the cheese is browned to your liking. This is a chewy/melty vs crispy texture difference
- Let stand about 5 minutes (to let the cheese cool and firm up a bit), gently break apart into chunks, and enjoy!
Notes
- You can add other seasonings as you like! Onion powder, paprika, mustard powder, or a little cayenne for some heat make great additions
- Cooking times (and browning levels) can vary between air fryers as well as cheese type used. Adjust as needed (including cooking in batches to prevent overcrowding) for your specific setup
- Exact nutritional values will vary based on brand and flavor of ingredients, any sauces or sides added, and quantity consumed, so please consider this a guideline only
Nutrition
Serving: 134g | Calories: 162kcal | Carbohydrates: 12g | Protein: 7.5g | Fat: 11g | Saturated Fat: 2.9g | Cholesterol: 11mg | Sodium: 399mg | Potassium: 470mg | Fiber: 4.4g | Sugar: 2.5g | Vitamin A: 253.1IU | Vitamin C: 96.4mg | Calcium: 156mg | Iron: 1.7mg
