Crispy Lemon Parmesan Brussels Sprouts

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You’re in for a treat with these Brussels sprouts! They’ve got a crispy Parmesan cheese layer at the bottom and perfectly cooked sprouts on top—trust me, you won’t want to make them any other way after trying this recipe!

Crispy Lemon Parmesan Brussels Sprouts

Course Appetizer


  • 2 pounds of Brussels sprouts ends trimmed
  • 1 1/2 cups of freshly grated Parmesan cheese
  • Zest and juice of 1 lemon
  • 1 tablespoon of olive oil
  • 1/2 teaspoon of black pepper


  • Start by bringing a large pot of water to a boil and add a pinch of salt.
  • Trim the ends off the Brussels sprouts, then drop them into the boiling water. Let them boil for about 6 minutes before transferring them to an ice bath. Once cooled, drain and dry the Brussels sprouts thoroughly.
  • Preheat your oven to 425°F (about 220°C).
  • Grate the Parmesan cheese and mix it with the lemon zest. Don’t worry if it looks like a lot of cheese—it’ll turn fluffy and melt down nicely!
  • Spread 1 cup of the Parmesan cheese on an unlined baking sheet, then add the Brussels sprouts on top.
  • Mix the lemon juice and olive oil together, then lightly brush the mixture over the sprouts. Sprinkle some black pepper and the remaining cheese on top.
  • Bake in the preheated oven for 27-28 minutes, then broil for an additional 2-3 minutes until the top turns golden brown and crispy.
  • Once done, remove from the oven, let them cool for a bit, then dig in and enjoy your crispy, cheesy Brussels sprouts!

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