Crispy Parmesan Crusted Brussels Sprouts

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We’ve tried out this recipe more than 8 times in the past few weeks, and I have to say, it’s now officially my favorite way to enjoy brussels sprouts!

Imagine these little guys roasted to perfection, served with a delicious hot honey mustard dipping sauce. Because, honestly, why not?

Here’s what you’ll need:

Crispy Parmesan Crusted Brussels Sprouts

Course Appetizer



  • 12-15 brussels sprouts
  • 1-2 tablespoons of olive oil
  • 1 teaspoon of salt
  • 1/4 teaspoon of onion powder
  • 1/4 teaspoon of garlic powder
  • 1/4 teaspoon of paprika
  • 1/4 teaspoon of mustard powder
  • A pinch of cayenne pepper
  • 1 + cup of finely shredded parmesan cheese freshly shredded is best!

Hot Honey Mustard:

  • 1/4 cup of mayo
  • 2 tablespoons of dijon mustard
  • 1 tablespoon of hot sauce of your choice
  • 1 tablespoon of honey


  • Let’s get started! Preheat the oven to 400˚F. Toss the brussels sprouts in a bit of olive oil and spread them out on a baking sheet.
  • Cover them with aluminum foil and roast for 25-30 minutes, stirring halfway through, until they’re fork-tender. Take them out of the oven and let them cool for a bit.
  • In a small bowl, mix together the salt, onion powder, garlic powder, paprika, mustard powder, and cayenne.
  • Trim the ends, cut the brussels sprouts in half, and optionally, flatten them by placing another sheet pan on top and pressing down. Season both sides liberally with the spice blend.
  • Put a little less than 1 tablespoon of parmesan on the sheet pan for each brussels sprout half. Place the sprouts flat side down on the parmesan and press down gently.
  • Pop them back in the oven for 10-12 minutes until the cheese is crispy. While that’s happening, whisk together all the ingredients for the hot honey mustard.
  • Take them out of the oven and let them cool slightly. Use a spatula to release them from the pan. Serve them warm with the dipping sauce, and enjoy!

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