Crispy Parmesan Brussels Sprouts

Recipe by Adam Pearson and photography by Matt Armendariz

These zingy Parmesan Brussels Sprouts are the ultimate side dish that'll transform the way you think about these little green gems. The perfect combination of tangy and cheesy, these sprouts are bound to steal the spotlight on your holiday table.

Serves 4-6
Prep 15
Cook 30


1 pound Brussels sprouts, rinsed, cleaned, and halved

5 tablespoons olive oil, divided

3 cloves garlic, minced

1/2 cup grated Parmesan cheese, plus more for serving

Kosher salt and pepper to taste

Lemon zest

1 tablespoon lemon juice


Preheat the oven to 425.

Place Brussels sprouts into a large bowl with 3 tablespoons olive oil, garlic, parmesan and salt and pepper. Tossing to combine.

Drizzle a baking sheet with 1-2 tablespoons of olive oil and toss the Brussels sprouts on the baking sheet, arranging into one layer. Bake the brussels sprouts in the oven for 20-30 minutes until golden brown.

Remove from the oven. Use a spatula to remove the Brussels sprouts and scrape up any baked parmesan.

Sprinkle with zest and juice and additional parmesan. Serve hot.