If you believe you hate Brussels sprouts, prepare for a culinary revolution. For decades, this humble cruciferous vegetable has suffered from a reputation built on boiling and overcooking, resulting in a mushy, sulfurous mess. But when you roast them especially when you give them the golden, savory armor of a Parmesan crust they transform into something magnificent. This recipe for Crispy Parmesan-Crusted Roasted Brussels Sprouts doesn’t just improve the side dish; it makes it the star of the plate.
The secret lies in two simple techniques: high-heat roasting and direct contact between the finely grated Parmesan and the hot pan. The cheese doesn’t just melt; it crisps, forming an irresistibly salty, nutty, and delicate crust that locks in the sweet, earthy flavor of the sprouts while providing a satisfying crunch. Forget soggy vegetables this is the definitive guide to achieving the absolute best roasted Brussels sprouts you’ve ever tasted. This method is foolproof, fast, and results in a side dish that even the most skeptical eaters will request again and again. Let’s dive into creating these perfectly crusted wonders.
Recipe Overview: Achieving the Perfect Parmesan Crust
Prep Time: 15 Minutes
Cook Time: 20–25 Minutes
Yields: 4 Servings
Why You’ll Fall in Love with These Crispy Parmesan-Crusted Roasted Brussels Sprouts
The culinary world is full of side dishes that fade into the background, but these Crispy Parmesan-Crusted Roasted Brussels Sprouts demand attention. What sets this recipe apart is the revolutionary texture and deep flavor profile, turning a often-dreaded vegetable into a mouthwatering delicacy. If you’ve struggled to get your family or guests excited about green vegetables, this recipe is your secret weapon. The combination of high heat and a precise cheese coating guarantees an outcome far superior to standard roasting methods.
1. The Irresistible Texture Contrast
Traditional roasted sprouts are good, but they can lack consistency. This recipe delivers a multi-layered textural experience. You get the savory, crackly crust of Parmesan on the bottom, followed by the soft, slightly caramelized interior of the sprout, and finally, the dark, flaky edges of the outer leaves that have been kissed by the high oven heat. This interplay of soft, crunchy, and flaky is what keeps people coming back for more. It’s the difference between merely cooked vegetables and a true culinary experience.
2. Unlocking Umami Flavor
Brussels sprouts have a natural, slightly bitter flavor that mellows and sweetens significantly during high-heat roasting. When you pair this natural sweetness with the intense, salty umami of the aged Parmesan cheese, you create a complex flavor bomb. We enhance this further with garlic powder, onion powder, and Italian seasoning, ensuring that every bite is seasoned perfectly, from the tender center to the crunchy edge. This robust seasoning profile makes these the best Brussels sprouts recipe for pairing with simple protein dishes.
3. Speed and Efficiency for Weeknight Meals
Despite sounding gourmet, this process is incredibly fast. The active prep time is just 15 minutes mostly spent trimming and mixing the coating. Once these are arranged on the baking sheet, they require almost zero supervision until it’s time for the final flip. This makes Crispy Parmesan-Crusted Roasted Brussels Sprouts the ideal side dish for busy weeknights when you need something delicious and nutritious without spending an hour at the stove. While you’re preparing a delicious main dish, perhaps something equally savory like Tortilla Española, these sprouts take care of themselves.
4. The Perfect Crisp (Guaranteed)
The primary reason most home cooks fail to achieve crispy Brussels sprouts is insufficient heat or overcrowding the pan. This technique mandates laying the coated sprouts cut-side down, ensuring the Parmesan mixture adheres directly to the hot metal of the baking sheet. This direct thermal contact is what causes the cheese to caramelize and harden into the coveted crust, solving the “soggy bottom” problem forever. This specificity ensures your Parmesan crust sprouts are consistently perfect.
Why You Should Try This Recipe Today
If you’ve been searching for a way to revitalize your vegetable side dishes, look no further. This recipe is not just a modification of a classic; it’s an improvement that addresses all the common pitfalls associated with cooking Brussels sprouts. Trying this recipe for Crispy Parmesan-Crusted Roasted Brussels Sprouts means adopting a new staple that is both healthy and deeply satisfying.
A Solution to the Soggy Sprout Syndrome
The number one mistake in roasting vegetables is steaming them. This happens when the pan is overcrowded, preventing moisture from evaporating, or when the heat is too low. By focusing on a single layer and ensuring the coated cut surface touches the pan, we bypass steaming entirely. The optional addition of one tablespoon of flour acts as a binding agent, helping the cheese mixture adhere even more effectively, creating a thick, solid crust that stays intact, even after the flip. This meticulous approach guarantees a successful, ultra-crispy batch every single time.
Dietary Benefits of Brussels Sprouts
Beyond their incredible flavor, Brussels sprouts are nutritional powerhouses. They are rich in Vitamin K, which is essential for bone health and blood clotting, and Vitamin C, a powerful antioxidant. They are also packed with fiber, promoting digestive health and making them incredibly filling. This preparation method, utilizing heart-healthy olive oil, keeps the nutritional integrity high while maximizing palatability. It’s a guilt-free indulgence that delivers essential nutrients with every crunchy bite.
Versatility on the Dinner Table
These Crispy Parmesan-Crusted Roasted Brussels Sprouts are robust enough to stand alongside a fancy holiday roast, yet simple enough for a Tuesday night meal. They pair beautifully with grilled chicken, steak, fish, or even served as a component in a hearty vegetable bowl. Their sharp, savory profile cuts through richness perfectly. Consider serving these as the main side when hosting a dinner party featuring a Spanish classic like Paella Mixta, or keep things light by pairing them with soup or a simple salad. They are truly the ultimate versatile side dish.
Impress Your Guests with Minimal Effort
The visual appeal of these sprouts is stunning deep green with golden-brown, scalloped edges of crispy Parmesan. Serving a dish that looks and tastes this sophisticated usually requires advanced culinary skills, but the technique here is straightforward. Your guests will assume you spent hours perfecting the crust, when in reality, the oven did most of the work! This is a high-reward, low-effort recipe that will quickly become your signature side dish.
Ingredients and Necessary Utensils for Success
Achieving truly Crispy Parmesan-Crusted Roasted Brussels Sprouts relies heavily on having the right ingredients prepared in the right way, particularly the type of cheese used. Do not attempt to substitute shredded cheese for finely grated cheese; the results will be significantly different, leading to melting rather than crisping. Precision in measurement, especially with the oil, is also key to ensuring the crust mixture holds together.
The Essential Ingredients
Here is a detailed breakdown of the components that create this irresistible side dish:
- 1.5 pounds fresh Brussels sprouts, trimmed and halved: Ensure they are firm and bright green. The size matters halving them exposes the maximum surface area for the cheese crust and ensures quick, even cooking.
- 4 tablespoons olive oil, divided (or avocado oil): We use oil in two stages: two tablespoons for the initial coating to help the salt and pepper adhere, and the remaining two tablespoons to bind the Parmesan mixture into a thick paste. Avocado oil is an excellent high-heat alternative.
- 1/2 teaspoon kosher salt: Essential for seasoning the vegetable itself. Kosher salt provides a clean, moderate salinity.
- 1/4 teaspoon freshly ground black pepper: For sharpness and aromatic depth.
- 1/2 teaspoon garlic powder: This provides consistent garlic flavor without the risk of fresh garlic burning at high temperatures. It’s crucial for the savory crust.
- 1/4 teaspoon onion powder: A subtle savory note that supports the garlic and cheese flavors.
- 1/2 cup finely grated Parmesan cheese: This is the star. Crucially, you must use finely grated Parmesan, like the kind in a green shaker container, NOT pre-shredded cheese. Shredded cheese contains anti-caking agents that prevent it from forming a cohesive crust on the pan.
- 1 tablespoon all-purpose flour (optional, but highly recommended): This acts as a binder, helping the oil, cheese, and seasonings form a thicker, more stable “paste” that sticks stubbornly to the sprouts. It significantly enhances the final crispiness of the Parmesan crust sprouts.
- 1 teaspoon dried Italian seasoning: A blend typically containing oregano, basil, thyme, and rosemary, adding a beautiful Mediterranean aroma to the finished product.
- A pinch of red pepper flakes (optional, for heat): Adds a subtle warmth and balances the richness of the cheese. Adjust to your preference.
Recommended Tools and Utensils for Maximum Crispiness
While this recipe is simple, using the right equipment ensures optimal results, particularly concerning heat distribution and crust formation. Investing in quality roasting tools will make all the difference in achieving the perfect Crispy Parmesan-Crusted Roasted Brussels Sprouts.
Essential Kitchen Tools for Roasting Perfection
- Large, Heavy-Duty Baking Sheet: The size and material are paramount. A heavy-duty metal baking sheet (preferably aluminum or stainless steel) conducts and retains heat evenly, which is essential for crisping the cheese. Avoid thin sheets, as they can warp or cause uneven browning.
- Parchment Paper or Aluminum Foil: Essential for protecting the pan and, more importantly, facilitating the removal of the crispy cheese crust. Parchment paper is generally best for non-stick release.
- Large Mixing Bowl (x2): You need one large bowl for tossing the sprouts and one smaller bowl for mixing the cheese paste. Keeping the initial seasoning separate from the crust mixture is key to layering the flavor correctly.
- Sharp Chef’s Knife: Necessary for cleanly trimming and halving the Brussels sprouts. A clean cut ensures the root end stays intact, holding the leaves together.
- Sturdy Metal Spatula: This is perhaps the most important tool during the cooking phase. A thin, sturdy metal spatula is necessary to scrape under the delicate cheese crust during the flip (Step 8) without leaving the crust behind on the pan.
- Measuring Spoons and Cups: For precise ingredient ratios.
Using the correct baking sheet size is an underrated step in preparing any roasted vegetable, especially these crispy vegetables. If the sprouts are crammed, they will steam, and the cheese will melt into a soggy layer instead of forming a beautiful, golden crust. Ensure the baking sheet is large enough to accommodate all the halved sprouts in a true single layer.
Detailed Instructions for Crispy Parmesan-Crusted Roasted Brussels Sprouts
Follow these steps precisely to ensure your Brussels sprouts achieve maximum flavor and the definitive, unforgettable crispy crust. Pay close attention to the arrangement on the pan this is the secret to perfect Crispy Parmesan-Crusted Roasted Brussels Sprouts.
#Step 1: Preheat the Oven and Prepare the Pan
Preheat your oven to 400°F (200°C). High heat is mandatory for caramelization and crisping. Line a large, sturdy baking sheet with parchment paper or aluminum foil for easy cleanup. If using foil, lightly grease it with a small amount of cooking spray or olive oil. This subtle layer of grease on the foil is vital to prevent the cheese from welding itself permanently to the metal. Crucially, ensure the baking sheet is large enough so the sprouts can be spread in a single layer without touching.
#Step 2: Prepare and Clean the Brussels Sprouts
Wash the Brussels sprouts thoroughly under cold water. Remove any loose, yellowed, or damaged outer leaves. Using a sharp knife, trim the tough, dry ends of the stems. Now, cut the Brussels sprouts in half lengthwise, from the top down through the root end. Try to keep the root end intact. The root end acts as the glue that holds the leaves together during the vigorous tossing and high-heat roasting process. If the sprouts are very large, you may quarter them, but halving is usually ideal.
#Step 3: Initial Oil and Seasoning Coating
In a large mixing bowl, toss the trimmed and halved Brussels sprouts with 2 tablespoons of the olive oil. This initial layer provides a base of fat necessary for the salt and pepper to adhere uniformly. Add the kosher salt and black pepper, and toss vigorously until every piece is lightly coated in the oil and seasoning. This ensures the foundational flavor is locked into the vegetable itself before the crust is applied.
#Step 4: Create the Parmesan Crust Mixture
In a separate, small bowl, combine the finely grated Parmesan cheese, the remaining 2 tablespoons of olive oil, garlic powder, onion powder, dried Italian seasoning, and the optional red pepper flakes. If you are using the all-purpose flour (highly recommended for stability), stir it into this cheese mixture now. Mix this thoroughly. The resulting consistency should be a thick, somewhat dense, paste-like mixture. It should not be runny; it should be sticky enough to cling immediately to the sprouts.
#Step 5: Coat the Sprouts with the Crust Mixture
Add the Parmesan crust mixture directly to the bowl containing the seasoned Brussels sprouts. Use your clean hands or a sturdy rubber spatula to carefully mix and coat each sprout half evenly. The goal is to ensure that the flat, cut sides of the sprouts are heavily coated with the cheese mixture. This coating must be concentrated on the flat surface, as this is the side that will face down and form the signature crispy Parmesan crust.
#Step 6: Arrange and Roast the Sprouts (The Crucial Step)
Transfer the coated Brussels sprouts to the prepared baking sheet. It is absolutely crucial to arrange them in a single, even layer. Space them out as much as possible; if they are touching, they will steam. Most importantly, position every single sprout half so that the cut side (the side heavily coated with the cheese mixture) is facing down directly against the parchment or foil-lined baking sheet. This direct contact with the hot metal is what develops the deep, golden, and shatteringly crispy crust. This technique is what sets these apart as the ultimate Crispy Parmesan-Crusted Roasted Brussels Sprouts.
#Step 7: The First Roasting Interval
Place the baking sheet in the preheated 400°F (200°C) oven and roast for 12 to 15 minutes without disturbing them. Do not open the oven door during this period. The cheese needs time to melt, bind, and crisp onto the pan undisturbed. After about 12 minutes, you should start to smell the intensely savory aroma of browning garlic and Parmesan, and you will see the edges of the cheese starting to turn a dark golden-brown.
#Step 8: The Flip and Finishing Touches
After the initial roasting interval, carefully remove the baking sheet from the oven. Using a thin, sturdy metal spatula, gently work the spatula under the sprout and its attached crust. You should be able to lift the entire unit (sprout plus cheese crust) away from the parchment. Flip them over so the rounded side (the green side) is now facing down. If the crust is sticking stubbornly, use the spatula to pry it up gently, ensuring the beautiful crispy cheese remains attached to the sprout. Return the sprouts to the oven and roast for an additional 8 to 10 minutes, or until the sprouts are fork-tender and the exposed outer leaves have charred and crisped beautifully. This second roast interval finishes the cooking and adds necessary char to the vegetable itself.
#Step 9: Serve Immediately
Remove the baking sheet from the oven. Use your metal spatula to scrape up any tiny pieces of escaped crispy Parmesan crust stuck to the sheet and mix them in with the sprouts. These little crust remnants are flavor nuggets! Serve the Crispy Parmesan-Crusted Roasted Brussels Sprouts immediately while they are hot and the crust is at its crispiest. These make a wonderful accompaniment to rich dishes, such as Gambas al Ajillo, providing a fresh, crunchy contrast.
Tips, Common Mistakes, and Delicious Variations
Mastering the Crispy Parmesan-Crusted Roasted Brussels Sprouts recipe means understanding the nuances of heat and moisture. Here are essential tips and alternatives to help you customize the dish and avoid common pitfalls.
Pro Tips to Guarantee Maximum Crispiness
- The Flour Factor is Your Friend: While optional, the 1 tablespoon of all-purpose flour significantly improves the crust’s integrity. It absorbs excess moisture released by the sprouts during the first roast, ensuring the Parmesan sets hard instead of steaming.
- The Sound Test: When checking for doneness in Step 8, look for deep golden-brown cheese and listen for a slight crackle when you touch the sprouts. Soggy sprouts will be silent.
- Don’t Wash and Immediately Roast: Sprouts must be completely dry before tossing with oil and the crust mixture. Any residual water will turn to steam and ruin the crust. Pat them down thoroughly with a kitchen towel after rinsing.
- High Oven Temperature is Non-Negotiable: Do not try to roast these at 350°F or lower. 400°F (200°C) is the minimum required to evaporate moisture quickly and caramelize the sugars in the vegetable and the fat in the cheese.
Avoiding Common Roasting Mistakes
The difference between mediocre roasted sprouts and the ultimate Crispy Parmesan-Crusted Roasted Brussels Sprouts often comes down to avoiding these three errors:
- Overcrowding the Pan: This is the cardinal sin of roasting. If sprouts are too close, they release steam, which gets trapped, resulting in mushy vegetables and a soft crust. Use two baking sheets if necessary to maintain a true single layer.
- Using Shredded Parmesan: As mentioned, pre-shredded cheese contains cellulose and potato starch to prevent clumping. These additives prevent the cheese from melting and fusing correctly. Use only finely grated powder cheese for the authentic crispy crust effect.
- Flipping Too Early: Resist the urge to peek or flip before the 12-minute mark. The cheese needs time in direct contact with the hot metal to solidify. Flipping too soon will simply stick the half-melted cheese to the parchment paper instead of the sprout.
Delicious Flavor and Dietary Variations
This basic recipe is a perfect canvas for culinary experimentation. You can easily adapt the flavor profile to match your main course:
1. Vegan Parmesan-Crusted Sprouts (Dairy-Free)
For a fantastic vegan version of crispy Parmesan crust sprouts, replace the 1/2 cup of Parmesan cheese with 1/2 cup of Nutritional Yeast (often called “nooch”) plus 2 teaspoons of white miso paste (or 1/2 teaspoon extra salt). The nutritional yeast provides the cheesy flavor, while the miso adds the savory depth (umami) and helps create the binding paste.
2. Spicy Maple Glaze Finish
If you enjoy a sweet and spicy kick, skip the pepper flakes in the crust mixture. Instead, during the last 3 minutes of roasting (Step 8), pull the pan out and drizzle the sprouts with a mixture of 1 tablespoon of maple syrup and 1/2 teaspoon of sriracha or chili oil. Roast for the final 3 minutes to caramelize the glaze.
3. Herb and Citrus Twist
For a brighter, fresher flavor, substitute the Italian seasoning with 1 teaspoon of fresh thyme and 1/2 teaspoon of fresh rosemary. Immediately upon removing the sprouts from the oven, toss them with the zest of one whole lemon. This citrus burst cuts through the richness of the Parmesan beautifully, elevating the entire dish. This is a great alternative to the standard Crispy Parmesan-Crusted Roasted Brussels Sprouts when serving fish or poultry.
Nutritional Values and Health Benefits
Brussels sprouts have long been celebrated by nutritionists, and preparing them using high-heat roasting methods (as opposed to boiling) preserves more of their water-soluble nutrients. When you create this dish, you are not just making a flavorful side you are delivering a significant nutritional boost.
Estimated Nutritional Breakdown (Per Serving)
While precise nutritional values can vary based on the exact cheese and oil used, here is a general estimation for one of the four servings:
- Calories: Approximately 180–220 kcal
- Protein: 8–10 g (primarily from the Parmesan and the sprouts themselves)
- Total Fat: 12–15 g (healthy fats from the olive oil)
- Saturated Fat: 4–5 g
- Carbohydrates: 10–12 g
- Dietary Fiber: 4–5 g
This recipe transforms the Brussels sprout into a satisfying, nutrient-dense, and lower-carb side dish, fitting well into various dietary plans.
Key Health Benefits of Crispy Parmesan-Crusted Roasted Brussels Sprouts
1. Fiber Powerhouse
Brussels sprouts are an excellent source of dietary fiber, crucial for promoting bowel regularity, maintaining healthy blood sugar levels, and increasing feelings of fullness. The roasting process helps break down some of the tougher fibers, making them easier to digest while preserving their bulk.
2. Antioxidant Richness (Vitamins C and K)
A single serving provides a significant portion of your daily requirement for Vitamin C, a vital antioxidant that supports the immune system and skin health. They are also packed with Vitamin K, which plays a major role in regulating blood clotting and contributes to maintaining strong, healthy bones. Roasting, particularly at this temperature, is far superior to boiling for preserving these valuable vitamins.
3. Healthy Fats from Olive Oil
The use of olive oil (or avocado oil) ensures that the fat content is dominated by monounsaturated fats. These fats are known to be heart-healthy, helping to reduce bad cholesterol levels. Furthermore, the small amount of fat used here helps the body absorb the fat-soluble vitamins present in the sprouts.
4. Low Glycemic Impact
Brussels sprouts are naturally low in carbohydrates, making these Crispy Parmesan-Crusted Roasted Brussels Sprouts a fantastic choice for those monitoring carbohydrate intake or following specific diets. The fiber content helps minimize any impact on blood sugar, providing sustained energy.
By making your own Crispy Parmesan-Crusted Roasted Brussels Sprouts at home, you control the quality of the oil and cheese, avoiding unnecessary additives often found in store-bought sides, ensuring you get maximum flavor and nutritional benefits.
Frequently Asked Questions (FAQs) About Crispy Parmesan-Crusted Roasted Brussels Sprouts
We’ve gathered the most common questions about preparing Crispy Parmesan-Crusted Roasted Brussels Sprouts to troubleshoot any potential issues and ensure your success.
Q: Why aren’t my Crispy Parmesan-Crusted Roasted Brussels Sprouts crispy?
A: Lack of crispiness usually stems from three issues: overcrowding the pan (which causes steaming), using the wrong type of cheese (shredded instead of finely grated), or not placing the cut, cheese-coated side directly face-down on the baking sheet. Always ensure adequate spacing and high heat (400°F).
Q: Can I prepare the Brussels sprouts ahead of time?
A: You can trim and halve the sprouts a day ahead and store them dry in an airtight container in the fridge. However, you should not coat them with the Parmesan mixture until just before roasting. The cheese mixture contains oil and salt, which can draw moisture out of the sprouts overnight, leading to a soggy crust when roasted.
Q: What is the best way to reheat leftovers?
A: To revive the crispiness of your Crispy Parmesan-Crusted Roasted Brussels Sprouts, avoid the microwave entirely. Preheat your oven or toaster oven to 350°F (175°C) and spread the sprouts in a single layer on a sheet pan. Reheat for 5–8 minutes until warmed through and the crust is crunchy again.
Q: Can I use fresh garlic instead of garlic powder in the crust?
A: It is strongly recommended to use garlic powder. Fresh garlic, when subjected to the high 400°F (200°C) oven temperature for 20+ minutes, will almost certainly burn and become bitter. Garlic powder provides the flavor without the risk of scorching, ensuring the savory integrity of the best roasted Brussels sprouts.
Q: Why do I need to use the flour in the Parmesan crust mixture?
A: The optional tablespoon of all-purpose flour acts as a crucial binding agent. It creates a much thicker, more adherent paste with the oil and cheese, preventing the Parmesan from running away from the sprout during the initial melt. It significantly helps in forming a dense, stable crust that guarantees the “crispy” outcome of these Crispy Parmesan-Crusted Roasted Brussels Sprouts.
Conclusion: Your New Favorite Side Dish
The transformation of the humble Brussels sprout into a gourmet, crowd-pleasing side is complete with this recipe. By focusing on high heat, proper spacing, and the essential technique of coating and positioning the sprouts cut-side down, you unlock the vegetable’s true potential. No more mushy, smelly sprouts; only deeply caramelized edges and a shatteringly crisp Parmesan crust that delivers an undeniable umami punch.
These Crispy Parmesan-Crusted Roasted Brussels Sprouts are a testament to how simple ingredients and smart cooking techniques can elevate everyday cooking. Whether you’re serving a holiday roast, preparing a quick weeknight dinner, or trying to convince a picky eater that green vegetables can be utterly delicious, this recipe is guaranteed to be a success. It perfectly balances health benefits with indulgent flavor, making it a perfect staple for your cooking repertoire.
Don’t just take our word for it gather your ingredients, commit to the process of using finely grated Parmesan, and prepare to be amazed by the texture and flavor. Try these best roasted Brussels sprouts tonight, and let us know in the comments how quickly they disappeared from the plate! For more delicious recipes that prioritize flavor and simplicity, check out our collection of easy-to-follow guides.
CRISPY PARMESAN-CRUSTED ROASTED BRUSSELS SPROUTS
Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). Line a large, sturdy baking sheet with parchment paper or aluminum foil for easy cleanup. If using foil, lightly grease it with a small amount of cooking spray or olive oil. Ensure the baking sheet is large enough so the sprouts can be spread in a single layer.
- Wash the Brussels sprouts thoroughly and remove any loose outer leaves. Trim the tough ends of the stems and cut the Brussels sprouts in half lengthwise, trying to keep the root end intact to prevent the leaves from falling off.
- In a large mixing bowl, toss the trimmed sprouts with 2 tablespoons of the olive oil. Add the kosher salt and black pepper, and toss vigorously until every piece is lightly coated.
- Create the Parmesan Crust Mixture: In a separate, small bowl, combine the finely grated Parmesan cheese, the remaining 2 tablespoons of olive oil, garlic powder, onion powder, dried Italian seasoning, and the optional red pepper flakes and flour. Stir until the mixture is thick and paste-like.
- Add the Parmesan crust mixture directly to the bowl with the seasoned Brussels sprouts. Use your hands or a rubber spatula to carefully mix and coat each sprout half evenly. Ensure that the cut sides of the sprouts are heavily coated with the cheese mixture.
- Arrange the coated Brussels sprouts on the prepared baking sheet in a single, even layer. Crucially, position them so that the cut side (the side coated with the cheese) is facing down against the baking sheet. This direct contact is essential for developing the deep, golden, crispy crust.
- Roast for 12 to 15 minutes at 400°F (200°C) without disturbing them. Do not open the oven door during this period, as the cheese needs time to melt and crisp onto the pan.
- Carefully remove the sheet from the oven. Using a thin, sturdy metal spatula, gently scrape under the sprouts and flip them over so the rounded side is now facing down. If the crust sticks, gently pry it up, ensuring the crispy cheese remains attached to the sprout. Return to the oven and roast for an additional 8 to 10 minutes, or until the sprouts are tender and the edges of the green leaves are charred and crispy.
- Serve Immediately: Remove the baking sheet from the oven. Scrape the remaining crispy pieces of Parmesan crust off the sheet and mix them in with the sprouts. Serve immediately while they are hot and the crust is at its crispiest.
