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Crushed Brussel sprouts with Parmesan recipe

Crushed Brussel sprouts with Parmesan recipe

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  • Recipes
  • Dish type
  • Side dish
  • Vegetable side dishes
  • Roasted vegetables
  • Roasted Brussels sprouts

Steamed Brussels sprouts are crushed, then sprinkled with Parmesan cheese and roasted in this gorgeous reinvented Christmas side dish.

1 person made this

IngredientsServes: 4

  • 450g Brussels sprouts
  • 2 tablespoons olive oil
  • 1 pinch garlic granules
  • 1 pinch chilli pepper flakes
  • salt and ground black pepper to taste
  • 20g finely grated Parmesan cheese, or more to taste

MethodPrep:10min ›Cook:35min ›Ready in:45min

  1. Preheat the oven to 200 C / Gas 6. Line a baking tray with baking parchment.
  2. Trim Brussels sprouts and discard any yellow outer leaves.
  3. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to the boil. Add Brussels sprouts, cover and steam until tender, about 10 minutes. Drain well, pat dry and transfer to the baking tray.
  4. Toss Brussels sprouts with olive oil, garlic granules, chilli flakes, salt and pepper. Spread the sprouts out evenly on the baking tray. Use a heavy saucepan to crush Brussels sprouts and flatten them a bit.
  5. Roast in the preheated oven for 15 minutes. Cover with grated Parmesan. Cook under the grill until cheese starts to brown, about 2 minutes, if needed.

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Roasted Balsamic Brussels Sprouts Recipe with Parmesan, Tomatoes & Garlic⁠

This easy best Roasted Balsamic Brussels Sprouts Recipe with Tomatoes, Olives, and Garlic features tips on how to get the bitterness out of Brussel sprouts and roast them to sweet and caramelized perfection. Jump to Recipe

Crispy Smashed Brussel Sprouts

I've been seeing crispy smashed brussel sprouts all over the internet and knew I had t make my own version!

And since they're made by yours truly, you know it's going to be covered in delicious cheesy goodness!

A crispy parmesan cheese crust topped with crunchy bacon to be exact!

But unlike the rest of the recipes on the internet, I made mine much less complicated.

Instead of blanching or boiling first, I completely skipped that part because guess what?! You don't need to do all that!

And anyways, who needs to wash an extra pot and pan these days. Am I right?!

These are baked and finished in one pan which makes life a little easier.

And guess what?! They're just as -- if not more -- delicious!

Oh and if you want them without cheese and meat, I've included the vegan recipe, too!

It's even easier and just as tasty -- especially when you toss them with fresh lemon juice and some cracks of black pepper!

If you'd like some more tasty side dishes to serve it with, I've got you covered!

If you want more cheesy dish inspiration, I've also got this tasty baked cheesy green bean casserole or my Grandma's corn pudding.

Picky Eaters! Get Ready To Indulge!

1. Roasted Brussels Sprouts With Pecans

Chopped pecans and tender Brussels sprouts make a delicious combination to relish. Pecans add a nutty crunch to the roasted delight. Check out the recipe below.

  • 2 pounds Brussels sprouts, trimmed and halved
  • 1 cup pecans, roughly chopped
  • 2 cloves garlic, finely chopped
  • 2 tablespoons olive oil
  • kosher salt to taste
  • black pepper to taste
  • Trim and keep Brussels sprouts ready for roasting.
  • Preheat the oven to 400 °F.
  • Take a large bowl and toss together Brussels sprouts, pecans, garlic, olive oil, salt, and pepper.
  • Spread out the mixture in a large rimmed baking sheet, turning the Brussels sprouts cut-side downwards.
  • Roast until the sprouts are golden brown and tender. It takes approximately 20-25 minutes.

2. Oven Roasted Parmesan Brussels Sprouts

This is a super easy recipe that cooks in just about 20 minutes. It is a healthy and cheesy side dish that everyone can enjoy. It is made with a burst of flavors that you’ll love eating!

  • 1 1/2 pounds Brussels sprouts, trimmed and halved
  • 1/3 cup parmesan cheese
  • 1 teaspoon garlic powder
  • 2 tablespoons olive oil
  • salt to taste
  • pepper to taste
  • Preheat the oven to 425 °F. Take a cookie sheet spray lightly some cooking spray on it.
  • Take a large bowl, combine Brussels sprouts and the remaining ingredients. Toss well to coat all the Brussels sprouts with the ingredients.
  • Spread the mixture onto the cookie sheet. Make sure they’re spread evenly.
  • Bake for about 15-20 minutes or until sprouts is golden brown. Serve immediately.
  • You can add other seasonings and herbs to your taste.
  • Fresh parmesan cheese tastes very delicious with light olive oil.

3. Candied Walnut Brussels Sprout Bites

This is a lip-smacking bite-sized snack that everyone old and young can enjoy. It’s a perfect dish for parties and gatherings. The candied walnuts topped on roasted Brussels sprouts with brie are next-level appetizers you wouldn’t want to miss! The sweet and spicy Brussels sprouts recipes will win your heart.

  • 1 pound Brussels sprouts, trimmed and halved
  • 2 tablespoons extra-virgin olive oil
  • 1 cup brie cheese, cut into small cubes
  • 1/4 cup honey
  • 1 teaspoon hot sauce
  • 1 1/2 cup walnuts
  • 2 tablespoons honey
  • 1 tablespoon granulated sugar (brown sugar)
  • 1/2 teaspoon chili powder
  • kosher salt to taste
  • freshly ground black pepper to taste
  • Preheat oven to 425 °F. Take a large baking sheet and line it with a parchment paper. Toss the halved Brussels sprouts with olive oil and season with salt and pepper. Bake for 25 minutes, until crispy. Let the sprouts cool slightly on the wire rack.
  • Reduce the oven temperature to 350 °F. Scatter walnuts on the baking sheet and bake walnuts for 8 to 10 minutes, until toasted.
  • Grease a large plate with cooking spray. Take a large skillet and heat it over medium-high flame. Combine together toasted walnuts, honey, sugar, and chili powder. Cook, till sugar coats walnuts and turns caramel golden in color. Stir constantly to avoid sticking to the pan. Transfer walnuts to a plate and spread them into a single layer. Season with salt. Let them cool completely, stirring a few times in between.
  • Arrange the Brussels sprouts cut side-up on a serving platter. Top each sprout with a brie cube, a candied walnut, and a drizzle of hot honey.

4. Kung Pao Brussels Sprouts

This is a vegetarian twist to Chinese cuisine. These sprouts are salty, spicy, and flavorsome. They add a crunch and zing to your dish.

  • 2 pounds Brussels sprouts, halved
  • 5 tablespoons vegetable oil
  • Kosher salt and black pepper
  • 3 garlic cloves, finely chopped
  • 1 tablespoon cornstarch
  • 2 tablespoons finely chopped ginger
  • 2 tablespoons hot chili paste
  • 6 dried chiles de árbol, lightly crushed
  • 3 tablespoons sugar
  • 1/2 cup soy sauce
  • 2 teaspoons rice vinegar
  • 1/3 cup unsalted, roasted peanuts
  • Preheat the oven to 425 °F. Toss Brussels sprouts and 4 tablespoons oil on a baking sheet season with salt and pepper. Bake for 20–25 minutes until cooked. Set aside.
  • Mix cornstarch and 1 tablespoon water in a small bowl until smooth.
  • Take a saucepan and heat 1 tablespoon oil over medium-high flame. Add garlic and ginger and cook for 2 minutes. Add chili paste and cook for 2 minutes, until darkened. Now add chilies, soy sauce, vinegar, sugar, and 1/2 cup water and bring to a boil. Stir in the cornstarch slurry. Simmer until sauce coats the spoon, stirring continuously. Let cool slightly.
  • Then toss Brussels sprouts with sauce. Top with peanuts and serve immediately.

Hope these mouth-watering recipes will turn Brussels sprouts into your favorite vegetable. You can find tons of creative Brussels sprouts recipes and best ways to cook them: grilled, roasted, baked, sautéed, and more.

Happy Cooking!!

She is a pharmacist by education and working in the field of medical content development for more than 9 years. She has an excellent hold on medical content research and development and has produced valuable data for various pharmaceutical companies.

The Parmesan Crusted Brussels Sprouts Recipe

Since that day, brussels sprouts have been a thing in our house. We love them, so I was happy to find out that you guys adore them as well! Not long ago, I polled the readers asking what their favorite veggies were and brussels sprouts were right at the top of the list. Knowing that the sprouts and bacon combo is a bit played out, I wanted to develop something a little different. A brussels sprouts recipe without bacon.

Parmesan crusted brussels sprouts is a simple recipe with ingredients you probably already have in your kitchen. You'll just need brussels sprouts, olive oil, lemon juice, dill, and parmesan cheese. I recommend using freshly grated parmesan, but if you have that powdery cheese-stuff in your pantry, I'm sure that would work too.

Chop all of your sprouts in half, then toss with a mixture of olive oil, lemon juice, and dill. Coat each one of your brussels sprouts with parmesan cheese and bake for 20 minutes! For a crispier parmesan coating, add on 10 minutes to the bake time. It's a breeze to prepare and incredibly tasty.

Using a silicone baking mat or sheet of parchment paper will help if you get a little heavy handed with the parmesan cheese. Once the cheese bakes, it will stick to a metal sheet like crazy. Just a heads up!

If you'd like to cut back on calories a bit, you can sprinkle a fraction of the parmesan on the brussels sprouts to fit your macros a bit better. Or omit the cheese entirely, if you're a dairy-free eater! I typically go the sprinkle route myself during regular preparation, but that crispy cheese coating is to die for indulge a little bit! ?


  • 2 pounds brussels sprouts
  • 2 tablespoons butter
  • 1 clove garlic crushed
  • 1/4 cup freshly grated Parmesan cheese



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Low Carb Brussel Sprouts Au Gratin


  • 1 pound brussels sprout (fresh)
  • 1/2 teaspoon red pepper flakes
  • 1 1/2 cups cheddar cheese (grated)
  • 2 ounces cream cheese (softened)
  • 3 tablespoons butter
  • 1/4 cup heavy cream
  • 1/4 cup parmesan cheese
  • 2 tablespoons olive oil
  • 1/2 cup pork rinds (crushed)
  • 1 dash salt and pepper


Recipe Notes

Made this? Show it off! Follow @lowcarbzen & tag it #lczen.

I served this up with some jalapeño sausages for a little bit of kick. I also really liked the cheesy, au gratin texture and could see doing this same process with broccoli, cauliflower or the veggie of your choice for a simple side dish.

If you hate the pork rinds you can skip them. It’s still makes some good, low carb brussel sprouts anyway. But they really don’t taste all pork-rindy and make a perfect replacement for the bread crumbs usually added for a crunchy topping.

Beautiful, bubbly brown! Great with this sausage, very filling.

What Do I Need to Make the Pasta?

The shopping list for this pasta is on the shorter side, which is never a bad thing.

  • Bacon, preferably a high-quality uncured brand. I like to buy center cut and low sodium when possible.
  • Brussels sprouts
  • Garlic and crushed red pepper flakes
  • Pesto
  • Lemon
  • Pasta, I went with shells but any any short shape will work well.
  • Parmesan cheese. Splurge and buy the real stuff it’s worth it, don’t use that dust in the green can.

Whenever I make a recipe that doesn’t use a lot of ingredients I buy the best quality ingredients I can find. For example I splurge and buy a block of Parmigiano Reggiano and grate it myself versus buying one that’s pre-grated. Nothing compares to the flavor of Parmigiano Reggiano. Not to mention when you buy the block you can save the rind and use it in soups like I did with this Tuscan Chicken Tortellini Soup.

Parmesan Balsamic Chicken and Brussel Sprouts Skillet

This Parmesan Balsamic Chicken and Brussel Sprouts Skillet is January food. But better.

Parmesan Balsamic Chicken and Brussel Sprout Skillet

You know about January food right? The food you eat for the first few weeks each new year trying to shed the holiday fluff. Yeah, that food.

It gets a bad rap a lot. I mean, I totally understand how it would. After a fall full of comfort food like pumpkin penne with peas and Parmesan and Parmesan garlic twice baked potato casserole, it can be a let down.

Parmesan Balsamic Chicken and Brussel Sprout Skillet

But this Parmesan Balsamic Chicken and Brussel Sprouts Skillet is not a let down even though it’s healthy and perfect January food to go along with those New Year goals. And I think I know why. I see the common thread here. It’s the Parmesan cheese.

Parmesan Balsamic Chicken and Brussel Sprout Skillet

I mean, Parmesan cheese is kind of magical isn’t it? It’s so delicious and flavorful. Even Goose, who is currently Princess Picky, loves Parmesan. No kidding. I’m pretty sure she is currently keeping herself alive on a diet of grated Parm, chocolate milk, and the occasional hunk of Play Doh.

Let me paint you a picture of this. Imagine if you will dinner time on any give night. Now Mommy is a food blogger and Daddy also loves to cook so generally dinner is something delicious like Crock Pot Bolognese or Vegetable Soup with Quinoa. So each night, homemade food goes on the table and on her plate.

Parmesan Balsamic Chicken and Brussel Sprouts Skillet

Each night, she eats approximately one lick. Yes, a lick. Not a bite. Because bite would involve putting the food in her mouth and potentially then into her stomach. Then she puts it down (ok flings it) and will very nicely say, “Hand me cheese peas.”

This is her way of saying, “Please dump a pile of Parmesan cheese on me plate so I can eat it with my ridiculously small toy spoon from my Minnie Mouse tea set before I either A) faceplant directly onto the leftover cheese on the plate or B) decorate the dog with a Parmesan sprinkle.”

Parmesan Balsamic Chicken and Brussel Sprout Skillet

Dinnertime with a toddler. At least she uses please. It’s the little things.

Well, at least she is filling up on Parmesan. I mean it is one of the yummiest cheeses. And a little bit of it goes a very long way in this Parmesan Balsamic Chicken and Brussel Sprouts Skillet. It’s the combo of the slightly salty cheese with the sweet and savory Balsamic that dresses up the chicken and Brussels so nicely. And this dish is one of those dishes that doesn’t need a lot of time or a lot of effort to put together. It’s sort of a paired down version of my Autumn Chicken Skillet, but with more delicious Brussels and even less effort. Plus, it’s healthy and hearty and can stand alone as a meal or would be awesome over rice or quinoa.

Parmesan Balsamic Chicken and Brussel Sprout Skillet

See, January food. But better.

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Yummy and Easy Skillet Brussels Sprouts Recipe

All made in one pot, our cheesy shaved brussels sprouts is so easy to make and fantastic to devour. It&rsquos the perfect stove top brussels spouts dish because it doesn&rsquot need oven space if you&rsquore cooking a big Holiday feast. And even if it&rsquos not a holiday occasion, these cheesy brussels sprouts with sausage are a yummy low carb. They&rsquore so simple to make for a weeknight dinner. If you prep the brussels sprouts ahead of time, cooking this dish is even quicker.

Shaving the brussels sprouts or slicing them thin ahead of time stores perfectly in the fridge for up to 3 days. So when you come home, you just have to heat up the skillet and saute the rest of the ingredients. The texture of the brussels sprouts is great because they&rsquore slightly charred and browned. You just need to cook it on a little higher heat and on a cast iron pan. A hot cast iron pan will give a smoky, charred flavor reminiscent of the bbq. The delicious sausage and melted cheese all tie this fantastic shaved brussels sprouts into one amazing dish. It&rsquos definitely a keeper and one of those recipe that can get a brussels spouts hater into a brussels sprouts lover. Give it a try and you just might transform your whole family to loving brussels sprouts and eating all their greens!