Easy Crispy Parmesan Brussels Sprouts

5 from 1 vote

Quick and crispy - a fast side for any meal.

Sometimes the best tasting food can be the worst for you. Well, instead of frying food for that crunch you crave, try baking them instead. It’s the best way to get that same crunch and texture without nearly the same amount of oil. These Easy Crispy Parmesan Brussels Sprouts use the baking method for a healthy, yummy crunch. With 4 ingredients and 15 minutes, you can have yourself a great finger food, snack, or even side dish.

First, lightly season the sprouts with Kosher salt, olive oil and that’s it! There are so many natural flavors at work, so you don’t need any more than that! Top it all off with a little Parmesan, because who doesn’t love cheese? The finished product are golden brown, crunchy Brussels sprouts covered in gooey cheese. Now try and tell us those weren’t delicious!

5 from 1 vote

Easy Crispy Parmesan Brussels Sprouts

Trade up your fried snack food for these amazingly crisp brussels sprouts and you can satisfy your appetite without expanding your waistline.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Yield 4 people
Serving Size 4 ounces
Course Side Dish, Snack
Cuisine American
Author SkinnyMs.


  • 1 pound brussels sprouts stems removed and cut into quarters
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/4 cup parmesan cheese low-fat, grated


  • Preheat oven to 400 degrees. Toss together Brussels sprouts, oil, and salt. Spread in an even layer on a baking sheet. Cook for 10 to 15 minutes or until Brussels sprouts are brown and crispy. Sprinkle parmesan on top and serve!

Nutrition Information

Serving: 4ounces | Calories: 136kcal | Carbohydrates: 10g | Protein: 6g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 5mg | Sodium: 296mg | Fiber: 4g | Sugar: 3g |
SmartPoints (Freestyle): 4
Keywords Budget-Friendly, Diabetic-Friendly, Gluten-Free, Low-Carb, Quick and Easy, Vegetarian

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  1. I’d probably put them back in the oven just a minute or two after adding the parmesan to let it melt and brown slightly – better flavor!

    1. Great tip Lori! In this recipe grated Parmesan is used which is typically pretty fine and can easily burn and turn bitter if returned to the oven. However, if you were to use a thicker shredded Parmesan it would definitely melt and be very yummy!

    1. Dawn, The key is not to over cook, that’s when they start to release hydrogen sulfide. You might try blanching them first.

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