overhead shot of crispy brussels sprouts on sheet pan

Crispy Parmesan Dijon Brussels Sprouts

These Crispy Parmesan Dijon Brussels Sprouts with an optional balsamic drizzle are the perfect last-minute veggie for your holiday dinner!

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overhead shot of crispy brussels sprouts on sheet pan

Looking for a last minute anything-but-boring veggie to round out your Christmas dinner? Look no further than these Crispy Parmesan Dijon Brussels Sprouts. They’re a little spicy, a lot cheesy, and all around delicious. They come together in less than 30 minutes and require less than 10 ingredients. It truly doesn’t get any easier than this.

Ingredients for Parmesan Dijon Brussels Sprouts

Brussels Sprouts: You’ll want to buy them whole for this recipe and quarter them yourself.

Olive Oil: To make sure these babies crisp up just right!

Dijon Mustard: Don’t be shy! The Dijon gives the best zing.

Garlic: I mean, obviously.

Sea Salt and Black Pepper: To round everything out.

Almond Flour: Just a couple tablespoons. Any flour should work, but I haven’t tested it.

Panko Breadcrumbs: Use gluten-free if needed.

Parmesan Cheese: For those cheesy umami vibes.

Balsamic Vinegar: For if you want to make a balsamic reduction and drizzle it on top. If you do this, make sure to use a quality balsamic vinegar as the cheap stuff just doesn’t thicken up correctly.

brussels sprouts on a plate with balsamic drizzle

Tips & Tricks

  • Chopping: Make sure you chop off the ends of your Brussels sprouts and peel off the top layer for best results. That rough outer layer can be tough to chew on. Literally.
  • Mixing: Be careful not to overmix when adding the flour and breadcrumbs. A quick toss to evenly coat is perfect. Otherwise, the veggies may end up getting soggy.
  • Roasting: Give these babies plenty of breathing room on the baking sheet so the steam can properly escape! This will ensure they roast up properly.

If you make these Crispy Parmesan Dijon Brussels Sprouts, be sure to leave a rating and review! This encourages others to give it a try. As always, I’m on Pinterest and Instagram and it makes my day to hear from you!

More Yummy Veggies:

brussels sprouts on baking sheet with parchment paper
overhead shot of crispy brussels sprouts on sheet pan

Crispy Parmesan Dijon Brussels Sprouts

These Crispy Parmesan Dijon Brussels Sprouts with an optional balsamic drizzle are the perfect last-minute veggie for your holiday dinner!
Prep Time 5 mins
Cook Time 22 mins
Total Time 27 mins
Course Appetizer, Side Dish
Cuisine American
Servings 4

Ingredients
  

  • 1 pound Brussels sprouts quartered
  • 2 tbsp extra virgin olive oil
  • ½ tbsp Dijon mustard
  • 3 cloves garlic peeled and minced
  • ¼ tsp sea salt
  • freshly ground black pepper
  • 2 tbsp almond flour (sub all-purpose flour or rice flour to make nut-free)
  • ¼ cup panko breadcrumbs gluten-free if needed
  • ¼ cup parmesan cheese
  • 1 cup good quality balsamic vinegar optional

Instructions
 

  • Pre-heat oven to 400° F and line a baking sheet with parchment paper or a silicone baking mat.
  • In a large bowl, whisk together the olive oil, Dijon mustard, garlic, sea salt and pepper. Toss the Brussels sprouts in the mixture until sauce is well-distributed and let marinate for 5 minutes.
  • Meanwhile, mix almond flour, panko breadcrumbs, and parmesan cheese in a medium bowl until well-combined. Add this mixture to the bowl with the marinating Brussels sprouts. Toss to coat evenly. Be careful not to overmix here, as this can cause the Brussels sprouts to become soggy instead of crispy.
  • Transfer Brussels sprouts to baking sheet and spread out evenly, making sure nothing is touching. Roast for 20-22 minutes, or until the veggies have crisped up nicely and are slightly charred.
  • Optional: Make a balsamic reduction! Bring 1 cup of quality balsamic vinegar to a boil over medium-high heat in a medium-sized saucepan. Lower to a simmer for 5-10 minutes or until the vinegar reduces and thickens. Remove from heat and drizzle over the Brussels sprouts. Enjoy!

Notes

Storage: While these Brussels sprouts are most crispy immediately after roasting, they will keep in an airtight container in the refrigerator for up to 5 days. They will still be plenty tasty.
To make gluten-free: Use gluten-free panko breadcrumbs!
To make nut-free: Replace almond flour with all-purpose flour or rice flour.
Keyword balsamic vinegar, brussels sprouts, dijon mustard, easy, gluten free, healthy, nut-free, panko breadcrumbs, simple, vegetarian

Photography by Hope Agresti

brussels sprouts on sheet pan

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