Red Robin Crispy Parmesan Brussels Sprouts Recipe
Brussels sprouts often get a bad name, but when they are roasted the right way, they turn out crispy, cheesy, and delicious.
At Red Robin, many people go for the burgers and fries, but their Crispy Parmesan Brussels Sprouts have become a surprise favorite on the menu. They’re simple, yet packed with flavor.
I used to skip Brussels sprouts without a second thought. Then one visit to Red Robin changed that.
A plate of golden sprouts came to the table, coated with Parmesan, and in no time they were gone. Everyone kept reaching for more, and I realized this little veggie could be something special.
Now, you can make the same sprouts at home. This copycat Red Robin Crispy Parmesan Brussels Sprouts recipe is easy, uses basic ingredients, and gives you that Red Robin taste without leaving your kitchen.
How to Choose Good Brussels Sprouts for Roasting
Picking the right Brussels sprouts is the first step to a great dish. Good sprouts make your Crispy Parmesan Brussels Sprouts turn out perfect.
- Look at the color: Choose sprouts that are bright green. Avoid any that have yellow leaves or lots of black spots. This means they are old.
- Check how firm they are: The sprouts should feel firm and tight when you gently squeeze them. If they feel soft or squishy, they are not fresh.
- Pick similar sizes: Try to find sprouts that are all about the same size. This helps them cook at the same rate. If some are very big, you can cut them in half to match the size of the smaller ones.
- Buy them on the stalk if you can: Sometimes you can find the whole stalk of sprouts. These are often the freshest. You can just snap them off the stalk yourself.
Red Robin Crispy Parmesan Brussels Sprouts Ingredients
- Brussels Sprouts (1 pound): Fresh is always best. They should be firm, tight, and bright green. Frozen sprouts can also be used, but they need to be thawed and dried well for the best crispy texture.
- Olive Oil (¼ cup): Helps the sprouts roast evenly and turn crisp. Avocado oil or vegetable oil can also be used as alternatives.
- Parmesan Cheese (¼ cup): Freshly grated Parmesan melts and crisps beautifully, but pre-grated works too. Asiago or Pecorino Romano can be swapped in for a sharper, saltier flavor.
- Breadcrumbs (¼ cup): Regular or seasoned breadcrumbs add crunch. Panko breadcrumbs create an extra crispy bite.
- Garlic Powder (1 teaspoon): Gives flavor without the hassle of peeling garlic. Fresh garlic (2 minced cloves) works if available.
- Black Pepper (1 teaspoon): Freshly ground pepper enhances flavor better than pre-ground.
- Salt (½ teaspoon): Balances and brings out the natural taste of the sprouts.
Essential Kitchen Equipment
- Baking sheet – large enough for even roasting.
- Parchment paper or cooking spray – prevents sticking.
- Sharp knife and cutting board – for trimming and slicing sprouts.
- Mixing bowl – to toss sprouts with seasoning.
- Measuring cups and spoons – for accurate amounts.
- Spatula or spoon – to spread and turn sprouts.
How To Make Red Robin Crispy Parmesan Brussels Sprouts
Step 1 | Preheat the oven
Set it to 400°F (200°C). This is the sweet spot for roasting sprouts until crispy.
Step 2 | Prep the Brussels sprouts
Wash them well, trim off the tough stem ends, and cut each sprout in half. If some are very large, cut them into quarters so they cook evenly.
Step 3 | Mix the ingredients
Place the sprouts in a large mixing bowl. Add the olive oil, Parmesan cheese, breadcrumbs, garlic powder, salt, and pepper. Toss everything until each sprout is coated.
Step 4 | Spread on the baking sheet
Line a baking sheet with parchment paper or spray it lightly with cooking spray. Spread the sprouts in a single layer so they roast instead of steam.
Step 5 | Roast the sprouts
Place the tray in the oven and roast for about 15–20 minutes. After that, give them a quick toss so all sides brown evenly.
Step 6 | Finish roasting
Return to the oven for another 10–15 minutes until the edges are golden and crispy. Keep an eye on them toward the end so they don’t burn.
Step 7 | Rest and serve
Take the tray out, let the sprouts sit for a few minutes, then serve them warm. The Parmesan will be crisp and the sprouts will have that perfect crunch.
Chef’s Special Notes
- Dry Sprouts are Crispy Sprouts: After you wash the sprouts, dry them completely with a clean kitchen towel or paper towels. Any extra water will make them steam instead of roast.
- Don’t Crowd the Pan: If you put too many sprouts on one pan, they will steam and get soft. Use two baking sheets if you need to. Giving them space is key for crispiness.
- Check for Doneness: The best way to know if they are done is to taste one! Let it cool first, then try it. It should be crispy on the outside and tender on the inside.
- Add a Little Zest: For a extra burst of flavor, squeeze a little fresh lemon juice over the sprouts right after they come out of the oven.
What to Serve with This Crispy Parmesan Brussels Sprouts
This Red Robin Crispy Parmesan Brussels Sprouts recipe go well with many dishes. They balance heavy meals and can be a snack on their own.
Pair them with roasted chicken, grilled steak, or even pasta for a wholesome dinner. They also match well with burgers, fries, and sandwiches.
At the restaurant, Red Robin usually serves their Crispy Parmesan Brussels Sprouts as a shareable appetizer. They’re brought to the table in a small dish, sprinkled with cheese, and meant for everyone to grab and enjoy before the main meal.
Make-Ahead and Storage
Make-Ahead: You can get the sprouts ready a few hours before cooking. Wash them, trim them, and cut them in half. Keep them stored in a container in the refrigerator until you are ready to mix and roast them.
How to Store: Let any leftover sprouts cool down to room temperature. Then, put them in a sealed container and keep them in the refrigerator. They will be good for up to 3 days.
How to Reheat: The best way to reheat them is in the oven or an air fryer. This will make them crispy again. Heat your oven to 375°F (190°C). Spread the sprouts on a baking sheet and warm them for about 5-10 minutes. The microwave will work, but it will make the sprouts soft.
Red Robin Crispy Parmesan Brussels Sprouts Recipe FAQs
1. Is Parmesan cheese good on Brussels sprouts?
Yes, absolutely! Parmesan cheese is excellent on Brussels sprouts. The salty, savory flavor of the cheese pairs perfectly with the slightly bitter taste of the sprouts.
When roasted together, the cheese becomes crispy and golden, adding a wonderful texture and rich flavor that makes the vegetable incredibly delicious.
2. Can I make this recipe in an air fryer?
Yes, an air fryer works great for this recipe. Prepare the sprouts the same way by mixing them with all the ingredients. Cook them in the air fryer basket at 375°F (190°C) for about 12-15 minutes. Shake the basket halfway through the cooking time to help them cook evenly.
3. My sprouts are burning, What should I do?
All ovens are different, and some have hot spots. If your sprouts are cooking too fast, try lowering the oven temperature by 25 degrees.
Also, make sure your baking sheet is in the center of the oven, not too close to the top heating element. Checking them a few minutes early can prevent burning.
4. Can I make this recipe without breadcrumbs?
You can make it without breadcrumbs, but they will be less crunchy. If you need to avoid breadcrumbs, you could try using a little more Parmesan cheese, or use crushed pork rinds for a low-carb option. The texture will be a little different, but they will still taste great.
Red Robin Crispy Parmesan Brussels Sprouts Recipe
Ingredients
Equipment
Method
- Set it to 400°F (200°C). This is the sweet spot for roasting sprouts until crispy.
- Wash them well, trim off the tough stem ends, and cut each sprout in half. If some are very large, cut them into quarters so they cook evenly.
- Place the sprouts in a large mixing bowl. Add the olive oil, Parmesan cheese, breadcrumbs, garlic powder, salt, and pepper. Toss everything until each sprout is coated.
- Line a baking sheet with parchment paper or spray it lightly with cooking spray. Spread the sprouts in a single layer so they roast instead of steam.
- Place the tray in the oven and roast for about 15–20 minutes. After that, give them a quick toss so all sides brown evenly.
- Return to the oven for another 10–15 minutes until the edges are golden and crispy. Keep an eye on them toward the end so they don’t burn.
- Take the tray out, let the sprouts sit for a few minutes, then serve them warm. The Parmesan will be crisp and the sprouts will have that perfect crunch.
The Red Robin Crispy Parmesan Brussels Sprouts Recipe is an easy and delicious way to enjoy this often-overlooked vegetable.
With simple ingredients and easy steps, this dish brings restaurant-quality flavor into your home.
