Crispy Parmesan Brussels Sprouts With Lemon Mayo Dip

Why You’ll Love This Recipe

• Big crisp edges and nutty Parmesan flavor with very little effort.
• Works in an air fryer or the oven with clear times and temperatures.
• The quick lemon-pepper mayo dip makes Brussels sprouts feel snackable.
• Easy to turn into dinner with leftover chicken.

Grocery List

• Produce: Brussels sprouts (1 lb), garlic (2 cloves), lemon (1)
• Dairy: Parmesan cheese
• Pantry: Olive oil, mayonnaise, kosher salt, black pepper

Full Ingredients

For the crispy Parmesan Brussels sprouts

• 1 lb (454 g) Brussels sprouts, trimmed and halved lengthwise (quarter any very large ones)
• 2 tbsp olive oil
• 2 garlic cloves, finely grated or minced
• 1/3 cup (30 g) finely grated Parmesan cheese (the fluffy kind grates best here)
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper

For the quick lemon-pepper dip

• 1/3 cup (80 g) mayonnaise
• 1 tbsp (15 ml) fresh lemon juice
• 1/8 tsp black pepper (plus more to taste)
• Pinch of kosher salt, optional (taste first)

Optional for making it meal-sized

• 1 1/2 cups cooked chicken (about 6 oz / 170 g), shredded or chopped
• 1–2 tsp lemon juice, to brighten at the end (optional)
• 1–2 tbsp grated Parmesan, to finish (optional)

Optional for serving

• Lemon wedges
• Extra grated Parmesan

Step-by-Step Instructions

Step 1: Prep and cut the Brussels sprouts

Trim the dry stem ends and remove any loose or yellow outer leaves. Slice each Brussels sprout in half lengthwise through the stem so the leaves stay attached. If some sprouts are very large, quarter them so everything cooks evenly.

Step 2: Preheat your air fryer or oven

Air fryer: Preheat to 380°F (193°C) for 3 minutes.

Oven: Preheat to 450°F (232°C). Place a rimmed sheet pan in the oven while it heats (a hot pan helps the sprouts brown faster).

Step 3: Toss with oil, garlic, and Parmesan

In a large bowl, toss the halved Brussels sprouts with 2 tbsp olive oil, 2 grated/minced garlic cloves, 1/3 cup grated Parmesan, 1/2 tsp kosher salt, and 1/4 tsp black pepper.

Make sure the cut sides are lightly coated; that’s where you’ll get the most browning and crisping.

Step 4: Air-fry until crisp and browned (air fryer method)

Spread the sprouts in the air fryer basket in as close to a single layer as possible (a little overlap is okay; crowding will reduce crispness). Air fry at 380°F (193°C) for 12–15 minutes, shaking the basket at minute 5 and again at minute 10.

They’re done when the cut sides are deeply browned, the outer leaves look crisp, and a fork meets only slight resistance in the center.

Step 5: Roast until crisp and browned (oven method)

Carefully remove the hot sheet pan from the oven. Spread the sprouts out cut-side down. Roast at 450°F (232°C) for 20–25 minutes, flipping once at about minute 12.

Look for dark golden-brown cut sides and crispy leaf edges. If you want extra crisping, roast for 2–3 minutes more.

Step 6: Stir together the quick lemon-pepper dip

In a small bowl, mix 1/3 cup mayonnaise with 1 tbsp lemon juice and 1/8 tsp black pepper. Taste and add an optional pinch of salt if needed. Set aside.

Step 7: Finish, then serve (and optionally add chicken)

Transfer the hot sprouts to a serving bowl. Taste and adjust with an extra pinch of salt if needed. Finish with 1–2 tbsp extra Parmesan and a squeeze of lemon if you like a brighter bite.

To make it meal-sized: Add 1 1/2 cups cooked chicken to the bowl while the sprouts are still hot and toss to warm through. Serve with the dip on the side (or drizzle a little over the top).

Pro Tips

• Dry sprouts crisp better. If you washed them, pat very dry before tossing with oil.
• Use finely grated Parmesan. It clings to the sprouts and turns into a savory, lacy crust.
• Don’t overload the basket/pan. Cook in batches if needed for the crispiest edges.
• Shake/flip on schedule. Moving the sprouts mid-cook helps even browning and prevents scorching.
• Finish with lemon at the end. Acid wakes up the flavors without softening the sprouts too much.

Variations

• Spicy: Add 1/4 tsp crushed red pepper flakes to the toss, or stir 1 tsp hot sauce into the dip.
• Extra garlicky: Add 1/2 tsp garlic powder in addition to fresh garlic for deeper flavor.
• Different dip: Swap lemon mayo for Greek yogurt + lemon + pepper (same amounts) for a tangier, lighter dip.

Storage & Make-Ahead

For best texture, enjoy right away. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in an air fryer at 375°F (190°C) for 4–6 minutes (or in a 425°F / 218°C oven for 8–10 minutes) until hot and re-crisped. The dip keeps refrigerated for up to 5 days; stir before serving. If adding chicken, store it together with the sprouts or separately, and reheat until the chicken reaches 165°F (74°C).

Nutrition (per serving)

Approximate per serving (recipe makes 4 side servings, including dip): 290 calories, 25 g fat, 10 g carbs, 3 g fiber, 8 g protein, 620 mg sodium. (Adding 6 oz / 170 g cooked chicken to the whole recipe adds roughly +35–45 calories and +7–9 g protein per serving, depending on the cut.)