Parmesan Roasted Brussels Sprouts are a super quick and easy side dish that’s ready in less than 20 minutes!
We serve this addictive roasted veggie along with Baked Chicken, Grilled Steaks or Roasted Salmon.
Parmesan Roasted Brussels Sprouts have quickly become one of my family’s all time favorite vegetable side dish. Once you try this recipe, you’ll know why!
Parmesan Roasted Brussels Sprouts Recipe
Are you looking for the next BIG way to cook Brussels sprouts?
Well I’ve got this amazing Parmesan Roasted Brussels Sprouts recipe that’s actually super simple to make and takes less than 20 minutes! The perfect side dish for your next dinner!
Ingredients Needed:
Here’s a basic list of the ingredients you’ll need in order to make this simple side dish recipe. As always, you can find the full printable recipe in the box below.
- Brussels Sprouts – use fresh, not frozen
- Olive oil – use a good quality
- Breadcrumbs – plain or seasoned work
- Parmesan Cheese – shredded or grated
- Garlic Powder
- Salt
- Black Pepper
How To Roast Brussels Sprouts
- Start by trimming your Brussels Sprouts of their woody ends, then cut them in half.
- Place the Brussels Sprouts in a zip-close bag or large bowl and toss with olive oil.
- Season with breadcrumbs, parmesan cheese, garlic powder, salt and pepper and toss to coat evenly
How Long To Roast Brussels Sprouts?
In order to get the PERFECT crisp outer edges and tender insides, you’ll want to roast at a pretty high temperature of 425 degrees F.
It should take about 15 to 17 minutes to roast, depending on the size of your Brussels Sprouts.
PRO TIP: use Brussels Sprouts that are roughly the same size for even cooking times.
So easy!
Tips for Roasting Vegetables
There are a few key things to remember when roasting any type of vegetable:
- Cut the vegetables into even pieces to achieve similar texture. (although, having some variance in sizes can result in multiple textures and a different eating experience, so I guess this is up to your preference).
- Space vegetables out on the baking sheet. If you overcrowd your veggies they will STEAM, rather than ROAST and you won’t be happy with the end results.
- Don’t use too much oil. You want the vegetables to be lightly coated in oil… not dripping.
- Preheat your oven! Make sure your oven is to right temperature for at least 5 to 10 minutes before putting the veggies in. This will help to lightly sear the outside and get the insides soft.
I’m telling you, this Parmesan Roasted Brussels Sprouts Recipe will change your mind about the tiny green cabbage-looking vegetable.
More Brussels Sprouts Recipes To Try
- Air Fryer Brussels Sprouts
- Creamy Brussels Sprouts with Bacon
- Pan Roasted Brussels Sprouts and Bacon
- Honey Glazed Chicken with Brussels Sprouts
Go ahead! Give these a try for your next dinner!
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Parmesan Roasted Brussels Sprouts
Ingredients
- 1 1/2 pounds brussels sprouts, fresh, trimmed and halved
- 2 tbsp olive oil
- 1/4 cup breadcrumbs
- 1/2 cup parmesan cheese, shredded
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat oven to 425 degrees F. Lightly grease a baking sheet with non-stick spray and set aside.
- Combine brussels sprouts and olive oil in a large zip close bag and shake to coat. Add the breadcrumbs, parmesan cheese, garlic powder, salt and pepper to the bag and shake to coat.
- Spread in an even layer on the baking sheet and bake for 15 to 17 minutes until the cheese is melted and the brussels sprouts are lightly browned.
Video
Nutrition
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Absolutely delicious. Don’t change a thing. Thank you
I’m making them for Thanksgiving for the first time, and I’m excited. But I agree, with the person who mentioned trying not to use so much plastic. I will put them in a bowl and toss with hands or spoon. (Trying to save the evironment every step of the way 🙂
I love Brussels so much!! Thanks for a delicious new way to make them. The only change I made was Panko instead of regular breadcrumbs because I was out.
So glad you enjoyed it with the Panko crumbs!
For SO long I couldn’t understand why my brussel sprouts were soggy but after coming across your recipe I’ve learned not to drench my sprouts in oil, thank you for that tip and for this recipe!!!
I’m so glad you were able to make them! Thanks Marilyn!
This recipe and the one for bacon broccoli look excellent – I LOVE a good roasted veggie. But I’m a little disappointed by the repeated use of plastic bags. i don’t see anything in the recipes that can’t use a mixing bowl. Yes, they make it easy, but unless you’re planning on washing and reusing, it’s very wasteful. I’ll be whipping these up in my large mixing bowl – looking forward to trying them.
Sounds good , I’ve been cooking with Brussels Sprouts quite sometimes.
Sorry , this time this one was so hard like I was followed your recipe time.
425 degrees ro 15 ~17 minutes are not so much soft enough Brussels Sprouts.
So I was changing 350 degrees and more 10 more minutes.
And additional with Bacon, too.
Thank you for your easiest way to cook for Brussels Sprouts recipe though.
Hi Yuri, you’ll get a different texture with these brussels sprouts when you roast them than baking or steaming. They aren’t super soft, but should have a crisp outside and tender inside.
I’m a former Brussel Sprout hater, now a convert! (At least with this recipe). I’m in Europe now and couldn’t figure out the oven yet, or a way to raost/broil. So I baked them at 400’F. They got crispy enough on the outside and they were excellent.
I always hated sprouts as a kid b/c they were consistently mushy & I didn’t like the smell when cooking. The crispy factor definitely works for me.
Thanks!
This is my favorite recipe ever!!! <3 I've done it several times and my husband and son love it!
Hi Paula, I’m happy to hear you and your family are enjoying it!
bet this would be good with asparagus
Hi Olie, It’s worth a try! Let me know how it turns out.
I’ve tried it and it does!
I saw in another group with a recipe similar to this with broccoli, someone substituted the breadcrumbs with almond flour a little dried basil and some italian seasoning. i am going to try it, hope it works!
I hope so too! Please keep me posted on the results.
I made this for dinner for 3 and it came out so yummy but i substituted the garlic powder with onion powder and instead of salt i substituted it for garlic salt Yum!
P.s. did not cook them in any salt at all but used garlic salt for taste.
Sounds great! I’m so glad you enjoyed it!
What is a good substitute for bread crumbs? I eat Keto and don’t do bread or grains. Recipe sounds wonderful minus breadcrumbs. Thx!
I don’t eat Keto but I have heard other people use pork rinds as a substitute. Also almond meal can be used as a breadcrumb substitute. I don’t know if either would change the flavor in this recipe for I haven’t tried any of these substitutes. Hope this helps.
I make homemade bread crumbs with keto bread
These sound very good, but I will probably omit the cheese for dietary reasons. I already have a good recipe for brussels sprouts, but this one sounds better. I will definitely be making them. Thank you for this great recipe.
Great recipe
All of my shredded parmesan cheese burnt to a smelly crisp. None of my quartered sprouts charred. My oven temps are accurate.
I wanted to bring this side dish to Xmas dinner. Can it be made the day before and reheated in the oven ?
This was a hit at my event. I used the avocado oil from Costco and added a shallot.! Thank you for sharing!
My church had a trivia night with about thirty persons in attendance, so I made this recipe as one of the snacks and people loved it, even the kids!
So glad you enjoyed it! And that’s awesome that all the kids loved it too! 🙂
Delicious!!! I loved how crispy the parmesan gets that falls on the pan. I used non-stick aluminum foil which worked perfectly, and organic toasted sesame oil which was sooooo yummy!
Yum! So glad you enjoyed it!
Oh my heavens to Betsy!!!! You are a genius. This recipe has turned me from the biggest Brussels Sprouts hater to a lover of the sprouts. Where were you 35 years ago when my mom would serve those nasty, bitter, soggy green “turds” as my sisters and I would call them? These are fantastic! I will absolutely make these again. They were amazing.
I do not add the cheese until the Brussels are roasted & sprinkle it on just before serving, it doesn’t burn & the taste is amazing..
Do you know the nutrition values! Calories and carbs per serving n what is a serving size?
I haven’t been able to find a nutritional calculator plugin that is efficient enough for me to add to my recipes, but there are all sorts of apps that can help figure out that info for you. I would give yourself a cup per serving.
I made these last night with frozen Brussels Sprouts and it turned out good. I’m sure it would have been better with fresh but I had frozen. I microwaved them long enough to be able to cut them in half. I added 5 minutes to the cook time and did not add the cheese until the last 5 minutes
The bsprouts turned out awesome! Loved the crispness. I used avocado oil rather than olive.
Nice! So glad you enjoyed the recipe!
I will probably get kicked for this but can you use frozen Brussels sprouts?
Not a bad question! I would say that you’ll get best results using fresh for this recipe.
The breadcrumbs added nothing except calories and carbs to this, so I will leave them out next time. Maybe use a bit more olive oil and fresh garlic instead of powder. Still came out tasty this time though!
Excellent recipe
If I succeeded it must be excellent!
FYI, in GB civilized is spelled with an S not a Z – French influence
And we did commit to metric system conversion invthe 80’s – British system drives computers bananas, in particular then
So indeed we are are civiliz(s)ed because we have proven so far we are able to accept any civilization, draw and grow from them
So glad you enjoyed them!
As Parmigiana is already quite salty, I’ll skip salt next time until the end and season accordingly. A bit too salty for me this first time but fine
Recipe looks great, but the correct name of these little guys is brussels sprouts. 🙂
Can you use kraft grated parmesan cheese
I did
About to make this for the second time! Was a real hit the first night. Thanks so much for making Brussels Sprouts edible!
Awesome! I’m so glad you’re enjoying them Leanne! 🙂
In the oven now but darn I forgot the bread crumbs..but smells so good..
Hope you enjoyed it!
Can these be made in advance and reheated?
These are best when served fresh, but you could reheat in oven at 350 degrees until heated through.
Tommy, how did they turn out without the breadcrumbs?
This was great as is except it took about 30 minutes to bake at 425 in a convection oven – Will definitely make again!!!
Looks well tasty, can’t wait to try it. Temperatures and weights should be in Celsius and metric to match the civilised world though 🙂
This is America, and here we don’t use the metric system. You’ll have to be intelligent enough to make the proper conversions. And I promise you, the United States of America is the most civilized nation in the world. We at least know how to spell civilized!
Made this recipe for the family last night. Paired well with Rosemary Pork Chops. Turned out to be a great fall dinner. Thank you for the recipe. As for the comments, pop another Prozac, take your yellow H2 to the Stepford House, and get over yourselves. Jesus.
425 F is too hot as the cheese and crumbs start to burn before the sprouts are cooked. I will try 375 next time.
Cant wait to try, my daughter is excited
Hope you enjoy them!
They were really good. The only thing I would do differently would be to move them around every five minutes or so so the cheese doesn’t get so brown. I also added some minced garlic.