Parmesan Roasted Brussels Sprouts

I'm obsessed with these Parmesan Roasted Brussel Sprouts! Such an easy side dish recipe to make and goes perfectly with everything! Even my kids love it!

Parmesan Roasted Brussels Sprouts are a super quick and easy side dish that’s ready in less than 20 minutes!

I'm obsessed with these Roasted Brussels Sprouts! Such an easy side dish recipe to make and goes perfectly with everything! Even my kids love it!pinterestParmesan 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!

How To Roast Brussels Sprouts

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!

  • 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

Fresh Brussels Sprouts on baking sheet, ready for the oven.

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.

Easy Parmesan Roasted Brussels Sprouts

Tips for Roasting Brussels Sprouts

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.

Oven Baked Brussels Sprouts coated in parmesan cheese

I know you may be hesitant to try Brussels sprouts, maybe you had a bad experience as a child?

I’m telling you, this Parmesan Roasted Brussels Sprouts Recipe will change your mind about the tiny green cabbage-looking vegetable.

More Roasted Vegetables To Try

Roasted Brussel Sprouts Recipe

Go ahead! Give these a try for your next dinner!

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Parmesan Roasted Brussels Sprouts

These simple and easy Parmesan Roasted Brussels Sprouts will change the way you think about the little green vegetable!

  • Author: Shawn
  • Prep Time: 5 minutes
  • Cook Time: 17 minutes
  • Total Time: 22 minutes
  • Category: Side Dish
  • Method: Roasting
  • Cuisine: American


  • 1 1/2 pounds fresh brussels sprouts, trimmed and halved
  • 2 tbsp olive oil
  • 1/4 cup breadcrumbs
  • 1/2 cup shredded parmesan cheese
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper


  1. Preheat oven to 425 degrees F. Lightly grease a baking sheet with non-stick spray and set aside.
  2. 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.
  3. 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.

Keywords: Brussels Sprouts, Side Dish Recipe, Roasted Brussels Sprouts


I'm obsessed with these Parmesan Roasted Brussels Sprouts! Such an easy side dish recipe to make and goes perfectly with everything! Even my kids love it!

Helpful Products To Make This Recipe:

About the author

Shawn is the Owner and Creator of I Wash You Dry. She loves to create and share simple, family-friendly recipes. Mom to 5 adorable children and dwells in the desert of Southern Utah.
203 Responses
  1. Rachel

    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.


    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!!!

  3. J

    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.

  4. Yuri

    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.

    1. 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.

      1. Jeannine

        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.

  5. Trista Sturdivant

    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!

    1. Johnny

      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!

  6. Sissy

    What is a good substitute for bread crumbs? I eat Keto and don’t do bread or grains. Recipe sounds wonderful minus breadcrumbs. Thx!

    1. Debbi

      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.

  7. Betty

    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.

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Shawn Syphus Hi, I'm Shawn and I'm a busy mom of five; pretending to live on a budget. I love to cook, and explore new recipes, but they have to be quick and easy with as few dishes as possible.

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