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!

Make sure you don’t miss a thing! Follow I Wash You Dry here:

A plate of Brussels Sprouts cooked
Print Recipe Pin Recipe Rate this Recipe
4.82 from 11 votes

Parmesan Roasted Brussels Sprouts

These simple and easy Parmesan Roasted Brussels Sprouts will change the way you think about the little green vegetable!
Prep Time5 mins
Cook Time17 mins
Total Time22 mins
Course: Side Dish
Cuisine: American
Servings: 6
Calories: 142 kcal
Author: Shawn


  • 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


  • 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.


Calories: 142kcal | Carbohydrates: 14g | Protein: 8g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 6mg | Sodium: 389mg | Potassium: 464mg | Fiber: 5g | Sugar: 3g | Vitamin A: 920IU | Vitamin C: 96mg | Calcium: 155mg | Iron: 2mg
Keywords: Brussels Sprouts, Parmesan, Roasted Brussels Sprouts
DID YOU MAKE THIS RECIPE?don't forget to share a picture and mention @iwashyoudry on Instagram or tag #iwashyoudry!


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.
205 Responses
  1. Colette Dineen

    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 🙂

  2. Rachel

    5 stars
    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.


    5 stars
    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!!!

  4. 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.

  5. Yuri

    3 stars
    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. Shawn

      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

        5 stars
        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.

  6. 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!

  7. 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.

  8. 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.

  9. Kathy Morgan

    All of my shredded parmesan cheese burnt to a smelly crisp. None of my quartered sprouts charred. My oven temps are accurate.

  10. Mishma

    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!

  11. Jacq

    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!

  12. Heather W.

    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.

  13. Bonita

    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..

      1. Shawn

        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.

    1. Erica

      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

  14. Brandi

    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!

  15. Chris

    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

      1. Diego

        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

  16. Leanne @ Deep Fried Fruit

    About to make this for the second time! Was a real hit the first night. Thanks so much for making Brussels Sprouts edible!

  17. Jeri Maxwell

    This was great as is except it took about 30 minutes to bake at 425 in a convection oven – Will definitely make again!!!

  18. peter

    Looks well tasty, can’t wait to try it. Temperatures and weights should be in Celsius and metric to match the civilised world though 🙂

    1. Rickey Owens-Smith

      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!

  19. StayAtHomeDad

    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.

      1. Lynn Mackinney

        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.

Leave a Reply

Recipe Rating

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.

I Wash You Dry Newsletter

Popular Categories