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!
Make sure you don’t miss a thing! Follow I Wash You Dry here:
FACEBOOK | PINTEREST | TWITTER | INSTAGRAM | BLOGLOVIN
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
DON’T FORGET TO PIN THE RECIPE TO SAVE IT!
Easy Blender Hollandaise Sauce
Fran
Do I rinse the brussell sprouts first before mixing them with the ingredients? Thank you
Maria F.
Made this for supper tonight. So easy to do, and so very good. Served it with roasted chicken and baked butternut squash. So easy to make and so very good! I’ll definitely be making this again. Thank you, Shawn, for sharing.
claire
the comments have really made me laugh as they are so ridiculous…if you can’t figure out how to substitute things in a recipe because of your dietary needs, just try it. Most things can be changed with some common sense…
Laurie Ware
Right on!
Victoria
Haven’t tried Brussels yet me and my son love them just boiled drained with melted butter , salt and pepper. I have done fresh green beans away similar. Wondered if can use kraft grated parmesan in the container as well as fresh. Hope to hear back. Thanks!
Tracy
How do you recommend making these gluten free?
Mona
Use gluten free bread crumbs! Most stores carry them now!
Kathy
Hi Shawn, I have never put an opinion on a recipe before,,but you have made these look good enough to try,,,,,and I don’t even like BS,,( from people or the garden).. I did make the mistake of putting some on my plate one Thanksgiving so I HAD to eat them, because I was the one that put them there,,,,,my daughter in law made them and surprisingly they were good,,,,,been trying to find the correct way she did them,,,she won’t say,,,I think you did it though .
Pam
I’m actually wondering if the bread crumbs could be omitted totally? I’m working hard on not having any bread in any form. I do know it’s not a lot, but I’m just wondering.
Shawn
Yup! You can definitely leave them out.
Ray G
As an Ex Firehouse cook I would like to address all of the negative commenters whining about bags which believe or not can be PROPERLY disposed of, the correct spelling of Brussels Sprouts and whatever else they could think of to ty to tear down a great idea. Just goes to show you that NO GOOD DEED UNPUNISHED! Be ashamed! Create something on your own so others can tear you down!
Shawn
Ah thanks Ray! And can I just say that the song from Wicked, “No Good Deed Goes Unpunished” totally came to mind when I read your comment! LOL. 😉
Julie
Thank you, Ray, for your comment. It was needed.
Al
Holy cow! You women are something else! The recipe is just great! But the catty rhetoric is amazing! Men are much easier to communicate with. We just tell one another to go get f—-d. Simple, and done, but you gals just keep at it! Meeeeow! It’s a recipe, not an English lesson!
Lizzie
Haha Al! They are an embarrassment to all women! An advertisement for a bra showed up on my Facebook feed and there were thousands of butt-hurt ladies bitching about how they didn’t have their size or the model was too skinny. Just nasty! I’m pretty sure that most guys wouldn’t make similar complaints if an add for a jock strap found their way onto their FB page.
Thanks for the laugh, Al and thanks for the recipe, Shawn!
sam
I don’t have Brussels sprouts on hand can I swap for broccoli?
sam
it was really good just needed a few mins more
Brandy
I have the Kraft Parmesan in a jar so it’s not like fresh grated – will that work? I’m excited to try this no matter how it’s spelled – I love them!
Shawn
Hi Brandy! You’ll get the best results with the fresh parmesan, but the Kraft version should work as well! 🙂
Ann Heinicke
I made the roasted parmesan brussel sprout recipe for the first time. It was very good. However, I followed the recipe and cooked them 15-17 minutes but they were still very hard in the middle. Any suggeations please. Also, cook cut side up or down?
Margaret
Hi Shawn, I am new to your webpage and my family loved this recipe as part of our Easter celebration today! I did manage to use too much bread crumbs but no one complained! Hope you had a wonderful day! Margaret in NJ
Ruth
I too have not made these yet. I have been reading the comments. My goodness. There are a lot of snarky people in here. If using a plastic bag disturbs you, don’t use it. Many of us do use them, and then wash and reuse. As for all the proper English writers, please, just stop the squabbling. This really is not the proper forum for arguing. I am sure the owner of this blog appreciates anything that will help her. Leave it at that. Personally I enjoy the recipes I find here and will continue to do so. I do not care if her English is proper or if she is PC in the way she presents them. There is enough bickering in the world today and I would rather not have it invade my food bloggers world. Thank you Shawn for you great recipes.
Lori Martin
Sounds yummy! I decided last minute to make these for dinner tonight. A question I have is can they be made ahead of time or are they best when made fresh? Thanks! Glad I stumbled across our site!
Lynne
These look delicious and can’t wait to make. Have you tried with coconut oil or avocado oil? We’re out of olive oil!
David Burleigh
I’ve tried these, they’re wonderful. I also did a version adding diced bacon pieces (I used the pre-cooked Hormel brand found in the Salad dressing aisle), which gave them a nice smoky flavor.
Shawn
Great idea on adding the bacon!! LOVE IT!
David Godwin
How many calories are in a serving?
Alex
Figure it out yourself, lazy slob.
Susan
Alex is a troll.
Paolo
Looking good, but are you still using Parmesan in 2017? Please use original ingredients only.
Shawn
Why not?! I didn’t know Parmesan was outdated? 😉
Alex
Please define “original ingredients”.
Why do you care how someone else eats their veggies?
KATHY ZIMMERMAN
I do not like the taste of brussel sprouts (all of my cookbooks spell it that way!) but was coaxed into making this recipe. I am happy to say that I now LOVE brussel sprouts when roasted this way! Thank you for this awesome recipe! And thank you for sharing so many delicious recipes with us.
My daughter is an English teacher and I also am OCD when it comes to spelling and grammar, but would never, ever be so petty as to “correct” someone who is sharing on an informal, family-friendly web site. None of the grammatical errors that were pointed out made a bit of difference in the meaning of the content and most people would overlook it – if they noticed it at all.
Shawn
Awesome! I’m so glad you enjoyed the Brussel Sprouts!! 🙂
Alex
Spoiler alert- all your cookbooks are wrong. It’s “Brussels”! (and, really, a cookbook is more reliable than, say, a dictionary?)
Samantha
Yes, a cook book in this instance is more important than a dictionary. After all, we are eating food, not words. Unless of course you want to add “crow” to them words! LMAO Some of you people need a life and learn how to laugh and not get wrapped up in such petty things! Shawn your recipes are delicious. Especially those that have a typo. Believe it or not, there are less calories in those recipes! 😉
Susan
No Kathy, your just the sweetest person ever. You just try and make Rebecca feel bad although she handled herself with grace and dignity. Nothing wrong with learning something new.
Jane Jetson
I have eaten this at an Italian bistro and they added cauliflower. Would that work with this? I love both.
Thanks!
Shawn
Hi Jane, you can definitely do this with cauliflower. I have a recipe for that right HERE.
Karen
Looks delish, but why not just toss in a bowl? We need to stop using so much plastic, especially single-use. Consider the environment.
Tiffany Silver
Shawn,
I really wanted to make this dish, but I only had half a pound of frozen Brussels sprouts and a pound of frozen broccoli florets. I (mostly) defrosted both bags of veggies, cut the sprouts in half, and followed the recipe. The only change is that I had to cook them for 25 min. Wow, sooo delicious!! Thanks for a great recipe
Tiffany
Fatima
For a first timer cooking this vegetable. do they need to be washed?
Shawn
It’s always best to give your fresh fruits and veggies a quick rinse before cooking! 🙂
Imogene
I don’t have plain bread crumbs on hand but I do have Italian bread crumbs, Do you think that would be a good substitution? We love Brussels Sprouts, so I’m ready to try this!
Shawn
Italian breadcrumbs will definitely work! Enjoy!
Grammie
They are BRUSSELS SPROUTS – named for Brussels, Belgium. Oops.
Sandi Morris
This is a fantastic recipe! It is too bad that readers couldn’t just enjoy trying it instead of feeling required to correct half of what you wrote. Perhaps one day they can publish their own recipes and gain the recognition they seem to need… I am impressed with your tact as well as your suggestions. Needed saying.
Sharon Smith
LOL yes it did!!! I have to say I did get a chuckle out of some comments or suggestions.
Rebecca
I don’t think it’s a big deal to give feedback in a respectful way. Shawn is a professional blogger and it seems like she holds herself to a high standard, so why shouldn’t everyone else? To me, making an error is like having spinach in your teeth. Sure it might seem harsh when someone points it out to you, especially if it happens in front of others, but it’s infinitely more embarrassing to look in the mirror and realize that it’s been there all day and no one told you.
Lynn Anderson
I appreciate the suggestion to use a mixing bowl, rather than a plastic bag. Our oceans are in crisis. There isn’t anything wrong with suggestions to act responsibly. It is something that can benefit everyone.
Rebecca
Exactly! I’m an English teacher who doesn’t bring her red pen to websites. I love seeing pertinent questions and reviews from people who have actually made the recipe/ “This looks great” isn’t helpful.
BTW, I just made these. Delicious. Topped them with a little sweet mustard, and I’m in heaven.
Rebecca
Sorry, but English teachers should absolutely identify and correct written errors on websites when they’re this obvious. It is not acceptable to call Brussels sprouts “Brussel sprouts” because that isn’t what they’re called. I made this recipe tonight and it was really good, but I stand by my correction. Why wouldn’t you want to share your knowledge with other people and help them learn and grow? Accuracy in language is important. As an English teacher, you should know that better than anyone.
Amy
If you’d majored in English and been trained as a certified English teacher, you would’ve been made aware that it is unacceptable to correct adults’ grammar unless you’ve been asked to do so in an editing situation or as their instructor/professor. The very best teacher is one who models correct grammar — and the same goes for kindness.
By the way, I WILL be making this recipe for dinner today. I’m sorry I can’t say for sure that “they were delicious” — but I know they will be. Blessings.
Rebecca
Sigh. I am a trained English teacher too, and nowhere in my training was there reference to it being “unacceptable to correct adults’ grammar”. Even if there had been, I did not correct anyone’s grammar. I identified an easily fixable misspelling, and I did not do it unkindly at all, I did it because I thought the author would want to know. I don’t understand why anyone would think it was so mean and wrong to give honest feedback to another adult about a spelling error. I mispronounced “detritus” for my entire adult life and no one told me. I realized the mistake on my own recently, and I wish someone had said something because it’s more embarrassing that I had said it over and over uncorrected than it would have been had someone identified my mistake. Telling a writer (a professional blogger is a professional writer, in my opinion) they’ve made an error is doing that writer a courtesy. The Brussels sprouts were fantastic and I hope you enjoy making/eating them!
Susan
It doesn’t hurt to learn something new. If she is as thinned skinned as you Amy, then perhaps writing recipes isn’t what she should be doing. Oh wait, she didn’t appear to have that problem, you did!
Pat
Rebecca, regarding your adult grammar sentence, you have placed your ending quotation mark on the wrong side of the period. Glass houses and all that…
Audra Meyer
Oh my goodness Rebecca. Get over yourself. This is a recipe blog. Keep the talk about the food and not the grammar. The recipe is delicious! THAT is all that matters.
Jennifer
Amen!!!
Sandie
Thank you. Just make the recipe and if you choose to use plastic so be it!! Oh my gosh people.
And thank you for this recipe. It’s awesome
JoNette
Rebecca,
I’m an English professor who has taught at prestigious universities including Duke. We understand that you know correct grammar, so why are you trying to prove it by berating this poor woman who simply posted a free and delicious recipe? Work on your students’ papers, not here.
Gail E
So true, seems like people have nothing better to do than complain about something. The recipe sounds great (I’m gonna try it tonight) & if people want to change it or prepare a different way, just keep it to yourself
Shanna Jo
Very well said.
What the hell is wrong with some people??!!
I swear, they think they they have to prove just how “smart” they are!
I think they’re all IDIOTS!
It’s a recipe for God’s sake! Not a english class!
And get over that stupid bag shit!!
Oh, and the recipe looks yummy!
JoNette
LOLOL…Well put, Shanna. Bag/bowl/bathtub…who cares? It was obvious there are choices, and there is no need to rant on this post. Go to your environmental websites and post your arguments.
Lynn Anderson
Maybe it is the swearing, accusing, extremely angry person who needs to ‘get over it’.
rellimadel
I agree with Shanna Jo!
I don’t have fresh sprouts, but I do have some freezer bitten sprouts in the freezer. I want to try this so bad, I am using them. lol
Jen
Haha I thought the same thing…she is giving us free recipes and everyone is a critic. Can’t wait to try this. (The recipe, not the criticism.)
Rebecca
This recipe looks really tasty, but the vegetables are called Brussels Sprouts, not “Brussel Sprouts”. They’re named after the city of Brussels, Belgium.
Shawn
Thank you for mentioning that Rebecca. I’ve always called them Brussel Sprouts, but I’ve updated the post to show the proper spelling. I’m sure everyone knew what I meant though! 😉
Rebecca
Hi Shawn,
I’m sure they did know what you meant, and I hope you know that I really was trying to help and not to be a jerk! I’m glad you made the correction and I loved the recipe! By the way, I used two cloves of garlic, minced and briefly fried in a bit of oil, instead of the garlic powder, and it worked out perfectly! Thank you for the excellent recipes and being open to honest and constructive feedback.
All the best,
Rebecca
rellimadel
we get it!
thanks for the recipe
rellimadel
my eye roll is for all of those who are correcting your grammar or the “sentence structure” of the others….JUST MAKE IT< AND ENJOY IT!
Barb
Yes, we did. Thank you for a great recipe for Brussel Sprouts.
rellimadel
eye roll
Im making it now, and I know it is going to be great!
rellimadel
#2 mine are almost done! they smell fantastic! Fresh grated cheese, only had garlic salt, forgot the pepper…ohhhh this is going to be soooo good!
Rosemary
Seriously, does that really matter? It is a free recipe, and a great one at that. Feel free to use a bag, a bowl, a bucket, WHATEVER. Geez, I hope I don’t have any spelling errors as I wouldn’t want to lose any sleep. GRATITUDE peeps!!!
Kat
When roasting brussel sprouts, since they are cut in half, do I want to place the flat side down or flat (cut) side up, or does it matter? I really really want to accomplish crispy edges with a nice soft (ish) middle but not tasting burnt. I sure hope to hear back from you. 🙂
Karen
I thought that my sprouts tasted too burnt using this recipe. Would you decrease the roasting time or lower the oven temp to avoid that crispy charred effect? I would like to try this again minus the charred flavor.
Roseann
I love the recipe – just wondering if she washes and reuses that plastic bag?? Its just as easy mixing the ingredients in a bowl that can be washed,
Shawn
Feel free to use a bowl to mix the ingredients in. 🙂
Beverley
For how many people will this recipe feed? Just thought I would ask. Happy Easter!
Shawn
This would feed 4 to 6 as a side dish. You can easily double the recipe (same cook time as long as they’re spread into an even layer).
Beverley
Thank you for your quick reply! Making these with my salmon and rice along with a side dish of these delicious looking brussel sprouts. Have a blessed Happy Easter! Enjoy! HUGS
Alex
For how many? What kind of sentence structure is that?
june
What are you? The english monitor?!
Marilyn Johnson
The grammar Nazis are lurking everywhere!
Lisa
Love this recipe and similar to one of my own, but I have a HUGE favor to ask. Rather than promoting the use of plastic bags, could you mix in a bowl. These bags are usually tossed and pile-up. I know I sound nuts but if 100 people made this recipe using the bag, think of all the trash. And the number is probably much higher because you have such great ideas. Thank you so much for your consideration.
Shawn
You can definitely use a regular mixing bowl rather than a plastic bag for this!
andrea
Thank you Lisa for pointing this out…Maybe update your video then?
Kathryn
Thank you, Lisa! I was about to comment about that. Those of us who advocate and act for clean oceans and fewer landfills want to see everyone use (and throw away) plastic.
SHAWN – Would you mind reviewing your recipes and cooking advice and removing any instructions to use plastic products? Thanks on behalf of my grandchildren.
Lois
No. She doesn’t have to do that.
Robyn
I mean seriously! It’s quite beyond the pale to expect this lady to re-record, edit and post her FREE recipe video just because she used a plastic bag! The nerve!
Mando
However, she could redo it and also spell Brussels right in the video because it is never spelled “brussel sprouts”…..
Wanda Garner
Agree!!
Anne Jeltema
Lisa, I always use the bowl! However, if you are a busy mom, I can understand using a bag.
EJH
No. I’m a full time working mom of 2. There is no excuse for creating excess waste with the bag when a mixing bowl will do the job just as well.
Sheryl Hanley
I agree with you 100%. I am tired of people using the excuse of being a “busy mom” in order to justify using single-use plastic bags, plates, cutlery, and cups. I have two jobs, two kids (one on the spectrum) and a hard-working husband. I MAKE the extra 5-10 minutes to wash the items we used to prepare, cook, and eat off of. It’s a good example for my children to think not just of themselves and their own conveniences, but to think of the rest of humanity and the planet.
Jill
These look delicious! Can I skip the bread crumbs? I will be making these for a few people who are gluten free. Thank you!
Shawn
Definitely! It’s great both ways!
Ruth
Use pork rinds pulsed in a food processor
Sue Sheane
YES…I use these in place of bread crumbs all the time and it is delicious. Also, this recipe is XTRA great if/when you add all/some of driad cranberries, candied pecans or walnuts, and balsamic reduction. soooo good
Lynn
Making these right now!! I’ll let you know how they turn out. Thanks for a simple (I have all the ingredients on hand!!) recipe!!
Pamela Keith
I’m not sure how to “comment” but I made these last night – followed the recipe exactly – and they came out dry and the bread crumbs/parmesan were just about burnt. Using the ziploc instead of mixing in a bowl sort of caused the bread crumbs and cheese to soak up all of the oil, etc. I think I may try them again but toss the sprouts in a bowl with the oil first, then season. I’m going to cover with foil for the first 20 minutes, then uncover, sprinkle with bread crumbs and cheese and finish cooking them. Hopefully they won’t be so dry.
Jimmy
The recipe calls for 15-17 minutes of cooking time. If You’re cooking them well over 20 minutes as suggested by covering them with foil for the first 20 minutes then sprinkling with bread crumbs and cheese it’s no wonder that they were dry and overcooked.
Darlene Brown
These are delicious! Definitely will be a regular on out table !
Thanks for posting
Shawn
YES!! So glad you enjoyed them! 🙂
Jeanne Benzel
will n my table this Easter—
Dixie
I’m sure you meant salted croutons, not coupons-right?
Shawn
I’m not sure what you’re referring to?
Beth
Dixie,
The recipe is calling for 1/2 tsp of salt. The “coupons” next to the salt is the website giving you an option to “click” for coupons.
Melanie
lol I think that was a weird typo when you printed. The same thing happened to me. The ingredient is just salt.
Janet
Can this recipe be adapted to frozen sprouts?
Shawn
I haven’t used frozen sprouts yet, but if you do, I would maybe just increase the roasting time. There will be some extra moisture from the freezer and this will help cook that off. 🙂
Marsha
I would think the water content in frozen would make them steam instead of roast.
Bryce Artmann
IT’S NOT “BRUSSEL SPROUTS”. IT IS “BRUSSELS SPROUTS”, NAMESAKE OF THE CITY OF BRUSSELS, BELGIUM.
FOR SOMEONE WITH A FOOD BLOG THAT WANTS THE WORLD TO BLOW SMOKE UP THEIR BUM, YOU NEED TO KNOW THESE THINGS.
PLEASE MAKE CORRECTIONS THROUGHOUT YOUR BLOG AND PUBLICATIONS, AS TO NOT WARRANT FURTHER RIDICULE FROM PEOPLE LIKE ME.
Rhonda
Gee Rudeness! Move along! No One Cares about History class, it’s just a young Mom sharing a receipe
Tarebear
Amen sister! Who cares? Thanks for the awesome recipe, cannot wait to make.
Gnome88
How would you like it if people kept calling you by the wrong name or spelling it wrong.
Steve A
I don’t think that it will bother a vegatible!
Wanda Garner
With all due respect why don’t you refrain from using ALL CAPS!!
Don’t type so loud!!!
berta horst
Really! Pretty rude and arrogant. why were you even on this site if you are so smart?
Jenn
Just made this and it’s delicious. Typing in all caps is very very rude. Life’s too short. Be nice.
Martha
Get over it ,No one cares. Great recipe!