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
DON’T FORGET TO PIN THE RECIPE TO SAVE IT!
I am so happy I found this recipe. My better half has a weird craving for Brussels Sprouts.
Thank you so much.
I am one of those people who would rather starve than eat Brussels Sprouts. About three years ago, I made up a recipe that is very similar to yours – and that was that – my new favorite vegetable! If you feel like it, try pan roasting on high heat – you will get that crunchy outside and tender inside – just make sure you stir very quickly so as not to burn. Also, I use Panko bread crumbs (or other Japanese tempora crumbs) for the extra crunch, and a little lime or lemon juice at the end for a bit of tang and to offset the saltiness of the Parmesan. Thanks for posting a really great dish.
Made these tonight for supper – delicious!
I added crumbled bacon to use up leftovers and it was incredible! I’d cut back on the salt, we use less sodium, otherwise scrumptious.
This website was near the top of my google search for “brussels sprouts” so maybe even the iffy comments helped. My wife still prefers them softer via steaming, but my 7 year Daddy’s girl snatched several up and I chomped the rest. I made just under a pound and adjusted the ingredients accordingly. They went great with grilled cheese and apple sandwiches, and ham slices for our young omnivores.
Incidentally, I used the store’s plastic bag that came with the brussels sprouts. Using a bag allows my kids to be involved in the shaking without throwing sprouts around.
I look forward to the roasted asparagus next, and hope the succeeding comments there are slightly more civil- thanks!
Greetings from Southern Utah! (St. George)
Thank you so much for what you do and the way in which you do it.
I went on line to find a recipe for roasted Brussels Sprouts and chose your blog to review.
I was stunned by the tirade that erupted over your recipe… and fact that it lasted for months.
I felt compelled to respond to this blog and to subscribe to your newsletter for two reasons:
> I think the recipe looks delicious. and
> I am impressed by the polite and courteous manner in which you responded to your bloggers…In spite of their tirade.
Thanks again.
I am a new to your website and so sad to read some of the comments. Why people feel they must correct you is beyond my thinking. This recipe sounds so good I’m anxious to try it. Just ignore these comments by someone trying to feel superior. Thank you for the FREE recipe.
Thank you for the wonderful and soooo easy recipe. God bless.
Just wanted to know if by chance you know the caloric content of this delicious recipe! I’m very calorie conscious and these are so awesome and Ii never would eat them in the past but now I buy brussels sprouts every time I go to the grocery. They are so good they must be fattening!
I made this recipe and it tastes great. I Just wish the bread crumbs and parmesan stayed on better. I washed them then let it sit in fridge to dry, then sit at room temp, coated and baked. Just seemed like the crumbs and cheese were at the bottom of the pan. I think next time I’ll coat with oil them mix in half of that them sprinkle the rest in top,
I have made this many times, both fresh or frozen, all Brussels sprouts, cauliflower and broccoli, is the bomb! I cook for the homeless and vets on the streets and this one of their favorites. I do defrost my frozen in towels and they aren’t as crunchy but still wonderful. I cannot believe the bashing this site has received on such sharing a great recipe. If you don’t want to use a plastic bag, a bowl works great, I just personally wash dry and save them until they are worn out, then they go the recycle center. I cook for so many and so old I do as easy as I can but also conscious of our environment. So glad some of you aren’t on my sites to critique me.
About to try making these now. I love Brussels sprouts and have been trying to eat more veggies and way less carbs this spring. For all the plastic bag negativity people ,,why don’t you all just use the grocery bags you bring the veggies home in ? Even if u bring your own bags to the store, you still have to keep veggies clean from every thing else u buy, and keep the plastic for one more use , then dispose of. -accordingly , in recycling. My goodness So much fuss toward someone going out of her way to give us a yummy free recipe. The entire world is so entitlement driven and hurtful. So few thank you’s here in comments. So I will say . Thank you. And yes I am using the original grocery bag and gluten free bread crumbs too
Umm.. this looks yummy (minus the snarky jabs). Are we placing the things flat side down on the sheet or round side down (on the sheet)?
I believe these will be really great. While great for video production (just dumping dry ingredient into the bag) I would suggest blending in a bowl before adding to get an even distribution, particularly of the salt & pepper. For those concerned about the bread crumbs, maybe consider using finely crushed pork rinds – additional flavor and zero carbs.
Look so delicious!!! I want to eat all of this at the first moment when I see them.Thank you for sharing these food.
Hi Shawn, Thank you for sharing this recipe! I have always loved Brussels sprouts but your recipe takes them to a whole new level! I can’t wait to make them again soon! Delicious!!!
You people are ridiculous. It’s a recipe. Make it, don’t make it, use a bag or use a bowl. No one cares about spelling or grammar. It’s a recipe, not an English class
Sooo good and easy! Thank you!!
LOCKING FORWARD TO MAKING THESE…YOUR ASPARAGUS RECIPE WAS DELICIOUS…KNOW THESE WILL BE ALSO…THANKS SOOOOOOOOOO MUCH SHAWN..HUGGGGS
I make Brussel sprouts by simply tossing a bag of frozen sprouts in the microwave to steam them, then empty into a microwaveable dish, put some butter, lemon pepper and parmigian cheese, stir and microwave for a minute and serve. My kids, their friends all love my Brussel sprouts. If I’m not in a hurry, I put in the oven for a few minutes
I love the recipes and look forward to trying them as a relatively new cook.
I would comment though that there are a couple of gals on this page that need to
get a life. They are sleeping too close to the house. We’re here to learn to better
feed our families and serve new things; not to learn to spell.
Can these brussel sprouts be made ahead and reheated later? I want to make them at home and take them to a dinner party.