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Roasted Brussels Sprouts

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Roasted Brussels Sprouts with Parmesan and Garlic – fragrant and flavorful vegetable side dish. Perfectly roasted Brussels sprouts with Parmesan, breadcrumbs and spices.

These Brussels sprouts are delicious, just like the Baked Artichoke Hearts, Baked Eggplant and Roasted Asparagus.

roasted Brussels sprouts A Roasted Brussels Sprouts

Gone are the days of boiled Brussels sprouts we were fed as kids. Roasting vegetables tossed with spices is, in my opinion, the best way to prepare them and enjoy their delicious flavors.  These Roasted Brussels Sprouts are the perfect side dish to chicken, pork tenderloin or salmon even on a busy weeknight. This recipe is as easy as placing all of the ingredients in a bowl and stirring them together. Then just 25 to 30 minutes in the oven and you are ready to enjoy flavorful Brussels sprouts that will disappear from plates.

Ingredients

  • Brussels sprouts
  • olive oil
  • salt and pepper
  • garlic
  • Parmesan cheese
  • breadcrumbs

garlic parmesan roasted Brussels sprouts 3 Roasted Brussels Sprouts

Step by step instructions

Step 1: Trim the Brussels sprouts

  • Trim the ends of Brussels sprouts and peel off the outer leaves.
  • Wash and dry sprouts with a paper towel.

Step 2: the breading

  • Place Brussels sprouts in a medium mixing bowl.
  • Add oil and garlic. Season with salt and pepper. Toss gently to coat.
  • Add Parmesan cheese and breadcrumbs to Brussels sprouts and gently stir.

Step 3: roast

  • Place all Brussels sprouts on a prepared baking sheet. Spread evenly into one layer.
  • Bake on center rack until the vegetables are golden brown.

Can I use frozen Brussels sprouts to make this recipe?

Frozen Brussels sprouts won’t roast well with breading because of the added moisture. I recommend a fresh veggie for this recipe. However, some of our readers made this recipe with frozen sprouts and added just a few more minutes to the baking time and still enjoyed the results.

Storing

You can store roasted Brussels sprouts in a container with lid for up to 4 days in the fridge. Heat up in 375 degrees F oven for 5 to 10 minutes.

Freezing

If you want to freeze roasted Brussels sprouts, I recommend skipping the breading. It will not be crispy once frozen.

garlic parmesan roasted Brussels sprouts 2 Roasted Brussels Sprouts

Expert tips

  • Toss vegetables with oil first, then with breading and seasoning. It helps it stick well.
  • You can place sprouts in a large ziploc bag, add oil and shake. Add breading and shake well to coat.
  • To make them low-carb, use crushed pork rinds in place of breadcrumbs to make the crunchy breading.

What to serve them with?

Roasted Brussels sprouts are delicious served with any meat, vegetarian meals or in a salad. Here are just a few examples:

More roasted vegetable recipes: 

pin it button Roasted Brussels Sprouts

If you like this recipe and make it, snap a photo and share it on INSTAGRAM! Tag me @crunchycreamysweet so I can check it out and leave a comment! 😀

5 from 14 votes
roasted Brussels sprouts A 150x150 Roasted Brussels Sprouts
Print
Roasted Brussels Sprouts
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 

Perfectly roasted Brussels sprouts with Parmesan breadcrumbs coating and spices. Fragrant and flavorful vegetable side dish.

Course: Side Dish
Cuisine: American
Keyword: roasted Brussels sprouts
Servings: 4 people
Calories: 200 kcal
Author: Anna
Ingredients
  • 16 oz. Brussels sprouts
  • 3 Tbsp olive or avocado oil
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly ground black pepper
  • 3 garlic cloves minced
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup Italian seasoned breadcrumbs
US Customary - Metric
Instructions
  1. Preheat oven to 400 degrees F.
  2. Line a large baking sheet with parchment paper and set aside.
  3. Trim ends of Brussels sprouts. Wash and dry with paper towel.
  4. Place Brussels sprouts in a medium mixing bowl. Add oil and garlic. Season with salt and pepper. Toss gently to coat.
  5. Add Parmesan cheese and breadcrumbs to Brussels sprouts and gently stir.
  6. Place all Brussels sprouts on prepared baking sheet. Spread evenly into one layer. Bake on center rack in preheated oven for 25 to 30 minutes OR until the vegetables are golden brown.
Recipe Notes
  1. This dish is best served right away. The coating will lose crispiness and texture the longer the vegetables sit. You can however prepare them ahead of time and keep in fridge covered until you are ready to roast them.
  2. You can use plain breadcrumbs with the addition of Italian seasoning OR skip the breadcrumbs altogether for dietary needs.
  3. Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate.
Nutrition Facts
Roasted Brussels Sprouts
Amount Per Serving
Calories 200 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 2g13%
Cholesterol 5mg2%
Sodium 515mg22%
Potassium 467mg13%
Carbohydrates 16g5%
Fiber 4g17%
Sugar 3g3%
Protein 7g14%
Vitamin A 925IU19%
Vitamin C 97.1mg118%
Calcium 135mg14%
Iron 2.1mg12%
* Percent Daily Values are based on a 2000 calorie diet.

This recipe was originally published on August 21st, 2017 and updated on October 20th, 2o19.

Reader Interactions

Comments

  1. slywlf54 says

    This looks delicious, and I already love sprouts! One question I have is that the pictures show them halved, yet nowhere in the instructions is that specified. Is that just for larger sprouts, or to speed up the cooking process? Either way I plan to give this a try! 😋

    Reply

  2. Don says

    Just tried this. Flavour was excellent.
    However 35 min at 200C (400F) wasnt sufficient to soften the sprouts. Perhaps next time i will steam the sprouts for 10 min before using them

    Reply

    • Anna says

      Hi Don! If you steam the sprouts before roasting, they will not cook the same way because of the added moisture. Just add more 5 more minutes to roasting time next time. Hope this helps!

      Reply

  3. Robyn says

    Just in case anyone is KETO or Low-Carb, I replaced the breadcrumbs with crumbled pork rinds.. I did have to add a few more seasonings, and the end product was wonderful!!

    Reply

  5. Justine says

    I didn’t have brussels sprouts on hand, so instead I used cauliflower. Delicious recipe. Definitely a great side dish for a dinner or even a late night snack. Thank you!

    Reply

  6. Andrea says

    This was amazing. Made it with Organic Chicken marinated in Teriyaki and garlic. Brown rice, Sprouts on the side.
    So good.

    Reply

  11. Heidi says

    Do you use fresh or frozen brussel sprouts? Your recipe doesn’t specify. If you use frozen, do they need to be thawed prior to making this dish?

    Reply

  14. Deepika B says

    Made this twice already and each time it was amazing! So crispy and savory and very easy to make. Thank you!

    Reply

  15. Melanie says

    Roasted Brussels sprouts are my favorite! I have no doubt I’d demolish these quickly – and wouldn’t want to share!

    Reply

  18. Agness says

    As a passionate lover of brussels sprouts, I will have to try this recipe, Anna! Which one is better to use, olive oil or avocado oil?

    Reply

  20. Sabrina says

    I love how easy this dish comes together! With all the craziness of school starting, anything that helps with getting dinner on the table easier is exactly what I need! Looks fantastic!

    Reply

  22. Jen says

    I think I still have PTSD from eating boiled sprouts growing up, lol! Your yummy pictures are making me want to get over it and try them again.

    Reply

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