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.
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. Â 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
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.
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:
- Instant Pot Chicken Thighs
- Pork Schnitzel
- Baked Teriyaki Salmon
- Honey Mustard Chicken
- Garlic and Herb Chicken
More roasted vegetable recipes:Â
- Garlic Parmesan Roasted BroccoliÂ
- Lemon Garlic Roasted Potatoes
- Garlic Parmesan Roasted Baby Carrots
- Baked Acorn Squash
- Roasted Green Beans
- Roasted Asparagus
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! 😀
Perfectly roasted Brussels sprouts with Parmesan breadcrumbs coating and spices. Fragrant and flavorful vegetable side dish.
- 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
- Preheat oven to 400 degrees F.
- Line a large baking sheet with parchment paper and set aside.
- Trim ends of Brussels sprouts. Wash and dry with paper towel.
- 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.
- 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.
- 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.
- You can use plain breadcrumbs with the addition of Italian seasoning OR skip the breadcrumbs altogether for dietary needs.
- Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate.
This recipe was originally published on August 21st, 2017 and updated on October 20th, 2o19.
Charmayne says
I like to add, switch, play with, the seasonings. I love these roasted sprouts and I love this simple recipe anyone can do! I know because it was my first roasted vegetable recipe! I chose it because it was…simple! My adult live-in family refuses to taste them, and it’s their loss that they miss out on great culinary delight! It’s my gain! I’m happy either way! Thank you!
Zin says
I’m wondering if these could be done in an Air-Fryer . . . .
Sharon Seiber says
Can this be done in an air fryer? It looks like an ideal recipe for an air fryer! Looks wonderful.
Anna says
Hi Sharon! Absolutely yes! Follow my instructions on cooking time here: https://www.crunchycreamysweet.com/air-fryer-brussels-sprouts/
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! 😋
Anna says
Yes, I do cut the sprouts in half. I hope you love the recipe!
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
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!
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!!
Anna says
Thank you so much for sharing, Robyn! I am glad that it worked with pork rinds!
Lamar Smith says
Hi Robyn, I’m doing Keto, just curious, how much of the crumbled Pork Rinds did you use? Thanks
Aimelia says
Has anyone tried this recipe with frozen Brussels?
Melissa says
I’m curious about that too. Anna, how would this be prepared with drozen brussel sprouts?
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!
Andrea says
This was amazing. Made it with Organic Chicken marinated in Teriyaki and garlic. Brown rice, Sprouts on the side.
So good.
Anna@CrunchyCreamySweet says
Hi Andrea! That’s awesome! I am so happy to know you love it! Thank you!!
Leilani Schenkel says
Made this tonight. Definitely a keeper! Loved it!!
Megan says
Can you please specify what temperature to cook these at? Thanks! 🙂
Sylvia says
If you open the recipe the oven temp is one of the first few instructions….
Amy says
I used frozen my first time. Turned out great. Just an extra 5 min in the oven!
Anne says
What is the oven temperature?
Kimberly says
400o in the instructions
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?
Anna@CrunchyCreamySweet says
Hi Heidi! I used fresh Brussels sprouts. I will add that to the recipe box. Thank you for the question!
Melissa Sperka says
These look so crispy and delicious! Off to pin…
Dp says
Do these freeze well ?? Thinking about making these ahead of time for thanksgiving
Anna@CrunchyCreamySweet says
Hi! I do not recommend freezing already roasted Brussels sprouts. They won’t be tasty after thawing. Sorry!
Deepika B says
Made this twice already and each time it was amazing! So crispy and savory and very easy to make. Thank you!
Anna@CrunchyCreamySweet says
That’s fantastic, Deepika! Thank you!!
Melanie says
Roasted Brussels sprouts are my favorite! I have no doubt I’d demolish these quickly – and wouldn’t want to share!
Anna@CrunchyCreamySweet says
My family loved them! Hope you will get a chance to try them too, Melanie!
Michelle says
You found a way to make my favorite veggie even better.
Krista says
These will turn any brussels sprout hater into a lover! They look and sound amazing!
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?
Amanda says
Always looking for great new ways to have Brussels sprouts!
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!
Allyson Zea says
I LOOOOOVE Brussels!!! I can’t wait to try this!
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.
Ashley says
Roasted brussels sprouts are one of my favorite side dishes! I love the addition of the garlic and parmesan.