Garlic Parmesan Roasted Brussels Sprouts Recipe – fragrant and flavorful vegetable side dish. Perfectly roasted Brussels sprouts with Parmesan breadcrumbs coating and spices.
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. For the holidays, I toss them with bacon and fresh cranberries for an easy and flavor-packed side dish or roast and toss with honey balsamic dressing. These Garlic Parmesan Roasted Brussels Sprouts are the perfect side dish to chicken, pork tenderloin or salmon even on a busy weeknight.
GARLIC PARMESAN ROASTED BRUSSELS SPROUTS
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.
HOW TO MAKE ROASTED BRUSSELS SPROUTS?
- Start by preheating the oven.. 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.
WHAT TO SERVE WITH ROASTED BRUSSELS SPROUTS:
RELATED RECIPES:
Bacon Roasted Brussels Sprouts with Cranberries
Honey Balsamic Roasted Brussels Sprouts
Instant Pot Bacon Brussels Sprouts
Garlic Parmesan Roasted Broccoli
Garlic Parmesan Roasted Baby Carrots
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! 😀
GARLIC PARMESAN ROASTED BRUSSELS SPROUTS RECIPE:
- 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.
Robyn says
April 1, 2019 at 3:05 pmJust 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
April 2, 2019 at 8:42 pmThank you so much for sharing, Robyn! I am glad that it worked with pork rinds!
Lamar Smith says
April 23, 2019 at 4:10 amHi Robyn, I’m doing Keto, just curious, how much of the crumbled Pork Rinds did you use? Thanks
Aimelia says
October 30, 2018 at 8:50 amHas anyone tried this recipe with frozen Brussels?
Melissa says
April 15, 2019 at 8:41 amI’m curious about that too. Anna, how would this be prepared with drozen brussel sprouts?
Justine says
March 7, 2018 at 10:03 pmI 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
February 25, 2018 at 7:19 pmThis was amazing. Made it with Organic Chicken marinated in Teriyaki and garlic. Brown rice, Sprouts on the side.
So good.
Anna@CrunchyCreamySweet says
February 26, 2018 at 1:06 amHi Andrea! That’s awesome! I am so happy to know you love it! Thank you!!
Leilani Schenkel says
February 18, 2018 at 8:58 pmMade this tonight. Definitely a keeper! Loved it!!
Megan says
January 30, 2018 at 11:14 pmCan you please specify what temperature to cook these at? Thanks! 🙂
Sylvia says
February 13, 2018 at 5:43 pmIf you open the recipe the oven temp is one of the first few instructions….
Amy says
January 17, 2018 at 5:48 pmI used frozen my first time. Turned out great. Just an extra 5 min in the oven!
Anne says
December 21, 2017 at 6:57 amWhat is the oven temperature?
Heidi says
November 21, 2017 at 2:55 pmDo 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
November 21, 2017 at 3:28 pmHi Heidi! I used fresh Brussels sprouts. I will add that to the recipe box. Thank you for the question!
Melissa Sperka says
November 16, 2017 at 1:40 pmThese look so crispy and delicious! Off to pin…
Dp says
November 14, 2017 at 11:28 pmDo these freeze well ?? Thinking about making these ahead of time for thanksgiving
Anna@CrunchyCreamySweet says
November 16, 2017 at 1:23 pmHi! I do not recommend freezing already roasted Brussels sprouts. They won’t be tasty after thawing. Sorry!
Deepika B says
October 3, 2017 at 6:17 pmMade this twice already and each time it was amazing! So crispy and savory and very easy to make. Thank you!
Anna@CrunchyCreamySweet says
October 3, 2017 at 9:58 pmThat’s fantastic, Deepika! Thank you!!
Melanie | Melanie Makes says
August 27, 2017 at 3:56 pmRoasted Brussels sprouts are my favorite! I have no doubt I’d demolish these quickly – and wouldn’t want to share!
Anna@CrunchyCreamySweet says
August 30, 2017 at 10:29 pmMy family loved them! Hope you will get a chance to try them too, Melanie!
Michelle @ The Complete Savorist says
August 25, 2017 at 1:11 amYou found a way to make my favorite veggie even better.
Krista says
August 22, 2017 at 10:38 pmThese will turn any brussels sprout hater into a lover! They look and sound amazing!
Agness of Run Agness Run says
August 22, 2017 at 7:43 amAs 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 | The Chunky Chef says
August 21, 2017 at 8:02 pmAlways looking for great new ways to have Brussels sprouts!
Sabrina says
August 21, 2017 at 7:58 pmI 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
August 21, 2017 at 7:57 pmI LOOOOOVE Brussels!!! I can’t wait to try this!
Jen says
August 21, 2017 at 7:53 pmI 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 | Spoonful of Flavor says
August 21, 2017 at 3:25 pmRoasted brussels sprouts are one of my favorite side dishes! I love the addition of the garlic and parmesan.