Roasted Brussels Sprouts with Parmesan and Garlic - fragrant and flavorful vegetable side dish. Perfectly roasted Brussels sprouts with Parmesan, breadcrumbs 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. 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.
- Brussels sprouts
- olive oil
- salt and pepper
- Parmesan cheese
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.
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.
If you want to freeze roasted Brussels sprouts, I recommend skipping the breading. It will not be crispy once frozen.
- 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:
- Garlic Parmesan Roasted Broccoli
- 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! 😀
Roasted Brussels Sprouts
- 16 oz. Brussels sprouts
- 3 tablespoon olive or avocado oil
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 3 garlic cloves minced
- ¼ cup grated Parmesan cheese
- ¼ 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.