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    You are here: Crunchy Creamy Sweet / Side Dish / Roasted Brussels Sprouts

    Roasted Brussels Sprouts

    Published: Oct 20, 2019 · Modified: Mar 8, 2020 by Anna 39 Comments · This post may contain affiliate links.

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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 on a white plate.

    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
    Ingredients for roasted Brussels sprouts in a glass bowl.

    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.

    Brussels sprouts with breading on baking sheet.

    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: 

    • 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 on a white plate.

    Roasted Brussels Sprouts

    Author: Anna
    Perfectly roasted Brussels sprouts with Parmesan breadcrumbs coating and spices. Fragrant and flavorful vegetable side dish.
    5 from 14 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 25 mins
    Total Time 35 mins
    Course Side Dish
    Cuisine American
    Servings 4 people
    Calories 200 kcal

    Ingredients
     
     

    • 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

    Instructions
     

    • 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.

    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

    Calories: 200kcal | Carbohydrates: 16g | Protein: 7g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 5mg | Sodium: 515mg | Potassium: 467mg | Fiber: 4g | Sugar: 3g | Vitamin A: 925IU | Vitamin C: 97.1mg | Calcium: 135mg | Iron: 2.1mg
    Tried this recipe?Leave a comment with rating below!

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

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    Reader Interactions

    Comments

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      Recipe Rating




    1. Charmayne says

      December 22, 2020 at 10:31 pm

      5 stars
      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!

      Reply
    2. Zin says

      November 26, 2020 at 12:59 am

      I’m wondering if these could be done in an Air-Fryer . . . .

      Reply
    3. Sharon Seiber says

      April 25, 2020 at 8:00 pm

      Can this be done in an air fryer? It looks like an ideal recipe for an air fryer! Looks wonderful.

      Reply
      • Anna says

        April 27, 2020 at 3:18 pm

        Hi Sharon! Absolutely yes! Follow my instructions on cooking time here: https://www.crunchycreamysweet.com/air-fryer-brussels-sprouts/

        Reply
    4. slywlf54 says

      December 23, 2019 at 6:27 pm

      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
      • Anna says

        December 24, 2019 at 12:46 am

        Yes, I do cut the sprouts in half. I hope you love the recipe!

        Reply
    5. Don says

      October 08, 2019 at 3:16 am

      5 stars
      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

        October 08, 2019 at 12:20 pm

        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
    6. Robyn says

      April 01, 2019 at 3:05 pm

      5 stars
      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
      • Anna says

        April 02, 2019 at 8:42 pm

        Thank you so much for sharing, Robyn! I am glad that it worked with pork rinds!

        Reply
      • Lamar Smith says

        April 23, 2019 at 4:10 am

        Hi Robyn, I'm doing Keto, just curious, how much of the crumbled Pork Rinds did you use? Thanks

        Reply
    7. Aimelia says

      October 30, 2018 at 8:50 am

      Has anyone tried this recipe with frozen Brussels?

      Reply
      • Melissa says

        April 15, 2019 at 8:41 am

        I'm curious about that too. Anna, how would this be prepared with drozen brussel sprouts?

        Reply
    8. Justine says

      March 07, 2018 at 10:03 pm

      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
    9. Andrea says

      February 25, 2018 at 7:19 pm

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

      Reply
      • Anna@CrunchyCreamySweet says

        February 26, 2018 at 1:06 am

        Hi Andrea! That's awesome! I am so happy to know you love it! Thank you!!

        Reply
    10. Leilani Schenkel says

      February 18, 2018 at 8:58 pm

      5 stars
      Made this tonight. Definitely a keeper! Loved it!!

      Reply
    11. Megan says

      January 30, 2018 at 11:14 pm

      Can you please specify what temperature to cook these at? Thanks! 🙂

      Reply
      • Sylvia says

        February 13, 2018 at 5:43 pm

        If you open the recipe the oven temp is one of the first few instructions....

        Reply
    12. Amy says

      January 17, 2018 at 5:48 pm

      5 stars
      I used frozen my first time. Turned out great. Just an extra 5 min in the oven!

      Reply
    13. Anne says

      December 21, 2017 at 6:57 am

      What is the oven temperature?

      Reply
      • Kimberly says

        September 07, 2019 at 3:08 pm

        400o in the instructions

        Reply
    14. Heidi says

      November 21, 2017 at 2:55 pm

      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
      • Anna@CrunchyCreamySweet says

        November 21, 2017 at 3:28 pm

        Hi Heidi! I used fresh Brussels sprouts. I will add that to the recipe box. Thank you for the question!

        Reply
    15. Melissa Sperka says

      November 16, 2017 at 1:40 pm

      5 stars
      These look so crispy and delicious! Off to pin...

      Reply
    16. Dp says

      November 14, 2017 at 11:28 pm

      Do these freeze well ?? Thinking about making these ahead of time for thanksgiving

      Reply
      • Anna@CrunchyCreamySweet says

        November 16, 2017 at 1:23 pm

        Hi! I do not recommend freezing already roasted Brussels sprouts. They won't be tasty after thawing. Sorry!

        Reply
    17. Deepika B says

      October 03, 2017 at 6:17 pm

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

      Reply
      • Anna@CrunchyCreamySweet says

        October 03, 2017 at 9:58 pm

        That's fantastic, Deepika! Thank you!!

        Reply
    18. Melanie says

      August 27, 2017 at 3:56 pm

      5 stars
      Roasted Brussels sprouts are my favorite! I have no doubt I'd demolish these quickly - and wouldn't want to share!

      Reply
      • Anna@CrunchyCreamySweet says

        August 30, 2017 at 10:29 pm

        My family loved them! Hope you will get a chance to try them too, Melanie!

        Reply
    19. Michelle says

      August 25, 2017 at 1:11 am

      5 stars
      You found a way to make my favorite veggie even better.

      Reply
    20. Krista says

      August 22, 2017 at 10:38 pm

      These will turn any brussels sprout hater into a lover! They look and sound amazing!

      Reply
    21. Agness says

      August 22, 2017 at 7:43 am

      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
    22. Amanda says

      August 21, 2017 at 8:02 pm

      5 stars
      Always looking for great new ways to have Brussels sprouts!

      Reply
    23. Sabrina says

      August 21, 2017 at 7:58 pm

      5 stars
      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
    24. Allyson Zea says

      August 21, 2017 at 7:57 pm

      I LOOOOOVE Brussels!!! I can't wait to try this!

      Reply
    25. Jen says

      August 21, 2017 at 7:53 pm

      5 stars
      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
    26. Ashley says

      August 21, 2017 at 3:25 pm

      5 stars
      Roasted brussels sprouts are one of my favorite side dishes! I love the addition of the garlic and parmesan.

      Reply

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