Home > Side Dishes > Roasted Brussels Sprouts Roasted Brussels Sprouts October 27, 2018 | 73 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. A simple and delicious recipe for Roasted Brussels Sprouts. The secret? Roast them in the oven with just the right amount of spice, a mix of butter and oil, and breadcrumbs or panko! These would be the perfect side to this Turkey Breast in a Crock-Pot or Shepherd’s Pie. Roasted Brussels Sprouts: Love ’em or Hate ’em? When you mention Brussels sprouts, chances are you’ll find a lot of people who don’t like them. But I’ve found that when prepared correctly, they’re some of the most DELICIOUS roasted vegetables out there. Not a believer? Give this recipe a try and let me know in the comment section what you think. The great thing about these roasted Brussels sprouts is that they pair extremely well with other side dishes, such as mashed potatoes, wild rice salad, and Thanksgiving dressing. When Brussels sprouts are mushy, that texture alone is a turn-off for most people. The “secret” to this recipe is making the Brussels sprouts crispy, which really enhances the flavor and texture. And overcooked sprouts get that high-sulfur smell, just like boiled cabbage has. QUICK TIP Brussels Sprouts do look like little cabbages, and they’re in the same general family of veggies. The unusual name, though, refers to Brussels, Belgium, where the veggie s first appeared in northern Europe during the 5th century. How do you make Roasted Brussel Sprouts crispy? The key is to roast them in the oven. Jump to the next section to learn more about how to do that. The important thing here is don’t let the sprouts overlap. If they overlap they’ll steam instead of roast and get soggy. Use two sheet pans if needed. Cover the sprouts in olive oil. This allows them to caramelize better, and as a bonus, allows the panko and Parmesan to stick to them better. How do you roast Brussel Sprouts in the oven? Roasted Brussels Sprouts aren’t as difficult as you might think. Preheat the oven to 425 degrees F. Toss the sprouts in both olive oil and melted butter. The oil will caramelize the vegetables in the oven (make them crispy!), while the butter enhances the flavor. Coat the Brussels sprouts in Parmesan cheese and panko/breadcrumbs mixture, then spread evenly on a tray. Bake for 18-23 minutes until crisp-tender. Can Roasted Brussels Sprouts be made in advance? These are best served fresh and warm, and I do not recommend making these in advance. You can prepare the Brussels sprouts up to a day in advance by washing, trimming, and halving them ahead of time. If you elect to do this, make sure to store the uncooked sprouts in an airtight container in the fridge. What should you pair with Roasted Brussels Sprouts? This roasted garlic and Parmesan recipe makes the perfect side dish! Here are some meals these Brussel Sprouts pair well with: Crock Pot Roast Beef Stroganoff Short Ribs Chicken Cheesesteak Baked Ziti (reader favorite) FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Roasted Brussel Sprouts 5 from 37 votes - Review this recipe Ultra crispy and flavorful Roasted Brussels Sprouts are the perfect side dish for your holiday meal. This is the last Brussels Sprout recipe you'll ever need! SAVE TO RECIPE BOX Print Recipe Roasted Brussel Sprouts 5 from 37 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Ultra crispy and flavorful Roasted Brussels Sprouts are the perfect side dish for your holiday meal. This is the last Brussels Sprout recipe you'll ever need! Course Side Dish Cuisine American Keyword roasted brussel sprouts Prep Time 15 minutes Cook Time 19 minutes Total Time 34 minutes Servings 4 -6 servings Calories 180kcal Author Chelsea Ingredients▢ 1.5 pounds Brussels sprouts, trimmed and halved▢ 2 tablespoons olive oil▢ 1 tablespoon unsalted butter, melted▢ 1/2 teaspoon fine sea salt▢ 1/4 teaspoon EACH: garlic powder, freshly cracked pepper▢ 1/3 cup Panko (or breadcrumbs) See Note 1▢ 1/3 cup + 2 tablespoons freshly grated Parmesan cheese, separated InstructionsPreheat the oven to 425 degrees F.Trim the Brussels Sprouts and slice large ones in half. Place in a large bowl and drizzle with olive oil and melted butter. Add in the salt, garlic powder, and pepper. Toss gently until seasonings are evenly distributed and sprouts are well coated. They need to have enough oil and butter so the panko and Parmesan will stick; add an additional tablespoon of oil if needed. Finally, add in the Panko and 1/3 cup Parmesan cheese. Toss again to ensure the panko and cheese coat all the sprouts.Transfer to a large baking sheet and spread the sprouts so they aren't overlapping. Some of the panko/Parm will fall to the tray and that's fine, as long as most of the sprouts are well coated in it. If not, sprinkle the mixture on the sprouts.Bake 18-23 minutes or until sprouts are lightly browned, tender, and the cheese is melted. (This may vary, depending on actual oven temperature and size of sprouts.) Remove from the oven and sprinkle the remaining 2 tablespoons of Parmesan cheese on the hot sprouts. I like to take some of the toasted Panko from the tray and add it on top of the Brussel Sprouts! Video Recipe NotesNote 1: I think panko makes all the difference in these sprouts, but breadcrumbs will also work. You can leave these out either entirely, of course, if you prefer. To read about panko/breadcrumbs click here. You can typically find panko in the Japanese cuisine section of your store or near regular breadcrumbs. Nutrition FactsCalories: 180kcal | Carbohydrates: 19g | Protein: 6g | Fat: 11g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 372mg | Potassium: 673mg | Fiber: 7g | Sugar: 4g | Vitamin A: 1371IU | Vitamin C: 145mg | Calcium: 83mg | Iron: 3mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
I love roasted Brussels sprouts (or steamed, or shredded in stir fry, and so on). Last Holiday season I had a recipe that coated the sprouts in a little bacon grease. They were good but I’m betting these are healthier AND tasty. Thanks. Reply
Chelsea, this recipe looks amazing! I’m so excited to try it.What would be something good to serve with this? Reply
Thank you Anna!! Are you looking for a main dish to serve alongside the sprouts or other side dishes? Reply
Looks delicious and easy to make, my entire family loved it, Now I can make it at home, hope it’ll as good as you do :). five stars for you and thanks for sharing Chelsea! Reply
So, I didn’t have bread crumbs and I only had the crumbly parm cheese, but I did this recipe anyways and it was deliscious! I have been trying to get my brussels crispy for quite some time and have been unsuccessful until now! Thanks so much for sharing! Reply
I hate brussel sprouts,. However this recipe had me eating them with pleasure!! So glad I found it!! Reply
YESSSS!! It’s seriously the best thing when you find a way to love a food you didn’t before! I’m so glad you enjoyed. Thanks for your comment Rose! 🙂 Reply
Chelsea,. Just wanted to let you know that I made again, however this time I missed the panko with a few instant potatoe flakes andparm cheese!! They were again absolutely delicious,. And I don’t eat them but I do with your recipe!! Ummmmm Reply
I love roasted brussel sprouts! I was super excited to try these and they definitely did not disappoint! So Good! Reply
This was such a delicious side dish with dinner last night! My picky eaters even gobbled these up! Delicious! Reply
I never roasted Brussels sprouts before and looked at at least 3 different recipes. I liked the ingredients for this one (not too many, not too few, easily available, rationale for using, etc.) and tried it today. Wonderful!! I only bought 1/2 the amount of Brussels sprouts that the recipe called for (only serving 2 people), and cut down the measurements accordingly. Really delicious. Thank you for sharing this very tasty and easy recipe. Love it! Reply
Also tried this with green beans and they were fabulous! (I’m having the leftover beans tonight.) Reply
Great recipe! I substituted with Ian’s gluten free Panko breadcrumbs and it was delicious!! Thanks for the recipe Reply
I’ve made roasted brussel sprouts a bunch of times, but I never added breadcrumbs before- it definitely kicked it up a huge notch! My sister liked the recipe for the first time. 10/10 recommend the bread crumbs. Reply
I wouldn’t recommend frozen; they won’t turn out quite right. If you do use frozen though, I’d let them thaw and dry thoroughly before proceeding with the recipe. Enjoy! Reply
I used frozen ones. I just let them thaw out good first. I’m sure fresh are better but they’re super expensive wherr I live verses a $1 a bag for frozen. So their not bad frozen:) Reply
I didn’t think I liked brussel sprouts until I had them roasted. This looks delicious, I can’t wait to try it! Will they cook the same if I line my cookie sheet with Parchment paper? Reply
Tried making brussel sprouts for the first time (having only ever eaten them once before) using this simple recipe. It tasted delicious! Accidental Pro tip: Goes really well with salmon and some crispy seared lemon slices. Next time I’ll try adding bits of bacon. Thanks for the recipe! Reply
These are great! I need to double the recipe next time. How would they turn out if using 2 racks in the oven at the same time? Reply
Another hit, my husbands favorite way to have brussels sprouts. I made these many times, in fact they are in the oven now. Thank you Chelsea Reply
Best Brussels sprouts recipe ever!!! My family love it won’t have it any other way Thank you for sharing 😋 Reply
Absolutely love this Brussels sprout Recipe, I make it all the time now. My husband and I love it. Thank you again Reply
I’ve made this recipe a few times and each time, I jazz it up even more. But one thing I noticed 18 minutes is almost too long to roast the sprouts. They became mushy past this point. Maybe it’s just my oven, but check them earlier than the time given so you can judge the tenderness according to your preference. So I check the sprouts at about 13-14 minutes and then broil them for about another 2-2.5 minutes and they came out great. Reply
This is great advice! Every oven cooks a little differently and it’s definitely smart to check them early! Thanks! 🙂 Reply
I do not like brussels sprouts but these were incredible. I cooked them for a friends and had to try them. Crispy texture, just perfect. I am a believer. Reply
