Roasted Brussels Sprouts are perfectly crispy and loaded with flavor! They’re an easy side dish everyone will want seconds of.
These make the perfect side for Crockpot Turkey Breast, Short Ribs, or Shepherd’s Pie.
Author’s Note
The Best Roasted Brussel Sprouts Recipe
This shredded Brussels sprout salad blew up on TikTok and got everyone hooked on the veggie. But my love for Brussels sprouts started long before the trend, and it was thanks to this very recipe!
I’ve spent years experimenting with different ways to cook them, and I’ve found that roasting is hands-down the best. It completely transforms Brussels sprouts into a dish that even the most avid haters of the veggie will want to devour. No more soggy, bitter sprouts! Just a perfectly tender center, crisp outside, and lots of sweet and nutty flavor every time.
They’re great on their own or paired with sides like Mashed Potatoes, Wild Rice Salad, and Thanksgiving Dressing.
Ingredients In Roasted Brussel Sprouts
- Brussels sprouts: Cutting them in half helps them cook evenly and get crispy.
- Olive oil & butter: Toss well to coat every sprout; add a bit more if they seem dry.
- Seasonings: These seasonings boost the natural flavor of the Brussels sprouts.
- Panko: Panko is lighter and crispier than regular breadcrumbs, but either works.
- Parmesan: Divide the cheese; add some before baking and sprinkle the rest on top afterward.
Quick Tip
Pick Brussels sprouts that are bright green and feel solid. They should all be about the same size to cook evenly. Don’t choose ones with wilted or yellow leaves.
How To Make Roasted Brussel Sprouts
- Prep: Heat the oven to 425°F. Trim and cut the Brussels sprouts in half.
- Coat: Mix sprouts with oil, butter, and seasonings. Add Panko and Parmesan and toss well.
- Bake: Spread sprouts on a baking sheet in a single layer and bake.
- Top: Sprinkle extra Parmesan and Panko on top if you’d like.
How To Achieve Crispy Perfection
- Space them out: Spread the Brussels sprouts on the baking sheet to prevent steaming and to get them nice and crisp!
- Embrace the brown: Cook until they’re soft inside and nicely colored outside.
- Brussels sprout size: For even cooking, make all sprouts similar in size by halving or quartering larger ones.
- Panko and Parmesan coating: This adds extra crunch and flavor to the roasted Brussels sprouts.
Featured Comment
“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.”
– Pat
Variations
Switch Things Up
- Balsamic Vinegar: Drizzle with balsamic vinegar or a balsamic reduction.
- Brussel Sprouts With Bacon: Try these brussel sprouts with bacon or roast sprouts and add chopped bacon at the end.
- Honey Mustard: Drizzle honey mustard sauce over your roasted brussel sprouts right out of the oven.
- Lemon Parmesan: Add freshly grated Parmesan and a squeeze of fresh lemon juice after roasting for a zesty kick.
Storage
Leftover Roasted Brussel Sprouts?
Keep cooked Brussels sprouts in the fridge in a sealed container for up to 4 days. Reheat in the oven at 350°F.
Freezing isn’t ideal since sprouts can get soft, but if needed, freeze for up to 2 months. Thaw in the fridge and reheat.
More Roasted Vegetable Recipes
Roasted Brussel Sprouts
Equipment
Ingredients
Instructions
- Preheat oven to 425°F.
- In a large bowl, toss Brussels sprouts with olive oil, melted butter, salt, garlic powder, and pepper until well coated. Add panko and 1/3 cup Parmesan, mixing to coat evenly.
- Spread sprouts on a sheet pan in a single layer, without overlapping. It’s okay if some panko and Parmesan fall off—just sprinkle any leftovers from the bowl over the sprouts.
- Bake for 18–23 minutes, or until the Brussels sprouts are browned, tender, and cheese is melted. Sprinkle with remaining 2 tablespoons Parmesan and any toasted panko left on the tray before serving. Best enjoyed right out of the oven!
Video
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made these for a potluck. Everyone was asking what the recipe was and said they were delicious. Which they were awesome!
So thrilled to hear this! Thanks Anita!
Thank You
So welcome!
1-1/2 Brussel sprouts? Is that 1-1 1/2? Just making sure.
1 and 1/2 pounds Brussels!
I look forward to making these. Yum
You’re going to love!
I haven’t tryed them yet can I please get recipe?
Absolutely! Just press skip to recipe on this post and you’ll have the whole recipe! Hope this helps.
I made these roasted Brussels sprouts last night, and they were incredible! The seasoning blend brought out the best flavors, and they were perfectly crispy. I’ll definitely be adding this recipe to my regular rotation. Thanks, Chelsea!
I am so thrilled to hear this! Thanks so much for your comment!