Roasted Brussel Sprouts

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A simple and delicious recipe for roasted brussel sprouts. The secret? Roasting 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.

Up close overhead photo of a bowl of roasted brussel sprouts

Roasted Brussel Sprouts: Love ’em or Hate ’em?

When you mention brussel sprouts, chances are you’ll find a lot of people who don’t like them. But I’ve found that when prepared correctly, brussel sprouts are 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 brussel sprouts is that they pair extremely well with other side dishes, such as mashed potatoes, wild rice salad, and Thanksgiving dressing.

When brussel sprouts are mushy, that texture alone is a turn-off for most people. The “secret” to this recipe is making the brussel sprouts crispy, which really enhances the flavor and texture.

Overhead ingredient shot of everything needed for roasted brussels sprouts

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 roast brussel sprouts in the oven.
  • The important thing here is don’t let the brussels sprouts overlap. If they overlap they’ll steam instead of roast and get soggy. Use 2 sheet pans if needed.
  • Cover the brussel sprouts in olive oil. This allows them to caramelize better, and as a bonus, allows the panko and Parmesan to stick to them better.

Step by step process photos of preparing oven roasted brussel sprouts

How do you roast brussel sprouts in the oven?

Roasted brussel sprouts aren’t as difficult as you might think!

  1. Preheat the oven to 425 degrees F.
  2. Toss the brussel 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.
  3. Coat the brussel sprouts in a parmesan cheese and panko/breadcrumbs mixture, then spread evenly on a tray.
  4. Bake for 18-23 minutes until crisp tender.

Step by step process photos of preparing oven roasted brussel sprouts

Can these roasted brussel 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 brussel 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.

Up close overhead photo of perfectly roasted brussel sprouts

What should you pair with roasted brussel sprouts?

This roasted garlic and parmesan brussel sprout recipe makes the perfect side dish! Here are some meals these roasted brussel sprouts pair well with:

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Roasted Brussel Sprouts

5 from 31 votes
Ultra CRISPY and FLAVORFUL roasted brussel sprouts. The perfect side dish for your holiday meal. This is the last brussel sprout recipe you'll ever need!
Print Recipe

Roasted Brussel Sprouts

5 from 31 votes
Ultra CRISPY and FLAVORFUL roasted brussel sprouts. The perfect side dish for your holiday meal. This is the last brussel 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 145kcal
Author Chelsea


  • 1.5 pounds brussel 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)*
  • 1/3 cup + 2 tablespoons freshly grated Parmesan cheese, separated


  • Preheat the oven to 425 degrees F.
  • Trim the brussel sprouts and slice large ones in half. Place in a large bowl and drizzle over 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 in the oil/butter. They need to have enough oil + butter so the panko & parmesan will stick; add an additional tablespoon of oil IF needed. Finally, add in the Panko and 1/3 cup Parmesan cheese. Again, toss gently to ensure the panko and parmesan coats all the sprouts.
  • Transfer to a large baking sheet and spread the brussel sprouts so they aren't overlapping. Some of the panko/parmesan 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 Parmesan cheese is melted. (May vary depending on actual oven temperature and size of sprouts). Remove from the oven and sprinkle the remaining 2 tablespoons Parmesan cheese on the hot brussel sprouts. I like to grab some of the toasted Panko from the tray and add it on top of the bowl of brussel sprouts!
  • Enjoy immediately. 


Nutrition Facts

Calories: 145kcal


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 think Panko makes all the difference in these sprouts, but breadcrumbs will also work! OR you can leave out either entirely πŸ™‚ 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 facts for oven roasted brussels sprouts

The BEST ultra crispy and flavorful roasted brussel sprouts via A few


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Recipe Rating


  1. 5 stars
    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.

  2. 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!

    1. 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! πŸ™‚

      1. 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

  3. 5 stars
    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!

  4. 5 stars
    Great recipe! I substituted with Ian’s gluten free Panko breadcrumbs and it was delicious!! Thanks for the recipe

  5. 5 stars
    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.

    1. 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!

      1. 5 stars
        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:)

  6. 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?

  7. 5 stars
    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!

  8. 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?

  9. 5 stars
    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

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