Roasted Brussels Sprouts

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Try this amazing Roasted Brussels Sprouts recipe! The secret? Roast them in the oven with just the right amount of spice, a blend of butter and oil, and breadcrumbs or panko!

These would be the perfect side to this Crockpot Turkey BreastShort Ribs, or Shepherd’s Pie.

Overhead view of a bowl filled with crispy roasted Brussels sprouts.

The Best Roasted Brussels Sprouts

Brussels sprouts can be a love-it-or-hate-it veggie, but when roasted just right, they’re a game-changer! Think crispy outside, tender inside, with a sweet, nutty flavor. Try this recipe to see for yourself. The key? Getting that perfect crispiness, so no more soggy or smelly sprouts. These sprouts go great with sides like Mashed Potatoes, Wild Rice Salad, and Thanksgiving Dressing.


Brussels sprouts, resembling mini cabbages, are part of the same veggie family. The name originates from Brussels, Belgium, where they first appeared in northern Europe in the 5th century.

Top-down view of ingredients assembled for making roasted Brussels sprouts.

Ingredients In Roasted Brussel Sprouts

  • Brussels sprouts: Main component; provides nutrition, flavor, and texture.
  • Olive oil: Helps in roasting, adding a crispy exterior and savory flavor.
  • Butter: Adds richness and aids in achieving a crispy roasted texture.
  • Seasonings: They help enhance and balance the flavors of the dish.
  • Panko (or breadcrumbs): Gives a crunchy texture and helps create a golden crust during roasting.
  • Parmesan cheese: Adds a savory and nutty flavor, aiding in browning and forming a crispy topping when baked.

How To Roast Brussel Sprouts?

Roasting Brussels Sprouts is easier than you might imagine. Here’s what you need to do:

  1. Preheat the oven to 425 degrees F.
  2. Toss the sprouts in a mixture of olive oil and melted butter. The oil caramelizes the vegetables in the oven, making them crispy, while the butter enhances their flavor.
  3. Coat the Brussels sprouts in a mixture of Parmesan cheese and breadcrumbs, then spread them evenly on a tray.
  4. Bake for 18-23 minutes or until they are crisp-tender.

Sequential images showcasing the preparation of vegetables.

How To Achieve Crispy Perfection

  • Roasting in the Oven: Direct oven heat ensures a crispy exterior.
  • Halving the Sprouts: Exposes more surface area to the heat, allowing for even cooking and crispiness.
  • Avoiding Overlap: Ensures sprouts roast rather than steam, preventing sogginess. Read more about evenly spacing out your veggies here.
  • Using Olive Oil: Aids in caramelization and gives a crispy texture.
  • Panko and Parmesan Coating: Adds an additional layer of crunch and flavor in these roasted Brussel sprouts.

Sequential images detailing the steps to prepare oven-roasted Brussels sprouts.

Oven Roasted Brussel Sprouts Recipe Variations

There are several delicious recipe variations to explore:

  1. Balsamic Glazed: After roasting, drizzle with a balsamic reduction for a sweet and tangy twist.
  2. Honey Mustard: Toss with a mixture of honey and Dijon mustard before roasting for a sweet and savory flavor.
  3. Lemon Parmesan: Add freshly grated Parmesan cheese and a squeeze of lemon juice after roasting for a zesty kick.
  4. Maple Bacon: Sprinkle crumbled bacon and drizzle maple syrup over the roasted ones for a savory-sweet combo.
  5. Garlic Roasted: Roast with garlic cloves for an aromatic and savory option.
  6. Brussel Sprouts Roasted Bacon: After roasting, toss the vegetable with crispy bacon bits for a smoky, savory twist that elevates the dish.
  7. Cranberry Walnut: Mix in dried cranberries and toasted walnuts after roasting for a delightful crunch and touch of sweetness.

Feel free to experiment with these variations to find your favorite way to enjoy this delicious vegetable.

Top-down close-up view of golden-brown roasted Brussels sprouts.

Roasted Brussel Sprouts FAQs

1Why Are My Roasted Brussel Sprouts Not Crispy?

Your roasted Brussels sprouts might not be crispy due to overcrowding on the baking sheet, insufficient oil, or not roasting at a high enough temperature.

This recipe ensures crispy Brussels sprouts by using olive oil and butter for even roasting, adding Panko for extra crunch, and recommending halving the sprouts for consistent cooking.

2Can Roasted Brussels Sprouts Be Made In Advance?

While they taste best served fresh and warm, I don’t advise cooking them ahead of time. However, you can wash, trim, and halve the sprouts a day in advance. If doing so, store the uncooked sprouts in an airtight container in the fridge.

3Should You Cut Brussel Sprouts In Half Before Roasting?

Yes, halving Brussels sprouts before roasting ensures even and quicker cooking. It also exposes a larger surface area to the heat, allowing for a crispier exterior and a tender interior, enhancing the overall texture and flavor of the dish.

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Roasted Brussel Sprouts

5 from 39 votes
Try this amazing Roasted Brussels Sprouts recipe! The secret? Roast them in the oven with just the right amount of spice, a blend of butter and oil, and breadcrumbs or panko!
Overhead view of a bowl filled with crispy roasted Brussels sprouts.
Print Recipe

Roasted Brussel Sprouts

Overhead view of a bowl filled with crispy roasted Brussels sprouts.
5 from 39 votes
Try this amazing Roasted Brussels Sprouts recipe! The secret? Roast them in the oven with just the right amount of spice, a blend of butter and oil, and breadcrumbs or panko!
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
Chelsea Lords
Calories 180kcal
Cost $6.12


  • 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


  • Preheat the oven to 425 degrees F.
  • Trim and halve the Brussels sprouts. In a bowl, mix them with olive oil, melted butter, salt, garlic powder, and pepper. They need to have enough oil and butter so the panko and Parmesan will stick; add an extra tablespoon of oil if necessary. Next, incorporate panko and 1/3 cup Parmesan, ensuring all sprouts are evenly coated.
  • Spread the sprouts on a large baking sheet, ensuring they don't overlap. It's okay if some panko/Parmesan falls off, but make sure most sprouts are coated. If needed, sprinkle additional mixture onto them.
  • Bake for 18-23 minutes until the sprouts are browned, tender, and cheese is melted. Cooking time may vary based on oven accuracy and sprout size. After removing, sprinkle with the remaining Parmesan and, optionally, some toasted Panko from the tray.


Recipe Notes

Note 1: Panko enhances these sprouts, but breadcrumbs are an alternative. They can be omitted if desired. Find panko in the Japanese section or near breadcrumbs in stores. For more on panko/breadcrumbs, click here.

Nutrition Facts

Serving: 1serving | Calories: 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.


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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.

    1. Thank you Anna!! Are you looking for a main dish to serve alongside the sprouts or other side dishes?

  2. 5 stars
    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!

  3. 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

  4. 5 stars
    I love roasted brussel sprouts! I was super excited to try these and they definitely did not disappoint! So Good!

  5. 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!

      1. 5 stars
        Also tried this with green beans and they were fabulous! (I’m having the leftover beans tonight.)

  6. 5 stars
    Great recipe! I substituted with Ian’s gluten free Panko breadcrumbs and it was delicious!! Thanks for the recipe

  7. 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:)

  8. 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?

  9. 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!

  10. 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?

  11. 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

  12. 5 stars
    Best Brussels sprouts recipe ever!!! My family love it won’t have it any other way Thank you for sharing πŸ˜‹

  13. 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.

    1. This is great advice! Every oven cooks a little differently and it’s definitely smart to check them early! Thanks! πŸ™‚

  14. 5 stars
    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.

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