Home > Side Dishes > Roasted Brussels Sprouts Roasted Brussels Sprouts October 27, 2018 | 75 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. 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 Breast, Short Ribs, or Shepherd’s Pie. 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. QUICK TIP 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. 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: Preheat the oven to 425 degrees F. 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. Coat the Brussels sprouts in a mixture of Parmesan cheese and breadcrumbs, then spread them evenly on a tray. Bake for 18-23 minutes or until they are crisp-tender. 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. Oven Roasted Brussel Sprouts Recipe Variations There are several delicious recipe variations to explore: Balsamic Glazed: After roasting, drizzle with a balsamic reduction for a sweet and tangy twist. Honey Mustard: Toss with a mixture of honey and Dijon mustard before roasting for a sweet and savory flavor. Lemon Parmesan: Add freshly grated Parmesan cheese and a squeeze of lemon juice after roasting for a zesty kick. Maple Bacon: Sprinkle crumbled bacon and drizzle maple syrup over the roasted ones for a savory-sweet combo. Garlic Roasted: Roast with garlic cloves for an aromatic and savory option. Brussel Sprouts Roasted Bacon: After roasting, toss the vegetable with crispy bacon bits for a smoky, savory twist that elevates the dish. 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. Roasted Brussel Sprouts FAQs1Why 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. More Roasted Vegetable Recipes Roasted Sweet Potatoes Roasted Vegetables Harvest Vegetables and Sausage Brown Sugar Roasted Carrots Roasted Butternut Squash 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 39 votes - Review this recipe 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! SAVE TO RECIPE BOX Print Recipe Roasted Brussel Sprouts 5 from 39 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe 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 minutes Cook Time 19 minutes minutes Total Time 34 minutes minutes Servings 4 -6 servings Chelsea Lords Calories 180kcal Author Chelsea Lords Cost $6.12 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 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. Video Recipe NotesNote 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 FactsServing: 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. 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.