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.
Best Roasted Brussel Sprouts Recipe
This shredded Brussels sprout salad went viral on TikTok, giving Brussels sprouts a new reputation—but I’ve always been their biggest fan, and my love for them all started with this recipe.
Brussels sprouts can be a love-it-or-hate-it veggie, but roasting transforms them: crispy outside, tender inside, and packed with a sweet, nutty flavor. That perfect crispiness means no more soggy, smelly sprouts!
They’re fantastic 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.
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 Sweet Potatoes my most popular recipe!
- Roasted Vegetables all on one sheet pan
- Fall-inspired Harvest Vegetables and Sausage
- Brown Sugar Roasted Carrots with just four ingredients
- Roasted Butternut Squash with three different variations
Roasted Brussel Sprouts
Equipment
- Sheet pan
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 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!