Home > Side Dishes > Roasted Brussel Sprouts Roasted Brussel 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 Brussel 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 Brussel Sprouts Recipe This shredded Brussels sprout salad has become super popular, going viral on TikTok. It’s given Brussels sprouts a new reputation, and I’m here to tell you I’ve always been the biggest fan, especially since I first created these 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 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. Ingredients In Roasted Brussel Sprouts Brussels sprouts: Cut them in half and remove the ends so they cook evenly and get crispy and delicious all over. When buying, remember that smaller Brussels sprouts are sweeter, while larger ones have a milder, more cabbage-like flavor. Olive oil & butter: These make the sprouts cook nicely and taste good. They also help the crumbs and cheese stick to the sprouts. Coat the sprouts well so they turn crispy. Seasonings:These seasonings add depth and enhance the natural flavor of the Brussels sprouts. Season evenly to ensure every bite is flavorful. Panko & Parmesan Cheese: These make the outside crunchy and cheesy. Cook until they are golden and crunchy. How To Roast Brussel Sprouts? Roasting Brussels Sprouts is easier than you might imagine. Here’s what you need to do: Heat your oven to 425°F (220°C). Direct, high oven heat gives it a crispy exterior. Clean the Brussels sprouts and cut them in half. In a bowl, toss the sprouts with olive oil, melted butter, salt, garlic powder, and pepper. Make sure each piece is covered well so it gets really tasty and crispy. Mix in the Panko and some of the Parmesan cheese. This will give a nice cheesy crust, so coat them evenly. Spread the sprouts on a baking sheet in one layer. Bake for 18-23 minutes until they’re brown and crispy. Don’t let them touch too much, so they all get evenly crispy. Take them out of the oven and sprinkle the rest of the Parmesan on top. Adding cheese at the end adds more flavor and melts perfectly. How To Achieve Crispy Perfection Space out the sprouts: When roasting Brussels sprouts, spread them out on the baking sheet. This prevents them from steaming and helps them get crispy. Embrace the brown: Let the Brussels sprouts brown in the oven. This browning adds a delicious crunch. Cook them until they’re tender inside and nicely colored outside. Brussel sprout size: Size matters for even cooking, so ensure all Brussels sprouts are roughly the same size. Cut larger ones to match smaller ones, which may mean halving or quartering them. Panko and Parmesan Coating: Adds an additional layer of crunch and flavor in these roasted Brussel sprouts. Oven Roasted Brussel Sprouts Recipe Variations Balsamic Vinegar: Drizzle with balsamic vinegar or a balsamic reduction. Brussel Sprouts With Bacon: Follow my delicious recipe for brussel sprouts with bacon. Or you can roast the sprouts and then add chopped bacon at the end. Honey Mustard: Drizzle this honey mustard sauce over your roasted brussel sprouts right out of the oven. Lemon Parmesan: Add freshly grated Parmesan cheese and a squeeze of lemon juice after roasting for a zesty kick. STORAGE Storage Tips Store cooked Brussels sprouts in the fridge in a sealed container for up to 4 days; reheat in the oven at 350°F for best results. I don’t recommend freezing roasted Brussels sprouts as they can become soft; however, if necessary, they can be frozen for up to 2 months, thawed in the fridge, and then reheated. Roasted Brussel Sprouts FAQs Why Are My Roasted Brussel Sprouts Not Crispy? Your Brussels sprouts might not be crispy if they’re too close together on the pan, don’t have enough oil, or aren’t roasted hot enough. This recipe gets them crispy by using enough olive oil and butter, adding Panko for crunch, and cutting the sprouts in half for even cooking. Can Roasted Brussels Sprouts Be Made In Advance? They taste best fresh and warm, so don’t cook them early. But you can prep (wash, trim, halve) the sprouts a day ahead and keep them in an airtight container in the fridge. Should You Cut Brussel Sprouts In Half Before Roasting? Yes, halving Brussels sprouts before roasting cooks them evenly and faster, makes them crispier outside and tender inside, improving their texture and taste. More Roasted Vegetable Recipes Roasted Sweet Potatoes viral recipe Roasted Vegetables all on one sheet pan Fall-inspired Harvest Vegetables and Sausage Brown Sugar Roasted Carrots 4 ingredients Roasted Butternut Squash 3 different variations 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 InstructionsPREP: Preheat the oven to 425 degrees F.BRUSSELS PREP: Trim and halve the Brussels sprouts, then toss with olive oil, melted butter, salt, garlic powder, and pepper in a bowl. Ensure they're well-coated to help panko and Parmesan stick; add more oil if needed. Mix in panko and Parmesan, covering sprouts evenly.SPREAD ON SHEET PAN: Spread the sprouts on a baking sheet without overlapping. It's fine if some panko/Parmesan falls off, but keep them mostly coated. Add more mixture if necessary.BAKE: Bake for 18-23 minutes until the sprouts are browned and tender, and the cheese melts. Cooking time may vary. After baking, sprinkle with remaining Parmesan and, if desired, some toasted Panko from the tray. Video Recipe NotesNote 1: Panko adds crunch to the sprouts, though breadcrumbs can be used or omitted. Find Panko in the Japanese section or near breadcrumbs in stores. 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.
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. Reply
Chelsea, this recipe looks amazing! I’m so excited to try it.What would be something good to serve with this? Reply
Thank you Anna!! Are you looking for a main dish to serve alongside the sprouts or other side dishes? Reply
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! Reply
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! Reply
I hate brussel sprouts,. However this recipe had me eating them with pleasure!! So glad I found it!! Reply
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! 🙂 Reply
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 Reply
I love roasted brussel sprouts! I was super excited to try these and they definitely did not disappoint! So Good! Reply
This was such a delicious side dish with dinner last night! My picky eaters even gobbled these up! Delicious! Reply
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! Reply
Also tried this with green beans and they were fabulous! (I’m having the leftover beans tonight.) Reply
Great recipe! I substituted with Ian’s gluten free Panko breadcrumbs and it was delicious!! Thanks for the recipe Reply
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. Reply
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! Reply
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:) Reply
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? Reply
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! Reply
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? Reply
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 Reply
Best Brussels sprouts recipe ever!!! My family love it won’t have it any other way Thank you for sharing 😋 Reply
Absolutely love this Brussels sprout Recipe, I make it all the time now. My husband and I love it. Thank you again Reply
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. Reply
This is great advice! Every oven cooks a little differently and it’s definitely smart to check them early! Thanks! 🙂 Reply
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. Reply
