Roasted Brussel Sprouts

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 145 kcal
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


  1. Preheat the oven to 425 degrees F.

  2. 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.

  3. 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.

  4. 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!

  5. Enjoy immediately.