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 baking sheet 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.
We love our brussel sprouts. Loved your recipe!!Thank you, and my husband thanks you ?
Yay!! I’m soo happy you guys enjoyed! Thanks for your comment! 🙂
I hate brussel sprouts,. However this recipe had me eating them with pleasure!! So glad I found it!!
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! 🙂
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
Sounds amazing!! What a great idea 🙂 Thanks Rose!!
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!
Ahh I am so happy to hear this!! So glad you enjoyed. Thanks Melissa! 🙂
Excellent Recipe! It can be used for green beans and broccoli as well!
Yay!! So glad you enjoyed! Thanks for your comment! 🙂
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!
Chelsea, this recipe looks amazing! I’m so excited to try it.What would be something good to serve with this?
Thank you Anna!! Are you looking for a main dish to serve alongside the sprouts or other side dishes?
This looks really good! I think I need to make these for myself and the kids. Love this idea!
Delicious brussel sprouts!!!
Thanks Ray!! 🙂
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.
Sounds delicious! 🙂
These brussels are simple and beautiful!
I am currently making these for the 2nd time because they are sooo good! We love this recipe!
Yay! So happy to hear Jessica! Thanks so much! 🙂