Roasted Brussel Sprouts

5 from 39 votes

These Roasted Brussels Sprouts are bursting with flavor! Tossed in a buttery, seasoned blend and finished with crispy panko, they’re roasted to golden, crunchy perfection.

Prep Time15

Cook Time19

Total Time34

Course: Side Dish

Cuisine: American

Keyword: roasted brussel sprouts

Servings: servings, as a side

Author: Chelsea Lords

Cost: $6.12

Equipment

Sheet pan

Ingredients

1-1/2 pounds Brussels sprouts trimmed and halved
2 tablespoons olive oil
1 tablespoon unsalted butter melted
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1/3 cup panko breadcrumbs or breadcrumbs, see note 1
1/3 cup + 2 tablespoons grated Parmesan cheese divided

US - Metric

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

Notes

Note 1: Panko adds extra crunch, but regular breadcrumbs work in a pinch. Look for panko in the Japanese or breadcrumb aisle.

Storage: Keep roasted Brussels sprouts in an airtight container in the fridge for up to 4 days. But they’re best served right out of the oven—super crispy and full of flavor!

Nutrition