Christmas/ Side dish/ Thanksgiving

Parmesan Roasted Brussel Sprouts

1 November 2022 By Aleksandra

These parmesan roasted brussel sprouts make a delicious side dish. They are crispy and flavorful – you will be snacking on them straight from the baking sheet!

Roasted brussel sprouts on a white plate.

Ingredients

Below you will find information about the ingredients and how to prepare the recipe. For the measurements and detailed instructions scroll down to the printable recipe card.

Here’s what you need to make this easy recipe:

Labeled ingredients needed to prepare parmesan roasted brussel sprouts.
  • brussel sprouts
  • parmesan – freshly grated tastes better
  • breadcrumbs – you want Panko for this recipe to provide extra crunch
  • lemon zest – can be omitted but it adds a nice citrus flavor to the dish
  • garlic – I prefer to use garlic powder in this recipe because fresh garlic can burn in a hot oven, if you’d like to add fresh garlic, you can add it at the end of baking time
  • Italian seasoning or French seasoning (Herbes de Provence) – or your other favorite herbs
  • olive oil – coats the brussel sprouts and makes them crispy, you don’t have to use good quality olive oil for this recipe

How to make parmesan roasted brussel sprouts step by step

Cut in half brussel sprouts on a wooden board.

STEP 1: Preheat the oven to 425°F (220°C).

Clean the brussel sprouts, remove the discolored outer leaves, trim the bottoms, and pat dry with paper towels.

Cut medium and large brussel sprouts in half, leave smaller ones whole (for this recipe, cut in half brussel sprouts are better but you also don’t want to overcook smaller sprouts).

Brussel sprouts tossed with cheese, breadcrumbs, and spices in a white bowl.

STEP 2: Add the brussel sprouts to a large bowl and toss with olive oil, garlic powder, Italian seasoning, and lemon zest until evenly coated.

Add grated Parmesan and breadcrumbs, season to taste with salt and pepper, and toss until evenly coated.

Brussel sprouts ready to be baked on a black baking sheet.

STEP 3: Grease a large baking sheet (preferably dark-colored) with vegetable oil or baking spray.

Add brussel sprouts to the baking sheet and place them cut side-down. Space them apart as much as you can, making sure that most of the parmesan breadcrumb mixture is under the brussel sprouts (it will create a crispy crust at the bottom of brussel sprouts). If I have many loose leaves on the baking sheet, don’t worry. I stack most of them up to resemble brussel sprout halves and leave the rest of them just as they are. Those leaves will be as crispy like chips and you’ll be fighting over them (they’re so good).

Bake for 15-20 minutes until well browned and crispy. Keep an eye on them after the 15 minute mark – they can burn quickly and every oven bakes differently (browning will also depend on how apart they lay on the baking sheet and what color the baking sheet is).

When ready transfer to a plate, sprinkle with the remaining browned (but not burned) crispy bits of parmesan and breadcrumbs that will be left on the baking sheet.

Enjoy!

Parmesan roasted brussel sprouts on a black baking sheet.

Storage

These roasted brussel sprouts reheat very well but will not be 100% as crispy as freshly baked. If you want to reheat them, bake them at 350°F (180°C) until warm and crispy. They taste very good but are not perfectly crispy.

I don’t recommend freezing these brussel sprouts – they will be too soft.

More easy vegetable side dish recipes

Top tips to make perfect roasted brussel sprouts

  • cut them in half – the flat side of the brussel sprout have more surface to get brown and crispy vs. round side of an uncut brussel sprout
  • space them out on a baking sheet – they will roast and get brown and crispy, if they are overcrowded they will steam and be soft and soggy
  • choose a large baking sheet – the bigger the better
  • black or dark-colored baking sheets are better for this recipe – brussel sprouts will brown more easily in comparison to light-colored baking sheets
  • don’t use parchment paper – brussel sprouts will brown more easily when baked directly on the baking sheet
  • watch out – don’t just set the timer and go away, every oven bakes differently and you could easily burn them when left in a hot oven for too long
Parmesan roasted brussel sprouts on a white plate.

Did you make this recipe? RATE THE RECIPE or tell me in the COMMENTS how you liked it! You can also add a photo of your dish. It would make me very happy and will help other readers. Thank you!!

Parmesan Roasted Brussel Sprouts

These parmesan roasted brussel sprouts make a delicious side dish. They are crispy and flavorful – you will be snacking on them straight from the baking sheet!
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Parmesan roasted brussel sprouts on a white plate.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 servings
Calories 159kcal
Author Aleksandra

Ingredients

  • 1 1/2 lbs (675g) brussel sprouts
  • 1/4 cup (60ml) olive oil
  • 1/2 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • zest of 1/2 lemon optional
  • 1/2 cup (45g) grated parmesan cheese
  • 1/4 cup (20g) Panko breadcrumbs
  • salt and pepper to taste

Instructions

  • Preheat the oven to 425°F (220°C).
  • Clean the brussel sprouts, remove the discolored outer leaves, trim the bottoms, and pat dry with paper towels.
  • Cut medium and large brussel sprouts in half, leave smaller ones whole (for this recipe, cut in half brussel sprouts are better but you also don’t want to overcook smaller sprouts).
  • Add the brussel sprouts to a large bowl and toss with olive oil, garlic powder, Italian seasoning, and lemon zest until evenly coated.
  • Add grated Parmesan and breadcrumbs, season to taste with salt and pepper, and toss until evenly coated.
  • Grease a large baking sheet (preferably dark-colored) with vegetable oil or baking spray.
  • Add brussel sprouts to the baking sheet and place them cut side-down. Space them apart as much as you can, making sure that most of the parmesan breadcrumb mixture is under the brussel sprouts (it will create a crispy crust at the bottom of brussel sprouts). If I have many loose leaves on the baking sheet, don’t worry. I stack most of them up to resemble brussel sprout halves and leave the rest of them just as they are. Those leaves will be as crispy like chips and you’ll be fighting over them (they’re so good).
  • Bake for 15-20 minutes until well browned and crispy. Keep an eye on them after the 15 minute mark – they can burn quickly and every oven bakes differently (browning will also depend on how apart they lay on the baking sheet and what color the baking sheet is).
  • When ready transfer to a plate, sprinkle with the remaining browned (but not burned) crispy bits of parmesan and breadcrumbs that will be left on the baking sheet.
  • Enjoy!

Notes

Calories = 1 serving (1/6 of the recipe). This is only an estimate!
Course Side Dish
Cuisine American
Diet Vegetarian
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