Parmesan Roasted Brussels Sprouts

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

Ingredients

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

• Brussels 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 Brussels sprouts and makes them crispy, you don’t have to use good quality olive oil for this recipe

How to make parmesan roasted Brussels sprouts step by step

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

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

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

(1 1/2 lbs (675g) Brussels sprouts)

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

(1/4 cup (60ml) olive oil, 1/2 teaspoon garlic powder, 1 teaspoon Italian seasoning, zest of 1/2 lemon)

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

(1/2 cup (45g) grated parmesan cheese, 1/4 cup (20g) Panko breadcrumbs)

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

Add Brussels 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 Brussels sprouts (it will create a crispy crust at the bottom of the Brussels 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!

Storage

These roasted Brussels 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 Brussels sprouts – they will be too soft.

More easy vegetable side dish recipes

• Roasted Brussels sprouts with pineapple and pecans
• Sautéed Zucchini (Garlic Lemon Parmesan Zucchini)
• Honey Glazed Carrots (quick stovetop glazed carrots)
• Green beans almondine
• Sauteed Corn (Skillet Corn)
• Roasted cauliflower steaks recipe / How to roast cauliflower
• Smashed Brussels sprouts (similar recipe to this but the Brussels sprouts are first steamed then smashed and baked)
• Brussels Sprouts Gratin
• Brussels Sprouts with Bacon

Top tips to make perfect roasted Brussels sprouts

• cut them in half – the flat side of the Brussels sprouts has more surface to get brown and crispy vs. round side of an uncut Brussels 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

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!!