Name: Parmesan Roasted Brussels Sprouts
Prep time: 5 min
Cook time: 17 min
Total time: 22 min
Cuisine: American
Ingredients: 1 lb fresh Brussels sprouts, trimmed and halved; 2 tbsp olive oil; 1/3 cup breadcrumbs (plain or Italian-seasoned); 1/3 cup grated or shredded Parmesan cheese; 1/2 tsp garlic powder; 1/2 tsp salt; 1/4 tsp black pepper

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These Parmesan Roasted Brussels Sprouts are one of my favorite go-to side dishes when I want something quick, flavorful, and full of texture. They’re crispy on the outside, tender on the inside, and coated in a savory mix of Parmesan, breadcrumbs, and garlic seasoning. I love how this dish turns a simple vegetable into something crave-worthy in under 20 minutes.

Why You’ll Love This Recipe

I love how this recipe makes Brussels sprouts truly irresistible. Roasting brings out their natural sweetness while the high heat gives them those caramelized edges I can’t get enough of. The Parmesan adds a nutty, salty flavor that pairs perfectly with the crispy coating of breadcrumbs. It’s fast, easy, and works with just about any main dish—chicken, steak, fish, or even pasta. Plus, I can prep everything in just a few minutes and let the oven do the rest. Parmesan Roasted Brussels Sprouts

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Brussels sprouts – I always use fresh sprouts, trimmed and halved for even roasting.
Olive oil – A good-quality olive oil helps with browning and adds richness.
Breadcrumbs – I use plain or Italian-seasoned, depending on the flavor profile I want.
Parmesan cheese – Either grated or shredded works beautifully in this recipe.
Garlic powder – Adds a punch of flavor without overpowering.
Salt – Just enough to bring out the flavors.
Black pepper – I like a good crack of black pepper for a bit of bite.

Directions

I preheat the oven to 425°F and line a baking sheet with parchment paper or foil for easy cleanup.
I trim the woody ends from the Brussels sprouts and cut them in half.
In a large bowl or zip-close bag, I toss the sprouts with olive oil until they’re evenly coated.
I add the breadcrumbs, Parmesan cheese, garlic powder, salt, and pepper, then toss again to coat everything evenly.
I spread the Brussels sprouts out in a single layer on the baking sheet, cut side down for maximum browning.
I roast them for 15–17 minutes, or until they’re golden and crispy on the outside and tender in the center.

Servings and timing

This recipe makes about 4 servings as a side dish. It takes around 5 minutes to prep and 15–17 minutes to roast, so it’s ready to serve in under 25 minutes.

Variations

Spicy version – I add a pinch of red pepper flakes or cayenne to the seasoning mix for heat.
Lemon zest – I toss in a bit of lemon zest after roasting for brightness and zing.
Balsamic glaze – I drizzle balsamic glaze over the top for a sweet-tangy finish.
Nutty crunch – I sometimes swap breadcrumbs for crushed almonds or walnuts for a grain-free option.

Storage/Reheating

If I have leftovers, I store them in an airtight container in the fridge for up to 3 days. To reheat, I use a skillet or pop them in the oven at 375°F for 5–7 minutes to bring back the crispiness. I avoid microwaving them when possible, since it softens the crispy edges.

These aren’t great for freezing, as roasted Brussels sprouts tend to lose their texture when thawed.

FAQs

Can I use frozen Brussels sprouts?

I stick with fresh sprouts for this recipe. Frozen ones tend to release too much moisture and won’t roast up as crispy.

How do I keep them from getting soggy?

I make sure they’re dry before roasting and don’t overcrowd the baking sheet. Placing them cut side down also helps with crisping.

Can I make this ahead of time?

I prep the sprouts and seasoning in advance, but I roast them just before serving so they stay crisp and fresh.

What’s the best Parmesan to use?

I like freshly grated Parmesan for better melt and flavor, but pre-shredded works too if that’s what I have on hand.

Can I use an air fryer instead of the oven?

Yes, I roast them in the air fryer at 400°F for about 10–12 minutes, shaking halfway through. It’s even faster and still gets them crispy.

Conclusion

Parmesan Roasted Brussels Sprouts are one of those recipes that turns a simple vegetable into something I actually look forward to. With just a few pantry ingredients and a hot oven, I can make a side dish that’s crispy, cheesy, and full of flavor. Whether I’m cooking a weeknight dinner or hosting a holiday meal, this one always makes it to my table.