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ROASTED BRUSSELS SPROUTS
If you’re not familiar with brussels sprouts they are little cabbage like vegetables. When they are roasted in the oven they get this crispy and charred exterior that is so delicious.
I usually just make a meal out of these oven roasted brussels sprouts. They are so good and I am betting even the brussels sprouts haters will end up loving these!
HOW TO MAKE ROASTED BRUSSELS SPROUTS
Fresh Brussels Sprouts – I always buy the already packaged bag of brussels sprouts at the grocery store. You will find it by the salad bags and other vegetables. The end will have a knob, which I always cut off, but you don’t have to.
Olive Oil
Parmesan Cheese – You can use any kind you want. The pre-shredded stuff, the grated stuff in the can, or you can shred your own. Shredded Parmesan cheese tends to burn easily in the oven. I usually use freshly shredded Parmesan cheese or the cheaper grated stuff in the can.
Garlic Powder
Salt & Pepper
TIPS FOR ROASTING BRUSSELS SPROUTS
- Try as much as possible to not have the brussels sprouts touching or on top of each other. You want them spread out on the baking sheet so they get that nice crisp and char on the outside. If you use a pan that is too small or they are touching, you will end up steaming them instead of roasting.
- You can use fresh garlic if that’s what you prefer.
- You can buy brussels sprouts that are already trimmed OR buy the regular, untrimmed bunch of brussels. Make sure you take the outer skin layer off (it’s usually dirty and damaged) and trim the knob off the end of the end.
- The brussels do need to be cut in half. It’s an extra step and requires a cutting board and knife, but you need them halved so they will get that crispy, charred outside all around.
TRY THESE OTHER SIDE DISH RECIPES
- parmesan roasted potatoes
- slow cooker creamed corn
- crock pot sweet carrots
- roasted maple cinnamon sweet potatoes
- cheesy scalloped potatoes
- roasted parmesan green beans
Oven Roasted Parmesan Brussel Sprouts
Ingredients
- 1 1/2 lbs brussel sprouts (trimmed & halved)
- 2 tablespoons olive oil
- 1/3 cup parmesan cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Heat oven to 425 degrees. Very lightly spray a cookie sheet with cooking spray.
- In a bowl, combine brussel sprouts (that have been halved and ends trimmed) with the remaining ingredients. Toss together to coat all the brussel sprouts.
- Spread onto the cookie sheet making sure they are not touching.
- Cook for 16-20 minutes. Serve immediately.
Video
Notes
Nutrition
Did You Make This Recipe?
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Recipe originally published September 2017.
It has been updated and republished April 2020.
These were delicious. Thanks for sharing. My 10 and 12 year old granddaughters loved them too! I used ground parmesan cheese, so had to add extra olive oil, next time I will use fresh grated Parmesan cheese.
So good to hear! I could eat an entire batch myself I love these so much ? I have used both fresh Parmesan and the cheaper ground Parmesan, and I honestly like them both equally.
Hi! Do you know about how many this recipe feeds? TIA!
If it’s a side dish then you could safely feed 4-6 people depending on how much they take. I love these brussels so much that I can usually just make a meal out of them 🙂
These were delicious! This was our first time trying Brussels sprouts since the dreaded microwave sprout incident years ago. I only wish we had made more. My husband and I loved them.
I ve used vegan Parmesan cheese ( made from from scratch.) .. and follow your recipe. Your recipe is soooooo good that I truly changed from dislike Brussel sprouts to loving them.
Thanks for sharing. It was really good and tasty! My family loved it! ????
So happy these were tasty! I LOVE brussels and can never get enough of them 🙂
My fiancé is picky when it comes to vegetables, so it’s hard for me to pick out a winner when I cook dinner. When he makes dinner it seems like he just skips the veggies all together. But now that I’ve made them and he LOVED them, he’s started to cook them when it’s his turn to cook dinner. Which I am also LOVING!! thank you for the recipe 🙂
So glad to hear this! Thanks Maria.
I tried this and it is WONDERFUL! Thanks for sharing!
We love brussel sprouts! I can hardly wait to try this recipe.
I hope you like them! Let me know.
Have you ever used frozen Brussels sprouts?
No, and I probably would not recommend it. The store sells packs of already trimmed Brussel sprouts so all you have to do is cut them in half and peel off the outside skin layer (cause it’s usually dirty). Buying these packs makes it easy without all the prep work. You could always experiment with frozen Brussel sprouts but I can’t say for sure what the outcome would be.
The outcond would be the worst thing you ever ate. I bought frozen ones, cooked them in the microwave and gaged when eating them. Right now am trying this recepie, I hope they are good! Brussel sprouts look like cute little cabbages, I love cabbage, hope these taste better this time.
I wondered that too
I have used frozen and they were amazing as well.. I let them thaw first.. they were great!
Absolutely try it with frozen. 400° for 30, shake, bake for 15-20 more minute. Dont bother cutting in half or thawing, and use the same seasonings/oil as this recipe calls for.
I have done this recipe with frozen ones and it turns out just as delicious. I use the baby spouts at Aldi. Let them thaw first and then slice in half and proceed with the recipel. They are a little slippery as they thaw so be careful cutting. They’re smaller so the cook just the same as the moisture evaporates, but check them till you like the doneness – I like them to be a little crispy with browned bits. (Microwaving brussels from frozen is gross. Don’t do that. Bad flavors happen.) This recipe is fantastic and I’ve fixed them from both frozen and fresh – for my family – as well as guests. Delicious and it’s super easy, this is my go-to for roasting brussels sprouts! 🙂 Hope this helps.
I love sprouts, but have only ever eaten them as a boiled vegetable with a roast dinner (preferably Christmas dinner LOL). I wouldn’t have ever thought to use them in this way – what a brilliant recipe, I will have to try it! x
I hope you love it. They’re my favorite (and only) way to eat Brussel sprouts.
Made for the first time last night and they were Great! Thank you for the recipe, glad I found your site, it has been too long to get a set of good recipes. Thank you
Thank you! So happy you have found some you like. Thanks for being here.
I had never made brussel sprouts before and was a little nervous, but these were so delicious! Even my hates-everything-green husband enjoyed them. Roasting veggies is definitely the best way to make a healthy & yummy side dish.
Omg, long story short but I take care of my mom who lives with me now, my sister brought a bag of Brussel sprouts the other day and my mom sa id why on earth would she do that, well as kids she made us eat them so my sister said it was just a funny. Anyhoo, I decided to try your recipe that said even if you never liked them you may this way and it was AWESOME!!! Thank you and now my sister is actually going to try them since my mom can’t stop raving about them. A wonderful backfire!
haha, that’s awesome! Thanks for sharing. I love hearing things like this 🙂
I have tried all my adult life to like brussel sprouts, which were always boiled or steamed. I could not gag them down, no matter how much butter was on them! Then, one day, my adult son roasted some…holy cow, what an amazing difference! They had a whole new flavor! And the darker/crispier, the better. They are now my favorite roasted veggie.
Simple, delicious and healthy! Thank you!
I added a broil at the end for a little extra crunch. I recommend it!
That crunch on brussels is my favorite. Great idea with the broiler.
Made them tonight. AMAZING!!!!!!!
My husband took seconds and said I nailed the brussel sprouts! He usually tolerates brussel sprouts and only if there’s bacon in it. So simple yet so good. Thanks!
Several of our local sports bars (TGI FRIDAYS, too) serve these as a high-priced app. Usually they add bacon crumbles, a few onions, and drizzel balsamic vinegar on top. Love them that way!
These were great my entire family loved them!! Will save and make again!
It was my first attempt at roasting Brussels sprouts. I found the recipe too salty. I even went back and checked thinking I might have used garlic salt instead of garlic powder, but no. I would recommend cutting down on the salt to 1/4 tsp, too. Otherwise, I will be using this recipe again.
Oh darn. Yes, for sure just reduce the salt next time. Thanks for coming back to leave your feedback.
Can you use frozen Brussels sprouts
I would not suggest it but frozen brussels sprouts would work. I don’t think they’ll get as crispy as using fresh.
Yum! But can I just ask you to edit your post – they are Brussels sprouts with an “s” – named after the city in Europe.
So glad you loved them. And I’ll go back and edit 🙂
LOL she didn’t edit it
If only I had a personal assistant to do all this for me 🙂
This was delicious and full of flavor. Will absolutely make this again. Also so simple to do.
Brussel sprouts were delicious. Have made these my own recipe but didn’t turn out as good. The key was letting them really Brown up…
Yes I agree. The browner the better when it comes to brussels. So glad you enjoyed these. They’re one of my favorites.
IN WHAT WORLD ARE YOU COOKING THESE FOR 16 MINUTES? I had them in for less than 5 & they burnt to a crisp.
That seems really odd that they were burnt to a crisp in less than 5 minutes. I have never had someone say that about this recipe. Sorry they did not work out for you.
Put oven thermometer in your oven sounds like you have bad temperature control
I cooked them for about 20 minutes. They were PERFECT!!! thank you for this awesome recipe
Kaitlyn Miller maybe your oven degree is wrong? All the other ones said it was delicious. Your oven could be different and you may need to alter it based on your oven. It was delicious, thank you for this recipe!!!!!
I made this recipe with dinner tonight. My goodness! My husband and I love your recipe. First time visiting your site. I see some other recipes that I plan on trying. Thank you so much!!!
Thank you so much! I love comments like these 🙂 Welcome and I hope you can find some great stuff. That’s my #1 goal for this blog is helping others find good recipes for their own families. So glad you loved the Brussels and I’m happy you found me.
Have you ever cooked the day before and reheated? Tips?
I would suggest not doing this. You will not get that crunchy char on the brussels doing it this way. You can cook and reheat but they will be soft brussels sprouts and not the roasted ones in this recipe. I eat leftovers of these all time just warmed up in the microwave.
I have made these a couple of times now and they are so delious! I like them so much I eat them even when they are cold.
Mine turned out bland and too soft and mushy (not charred like yours). I don’t know why since I did what you instructed, making sure I spread them out so they would not steam. Your photos of your brussel sprouts are beautiful. I just wished mine turned out the same. 🙁 I tried it a second time and the same thing happened. 🙁 It did smell wonderful though as it was baking (the upside). Not sure how to fix this…
It sounds like you did everything right but maybe not cooked them long enough. All ovens are so different which is why there is a note to increase cook time if needed. I would just let them cook for 5 minutes (or more) longer next time and you will get that char on the outside 🙂
If I could, I would give this recipe 75 stars! I LOVED these Brussels so much! The crunchy char, tons of flavor, makes this one of my new favorite recipes! I may even get my boyfriend to start eating veggies with this phenomenal recipe! Thank you so much for providing us with an extremely simple, amazingly delicious recipe that goes with nearly any meal! <3
These sound very good, but I will probably omit the cheese for dietary reasons. I already have a good recipe for brussels sprouts, but this one sounds better. I will definitely be making them. Thank you for this great recipe.
I love Brussels so much!! Thanks for a delicious new way to make them. The only change I made was Panko instead of regular breadcrumbs because I was out.
I like brussels-sprouts I mace s with Bacon and it tests good.
I love Brussels so much!! Thanks for a delicious new way to make them. The only change I made was Panko instead of regular breadcrumbs because I was out.
Off the hook and oh so easy. Fresh Brussel Sprouts. Go great with everything.
They get this crispy and charred exterior that is so delicious.
This was absolutely delicious! I doubled the measurements of the seasonings because it was a bit plain tasting to me after following the directions word for word.
I accidentally burnt them with 20 minutes, probably should check on them at 10ish minutes instead. I will try again. I hope It’s better than next time. Thank you for your recipe!
Oh darn! Sorry to hear this. Ovens are all so different (kind of annoying…). Thank you for your comment and 5 star rating. I really appreciate it.
Delicious! Easy to prep, bake and serve.
Adding to my favourites. Suggest using shaved parmesan (rather than finely grated) for a robust taste and mouth-feel.
I made these tonight and didn’t change a thing. They are incredible and I will definitely make these again1
Love to hear that! Thank you, Mary!
I’m wondering if I can microwave them to warm them up? ( have to cook them at my house and then go my folks for dinner)
That should work fine, they may use some of that crisp, roasted texture but the flavor will still be there.
I live in Texas and grew my own , I harvest right before our big freeze hit .. they are in the oven roasting now and smell delish !
I can’t wait for my husband to try them he’s convinced that he won’t like them but I’m sure after having fresh and roasted he will be as big of a fan as I am ! Will update !
Thanks for the great recipe ♥️
Oh I love cooking with fresh garden produce! I hope he loves them!