Parmesan roasted brussels sprouts are crispy, simple to make and delicious! This easy recipe is the perfect side dish to any meal, and comes together so quickly.
Parmesan Roasted Brussels Sprouts
Roasted brussels sprouts are one of my favorite vegetable side dish during the fall months. These crispy brussels are tossed in olive oil, parmesan and panko crumbs and roasted until they’re browned and crispy.
Serve them as a weeknight side dish, or at your next holiday meal!
Tips to making the best brussels sprouts:
- use an extra virgin olive oil for the best quality and taste
- make sure to trim off any black parts of the brussels sprouts
- spread them apart on the sheet pan and don’t overcrowd! this is key to getting them crispy
How to make parmesan roasted brussels sprouts
- Trim and slice your brussels sprouts
- Toss them in a bowl with olive oil, panko, parmesan, garlic and salt and pepper
- Transfer them to a greased sheet pan and roast them for about 40 minutes in a 425 degree oven, until they start to brown and crisp
- Garnish with extra parmesan and enjoy with your favorite main course!
This simple side dish is going to be on repeat all season, and I can’t wait for you all to try it.
More veggie side dishes you’ll love:
Paprika Roasted Carrot Fries
Roasted Cauliflower Lentil Salad
Chili Garlic Green Bean
Parmesan Roasted Brussels Sprouts
Serves: 4 servings
Prep Time: 10 minutes
Cooking Time: 45 minutes
Total Time: 55 minutes
Ingredients
- 1 lb brussels sprouts
- 1/4 cup panko crumbs or breadcrumbs
- 1/4 cup grated parmesan, plus more to top
- 2 cloves crushed garlic
- 3 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
Directions
- Preheat the oven to 425 F
- Cut off the ends of the brussels sprouts and slice them in half
- Toss them in a bowl with the olive oil, garlic, panko, parmesan and salt & pepper
- Transfer to a greased sheet pan without parchment, and roast for 25-30 minutes. Flip the brussels sprouts and roast for another 10-15 minutes.
- Garnish with extra grated parmesan and enjoy!
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