The most amazing Roasted Brussels Sprouts are golden and CRISPY with a crunchy garlic parmesan crust! Ridiculously easy and mouthwateringly good, this is sure to become your “go-to” brussels sprouts recipe.
Simple enough for midweek, impressive enough for holiday feasting, roasted is without a doubt the BEST way to eat brussels sprouts!
Roasted Brussels Sprouts
Everyone needs one ridiculously good brussels sprouts recipe to prove to Sprouts Haters that they CAN be amazingly delicious.
And this is one of mine!
It’s outrageously easy and mouthwateringly delicious. How often do you hear THAT in the same sentence as the words “Brussels sprouts”??!
So what’s so good about these sprouts?
- They’re crispy on the outside – my favourite part!
- Flavour boost from parmesan and garlic
- Extra crunch from breadcrumbs
- No hint of that unappealing boiled sprouts smell that so many people can’t stand!!
What you need
Here’s what you need to make Crispy Roasted Brussels Sprouts. With so few ingredients, there’s not much space for substitutions here – if any of these get omitted, the finished dish really will be lacking “something” I’m afraid!
How to make CRISPY Roasted Brussels Sprouts
The key for CRISPY Brussels Sprouts (and we all know the crispy golden bits are the BEST part!) is a very hot oven and the parmesan which melts into a crunchy golden crust. It’s tempting to use more parmesan – but to be honest, there’s not much point because there’s only so much that sticks to the sprouts!
And of course the panko adds extra crunch!
What to serve with Roasted Brussels Sprouts
This is a vegetable side that will pair with all types of protein from chicken to pork, beef to seafood. Serve it alongside a simple midweek meal like these Honey Garlic Chicken, pan seared Marinated Pork Chops or an incredible Garlic Butter Steak.
For seafood, it would be right at home on the side of Crispy Pan Fried Fish, a pile of Garlic Prawns (Shrimp!) or a big pot of Mussels.
And of course, holiday feasting! I see these sprouts alongside your golden Juicy Roast Turkey, your Herb & Garlic Butter Turkey Breast, your Standing Rib Roast (Prime Rib) or your Pork Roast with impossibly crispy crackling!
And of course – the simplest way to serve them: just eat ’em straight off the pan. If you try these sprouts, tell me if you were tempted!!! – Nagi x
Watch how to make it
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Amazing CRISPY Parmesan Garlic Roasted Brussels Sprouts
Ingredients
- 500g/ 1lb brussels sprouts (Note 1)
- 2 tbsp extra virgin olive oil
- 2 garlic cloves , minced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/3 cup (30g) parmesan , finely grated
- 1/3 cup panko breadcrumbs (Note 2)
Instructions
- Preheat oven to 200°C/400°F.
- Prepare brussels sprouts: Trim the base, cut in half and remove the loose, rough outer leaves.
- Place in a bowl, pour over oil and toss gently.
- Sprinkle with garlic, salt, pepper, parmesan and breadcrumbs.
- Toss to coat, then spread out on tray cut face down.
- Roast for 20 minutes, flip then roast for a further 10 minutes until the outer leaves are deep golden brown and crispy (see photos/video).
- Immediately transfer to warm serving bowl. Scrape loose parmesan breadcrumbs off the tray and sprinkle, then serve immediately.
Recipe Notes:
Nutrition Information:
Life of Dozer
When Dozer was at a friends’ house and promptly stole a toy then hid under the dining table protecting his prize!!
Ooooh, I am making these tonight to have with homemade spaghetti. We’re in for a nasty ice storm and I KNOW we’re going to love these!
Was looking for an alternative recipe for sprouts – and this one from Recipetineats is now firmly in my Go-To file. Delicious. And yes…I had to test one or two before they got served up! P.s: Love all the Dozer pics and updates x
Hi Nagi! I just love your website. Every recipe has been a success!
Am just wondering with the Brussels sprouts if making them the day before and heating them up in the oven changes the texture?
These Amazing crispy Parmesan garlic roasted Brussels Sprouts FANTASTIC! I made it along with the Pork Tenderloin w/ Honey Garlic Sauce and the Creamy Cauliflower Mash also from your site — everything together was spectacular and so simple to put together! You’ve got a new Canadian fan, Nagi!!
WHAT A COMBO!! Love hearing your menu Genevieve – and I’m so glad you enjoyed all of them! N xx
I was waiting for a brussel sprouts recipe from you! I love ALL your veggie incorporated recipes 😀
It’s been a long time coming Agill!
Roasted Brussel Sprouts are always a favorite. I’ve never tried Panko and parmesan..Definitely going to try this dressed up version for Thanksgiving! Thanks
I hope they are a hit Lyn!
my husband hates brussell sprouts….but I will try these. I love Dozer He makes me smile every day.. how old is he? looks about 8 to me I just lost my sweet mini poodle. His name is Giallo….15 sooooo sweet. my heart is broken … nice to see Dozer all the time…xxoo
I’m so sorry to hear you lost Giallo – but it makes me smile to hear that you had him for 15 beautiful years. I’m hoping so hard that Dozer lives that long 🙂 And he’s 7 1/2 – so you’ve picked it so well!!! He is starting to get old-man white fur rings around his eyes!!! N xx
Hi Nagi! Would it change the taste or crunch much if I used an oven heated to 180 instead of 200, and kept them in there for a bit longer? Thank you 🙂
Where I live fresh brussels sprouts are not available. Can I make this with frozen sprouts? The recipe looks terrific but I fear it would come out soggy since frozen sprouts hold a lot of water.
Hi Sharon! I actually made that exact comment in the recipe notes – I don’t think it will be as crispy if using frozen. But if you thaw in a colander so they drain well and dry off, then the parmesan + panko will go a long way to making frozen brussels crispy as they can be! N x
I’ll give it a try and let you know. Thanks.
I absolutely love Brussels sprouts steamed or baked and always have . . .and my daughters, when small, always reached for them first. They have such a delicious taste they do not really need the extras but your recipe is appetizing and will go into menu rotation
Thanks Nagi, you are always great at posting things I am hungry for! I happened to have brussels sprouts and had cooked them in a similar way but never thought of adding the parm and panko! I think that will improve them by a thousand. Mine are in the oven right now. I enjoy your posts and thank you for pushing through even on busy weeks!
I used to hate brussels sprouts but now they’re a regular!! This looks like a terrific quick way to prepare them – I do like them crunchy!
Wowww.. I love it love it.. Crispy and delicious..