Name: Roasted Brussel Sprouts for the Table
Yield: 6

Roasted Brussels Sprouts are evenly crispy and loaded with flavor! They’re an straightforward side dish everyone will want seconds of.

These make the reliable side for slow cooker Turkey Breast, Short Ribs, or Shepherd’s Pie.

Author’s Note

The Best Roasted Brussel Sprouts Recipe

This shredded Brussels sprout salad blew up on social media and got everyone hooked on the veggie. But my love for Brussels sprouts started long before the trend, and it was thanks to this very recipe!

I’ve spent years experimenting with different ways to cook them, and I’ve found that roasting is hands-down the best. It completely transforms Brussels sprouts into a dish that even the most avid haters of the veggie will want to devour. No more soggy, bitter sprouts! Just a evenly tender center, crisp outside, and lots of sweet and nutty flavor every time.

They’re great on their own or paired with sides like Mashed Potatoes, Wild Rice Salad, and Thanksgiving Dressing.

Ingredients assembled for making roasted Brussels sprouts.

Ingredients In Roasted Brussel Sprouts

Ingredient	Tip
Brussels sprouts	Cut them in half so they cook evenly and get crispy.
Olive oil & butter	Toss well to coat every sprout. Add a little more if they seem dry.
Seasonings	Just garlic powder, salt, and pepper!
Panko	Panko is lighter and crispier than regular breadcrumbs, but either will work.
Parmesan	Divide the cheese. Add some before baking, then sprinkle the rest on top afterward.

Quick Tip

Pick Brussels sprouts that are bright green and feel solid. They should all be about the same size to cook evenly. Don’t choose ones with wilted or yellow leaves.

How To Make Roasted Brussel Sprouts

Prep: Heat the oven to 425°F. Trim and cut the Brussels sprouts in half.
Coat: Mix sprouts with oil, butter, and seasonings. Add Panko and parm and toss well.
Bake: Spread sprouts on a baking sheet in a single layer and bake.
Top: Sprinkle extra Parmesan and Panko on top if you’d like.

The vegetables being chopped and prepped.

How To Achieve Crispy Perfection

Space them out: Spread the Brussels sprouts on the baking sheet to prevent steaming and to get them nice and crisp!
Embrace the brown: Cook until they’re soft inside and nicely colored outside.
Brussels sprout size: For even cooking, make all sprouts similar in size by halving or quartering larger ones.
Panko and Parmesan coating: This adds extra crunch and flavor to the roasted Brussels sprouts.

Featured Comment

“I do not like brussels sprouts but these were incredible. I cooked them for a friends and had to try them. Crispy texture, just reliable. I am a believer.”
– Pat

The panko and parmesan being added to the bowl of brussel sprouts for these roasted brussel sprouts.

Variations

Switch Things Up

Balsamic Vinegar: Drizzle with balsamic vinegar or a balsamic reduction.
Brussel Sprouts With Bacon: Try these brussel sprouts with bacon or roast sprouts and add chopped bacon at the end.
Honey Mustard: Drizzle honey mustard sauce over your roasted brussel sprouts right out of the oven.
Lemon Parmesan: Add freshly grated Parmesan and a squeeze of fresh lemon juice after roasting for a zesty kick.