Parmesan Roasted Brussels Sprouts

Cheryl Callison: "I grew up being served boiled brussels sprouts wh…" Read More


  • 1 1/2 pounds fresh brussels sprouts (trimmed and halved)
  • 2 tablespoons olive oil
  • 1/4 cup breadcrumbs
  • 1/2 cup shredded Parmesan cheese
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
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    Made it

    NutritionView More

    Sodium17% DV410mg
    Fat12% DV8g
    Protein8% DV4g
    Carbs1% DV3g
    Fiber0% DV0g
    Calories100Calories from Fat70
    Total Fat8g12%
    Saturated Fat2g10%
    Trans Fat
    Calories from Fat70
    Total Carbohydrate3g1%
    Dietary Fiber0g0%
    Vitamin A2%
    Vitamin C0%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


    Cheryl Callison 4 months ago
    I grew up being served boiled brussels sprouts which I hated. Pure mush. But I love these!! I don’t really measure my ingredients so I probably do end up adding more salt than any over 40 something should but I look forward to these and they make eating my greens a lot easier. 👌
    whiterose 4 months ago
    Thought it was a simple recipe to try, but now realised that I hate brussel sprouts (never had it before this). Too bitter.
    Michael Freelove 5 months ago
    I love Brussels sprouts and this recipe was average. I ended up putting more salt and Parmesan after it was finished because I thought I needed it. Overall an okay recipe but did not stand out.
    Dana P. 6 months ago
    Because of the Parmesan and bread crumbs, you can’t really achieve a good crispiness on the brussel sprouts. I followed the directions, but prefer recipes where brussel sprouts are roasted and cheese is added afterwards. That makes the brussel sprouts the focus and in this case, they are more of the after thought.
    Anissa M. 7 months ago
    I added a bit of honey and bacon and it was amazing!!
    Amy Zeris 7 months ago
    Really good. We loved it.
    Arlinda 8 months ago
    This recipe goes great with baked ham it's yummy
    Shorir 8 months ago
    Excellent recipe! Sprouts were perfectly coated had a good mix of really crispy ones. I would definitely recommend this recipe
    Alysha Steel 8 months ago
    Fantastic. Absolutely amazing side dish I’ve made it twice now and will for sure being making them again soon
    Erin Takamaki 8 months ago
    So good I love Brussels sprouts
    Kellie R. 8 months ago
    very good, i will make this over and over. I increased the amount of the ingredients a bit for more flavor
    Nature 8 months ago
    bf loved it, just broiled it a bit at the end
    vicki warwick 8 months ago
    Didn't have bread crumbs and used some balsamic vinegar. I really liked them.
    Natalie M. 9 months ago
    amazing! i never tried baking them, so this was a great first shot.
    Avery S 10 months ago
    Very good!! I added a little more parmesan to melt after cooking, but otherwise perfect!
    Christa L. 10 months ago
    needed more salt and would cook sprouts part way before added cheese stuff.
    Brittani Haywood 10 months ago
    Very happy with the result. Ended up adding more cheese and garlic powder because of personal taste
    Meyer 10 months ago
    So easy to make. Just mixed everything in a bowl and added soy sauce....very good!
    David Kraft 10 months ago
    I didn't cook it at the recommended time and temperature because i also had to bake my chicken. So 400 degrees for 30 minutes over cooked them a bit, but it still turned out pretty good. (I had planned on taking them out after 20-ish minutes).
    Briar Rose 10 months ago
    my first time ever making brussels sprouts. turned out good and crispy. just a little dry but they still tasted great! will probably make again
    Michele Leah 10 months ago
    Loved this!! So delicious! I may try adding a tiny bit of lemon juice next time. Super easy to make!
    Evelina Bulatović 10 months ago
    excellent i cooked🤗🤗🤗🤗🤗🤗🤗🤗
    Bailey 10 months ago
    i over cooked mine a bit but they were still really good :)
    Seemed that it needed an extra 5+ min, til able to pierce with a fork. Tasty and easy to prepare.