Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
CRISPY Parmesan Roasted Brussels Sprouts (addictive!) Recipe
Probably the most wonderful Roasted Brussels Sprouts are golden and CRISPY with a crunchy garlic parmesan crust! Ridiculously simple and mouthwateringly good, that is positive to grow to be your “go-to” brussels sprouts recipe.
Easy sufficient for midweek, spectacular sufficient for vacation feasting, roasted is surely the BEST option to eat brussels sprouts!
Roasted Brussels Sprouts
Everybody wants one ridiculously good brussels sprouts recipe to show to Sprouts Haters that they CAN be amazingly scrumptious.
And that is one in all mine! (The opposite might be Brussels Sprouts in Creamy Parmesan Sauce – let your creativeness dwell on that one for a minute …)
It’s outrageously simple and mouthwateringly scrumptious. How usually do you hear THAT in the identical sentence because the phrases “Brussels sprouts”??!
So what’s so good about these sprouts?
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They’re crispy on the skin – my favorite half!
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Flavour enhance from parmesan and garlic
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Additional crunch from breadcrumbs
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No trace of that unappealing boiled sprouts odor that so many individuals can’t stand!!
What you want
Right here’s what that you must make Crispy Roasted Brussels Sprouts. With so few substances, there’s not a lot area for substitutions right here – if any of those get omitted, the completed dish actually can be missing “one thing” I’m afraid!
Methods to make CRISPY Roasted Brussels Sprouts
The important thing for CRISPY Brussels Sprouts (and everyone knows the crispy golden bits are the BEST half!) is a extremely popular oven and the parmesan which melts right into a crunchy golden crust. It’s tempting to make use of extra parmesan – however to be trustworthy, there’s not a lot level as a result of there’s solely a lot that sticks to the sprouts!
And naturally the panko provides additional crunch!
What to serve with Roasted Brussels Sprouts
It is a vegetable aspect that can pair with all forms of protein from chicken to pork, beef to seafood. Serve it alongside a easy midweek meal like these Honey Garlic Chicken, pan seared Marinated Pork Chops or an unbelievable Garlic Butter Steak.
For seafood, it could be proper at residence on the aspect of Crispy Pan Fried Fish, a pile of Garlic Prawns (Shrimp!) or an enormous pot of Mussels.
And naturally, vacation 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 naturally – the only option to serve them: simply eat ’em straight off the pan. Should you strive these sprouts, inform me should you had been tempted!!! – Johnsat x
Watch the right way to make it
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.
Notes
1. Brussels Sprouts – look for sprouts that are about 3cm / 1.25″ wide. The smaller they are, the sweeter (but too small cooks too quickly in the oven before becoming crisp). Larger have a more cabbagey flavour.
Frozen brussels – I haven’t tried. 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!
2. Panko breadcrumbs – Asian breadcrumbs that are larger than normal breadcrumbs so you get a more amazing crunch!
3. Storage – leftovers will keep for 3 to 4 days in the fridge. Best reheated in the oven at 180°C/350°F for 7 minutes until heated through and the outside is crisp.
Did You Make This Recipe?
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