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Why I Especially Love These Brussels Sprouts
Brussels sprouts are having a moment, and for good reason. It used to be commonplace to boil Brussels sprouts, but when the idea of roasting them came about, the game changed. And honestly, whenever I visit a new restaurant and there’s Brussels on the menu, I make sure to order it. Each place has its own method, and there are some that stand above the others. When Brussels sprouts are roasted just right, they get beautifully caramelized with a crispy edge and tender center.
And when you add a nutty Parmesan crust and a sweet-savory dressing, we’re talking about the perfect Thanksgiving side dish!
I’ll be honest that this recipe was born out of the need to get my niece, who doesn’t love most veggies, to eat something green at Thanksgiving. Turns out she loves Brussels! Roasting them with Parmesan and finishing with that honey Dijon vinaigrette makes them so irresistible.
I actually just heard from someone who made these Brussels for the first time, and I believe their exact words were: “mind-blowingly amazing!” I’ll just leave that here as an apt testimony.
Here’s why I think you should make these:
- Foolproof recipe that avoids a mushy texture, but instead has crispy, caramelized edges.
- Parmesan and Panko breadcrumbs are packed with bold flavors, so there’s nothing boring here.
- Perfect to put together while your Thanksgiving turkey is tented and coming up to its finished temperature.
- Easy yet elegant! You can choose to make this for a holiday (Thanksgiving) or serve it as a weeknight side dish.
This recipe originally appeared in my 2025 Holiday Guide, which is available to order!
Roasted Brussels Sprouts Ingredients
Each ingredient paired with these Brussels sprouts is aimed at maximizing flavor and umami. You’ll love the end result:
- Brussels sprouts – Trimmed and halved for optimal caramelization with roasting.
- Olive oil – Helps them roast to golden perfection.
- Kosher salt and black pepper – Basic seasoning.
- Parmesan cheese – Used as a coating for the Brussels sprouts in two different ways. We want this veggie to be crispy and filled with flavor!
- Butter – Rich base for sautéing.
- Olive oil – Helps the crumbs toast evenly.
- Anchovy fillets – Adds deep umami without tasting fishy.
- Shallot and garlic – Both add some additional flavor.
- Red pepper flakes – An optional addition for a bit of heat.
- Panko breadcrumbs – Light and crispy in texture, to finish everything perfectly.
- And of course, honey Dijon vinaigrette – To spoon over the top as the final finishing touch.
The full amount of each ingredient can be found in the recipe card below.
How to Make Roasted Brussels Sprouts
This side dish recipe has 4 easy steps:
Step 1: Prepare the Brussels sprouts – In a large bowl, toss halved Brussels sprouts with olive oil, salt, black pepper, and Parmesan cheese.
Step 2: Roast the Brussels – Preheat oven to 400°F. Line a baking sheet with parchment paper and sprinkle the extra Parmesan cheese in an even layer. Place the Brussels cut-side down on the cheese-lined sheet pan. Roast for 25-30 minutes, until deep golden and crispy.
While the Brussels sprouts roast, it’s a good idea to prepare the honey Dijon vinaigrette that will be poured on top.
Step 3: Make the breadcrumbs – Melt butter and oil in a skillet. Add anchovy fillets and mash to dissolve. Add shallot, garlic, red pepper flakes, salt, and black pepper. Cook until soft and fragrant. Stir in Panko breadcrumbs and toast until golden brown. Remove from the heat and set aside.
Step 4: Assemble – Once Brussels are roasted, transfer to a serving platter and add the breadcrumb mixture. Drizzle with the honey Dijon vinaigrette and a squeeze of fresh lemon juice. Serve immediately.
Recipe Tips
- Make sure that the Brussels are dry – After washing your sprouts, make sure they’re completely dry. Any extra moisture will steam them instead of roasting them.
- Cut-side down for peak Brussels crispiness – Ensures the best caramelization.
- Don’t overcrowd the baking sheet – Give the sprouts room to roast, not steam.
- Grate the Parmesan cheese finely – It helps the cheese to melt evenly into a crust.
- Add the dressing right before serving – This helps to keep the sprouts crisp. As the dressing sits on them, they will tend to get a bit softer.
Follow These Tips
Serving
Once the Brussels sprouts are ready, serve them immediately. You can garnish with some lemon zest or more grated Parmesan cheese, if desired. These Brussels are also delicious when served at room temperature, and they’re even great when eaten cold. Pretty much, they’re delicious at any stage!
Storage
- Refrigerate: Store in an airtight container in the fridge for 3-5 days.
- Reheat: Warm in a 375°F oven until crisp, about 10 minutes. For the best texture, avoid reheating in the microwave. Honestly, though, they’re delicious when consumed cold!
More Thanksgiving Sides
Have I Convinced You to Make This Recipe?
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Parmesan Roasted Brussels Sprouts
Ingredients
- 1 lb Brussels sprouts
- 4 tbsp olive oil separated
- 1 cup grated Parmesan cheese separated
- kosher salt to sprinkle
- freshly ground black pepper to sprinkle
- ½ tsp crushed red pepper flakes
- 2 tbsp unsalted butter
- 2-3 anchovy fillets packed in oil
- 1 small shallot diced
- 1 clove garlic minced
- ½ cup Panko breadcrumbs
- ⅓ cup honey Dijon vinaigrette
- ½ lemon juiced, to garnish
Instructions
- Preheat oven to 400°F.
- Prepare the Brussels sprouts: Cut the Brussels sprouts in half and remove the outside leaves. Place in a large bowl. Drizzle with 2 tbsp olive oil, ¼ cup of Parmesan cheese, salt, and black pepper. Toss gently until coated.1 lb Brussels sprouts, 4 tbsp olive oil, 1 cup grated Parmesan cheese, kosher salt, freshly ground black pepper
- Roast: Line a baking sheet with parchment paper and sprinkle the remaining ¾ cup Parmesan cheese in an even layer on the baking sheet. Place Brussels sprouts cut-side down on top of Parmesan cheese. Roast in the oven for 25-30 minutes or until the cheese is golden brown and the sprouts are fork-tender.1 cup grated Parmesan cheese
- While Brussels are roasting, make the breadcrumb mixture: In a medium skillet, melt butter and the remaining 2 tbsp olive oil. Add anchovies and stir until they have dissolved into the butter. Add the shallot and garlic and cook until translucent, about 3-5 minutes. Add red pepper flakes, and sprinkle with a pinch of salt and black pepper. Stir until the spices are lightly toasted. Add the Panko breadcrumbs and stir until coated in the anchovy butter mixture. Continue stirring until toasted and golden brown. Then, remove from the heat.4 tbsp olive oil, kosher salt, ½ tsp crushed red pepper flakes, 2 tbsp unsalted butter, 2-3 anchovy fillets, 1 small shallot, 1 clove garlic, ½ cup Panko breadcrumbs, freshly ground black pepper
- Assemble: Place roasted Brussels sprouts on a platter and add the Panko breadcrumb mixture. Drizzle with honey Dijon dressing and a squeeze of lemon.⅓ cup honey Dijon vinaigrette, ½ lemon
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
Styling: Addelyn Evans | Photography: Dera Burreson
Delicious!! What a decadent, delicious addition to our Thanksgiving table. Thank you, Kaleb!