It’s time to turn on your oven and make the best baked broccoli and brussel sprouts for your dinner guests! This easy sheet pan roasted broccoli and brussel sprouts recipe is full of flavor and delicious as a side dish. Yes, broccoli and brussel sprouts can be super yummy if they're seasoned right, and these are full of garlic and parmesan goodness.
These broccoli and brussel sprouts are garlicky and cheesy and made with broccoli, brussel sprouts, olive oil, salt, pepper, garlic powder, and parmesan cheese.
Reasons you’ll love this recipe
- PAIRS WELL WITH EVERYTHING: Roasted vegetables are a classic side dish on many plates. These oven roasted broccoli and brussel sprouts taste especially yummy during the fall and winter seasons, served with mashed potatoes and turkey! They’re great with other proteins like chicken, steak, and fish, and even tasty mixed into quinoa bowls or served over rice.
- KID FRIENDLY: We promise even your kids will love these roasted veggies! They’re full of flavor and super cheesy.
- EASY: This is the easiest side dish you will make this year. All you have to do is cut up the veggies, toss them in some seasoning and bake them on a sheet pan. It doesn’t get much easier than that! You can even meal prep this broccoli and brussels sprouts recipe ahead of time if you’d like.
- BRUSSEL SPROUTS: Look for the smaller fresh brussel sprouts at your grocery store. They’re about an inch wide and can usually be found in a bag in the produce section! These will get chopped in half and make for the perfect bite size.
- BROCCOLI: Two heads of fresh broccoli are chopped into bite-size pieces and used in this recipe. The fresh broccoli crisps up in the oven and adds some extra flavor and texture to the dish that frozen broccoli just can’t do.
- OLIVE OIL: The veggies get coated in olive oil, which makes them nice and crispy and keeps them from sticking to the sheet pan!
- SALT AND PEPPER: Salt and pepper are added to help balance and enhance the flavor of the broccoli and brussel sprouts.
- GARLIC POWDER: The garlic powder gives the broccoli and brussel sprouts all the flavor they need, especially paired with the parmesan cheese; it’s like a match made in heaven!
- PARMESAN CHEESE: Who else could put parmesan cheese on basically anything? It’s life-changing on veggies, and once you do it once, you’ll be putting parm on all your veggies! Sprinkle on as much as you’d like; there are no limits!
See the recipe card below for the ingredient measurements.
- KNIFE: For chopping the broccoli brussel sprouts into bite-size pieces.
- CUTTING BOARD: For safely cutting the veggies and protecting your countertops!
- MIXING BOWLS: You will need one large mixing bowl to coat the brussel sprouts and broccoli with olive oil, salt and pepper, and garlic powder.
- CHEESE GRATER: If you’re using freshly grated parmesan cheese and need to shred it.
- BAKING SHEET/SHEET PAN: For roasting the brussel sprouts and broccoli.
- SPATULA: For flipping the veggies halfway through their cooking time.
- SERVING DISH: Once the sheet pan broccoli and brussel sprouts are ready to serve, put them in a nice dish to serve your guests!
- SERVING SPOON: For serving the veggies.
- MEASURING SPOONS AND CUPS: For measuring the ingredients.
- Prepare: Preheat the oven to 375° F. Line a baking sheet with tin foil, grease with oil, and set it aside.
- Mix: In a large bowl, toss the brussel sprouts, broccoli, olive oil, salt, pepper, and garlic powder.
- Bake: Transfer the vegetable mixture to the baking sheet and top with parmesan cheese. Bake for 30 minutes, flipping the veggies halfway through.
- Serve: Transfer the vegetables to a serving dish and sprinkle more parmesan cheese on top before serving.
- Use fresh veggies. Fresh vegetables make all the difference! Frozen veggies maintain more water retention, and when roasted, they tend to become more soggy than crispy.
- Wash your veggies. This is a must! Fresh veggies come from the ground!! Even if the package on those brussel sprouts says pre-washed, give it an extra rinse just encase.
- Chop your vegetables into small pieces. I don't know about you, but I think everything bite-size tastes better and makes eating so much easier and more enjoyable.
- Flip the vegetables halfway through cooking. There are many mistakes in roasting vegetables; one is forgetting to flip the vegetables during cooking. Flipping these sheet pan broccoli and brussel sprouts will ensure they are evenly cooked and crispy on all sides!
- Serve right away. After roasting the broccoli and brussels sprouts, these veggies will only stay crispy and warm for so long, so aim to serve them right away. They’re best eaten the first day but can be reheated in the oven the next day to rewarm and crisp them up again.
You’ll want to make sure you’re roasting the veggies on a large pan and that they’re not overcrowded or overlapping each other.
No, if you want crispy roasted veggies, keep them uncovered; otherwise, you will be steaming them and they will be soft and not crispy.
Leftover roasted veggies taste great mixed into rice or made with a bowl of quinoa. You can also reheat them and eat them as a side dish again.
It should only take about 5 -10 minutes in the oven for 5-10 minutes at 375° F.
Cooked roasted vegetables should be eaten within 4 days. After about 4 days in the fridge, they will become too soggy and flavorless.
- Cauliflower: Roasted cauliflower adds a nice contrast in color with broccoli and/or brussel sprouts and the roasted flavor tastes delicious paired with either of the other vegetables.
- Carrots: Carrots add a beautiful orange color that looks beautiful paired with broccoli and/or brussel sprouts. They also complement other vegetables with a subtly sweet flavor and help balance the dish.
- Potatoes: Make life easier by roasting your potatoes with your broccoli and/or brussel spouts instead of making some potatoes on the side another way! You may need to cook everything for about 5-10 minutes longer. The potatoes will be ready when you can easily poke a fork through!
The alternative ingredients are just suggestions and have not been tested.Print