Kitchen Side Dish Small Plate Vegetable Vegetarian Winter Holidays

Mediterranean-Ish Roasted Brussels Sprouts

By Max &Sydney Rosen

Brussels Sprouts are everywhere these days! They’ve quickly become a popular side dish for any sort of meal. Well, we here at Dizzy Pig raised it up another step, coating our roasted Brussels sprouts in Mediterranean-ish, panko bread crumbs and freshly grated Parmesan cheese! Warm and inviting, these sprouts are the perfect side dish any time of year!



Print Recipe
  • 1 ½ lbs fresh Brussels sprouts
  • 2 – 3 Tbsp olive oil
  • 1 heaping Tbsp of Mediterranean-ish seasoning
  • 3 – 4 Tbsp of panko bread crumbs
  • 3 – 4 Tbsp fine grated Parmesan or pecorino cheese
  • One lemon


  1. Take the Brussels sprouts, cut off the small hard ends then quarter them.
  2. Toss the quartered Brussels sprouts in a large bowl with the olive oil and the Mediterranean-ish seasoning till evenly coated.
  3. Spread the Brussels sprouts on a pan or baking sheet.
  4. Sprinkle the juice of ½ the lemon over them and place in a 400°F oven or BGE (indirect set up) for approximately 20 minutes.
  5. Turn/toss them on the pan every 5 minutes or so for even cooking (some charring/caramelization on them is a good thing).
  6. With 10 minutes to go sprinkle the bread crumbs and cheese over them and continue roasting till done.
  7. Sprinkle the rest of the lemon juice over them and serve.