Garlic Parmesan Roasted Brussels Sprouts are a simple, tasty side dish that brings together crispy, tender Brussels sprouts with the bold flavors of garlic and the cheesy goodness of Parmesan. The sprouts get perfectly roasted until golden and slightly caramelized, making them a delicious treat even for those who don’t usually love their greens.
I love making this recipe because it’s quick and almost foolproof, plus the garlic and Parmesan add such a nice punch that it completely changes the game for Brussels sprouts. Sometimes I sprinkle a little extra Parmesan on top just before serving—it’s a little touch that makes everyone smile at the table.
These roasted Brussels sprouts go great alongside just about any main dish, especially chicken or pasta. I often make a big batch for dinner and even enjoy the leftovers cold or warm the next day. They’re one of those dishes that always make me feel like I’m eating something a bit special without any extra work.
Key Ingredients & Substitutions
Brussels Sprouts: Fresh sprouts should be firm and green with compact leaves. If you can’t find fresh ones, frozen Brussels sprouts work too; just adjust roasting time a bit.
Olive Oil: This adds richness and helps crisp the sprouts. You can use avocado or canola oil for a milder flavor but stick with oils with a high smoke point for roasting.
Garlic: Fresh minced garlic gives strong, zesty flavor. If fresh isn’t available, garlic powder can work—about 1 teaspoon for this recipe.
Parmesan Cheese: Grated Parmesan adds a salty, nutty touch. For a vegetarian option, use a plant-based Parmesan substitute or nutritional yeast for a cheesy hint.
How Can You Get Brussels Sprouts Crispy and Golden Without Burning?
Cooking Brussels sprouts evenly and getting that crisp, golden edge can be tricky. Here’s what helps:
- Trim and halve evenly: Similar-sized pieces cook evenly.
- Coat well: Toss sprouts thoroughly in oil so they roast instead of steam.
- Cut side down: Place them flat side on the pan; that’s where the crisp magic happens.
- Give space: Don’t overcrowd the pan or sprouts will steam and get mushy.
- Watch time: Roast at 400°F for 20-25 minutes. Check and toss if needed after 15 minutes.
Finishing with cheese in the oven adds nice browning without drying out the sprouts. Keep an eye to avoid burning the Parmesan.
Equipment You’ll Need
- Baking sheet – I prefer a large one so the Brussels sprouts can spread out and get crispy.
- Mixing bowl – it makes tossing the sprouts with oil and garlic easy and quick.
- Knife and cutting board – for trimming and halving the sprouts safely and neatly.
- Measuring spoons and cups – handy for measuring oil, garlic, salt, and cheese.
- Grater – to grate fresh Parmesan cheese for the best flavor and texture.
Flavor Variations & Add-Ins
- Swap Parmesan for crumbled feta or goat cheese for a different tangy flavor.
- Add chopped nuts like almonds or pecans for extra crunch and richness.
- Incorporate red pepper flakes or a dash of smoked paprika for a spicy or smoky twist.
- Use lemon zest or drizzle lemon juice instead of balsamic for a bright, citrus note.
Garlic Parmesan Roasted Brussels Sprouts
Ingredients You’ll Need:
Main Ingredients:
- 1.5 pounds Brussels sprouts, trimmed and halved
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/3 cup grated Parmesan cheese
- Optional: 1 tablespoon lemon juice or balsamic vinegar (for drizzling)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and roughly 25-30 minutes to roast the Brussels sprouts, for a total time of about 35-40 minutes. It’s quick and perfect for a tasty side dish any day of the week!
Step-by-Step Instructions:
1. Prepare the Brussels Sprouts:
Start by preheating your oven to 400°F (200°C). Rinse your Brussels sprouts well, then trim off the stems and remove any yellow or damaged outer leaves. Cut each sprout in half, slicing lengthwise for even cooking.
2. Season the Sprouts:
Place the halved Brussels sprouts in a large bowl. Add the olive oil, minced garlic, salt, and pepper. Toss everything together until the sprouts are coated evenly with the oil and seasoning.
3. Roast the Brussels Sprouts:
Spread the seasoned sprouts cut side down on a baking sheet in a single layer. This helps them roast to a crisp, golden brown. Roast for 20-25 minutes, until they are tender inside and nicely browned on the edges.
4. Add Parmesan and Finish Roasting:
Remove the baking sheet from the oven and sprinkle the grated Parmesan cheese evenly over the hot sprouts. Return the tray to the oven, roasting for another 3-5 minutes until the cheese melts and turns a little golden.
5. Optional Drizzle and Serve:
For extra flavor, drizzle with fresh lemon juice or balsamic vinegar before serving. Enjoy these warm as a delicious side dish or snack perfect for any occasion!
Can I Use Frozen Brussels Sprouts for This Recipe?
Yes, you can use frozen Brussels sprouts, but be sure to thaw and drain them well beforehand to avoid excess moisture. Pat them dry with paper towels before tossing with oil and seasoning for the best roasting results.
How Should I Store Leftover Roasted Brussels Sprouts?
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a skillet over medium heat or in the oven to help retain their crispiness.
Can I Make This Recipe Ahead of Time?
Absolutely! You can prepare and toss the sprouts with oil and seasoning a few hours ahead, then refrigerate until ready to roast. Add Parmesan and finish roasting just before serving for the freshest taste.
What Can I Substitute for Parmesan Cheese?
If you don’t have Parmesan, you can use Pecorino Romano, Asiago, or a plant-based cheese substitute. Nutritional yeast is also a great option for a cheesy flavor that’s dairy-free.
