Garlic Parmesan Roasted Brussels Sprouts are a simple yet flavorful side dish that really shines. The Brussels sprouts get perfectly crispy on the outside and tender on the inside, while the garlic adds a warm, aromatic touch. Sprinkling them with Parmesan cheese at the end gives a nice, cheesy finish that makes them absolutely irresistible.
I love making these because they’re so quick to prepare but feel special enough for any meal. Tossing the Brussels sprouts with olive oil and plenty of minced garlic before roasting is my go-to move—it makes the smell in the kitchen amazing! Sometimes I even add a little crushed red pepper for a tiny kick, just to mix things up.
These roasted Brussels sprouts go great with anything from weeknight dinners to holiday feasts. I find that serving them warm straight from the oven is the best way to enjoy that crispy, cheesy coating. Plus, they’re a win for anyone who thought they didn’t like Brussels sprouts before—this recipe has converted more than one person in my family!
Key Ingredients & Substitutions for Garlic Parmesan Roasted Brussels Sprouts
Brussels sprouts: Fresh sprouts work best here. Choose firm, bright green ones without yellow leaves. If you’re short on time, frozen sprouts can be used but adjust roasting time as they release more moisture.
Olive oil: It helps get the sprouts crispy. You can swap with avocado oil or any neutral oil if you prefer milder flavor or higher smoke point.
Garlic: Fresh minced garlic brings bold flavor. Garlic powder can be used as a backup but it won’t be as vibrant.
Parmesan cheese: Freshly grated Parmesan adds a nutty touch. If you’re avoiding dairy, nutritional yeast can provide a similar cheesy flavor.
Lemon juice: It adds brightness and balances the richness. Lime juice or a splash of vinegar works too.
How Do You Get Brussels Sprouts Crispy and Flavorful Every Time?
Getting the sprouts crispy especially on the cut side is key. Here’s how I do it:
- Cut them evenly in half to ensure uniform cooking.
- Toss well in enough oil so each sprout is coated but not swimming in it.
- Place them cut side down on the baking sheet—this direct contact helps caramelize the edges perfectly.
- Don’t overcrowd the pan; give them space to roast instead of steam.
- Roast at 400°F and stir once halfway through to prevent burning but keep nice browning.
This process makes the Brussels sprouts tender inside with crispy, caramelized edges, enhancing their natural flavor.
Equipment You’ll Need
- Baking sheet – I like it because it gives the Brussels sprouts plenty of space to roast evenly and get crispy.
- Parchment paper or cooking spray – keeps the sprouts from sticking and makes cleanup easier.
- Large mixing bowl – perfect for tossing the sprouts with oil and seasonings so everything gets coated evenly.
- Measuring spoons and cups – for precise measurement of oil, salt, pepper, and cheese.
- Grater – for freshly shredding Parmesan cheese, which adds more flavor and texture.
Flavor Variations & Add-Ins
- Swap Parmesan for crumbled feta or goat cheese after roasting for a tangy twist.
- Add chopped bacon or pancetta before roasting for extra richness and smoky flavor.
- Mix in roasted nuts like pecans or walnuts for crunch and depth.
- Sprinkle with fresh herbs like parsley, thyme, or rosemary for a fresh, fragrant touch.
Garlic Parmesan Roasted Brussels Sprouts
Ingredients You’ll Need:
- 1 pound Brussels sprouts, trimmed and halved
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional)
- ⅓ cup grated Parmesan cheese
- 1 tablespoon lemon juice (optional, for brightness)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 20-25 minutes to roast the Brussels sprouts. So, in under 40 minutes total, you’ll have a tasty side dish ready to enjoy!
Step-by-Step Instructions:
1. Get Your Oven Ready:
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
2. Prepare the Brussels Sprouts:
Wash and trim the sprouts by cutting off the ends and removing any damaged outer leaves. Then, cut each sprout in half lengthwise.
3. Toss the Sprouts with Flavor:
In a large bowl, mix the halved Brussels sprouts with olive oil, minced garlic, salt, black pepper, and red pepper flakes if using. Make sure every sprout gets coated well.
4. Arrange and Roast:
Spread the Brussels sprouts evenly on the prepared baking sheet, placing them cut side down. This helps them caramelize and get crispy. Roast in the oven for 20-25 minutes, stirring once halfway through to cook evenly.
5. Add Parmesan and Finish:
When the sprouts are browned and crispy, remove them from the oven. While they are still hot, sprinkle the grated Parmesan cheese over them and toss gently to coat. If you like, drizzle with lemon juice for a touch of brightness. Serve warm and enjoy!
Can I Use Frozen Brussels Sprouts for This Recipe?
Yes, you can! Just make sure to thaw them completely and pat dry to remove excess moisture. This helps them roast better and get crispy instead of soggy.
How Should I Store Leftover Roasted Brussels Sprouts?
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm them in the oven at 350°F (175°C) for about 5-10 minutes to keep them crispy or microwave briefly if you’re in a hurry.
Can I Make This Dish Ahead of Time?
Absolutely! You can roast the Brussels sprouts ahead and reheat before serving. Add the Parmesan cheese fresh after reheating for the best flavor and texture.
What Can I Substitute for Parmesan Cheese?
If you’re avoiding dairy, nutritional yeast is a great alternative that gives a cheesy flavor. You can also try crumbled feta or goat cheese for a different twist.