Garlic Parmesan Roasted Brussels Sprouts are a simple yet delicious way to enjoy this often underappreciated vegetable. The sprouts get perfectly crispy on the outside while staying tender inside, all coated with fragrant garlic and a generous sprinkle of salty Parmesan cheese that adds a lovely nutty flavor. They’re golden, cheesy, and packed with a little bit of crunch and a lot of flavor.
I love making this recipe when I want a quick side that feels special without much fuss. The garlic really wakes up the Brussels sprouts, and adding Parmesan at the end is my favorite trick because it melts just enough to stick but not so much that it gets soggy. I always find that roasting them high and giving them a good toss halfway through makes a big difference in getting those beautiful crispy edges.
These Brussels sprouts go great alongside almost any main dish, whether it’s a weeknight roast chicken or a cozy pasta dinner. I sometimes even sprinkle a little extra Parmesan on top right before serving because you really can’t have too much. They’re a nice way to sneak some veggies onto the table that everyone actually looks forward to eating!
Key Ingredients & Substitutions
Brussels sprouts: Fresh sprouts are best—look for firm, bright green ones. If you can’t find them fresh, frozen sprouts can work; just thaw and pat dry before roasting.
Olive oil: I like using extra virgin olive oil for its flavor, but any neutral oil like avocado or canola will do if you want a milder taste.
Garlic: Fresh minced garlic is great for aroma and flavor here. If you’re short on time, garlic powder can be used but reduce the amount to avoid bitterness.
Parmesan cheese: Freshly grated Parmesan melts nicely and adds a salty, nutty taste. You can swap it with Pecorino Romano or a dairy-free cheese if needed.
Lemon juice: This is optional but adds a nice bright touch that cuts through the richness. You can use fresh lemon juice or a splash of vinegar as a substitute.
How Can You Get Crispy, Caramelized Brussels Sprouts Every Time?
The secret to roasted Brussels sprouts is making sure they’re dry and spread out on the baking sheet.
- Trim and halve sprouts, removing damaged leaves for even cooking.
- Toss with oil and seasonings so each piece is lightly coated—not drenched.
- Arrange cut side down on the sheet; this helps with browning and crispiness.
- Don’t overcrowd the pan to avoid steaming.
- Roast at 400°F for about 20-25 minutes, flipping once to cook evenly but keep some caramelized edges.
- Sprinkle Parmesan right after roasting so it melts over the hot sprouts.
These tips help you get tasty Brussels sprouts that are soft inside but nicely crisp outside every time!
Equipment You’ll Need
- Baking sheet – I recommend a standard-sized sheet to hold all sprouts in one layer for even roasting.
- Parchment paper or light spray of cooking spray – helps prevent sticking and makes clean-up easier.
- Large mixing bowl – perfect for tossing the Brussels sprouts with oil and seasonings without mess.
- Chef’s knife – essential for trimming and cutting the Brussels sprouts cleanly.
- Measuring spoons and cups – to accurately add the garlic, salt, pepper, and Parmesan.
Flavor Variations & Add-Ins
- Use bacon crumbles or pancetta for a smoky, savory boost that pairs well with the cheese.
- Add a sprinkle of red pepper flakes for a spicy kick if you like some heat.
- Mix in toasted chopped nuts such as walnuts or pine nuts for added crunch and flavor.
- Stir in some sautéed mushrooms or caramelized onions after roasting for extra softness and depth.
Garlic Parmesan Roasted Brussels Sprouts
Ingredients You’ll Need:
For The Roasted Brussels Sprouts:
- 1 ½ pounds Brussels sprouts, trimmed and halved
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup grated Parmesan cheese
- 1 tablespoon lemon juice (optional, for brightness)
- 1 teaspoon dried Italian herbs or parsley (optional, for garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and around 20-25 minutes to roast the Brussels sprouts. So, in under 40 minutes, you’ll have a delicious and crispy side dish ready to enjoy!
Step-by-Step Instructions:
1. Preheat and Prepare Your Baking Sheet:
Start by preheating your oven to 400°F (200°C). While the oven warms up, line a baking sheet with parchment paper or lightly grease it with oil. This will help keep the Brussels sprouts from sticking and make clean-up easier.
2. Trim and Halve the Brussels Sprouts:
Wash the Brussels sprouts well, then cut off the stem ends. Remove any yellow or damaged outer leaves to keep only the fresh parts. Cut each sprout in half to help them cook evenly and get nice caramelization.
3. Toss Sprouts with Oil and Seasoning:
In a large bowl, combine the halved Brussels sprouts with olive oil, minced garlic, salt, and black pepper. Toss everything together until the sprouts are well coated.
4. Arrange and Roast:
Spread the Brussels sprouts out in a single layer on the baking sheet, making sure the cut side faces down. This helps them caramelize better. Roast in the oven for 20-25 minutes, flipping halfway through, until the sprouts are golden brown and crispy on the edges.
5. Add Parmesan and Finish:
When the sprouts are done roasting, take them out and immediately sprinkle the grated Parmesan cheese over the hot sprouts. Toss lightly to combine so the cheese melts just a little. If you like, drizzle with lemon juice for a fresh touch and sprinkle dried Italian herbs or parsley on top.
6. Serve and Enjoy!
Serve your Garlic Parmesan Roasted Brussels Sprouts warm as a tasty side dish or a healthy snack. They’re crispy, flavorful, and sure to please!
Can I Use Frozen Brussels Sprouts for This Recipe?
Yes, you can use frozen Brussels sprouts! Just make sure to thaw them completely and pat them dry before tossing with the oil and seasonings to avoid extra moisture, which can make them soggy.
How Should I Store Leftover Roasted Brussels Sprouts?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or a skillet to help retain their crispiness, rather than microwaving.
Can I Make This Recipe Ahead of Time?
Absolutely! You can prepare and toss the Brussels sprouts with oil and seasonings in advance, then keep them refrigerated until ready to roast. Add Parmesan cheese right after roasting for the best flavor.
What Can I Substitute for Parmesan Cheese?
If you don’t have Parmesan, Pecorino Romano is a great substitute. For dairy-free options, try nutritional yeast for a cheesy flavor or skip the cheese altogether and add extra herbs or a squeeze of lemon for brightness.