With only a handful of ingredients, this recipe for Garlic & Parmesan Roasted Brussels Sprouts really will be The Best Brussels Sprouts of Your Life!
Serve this delicious recipe with anything from holiday dinners to Breaded Chicken Cutlets with a side of roasted potatoes for a family meal everyone will love!
Perfect Roasted Brussel Sprouts with Garlic
This Brussels Sprouts recipe is my family’s favorite vegetable recipe… EVER. And I’m betting that once you try it, it’ll be a favorite in your house too!
Guess how many ingredients are in this recipe? C’mon guess! Okay, I’ll tell you… four. Just four ingredients (and some seasoning)! Hello, simple side dish! You’re Welcome! 🙂
Watch How to Make The Best Brussels Sprouts of Your Life
Brussels Sprouts Buying Guide:
- Choose Brussels sprouts that feel tightly compacted and hard when squeezed.
- Smaller sprouts tend to taste sweeter, while larger sprouts taste more cabbage-like.
- Untrimmed Sprouts are just as good as trimmed, and both should keep for several weeks refrigerated.
Preparing The Brussels Sprouts for Roasting
Start with cleaning and trimming the Brussels sprouts (if you haven’t bought them cleaned for you). Then halve the larger Brussels sprouts.
Leave smaller sprouts whole, but cut a cross symbol through the stem (just about a quarter-inch deep).
The stem is the toughest part of the Brussels sprout and the cross allows them to cook at the same rate as the tender area.
How to Make Roasted Brussels Sprouts with Garlic:
Place the prepared Brussels sprouts on a large roasting pan or a large baking sheet.
Add olive oil.
Add thinly sliced garlic to the pan. I’ll let you in on a little secret – I use this little gadget to slice my garlic.
I’m telling you, if you don’t have one, you need to get one because it is amazing!
You just fill it with peeled garlic, twist and thinly sliced garlic comes out! It’s changed how I cook forever! You can get one here on Amazon.com. Just look at how thin it slices below! It really did make preparing this dish a breeze!
Add freshly grated Parmesan cheese.
Season with salt and pepper.
Toss to coat. Roast at 400F for 20 minutes.
Scatter with more freshly grated Parmesan cheese and serve.
JUST A HEADS UP – THE AMAZON LINK ABOVE IS AN AFFILIATE LINK, WHICH MEANS I MAKE A SMALL COMMISSION IF YOU PURCHASE THROUGH THE LINK.
Cook’s Tips:
- Dry your Brussels sprouts well. The drier they are, the crispier they’ll be. If washing, use paper towels to pat them dry or use a salad spinner to spin that liquid right off.
- Brown is good. If you’ve never cooked Brussels sprouts this way, at first glance you may think it looks burnt out of the oven, but once you taste it, you’ll know those little “burnt” areas are the best tasting parts!
- When using untrimmed Brussels sprouts, trim off the dry part of the stem at the base of the sprout and any loose outer leaves.
- For an extra caramelized area place the sliced Brussels sprouts cut-side down at on the pan. This will give a larger browned surface area.
- Leave smaller sprouts whole to avoid overcooking.
- On smaller sprouts that don’t need to be halved, slice a cross in the stem (see the video). The stem is the toughest part of the Brussels sprout and the cross allows them to cook at the same rate as the tender area.
- For an extra kick of flavor, try adding lemon zest before roasting and a squeeze of fresh lemon juice before serving.
- Be sure to taste and season well before serving.
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Ingredients
- 1 pound Brussels Sprouts Cleaned and trimmed
- 3 cloves garlic Thin sliced or chopped
- 1⁄4 cup Parmesan Cheese Freshly grated
- salt and pepper To taste
- 3 tablespoons good quality olive oil or for Keto, butter flavor coconut oil
Instructions
- Pre-heat the oven to 400F
- If needed, clean and trim the Brussels sprouts and cut them in halves and place them in an oven safe dish. Make sure to dry them very well before cooking.
- Add the garlic, Parmesan cheese, salt, and pepper, followed by the olive oil. Toss to coat.
- Roast in the oven uncovered for 20-25 minutes until crisp, brown and caramelized on the outside and tender on the inside. Serve with more grated cheese.
Video
Notes
- Dry your Brussels sprouts well. The drier they are, the crispier they'll be. If washing, use paper towels to pat them dry or use a salad spinner to spin that liquid right off.
- Brown is good. If you’ve never cooked Brussels sprouts this way, at first glance you may think it looks burnt out of the oven, but once you taste it, you’ll know those little “burnt” areas are the best tasting parts!
- When using untrimmed Brussels sprouts, trim off the dry part of the stem at the base of the sprout and any loose outer leaves.
- For an extra caramelized area place the sliced brussels sprouts cut-side down at on the pan. This will give a larger browned surface area.
- Leave smaller sprouts whole to avoid overcooking.
- On smaller sprouts that don't need to be halved, slice a cross in the stem (see the video). The stem is the toughest part of the Brussels sprout and the cross allows them to cook at the same rate as the tender area.
- For an extra kick of flavor, try adding lemon zest before roasting and a squeeze of fresh lemon juice before serving.
Nutrition
Update Notes: This post was originally published on Dec 5, 2017, but was republished with, step by step instructions, photos, cooking tips, and a video in September of 2018 and new step by step photos in October 2018
Dianne Lederman says
May I asked where you purchased your garlic slicer gadget?
Erren's Kitchen says
You can find it on Amazon!
ronna says
These are excellent for a keto diet! And not too many calories as well.
Erren's Kitchen says
I’m glad you think so Ronna!
Jamie says
Great way to use Brussels sprouts. I didn’t use sliced garlic the first time but used powder instead. Added some sunflower seeds too.
Erren's Kitchen says
I would have never thought about adding Sunflower seeds, good idea Jamie!
Liduina says
Just made these, they came out amazing 😭
Will definitely be making these again
Erren's Kitchen says
I’m glad it worked out well for you Liduina, that is awesome to hear!