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!
This 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!
Why This Recipe Works
- Cooking the sprouts in high heat, caramelizes them, creating crispness and a sweet, nutty flavor.
- The crisp outside of the Brussels Sprouts contrasts well with the tenderness of the inside.
- The nuttiness of the roasted garlic and the sprouts and the saltiness of the cheese is a delicious combination!
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.
Step By Step Instructions
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.
Keep Things Easy With A Garlic Slicer
I use the gadget pictured above to slice my garlic.
You just fill it with peeled garlic, twist and thinly sliced garlic pieces come out! It’s changed how I cook forever! You can get one on Amazon.com, Amazon.ca or Amazon.co.uk (As an Amazon Associate, a small commission is made from qualifying purchases).
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.
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.
For best results
- 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 they look burnt out of the oven, but once you taste them 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.
- Be sure to taste and season well before serving.
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Let’s Make
The Best Brussels Sprouts of Your Life
Ingredients
- 1 pound Brussels Sprouts Cleaned and trimmed
- 3 cloves garlic Thin sliced or chopped
- ¼ 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.
Tips + 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 they look burnt out of the oven, but once you taste them, 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 Information:
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 information in 2020.
Shakeitta says
Ooh! Had another question: could you use grated parmesan cheese instead of fresh or shredded?
Erren's Kitchen says
Of course you can, it’s just always better fresh 🙂 I hope you enjoy it
Shakeitta says
Sounds delicious! Will try this recipe. First time doing brussel sprouts! I have heard that they are bitter. Is that your experience with brussel sprouts? If so, what can be done to combat it?
Erren's Kitchen says
Hi Shakeitta, brussels sprouts should taste nutty, you can often tell the quality when you buy them, check they are nice and firm. Good luck!
Aarti says
Why would you put the cheese in while cooking? Lol that should go on at the end.
Erren's Kitchen says
Hi, yes you can do this either way, it’s equally as good. Enjoy 🙂
Jane Colson says
Erren
I didn’t know what garlic slicer to order, could you let me know?
Jane Colson
Erren's Kitchen says
Hi Jane, this is the link https://www.amazon.com/Leifheit-03046-Comfortline-Gourmet-Vegetables/dp/B002BFCNAC/ref=sr_1_1?crid=K86WW1WBJFH1&keywords=leifheit+03046+comfortline+gourmet+garlic+slicer&qid=1583087660&sprefix=leifheit+03046%2Caps%2C207&sr=8-1