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 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.
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
- 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.
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
Alisha Ross says
I’m thinking about making this for dinner tonight! However, I have some broccoli that really needs to be eaten. Do you think it’d be good in the stew (like added at the time you added the green onions) or just better to have it on the side?
Regards
Ross Alisha
Erren's Kitchen says
Hi Alisha, I think you may have commented on the wrong recipe. This is for Brussel’s sprouts. Let me know which dish you were asking about and I’ll see what I can do to help 🙂
Evan says
Wondering why the “Carb Count” is so high?
Erren Hart says
Hi Evan, I ran the nutritional software again and it’s coming to 11g of carbs per serving.
Mare says
If you subtract the fiber, the net carbs are lower at 7g per serving. If you’re following Keto, the Net Carb Count is what you need to look at.
Dianne says
My husband and I loved these! So easy and delicious enough for company.
Erren's Kitchen says
So glad to hear this Dianne, it really is a super recipe!
Christine Blumber says
Absolutely delicious. Your garlic slicer literally changed my life. Thanks for everything. Happy New Year
Erren's Kitchen says
Happy New Year to you too Christine, so glad you love the garlic slicer, it certainly is a lifesaver in the kitchen.
Janice L Starr says
years ago I used to do the regular thing fill a pan of water add vegetable and boil till water logged. I’ve changed now saute in olive oil add pink salt and viola’. This went way beyond that I made them for Christmas dinner for ten people and there wasn’t a leaf left! Thanks
Erren's Kitchen says
I’m so glad you enjoyed this recipe, it really is one of my favorites!