Name: The Best Brussels Sprouts of Your Life
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
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)

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!

Roasted Brussels Sprouts Piled high in a bowl

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!

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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.

A cross being cut through the stem of a Brussels sprout

Step By Step Instructions

Place the prepared Brussels sprouts on a large roasting pan or a large baking sheet.

the prepared Brussels sprouts being placed on a sheet pan

Add olive oil.

olive oil being poured onto the Brussels Sprouts on a pan

Add thinly sliced garlic to the pan.

Thinly sliced garlic being cut over the Brussels sprouts

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).

Brussels sprouts in a pan with thinly sliced garlic

Add freshly grated Parmesan cheese.

Parmesan cheese being grated onto the Brussels Sprouts in the pan

Season with salt and pepper. Toss to coat.

Fresh ground pepper being grated onto the Brussels Sprouts in the pan

Roast at 400F for 20 minutes.

A pan with roasted Brussels Sprouts that have crisp, golden edges

Scatter with more freshly grated Parmesan cheese and serve.

Buying Guide

A cutting board with a pile of cleaned brussel sprouts.

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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