Name: The Best Brussels Sprouts of Your Life
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4 servings
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)

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.

JUST A HEADS UP – THE AMAZON LINK ABOVE IS AN AFFILIATE LINK, WHICH MEANS I MAKE A SMALL COMMISSION IF YOU MAKE A PURCHASE.

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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