With only a handful of ingredients, this Garlic & Parmesan Roasted Brussels Sprouts recipe 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, cuts bitterness by caramelizing them, creating crispness, and a sweet, nutty flavor.
- The crisp outside contrasts well with the tenderness of the inside.
- The nuttiness of the roasted garlic and the saltiness of the cheese is a delicious combination!
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 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. 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 Best Results
Here are some helpful points to get the best results when roasting Brussels Sprouts:
- For crisper sprouts, spread them out on the pan without too many touching. Overcrowding causes you to steam the Brussels sprouts instead of roasting.
- Cut the sprouts to be even sized pieces if you want them to have a similar texture.
- Be sure to start with a hot oven to help the sprouts crisp on the outside and soft on the inside.
How To Make Roasted Brussels Sprouts
- Add the prepared brussels sprouts to a sheet pan.
- Drizzle with olive oil.
- Add thin-sliced garlic to the pan with the sprouts.
- Grate Parmesan cheese and sprinkle evenly over the sprouts.
- Season with salt and pepper – freshly ground is best.
- Toss to evenly coat.
- Roast until crispt and golden.
Step By Step Instructions
Place the prepared Brussel sprouts on a large roasting pan or a large baking sheet.
Add olive oil.
Add thinly sliced garlic to the pan evenly.
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 or Amazon.co.uk (As an Amazon Associate, a small commission is made from qualifying purchases).
Add freshly grated Parmesan cheese. You can use pre-grated, but I promise freshly grated will be worth the extra time!
Season with salt and pepper. Toss to coat well.
Roast at 400F for 20 minutes or until golden brown. Scatter with more freshly grated Parmesan cheese and serve.
More Roasted Vegetables
Love Brussels Sprouts? Try my Brussels Sprouts with Bacon recipe! It’s to die for!
Erren’s Top 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 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.
FAQs
To cut the bitterness, be sure to start with a pre-heated oven. Hot and fast cooking is best, and a preheated oven will speed things up. Slower cooking seems to enhance the bitterness.
Unless very dirty, it’s not necessary. If they are very dirty, soaking them in cold water for 20 minutes will help remove excess soil.
Did you make this?
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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 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 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.
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.
Priya Singh says
I love this dish. I was wondering what to make for dinner last night … problem solved … I had grated carrots … I cleaned out my pantry and bought a can of pinto beans and a can of white beans … of course … but I like the idea of carrots … olives too … never used them in chili before so it would be a whole new experience …
Thanks for sharing with us.
Jonny denial says
Waoo such a nice dish, I have to try doing this today.
crytonic
Erren's Kitchen says
I hope you like it 🙂
Ajit says
We love this dish! The second time I threw in some carrots
Ajit
Erren Hart says
That’s so great! Thanks for taking the time to let me know! 🙂
Soniya Dutta says
I was just wondering what to make for dinner tomorrow night – problem solved!
Erren Hart says
Great to hear! 🙂
Rajat says
You just made my day… Loved the recipe.
Rajat
Erren's Kitchen says
Thank you so much Rajat, I’m glad you liked it 🙂
Laurence Horowitz says
After more than half a century of preparing Brussel sprouts the same way–steamed, usually with some garlic and lemon, I finally decided to try something different–roasted instead of steamed. Yours was by far the best of all the recipes I tried; the added notes and tips you gave really helped. Now I buy Brussel sprouts whenever I’m out shopping for groceries and I’d say we enjoy your version nearly once a week and have tried your carrots and green bean recipes, too. My wife and I both love your recipes–all are quick, easy, healthy, and delicious.
Erren's Kitchen says
Thank you so much Laurence, this makes what I do so worthwhile, I love to hear this 🙂
Joseph Donahue says
I was just wondering what to make for dinner tomorrow night…problem solved….the clincher was the cut up carrots….I had just cleaned out my pantry and found a can of pinto beans and one of white beans..so was a no–brainer…but I like the idea of the carrots…also the olives…never have used it in chili before, so will be a new experience…
Joseph Donahue
Erren's Kitchen says
Please let me know if you like it 🙂
Rebecca G says
We love this dish! The second time I threw in some carrots and the 3 time we toasted some almonds and threw them in. Omg it is a weekly dish now!
Erren's Kitchen says
That sounds delicious, glad you liked the recipe 🙂
Gina says
Super easy and absolutely delicious! Came out perfect!!!
Erren's Kitchen says
So glad you liked the recipe Gina 🙂