The Best Brussels Sprouts of Your Life

With only a handful of ingredients, this recipe for Garlic & Parmesan Roasted Brussels Sprouts really will be The Best Brussels Sprouts of Your Life!

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! 🙂

Why this recipe works:

• This recipe really couldn’t be any simpler or more delicious.
• It’s a perfect side dish for weeknights but fancy enough for holiday dinners.
• Roasting the Brussels Sprouts leaves them crisp on the outside and very tender on the inside.

Who knew Brussels Sprouts could be so exciting?  I mean really – Brussels Sprouts!  I guess I always thought of them as something that was served steamed, or dare I say, boiled to within an inch of its life.

But not these Brussels Sprouts – trust me, these are amazing!

Brussels sprouts are high in fiber, vitamins, and minerals and very low in calories. They’re rich in vitamin K, high in vitamin C. They also contain small amounts of vitamin B6, potassium, iron, thiamine, magnesium and phosphorus.

So, with all of that in mind, we should all eat more Brussels sprouts, right? Once you try this recipe, you’ll make them a lot more!

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.

If you like roasted vegetables,  I’ve used similar recipes for side dishes like Roasted Broccoli, Garlic Roasted Green Beans, and my Garlic Roasted Carrots, but I never thought to try it with Brussels Sprouts.

I tried it last Thanksgiving and let me tell you – they really were outrageous!  The caramelized, crispy little beauties really were the star of the side dishes.

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:

Start with cleaning and trimming the Brussels sprouts (if you haven’t bought them cleaned for you).  Then halve the larger Brussels sprouts.

A cross cut through the stem of a Brussels sprout

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.

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 here on Amazon.com.  Just look at how thin it slices below!  It really did make preparing this dish a breeze!

Add freshly grated Parmesan cheese.

Season with salt and pepper. Toss to coat.  Roast at 400F for 20 minutes.

Scatter with more fresh grated Parmesan cheese and serve.

• 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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4.17 from 24 votes

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The Best Brussels Sprouts of Your Life

Jazz up your Brussels Sprouts with a hint of garlic and freshly grated cheese - making this simple side dish one that the whole family will love!

Course Dinner

Cuisine American

Keyword brussels sprouts, brussels sprouts recipe, Roasted Brussels Sprouts

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Servings 4 servings

Calories 169 kcal

Author Erren @ Erren's Kitchen

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

Cups - Metric

Instructions

1. Pre-heat the oven to 400F

2. 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.
   

3. Add the garlic, Parmesan cheese, salt, and pepper, followed by the olive oil.  Toss to coat.

4. 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.

Recipe 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 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 Facts

The Best Brussels Sprouts of Your Life

Amount Per Serving

Calories 169 Calories from Fat 108

% Daily Value*

Total Fat 12g 18%

Saturated Fat 2g 10%

Cholesterol 4mg 1%

Sodium 129mg 5%

Potassium 450mg 13%

Total Carbohydrates 11g 4%

Dietary Fiber 4g 16%

Sugars 2g

Protein 6g 12%

Vitamin A 18.1%

Vitamin C 117.7%

Calcium 12.6%

Iron 9.4%

* Percent Daily Values are based on a 2000 calorie diet.

Are you making this recipe? I LOVE to see your creations so snap a photo and tag @ErrensKitchen on Instagram with the hashtag #ErrensKitchen and please give a star rating below ★

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