Oh my gosh, you guys – these Garlic Parmesan Roasted Brussels Sprouts are my absolute go-to side dish when I want something easy but packed with flavor. I swear, they disappear faster than I can make them! The magic happens when those little sprouts get all crispy on the outside while staying tender inside, soaking up that gorgeous garlicky goodness. And that shower of Parmesan right at the end? Chef’s kiss!
I used to think Brussels sprouts were just those mushy, sad vegetables my mom forced me to eat as a kid. Then I discovered roasting them – game changer! Now this Garlic Parmesan Roasted Brussels Sprouts recipe gets requested at every family gathering. Even my veggie-skeptic uncle goes back for seconds. The best part? You only need about 10 minutes of hands-on time before letting your oven work its magic.
Why You’ll Love This Garlic Parmesan Roasted Brussels Sprouts Recipe
Trust me, this isn’t your grandma’s boiled Brussels sprouts! Here’s why this recipe will become your new favorite:
- Quick prep: Just 10 minutes of hands-on time – trim, toss, and roast!
- Perfect texture: Crispy golden edges with tender centers – no mushiness here
- Bold flavors: Garlic and Parmesan create an irresistible savory combo
- Easy cleanup: One baking sheet means less time scrubbing pans
- Crowd-pleaser: Converts even the most stubborn veggie skeptics
The first time I made these, my husband (who swore he hated Brussels sprouts) ate half the pan. Now he requests them weekly! That crispy Parmesan crust gets me every time – it’s like nature’s potato chips but way better for you.
Ingredients for Garlic Parmesan Roasted Brussels Sprouts
Grab these simple ingredients – I promise you probably have most in your kitchen already! The magic is in how we use them:
- 1 lb Brussels sprouts – look for firm, bright green ones (trust me, size matters – pick similar-sized sprouts for even roasting)
- 2 tbsp olive oil – my secret is using the good stuff here, it makes all the difference
- 3 cloves garlic, minced – fresh is best, but 1 tsp jarred works in a pinch
- 1/4 cup grated Parmesan cheese – not shredded! The powdery kind melts into every nook (I use my microplane for this)
- 1/2 tsp salt – kosher salt is my go-to
- 1/4 tsp black pepper – freshly cracked if you’ve got it
See? Nothing fancy – just real ingredients that work together beautifully. Now let’s make some magic!
Equipment You’ll Need
Great news – you barely need any special tools for these glorious sprouts! Here’s what I grab every time:
- Large baking sheet – rimmed is best to catch any rogue sprouts
- Chef’s knife & cutting board – for prepping our little green gems
- Mixing bowl – big enough to toss everything without making a mess
That’s it – no fancy gadgets required! Though I do love my microplane for that perfect Parmesan snowfall at the end.
How to Make Garlic Parmesan Roasted Brussels Sprouts
Alright, let’s get these beauties in the oven! This method is foolproof – I’ve made it dozens of times, and here’s exactly how I get those perfect crispy-edged sprouts every single time.
Step 1: Prep the Brussels Sprouts
First things first – give those sprouts some love! Trim off the dry ends (just a sliver), then halve them from top to bottom. Any loose outer leaves? Keep them! They’ll get extra crispy – my favorite part. For big sprouts, quarter them so everything cooks evenly. You want all pieces roughly the same size so nobody gets left behind in the roasting process.
Step 2: Season and Toss
Now for the flavor party! In your biggest bowl, toss the prepped sprouts with olive oil until they’re all glistening. Add your minced garlic (fresh is best here!), salt, and pepper. Get in there with your hands – really massage those flavors in! You’ll know it’s right when every single sprout is evenly coated and smells like garlic heaven.
Step 3: Roast to Perfection
Spread your sprouts in a single layer on the baking sheet – don’t crowd them! This is crucial for getting that perfect crispiness. Pop them in your preheated 400°F oven for 20-25 minutes. You’ll know they’re done when the edges are dark golden brown and crispy, and a fork slides easily into the centers. Oh, and your kitchen will smell amazing!
Step 4: Add Parmesan
Here comes the magic! As soon as those sprouts come out of the oven, shower them with Parmesan. The residual heat will melt the cheese just enough without making it greasy. I like to use my microplane for an extra-fine snowfall that sticks to every nook and cranny.
Tips for the Best Garlic Parmesan Roasted Brussels Sprouts
After making these dozens of times (seriously, my family can’t get enough!), here are my hard-earned secrets for perfect sprouts every time:
- Size matters: Cut larger sprouts in quarters, smaller ones in halves – uniform pieces mean even roasting
- Give them space: Never crowd the pan! Spread in a single layer or they’ll steam instead of crisp up
- Know your oven: Mine runs hot, so I check at 18 minutes – peek early if yours does too
- Extra crispy hack: For maximum crunch, flip sprouts halfway and crank heat to 425°F last 5 minutes
- Cheese timing: Wait until after roasting to add Parmesan – it’ll melt perfectly without burning
Trust me – follow these simple tricks and you’ll never have soggy sprouts again! The first time I nailed the spacing and timing, I swear angels sang.
Variations for Garlic Parmesan Roasted Brussels Sprouts
Once you’ve mastered the basic recipe (and believe me, you’ll make it weekly!), try these fun twists to keep things exciting:
- Spice it up: Add a pinch of red pepper flakes with the garlic for a nice kick
- Cheese swap: Try Pecorino Romano instead of Parmesan for a sharper bite
- Nutty crunch: Toss in toasted pine nuts or walnuts right after roasting
- Bright finish: A squeeze of lemon juice at the end cuts through the richness beautifully
- Bacon lover’s dream: Crumble cooked bacon over the top – my husband’s favorite version!
Really, the possibilities are endless – that’s what makes this recipe so perfect for any occasion!
Serving Suggestions
Oh, these Garlic Parmesan Roasted Brussels Sprouts play so nicely with others! I love serving them alongside my simple roasted chicken – the crispy sprouts and juicy chicken are a match made in heaven. For holidays, they’re perfect next to glazed ham or herb-crusted pork tenderloin. Honestly, they steal the show at Thanksgiving too, right between the turkey and mashed potatoes. Pro tip: Make a double batch because they disappear fast!
Storage and Reheating
These Garlic Parmesan Roasted Brussels Sprouts taste best fresh, but I always make extra because they reheat surprisingly well! Store leftovers in an airtight container in the fridge for up to 3 days. When you’re ready to eat, skip the microwave – it makes them soggy. Instead, pop them in a toaster oven or regular oven at 350°F for about 10 minutes to bring back that perfect crispiness. The cheese will get melty again, and you’ll swear they’re fresh from the oven!
Nutritional Information
Here’s the scoop on what’s in these tasty sprouts! A serving (about 1/4 of the recipe) clocks in around 120 calories. Keep in mind – these numbers are estimates and might change depending on your exact ingredients. The Parmesan brand, olive oil amount, and sprout sizes can all tweak the final count a bit! For more general information on vegetable nutrition, you can check out resources like the USDA nutrition database.
Frequently Asked Questions
Q1: Can I use frozen Brussels sprouts for this recipe?
I’ve tried it both ways, and fresh is definitely better here. Frozen sprouts release too much water when roasting, which keeps them from getting crispy. If you must use frozen, thaw completely and pat them bone-dry first – and expect softer results.
Q2: How do I prevent my Brussels sprouts from getting soggy?
Three secrets: 1) Don’t overcrowd the pan – give each sprout some breathing room! 2) Make sure your oven is fully preheated before they go in. 3) Roast at high heat (400°F minimum). My mom’s soggy sprouts traumatized me as a kid – these tips saved me!
Q3: Can I prep these ahead of time?
You bet! I often prep the sprouts (trimmed and halved) up to a day in advance and keep them in a ziplock in the fridge. The seasoning and roasting still needs to happen right before serving though – that’s when the magic happens! If you are looking for other easy weeknight sides, check out this air fryer honey garlic pork chops recipe.
Irresistible Garlic Parmesan Roasted Brussels Sprouts in 30 Minutes
- Total Time: 35 mins
- Yield: 4 servings
- Diet: Vegetarian
Description
Crispy roasted Brussels sprouts with garlic and Parmesan for a flavorful side dish.
Ingredients
- 1 lb Brussels sprouts, trimmed and halved
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1/4 cup grated Parmesan cheese
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat oven to 400°F (200°C).
- Toss Brussels sprouts with olive oil, garlic, salt, and pepper.
- Spread evenly on a baking sheet.
- Roast for 20-25 minutes until crispy and golden.
- Sprinkle with Parmesan cheese before serving.
Notes
- Trim and halve Brussels sprouts for even cooking.
- Adjust roasting time based on your oven.
- Serve immediately for best texture.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Side Dish
- Method: Roasting
- Cuisine: American