Garlic Parmesan Roasted Brussels Sprouts are crispy little bites of green goodness that bring together a perfect mix of nutty, roasted flavors with a punch of garlic and a cheesy sprinkle of Parmesan. These sprouts get caramelized in the oven, turning tender on the inside while staying delightfully crispy on the outside.
I love making this dish because it’s so simple but feels special. The garlic adds a warm, savory note that really wakes up the sprouts, and the Parmesan creates a slightly crispy, salty finish that makes them irresistible. Whenever I make these, they disappear fast—especially with the extra sprinkle of cheese right before serving!
My favorite way to enjoy them is as a side dish with a cozy dinner, especially roasted chicken or steak. They also make a great snack if you want something crunchy and satisfying without reaching for chips. If you want to make them even more fun, try adding a squeeze of lemon juice on top—it brightens the flavors and makes the sprouts taste fresh and zesty.
Key Ingredients & Substitutions
Brussels Sprouts: Fresh and firm sprouts make a big difference. Look for bright green ones without yellow leaves. If fresh isn’t available, frozen can work—just thaw and dry well before roasting.
Olive Oil: Use good quality extra virgin olive oil for the best flavor and crispiness. You can swap this with avocado oil or sunflower oil if you prefer a milder taste or higher smoke point.
Garlic: Fresh minced garlic is the best here. If short on time, garlic powder can be a quick substitute but use less—about 1 teaspoon for 4 cloves—since it’s more concentrated.
Parmesan Cheese: Grated Parmesan adds salty richness and helps achieve a golden crust. If you want a dairy-free option, nutritional yeast gives a cheesy flavor with less fat.
How Do You Get Crispy and Evenly Roasted Brussels Sprouts?
Crispiness comes from roasting at the right temperature with proper spacing. Here’s how:
- Preheat the oven to 400°F (200°C) for a hot environment that crisps edges.
- Cut Brussels sprouts evenly in half so they cook uniformly.
- Toss sprouts well in oil and seasonings to coat each piece.
- Place them cut-side down on a baking sheet without crowding. Crowding traps steam and makes them soggy.
- Roast for 20 minutes, then add Parmesan and roast a bit more to get that melted, golden finish.
Patience is key! Avoid stirring during the first roast to let the cut sides brown perfectly.
Equipment You’ll Need
- Baking sheet – I recommend a rimmed one to keep everything contained and ensure even roasting.
- Mixing bowl – helps you toss the Brussels sprouts with oil and seasonings easily.
- Measuring spoons and cup – for accurate garlic, oil, and Parmesan amounts.
- Grater – makes quick work of Parmesan cheese and helps get fine, melt-ready flakes.
Flavor Variations & Add-Ins
- Try adding chopped bacon bits before roasting for a smoky, meaty flavor.
- Mix in sautéed mushrooms or caramelized onions after roasting for extra sweetness and depth.
- Use shredded mozzarella or cheddar instead of Parmesan for a different cheesy twist.
- Add a squeeze of lemon juice or a sprinkle of chopped parsley for fresh brightness after cooking.
Garlic Parmesan Roasted Brussels Sprouts
Ingredients You’ll Need:
- 1 ½ pounds Brussels sprouts, trimmed and halved
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- ½ cup grated Parmesan cheese
- Salt, to taste
- Black pepper, to taste
- Optional: ½ teaspoon red pepper flakes (for a bit of heat)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and around 25-27 minutes to cook, so you’ll have a delicious side dish ready in under 40 minutes.
Step-by-Step Instructions:
1. Prepare the Brussels Sprouts:
First, preheat your oven to 400°F (200°C). Rinse your Brussels sprouts well, then trim off the ends and cut each sprout in half lengthwise. This helps them cook evenly and get that lovely roasted texture.
2. Toss with Oil and Seasonings:
Grab a large mixing bowl and toss the halved Brussels sprouts with olive oil, minced garlic, salt, and black pepper. Stir until each piece is coated nicely with the oil and flavors.
3. Roast the Brussels Sprouts:
Spread the coated sprouts cut-side down on a baking sheet in a single layer. This helps them roast evenly and get crispy edges. Pop the tray into your preheated oven and roast for about 20 minutes.
4. Add Parmesan and Finish Roasting:
Take the baking sheet out of the oven and sprinkle the grated Parmesan cheese evenly over the top. Return the tray to the oven and roast for an extra 5 to 7 minutes, until the cheese melts and turns golden brown.
5. Serve and Enjoy:
If you like a little heat, sprinkle on some red pepper flakes before serving. Serve the roasted Brussels sprouts hot, optionally garnished with a bit more Parmesan cheese. Enjoy this simple, tasty side dish!
Can I Use Frozen Brussels Sprouts?
Yes, you can! Just make sure to thaw them completely and pat them dry to remove excess moisture before roasting. This helps keep them crispy instead of soggy.
Can I Make This Recipe Ahead of Time?
Absolutely! Roast the Brussels sprouts and add the Parmesan cheese as directed. Store them in an airtight container in the fridge for up to 2 days. Reheat in the oven at 350°F (175°C) for about 10 minutes to regain crispiness.
How Do I Store Leftovers?
Place leftover Brussels sprouts in an airtight container and refrigerate for up to 3 days. Reheat in the oven for best texture or use the microwave for a quicker option, but note they may be less crispy.
Can I Substitute Parmesan Cheese?
Yes! You can try Pecorino Romano for a sharper flavor or nutritional yeast if you want a dairy-free option. Just sprinkle it on during the last few minutes of roasting to melt slightly.