Garlic Parmesan Roasted Brussels Sprouts are a simple but delicious side dish that brings together the crispiness of roasted Brussels sprouts with the rich flavors of garlic and Parmesan cheese. The sprouts get perfectly caramelized in the oven, and the garlic adds a wonderful punch, while the Parmesan sprinkles a salty, cheesy finish that everyone seems to love.
I love making this dish when I want something that feels a bit fancy but is actually really easy to pull off. The key for me is to make sure the Brussels sprouts are dry before roasting so they get nice and crispy instead of soggy. Tossing them with just the right amount of garlic and Parmesan is my secret to making them irresistible. Plus, it’s a great way to get more veggies into a meal without any fuss.
My favorite way to serve these is straight out of the oven while they’re still hot and crunchy. They go great alongside roasted chicken, pasta, or even tossed on top of a salad for some extra flavor and texture. I’ve noticed that whenever I bring these to a family dinner or a potluck, they’re always the first dish to disappear, which makes me think I’m doing something right!
Key Ingredients & Substitutions
Brussels sprouts: Fresh and firm ones work best. Trim the stems and halve them for even roasting. If you can’t find Brussels sprouts, try using broccoli florets or green beans for a similar texture.
Olive oil: It helps make the sprouts crispy. You can substitute with avocado oil or any mild vegetable oil if you prefer a neutral flavor.
Garlic: Fresh minced garlic offers the best flavor. If you’re short on time, garlic powder works too, about 1 teaspoon.
Parmesan cheese: Use freshly grated Parmesan for the best melt and taste. If unavailable, Pecorino Romano or Grana Padano can be good alternatives.
Lemon juice (optional): Adds freshness and brightness. You can use a splash of vinegar instead, such as apple cider or white wine vinegar.
How Do You Get Crispy, Golden Brussels Sprouts Every Time?
The secret lies in preparation and roasting technique. Here’s how to get that perfect crispy outside and tender inside:
- Preheat the oven fully at 400°F (200°C) before roasting.
- Spread sprouts in a single layer with the cut side down for better caramelization.
- Toss them halfway during roasting to prevent burning but keep that crispiness.
- Use enough oil to coat but not soak the sprouts.
- Add Parmesan cheese right after roasting, so it slightly melts without burning.
Following these tips will give you Brussels sprouts that are both crunchy and full of flavor every time.
Equipment You’ll Need
- Baking sheet – I recommend a rimmed sheet to hold the sprouts and catch drips.
- Mixing bowl – helps toss the Brussels sprouts with oil and seasonings evenly.
- Measuring spoons – for accurate garlic, salt, pepper, and lemon juice.
- Grater – use it to finely grate the Parmesan cheese directly onto the sprouts.
- Utenspoon or tongs – helps toss the sprouts after roasting for even coating with cheese.
Flavor Variations & Add-Ins
- Swap Parmesan for shredded smoked cheese like Gouda for a smoky flavor.
- Add red pepper flakes or chili powder to spice things up.
- Mix in cooked bacon bits or pancetta for extra richness.
- Finish with a drizzle of balsamic vinegar instead of lemon juice for a tangy twist.
Garlic Parmesan Roasted Brussels Sprouts
Ingredients You’ll Need:
For The Brussels Sprouts:
- 1 ½ pounds Brussels sprouts, trimmed and halved
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
For The Topping:
- ½ cup freshly grated Parmesan cheese
- Optional: 1 tablespoon lemon juice (for brightness)
- Optional: Fresh parsley, chopped for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 20-25 minutes to roast. So, in around 30-35 minutes, you’ll have a tasty, crispy side dish ready to enjoy!
Step-by-Step Instructions:
1. Preheat and Prep the Brussels Sprouts:
Start by preheating your oven to 400°F (200°C). While it heats, trim the ends off your Brussels sprouts and cut them in half. Then, in a big bowl, toss the sprouts with olive oil, minced garlic, salt, and pepper. Mix well so every piece gets a good coating.
2. Roast for Crispy Perfection:
Spread the seasoned Brussels sprouts on a baking sheet in a single layer, placing them cut side down. This helps them caramelize nicely. Roast them in the oven for 20-25 minutes, stirring once halfway through to cook evenly. Look for golden brown edges and a crispy texture.
3. Add Parmesan and Serve:
When the sprouts are out of the oven, immediately sprinkle the freshly grated Parmesan cheese over them. Toss gently to let the cheese melt slightly over the warm sprouts. If you like, drizzle with a bit of lemon juice and sprinkle some chopped parsley for fresh color and flavor. Serve warm and enjoy your delicious side dish!
Can I Use Frozen Brussels Sprouts for This Recipe?
Yes, you can! Just make sure to thaw them completely and pat dry before tossing with oil and seasonings. This helps prevent extra moisture, which can stop them from crisping up in the oven.
How Do I Store Leftover Roasted Brussels Sprouts?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) for about 10 minutes to keep them crispy, or warm gently in the microwave if you prefer.
Can I Make This Recipe Ahead of Time?
Absolutely! You can prep and trim the Brussels sprouts a day ahead, then toss with oil and seasoning just before roasting. The cooked sprouts can also be made a few hours ahead and reheated when ready to serve.
What Can I Substitute for Parmesan Cheese?
If you don’t have Parmesan, Pecorino Romano or Asiago cheese are great alternatives that melt nicely and add similar savory flavor.