If you’re looking for a vibrant and satisfying side dish that works for weeknight dinners and festive feasts alike, Garlic Parmesan Roasted Brussels Sprouts is always a winning conversation-starter. These Brussels sprouts come out perfectly golden, crisp on the outside yet buttery-soft inside, tossed together with aromatic garlic and heaps of freshly grated Parmesan. Plus, there’s just enough lemon to keep things bright. Prepare to fall in love with the way this simple veggie transforms into something crave-worthy, cheesy, and absolutely irresistible—no picky eater can resist a second serving!
Ingredients You’ll Need
With only a handful of staple ingredients, you’ll bring out the best in every Brussels sprout. Each item plays a starring role, bringing big flavor or a pop of color while keeping things easy. Gather these simple but essential ingredients to create magic in under 40 minutes.
- Brussels sprouts (1 ½ lbs, trimmed and halved): The all-important base—look for firm, bright green sprouts for the best flavor and texture.
- Olive oil (3 tbsp): Coats each sprout for irresistible crispiness in the oven, and adds richness.
- Garlic (3 cloves, minced): Fresh garlic infuses every bite with savory aroma and depth.
- Salt (½ tsp): Simple seasoning that enhances all the natural flavors.
- Black pepper (¼ tsp): Adds mellow heat and rounds out the seasoning beautifully.
- Grated Parmesan cheese (½ cup): Tossed in at the end so it melts and clings, adding salty, nutty flavor and a lovely golden finish.
- Fresh lemon juice (optional): A bright squeeze at the table instantly lifts the whole dish—don’t skip if you like zing!
How to Make Garlic Parmesan Roasted Brussels Sprouts
Step 1: Preheat and Prepare the Baking Sheet
Before you do anything else, set your oven to 400°F and line a baking sheet with parchment paper. This ensures quick cleanup and makes flipping the Brussels sprouts a breeze. Giving everything some space helps them caramelize instead of steaming, so don’t overcrowd the pan.
Step 2: Toss the Brussels Sprouts
In a large mixing bowl, combine the halved Brussels sprouts with olive oil, minced garlic, salt, and pepper. Use your hands or a sturdy spoon to toss until every sprout is evenly coated—this little extra effort ensures flavor in every bite and crispy edges all around.
Step 3: Arrange and Roast
Spread the Brussels sprouts in a single, even layer on your prepared baking sheet, cut sides down for maximum crisping. Pop them into the oven and roast for 20–25 minutes. Halfway through, give them a quick stir to encourage even browning. They’re ready when they turn golden and the edges look deliciously caramelized.
Step 4: Add the Parmesan
As soon as they come out of the oven, while they’re still hot and steamy, sprinkle the grated Parmesan cheese over the Brussels sprouts and toss gently to coat. The cheese will melt into all those nooks and crannies for seriously mouthwatering bites.
Step 5: Add Lemon and Serve
Transfer your irresistible Garlic Parmesan Roasted Brussels Sprouts to a serving bowl and, if you’d like, finish them with a fresh squeeze of lemon juice right before serving. This final step brightens up the whole dish and really complements the cheese and garlic for a flavor-packed finish.
How to Serve Garlic Parmesan Roasted Brussels Sprouts
Garnishes
For a little something extra, try topping your Garlic Parmesan Roasted Brussels Sprouts with a sprinkle of more grated Parmesan, a bit of chopped fresh parsley, or even a pinch of red pepper flakes for subtle heat. These simple garnishes add visual appeal and another layer of flavor.
Side Dishes
This versatile veggie side is a natural fit for nearly any main course. Serve them alongside roast chicken, grilled steak, or your favorite fish for a balanced plate. They’re also great as part of a vegetarian spread with creamy risotto or fluffy quinoa—think of them as an easy upgrade that brings the whole meal together.
Creative Ways to Present
If you want to have a little fun, try piling Garlic Parmesan Roasted Brussels Sprouts on a rustic wooden board with other roasted vegetables and dips, or turn them into party skewers for a unique appetizer. They’re also delicious tossed into salads or grain bowls for a flavorful crunch.
Make Ahead and Storage
Storing Leftovers
Let any leftover Garlic Parmesan Roasted Brussels Sprouts cool completely, then transfer them to an airtight container. They’ll keep well in the refrigerator for up to 3 days, making them a great make-ahead option.
Freezing
You can freeze these Brussels sprouts if you’d like—just let them cool first, then arrange on a baking sheet to freeze individually before transferring to a freezer bag. They’ll keep for up to 2 months, though the texture will be softer after thawing.
Reheating
For the crispiest results, reheat Garlic Parmesan Roasted Brussels Sprouts in a 375°F oven for about 8–10 minutes, or until heated through and sizzling at the edges. The microwave works too, but you’ll lose some of that lovely crunch.
FAQs
Can I use frozen Brussels sprouts instead of fresh?
Fresh Brussels sprouts definitely yield the crispiest, most flavorful results, but you can use frozen in a pinch. Just thaw and dry them thoroughly before roasting, and expect a slightly softer finish.
What’s the best way to make Brussels sprouts extra crispy?
Make sure your sprouts are completely dry before tossing with olive oil, and always roast them cut side down on a hot, lined pan. Spacing them out also helps—they need a little breathing room to crisp instead of steam.
Is it possible to make this recipe vegan?
Absolutely! Substitute the grated Parmesan with your favorite dairy-free or vegan Parmesan alternative, and the results are still incredibly tasty and rich in flavor.
Can I prep the Brussels sprouts ahead of time?
Yes! You can trim and halve your Brussels sprouts a day in advance. Store them in a sealed container in the fridge until you’re ready to roast. This makes weeknight prep super fast.
What other seasonings can I add?
Don’t be afraid to experiment—a pinch of smoked paprika, red pepper flakes, or even a splash of balsamic vinegar added just before serving can completely change the vibe. Garlic Parmesan Roasted Brussels Sprouts are a perfect foundation for a little improvisation!
Final Thoughts
I can’t wait for you to taste the magic that happens when you make Garlic Parmesan Roasted Brussels Sprouts at home. They’re beautifully golden, bursting with flavor, and destined to become a standout side on your table. Give these a try—one pan might not be enough for how quickly they’ll disappear!
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Garlic Parmesan Roasted Brussels Sprouts Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
These Garlic Parmesan Roasted Brussels Sprouts are a delicious and easy-to-make side dish that pairs well with any meal. The Brussels sprouts are roasted to perfection with garlic, olive oil, and Parmesan cheese, creating a flavorful and crispy dish that will have everyone asking for seconds.
Ingredients
Brussels Sprouts:
- 1 ½ lbs Brussels sprouts, trimmed and halved
Seasoning:
- 3 tbsp olive oil
- 3 cloves garlic, minced
- ½ tsp salt
- ¼ tsp black pepper
Finishing Touch:
- ½ cup grated Parmesan cheese
- Optional: squeeze of fresh lemon juice for serving
Instructions
- Preheat Oven: Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Prepare Brussels Sprouts: In a large bowl, toss Brussels sprouts with olive oil, garlic, salt, and pepper until evenly coated.
- Roast: Spread the Brussels sprouts in a single layer on the prepared baking sheet, cut sides down. Roast for 20–25 minutes, stirring halfway through, until golden and tender.
- Finish: Remove from the oven and immediately toss with grated Parmesan cheese. Serve hot with a squeeze of fresh lemon juice if desired.
Notes
- For extra crispiness, ensure the Brussels sprouts are thoroughly dry before roasting.
- You can add a pinch of red pepper flakes for a spicy kick.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 140 kcal
- Sugar: 2 g
- Sodium: 270 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 10 mg
