Garlic Parmesan Roasted Brussels Sprouts are a simple and tasty way to enjoy this often misunderstood veggie. Crispy on the outside, tender on the inside, and packed with the flavors of roasted garlic and nutty Parmesan cheese, these sprouts really shine. They’re a great side dish that makes Brussels sprouts something to look forward to rather than avoid.
I love making these because they come together quickly and the smell while they roast in the oven is seriously inviting. A little tip I have is to toss the sprouts in olive oil and garlic before roasting—it helps get that perfect crispy texture and brings out so much flavor. Then adding the Parmesan finishes them off with a delicious cheesy touch that everyone seems to love.
These roasted Brussels sprouts are perfect alongside any weeknight dinner or even as a snack when you’re craving something a bit crunchy and satisfying. I often serve them with chicken or pasta, but honestly, they’re so good you’ll want to eat them straight from the pan. I’m always happy to have these on the table because they’re easy, healthy, and totally delicious.
Key Ingredients & Substitutions for Garlic Parmesan Roasted Brussels Sprouts
Brussels sprouts: Fresh and firm sprouts work best—they roast nicely and get crispy edges. If you can’t find them fresh, frozen can work but expect less crispness.
Olive oil: This helps with roasting and flavor. You can use avocado oil or melted butter if preferred, but olive oil adds a lovely fruitiness.
Garlic: Fresh minced garlic provides the best aroma. Garlic powder is an OK substitute but less vibrant in flavor.
Parmesan cheese: Use freshly grated Parmesan for a great melt and taste. Pecorino Romano can be a nice substitute for a sharper bite.
Red pepper flakes: Optional but adds a gentle heat. You can leave it out or swap for smoked paprika for a different kick.
Lemon juice: Adds brightness at the end but is optional. Lime juice is a good alternative, or skip it if you like your veggies straight-up roasted.
How Do You Get Crispy, Tender, and Evenly Roasted Brussels Sprouts?
Roasting Brussels sprouts so they’re crispy outside and tender inside takes a bit of care. Here’s how I do it:
- Trim and halve sprouts so they cook evenly.
- Coat them well in oil to encourage browning—don’t skip this step.
- Use a single layer on the pan. Crowding traps steam and makes them soggy.
- Shake or stir the pan halfway to make sure they brown on all sides.
- Roast at a high temperature (around 400°F) for that perfect caramelization.
Adding Parmesan right after roasting lets it melt slightly without burning, adding a savory touch that finishes the dish beautifully.
Equipment You’ll Need
- Baking sheet – I recommend a rimmed sheet for even roasting without spills.
- Parchment paper or foil – makes cleanup a breeze and prevents sticking.
- Mixing bowl – for tossing the Brussels sprouts with oil and seasonings easily.
- Grater – to get fresh Parmesan cheese with a nice texture and flavor.
- Measuring spoons and knife – for precise seasoning and prep.
Flavor Variations & Add-Ins
- Try adding crumbled feta or goat cheese after roasting for extra creaminess and tang.
- Include chopped bacon or pancetta before roasting for a smoky, savory boost.
- Use toasted pine nuts or slivered almonds for a crunchy topping.
- Mix in roasted butternut squash or sweet potatoes for a sweeter, hearty twist.
How to Make Garlic Parmesan Roasted Brussels Sprouts
Ingredients You’ll Need:
- 1.5 pounds Brussels sprouts, trimmed and halved
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 1/2 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, finely chopped (for garnish)
- Juice of half a lemon (optional, for brightness)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and 20-25 minutes to roast. So, in about 30 to 35 minutes, you’ll have a tasty, crispy side dish ready to enjoy.
Step-by-Step Instructions:
1. Prepare Your Oven and Brussels Sprouts:
Start by preheating your oven to 400°F (200°C). While it heats up, wash the Brussels sprouts, trim off the ends, and slice each one in half from the stem down. This helps them cook evenly and get nice caramelized edges.
2. Toss with Oil and Seasonings:
In a large bowl, combine the halved Brussels sprouts with olive oil, minced garlic, salt, black pepper, and red pepper flakes if you like a little heat. Toss everything well, making sure each piece is coated with the oil and spices.
3. Roast the Brussels Sprouts:
Spread the sprouts out in one layer on a baking sheet lined with parchment paper or foil for easy cleanup. Roast in the oven for 20 to 25 minutes. Halfway through, give the pan a good shake or stir to help the sprouts brown evenly. When done, they should be tender inside with crispy, caramelized edges.
4. Add Parmesan and Finish:
Take the baking sheet out of the oven and immediately sprinkle the grated Parmesan cheese over the hot Brussels sprouts. The heat will melt the cheese slightly. Gently toss everything together to mix the cheese throughout.
5. Garnish and Serve:
If you like, squeeze fresh lemon juice over the sprouts for a bright, fresh flavor. Sprinkle the chopped parsley on top as a lovely garnish. Serve your garlic Parmesan roasted Brussels sprouts hot, and enjoy!
Can I Use Frozen Brussels Sprouts for This Recipe?
Yes, you can use frozen Brussels sprouts, but be sure to thaw them completely and pat dry to remove excess moisture. This helps them roast better and get crispier.
How Should I Store Leftover Roasted Brussels Sprouts?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or on the stovetop to help keep them crisp.
Can I Make This Recipe Ahead of Time?
Absolutely! You can prepare and toss the Brussels sprouts with oil and seasonings ahead of time, then roast them when you’re ready. Just keep them covered in the fridge for up to a day.
What Can I Use Instead of Parmesan Cheese?
If you don’t have Parmesan, Pecorino Romano is a great substitute for a slightly sharper flavor. Nutritional yeast also works well for a dairy-free option with a cheesy taste.
