Roasted Garlic Parmesan Brussels Sprouts
Roasted Garlic Parmesan Brussels Sprouts are a crispy, golden-brown side dish that transforms a once-dreaded vegetable into a flavor-packed crowd-pleaser. Roasting brings out the natural sweetness of Brussels sprouts, while garlic infuses the dish with deep savory flavor. A generous sprinkle of Parmesan adds nutty richness and that irresistible crispy cheese texture. Whether you’re serving these as a side at a holiday table or adding them to a weeknight dinner, they’re sure to convert even the most skeptical eater.
Time Overview
| Step | Time |
|---|---|
| Prep Time | 10 minutes |
| Cook Time | 25–30 minutes |
| Total Time | 35–40 minutes |
Ingredients
1½ lbs (about 700g) Brussels sprouts, trimmed and halved
3 tbsp olive oil
4 cloves garlic, minced
½ tsp salt
¼ tsp black pepper
½ tsp smoked paprika or chili flakes (optional)
½ cup grated Parmesan cheese (fresh, not pre-shredded)
1 tbsp lemon juice (optional, for serving)
Extra Parmesan or chopped parsley and lemon slices for garnish
Instructions
1. Preheat and Prep:
Preheat oven to 425°F (220°C).
Line a large baking sheet with parchment paper or foil for easy cleanup.
2. Prepare Brussels Sprouts:
In a large bowl, toss Brussels sprouts with olive oil, minced garlic, salt, pepper, and optional paprika or chili flakes.
Spread them cut-side down on the baking sheet in a single layer for even browning.
3. Roast:
Roast for 20 minutes, undisturbed.
Remove from oven, sprinkle evenly with Parmesan cheese.
Return to oven and roast for another 5–10 minutes until cheese is crisp and sprouts are golden and caramelized.
4. Finish and Serve:
Drizzle with lemon juice if using.
Garnish with more Parmesan or parsley and lemonn slices
Serve warm.
Tips for Success
Cut-side down for crispiness: Laying sprouts cut-side down ensures maximum browning and crisp edges.
Use fresh Parmesan: It melts and crisps better than pre-grated, powdery varieties.
Don’t overcrowd the pan: Crowding leads to steaming, not roasting. Use two pans if needed.
Watch the garlic: Minced garlic can burn quickly; coating the sprouts well helps it stick and cook evenly.
Add lemon last: It keeps the flavors bright without softening the crispy texture.
Variations
Add Balsamic Glaze: Drizzle with balsamic reduction before serving for a sweet-tangy finish.
Beef Boost: Toss in cooked, crumbled beef after roasting for extra savory depth.
Vegan Version: Use nutritional yeast or vegan Parmesan instead of dairy.
Cheesy Mix: Swap Parmesan for Pecorino Romano or Asiago for a sharper bite.
Herbed Option: Add fresh thyme or rosemary before roasting for an herbal touch.
Spicy Kick: Use red pepper flakes, smoked paprika, or a dash of hot sauce after roasting.
Frequently Asked Questions
Q: Can I use frozen Brussels sprouts?
A: Fresh are best for crispiness. If using frozen, thaw and pat dry very well to avoid sogginess.
Q: How do I store leftovers?
A: Store in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer for best texture.
Q: Can I make these ahead of time?
A: You can prep the sprouts and garlic ahead, but for best results, roast right before serving.
Q: Are these keto-friendly?
A: Yes, they are low-carb and keto-friendly with healthy fats and minimal sugars.
Q: What do these pair well with?
A: Great with roasted meats, pasta, grilled chicken, or served in grain bowls.
Nutrition (Per Serving – Serves 4)
| Nutrient | Amount |
|---|---|
| Calories | ~210 |
| Protein | 7g |
| Carbohydrates | 13g |
| Fat | 15g |
| Fiber | 5g |
| Sugar | 3g |
| Sodium | ~320mg |
Based on standard ingredients and olive oil usage. Cheese and salt content may vary.
Conclusion
Roasted Garlic Parmesan Brussels Sprouts are the perfect blend of crispy, cheesy, and savory with a whisper of sweetness from caramelization. They’re fast, easy, and endlessly customizable — from spicy to herby to balsamic-glazed. Whether you’re feeding kids, adults, or veggie skeptics, this dish wins hearts and taste buds alike. Simple to make yet packed with flavor, it’s a side that steals the spotlight.