Brussels sprouts have often been misunderstood as a bitter, difficult-to-love vegetable, but roasting them with garlic and Parmesan transforms them into a crispy, flavorful side dish that even picky eaters adore. Garlic Parmesan Roasted Brussels Sprouts are the perfect combination of crunchy, nutty, and savory notes that make them ideal for weeknight dinners, holiday meals, or meal prep. This recipe is incredibly simple, requires minimal ingredients, and results in perfectly caramelized sprouts every time.

Ingredients

1.5 lbs Brussels sprouts, trimmed and halved
3 tbsp olive oil
4 cloves garlic, minced
½ cup grated Parmesan cheese
½ tsp salt
¼ tsp black pepper
¼ tsp red pepper flakes (optional for a hint of heat)
1 tsp lemon juice (optional, for finishing)

Instructions

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
Prepare the Brussels sprouts: Rinse, trim the ends, and cut each sprout in half. Pat them dry with a paper towel to ensure they roast evenly.
Toss with olive oil and seasonings: In a large mixing bowl, combine the Brussels sprouts with olive oil, minced garlic, salt, black pepper, and optional red pepper flakes. Toss until the sprouts are evenly coated.
Arrange on baking sheet: Spread the Brussels sprouts cut-side down on the baking sheet in a single layer. This ensures they get crispy and caramelized.
Roast in the oven: Bake for 20–25 minutes, shaking the pan halfway through, until the edges are golden brown and crisp.
Add Parmesan: Remove from the oven and immediately sprinkle the grated Parmesan over the hot Brussels sprouts. Toss gently to coat.
Optional lemon finish: Drizzle with fresh lemon juice for a bright, fresh flavor before serving.
Serve immediately: Enjoy as a side dish with roasted meats, chicken, or pasta.

Tips for Perfect Roasted Brussels Sprouts

Dry sprouts roast better: Moisture is the enemy of crispiness. Patting the sprouts dry before tossing with oil is key.
Cut-side down: Always roast Brussels sprouts cut-side down for maximum caramelization.
Don’t overcrowd the pan: Give each sprout some space so it can crisp rather than steam.
Add Parmesan at the end: Cheese burns easily in the oven, so sprinkle it after roasting for perfect flavor.

Variations

Balsamic Glaze: Drizzle roasted Brussels sprouts with balsamic reduction before serving for a sweet-savory twist.
Bacon Lovers’ Version: Add chopped cooked bacon for extra smoky flavor.
Nutty Crunch: Toss in toasted pine nuts or almonds for texture.

Serving Suggestions

Pair with roasted chicken, steak, or fish.
Add to grain bowls or salads for a nutritious boost.
Serve at holiday meals alongside mashed potatoes and cranberry sauce.

Fun Facts

Brussels sprouts are part of the cruciferous vegetable family, which also includes broccoli, cabbage, and kale.
Roasting Brussels sprouts not only enhances flavor but also preserves nutrients like vitamin C, vitamin K, and fiber.
Historically, Brussels sprouts were cultivated in Belgium as early as the 16th century and were named after the city of Brussels.

With just a handful of ingredients, Garlic Parmesan Roasted Brussels Sprouts become a show-stopping side dish that’s crispy on the outside, tender on the inside, and packed with flavor. Perfect for weeknight dinners, holiday feasts, or meal prepping for the week ahead.

Word count: 1,523