If you’d told me a few years ago that I’d find a vegetable side dish so addictive, I’d ruin my appetite with it before it ever hit the plate, I’d be skeptical. And, if you also mentioned that this side was Roasted Brussels Sprouts with Garlic and Parmesan (seriously, BRUSSELS SPROUTS?!), I’d have told you to call me when pigs fly and I had a winning lotto ticket. No one in their right mind could go to town on a pile of Brussels sprouts, roasted, baked, or Parmesan-ed or otherwise.
Ummmmm…..looks like we both hit the jackpot!
I hereby renege every disparaging word I’ve ever uttered about a Brussels sprout.
Roasted Brussels sprouts not only are a far cry from the boiled green little monsters that may have scared you away in the past—they are downright delicious. (I love them in this Sautéed Brussels Sprouts recipe.)
These roasted Brussels sprouts with garlic are crispy on the outside and tender and caramelized on the inside.
Today’s recipe is a spin on the classic Oven Roasted Brussels Sprouts with salt and pepper that I make at least once a week (often more).
That post covers lots of useful tips, and by the time you’ve made the recipe once or twice, you’ll have it memorized.
How to Make the Best Roasted Brussels Sprouts with Garlic
While I love classic S&P, every now and then it’s fun to change it up.
Well, if there’s a universe in which garlic and Parmesan don’t make everything on the plate that much better, I’m not living in it. These two ingredients are divine with roasted Brussels sprouts.
Making Brussels sprouts with garlic and Parmesan has become a fast favorite around here, and I suspect it will be in your house too!
- Brussels Sprouts. Look for ones that are bright green and fairly firm, without too many wilted leaves around the outside. They can be large or small (we’ll cut them down to size).
- FRESH GARLIC. While you can find recipes for roasted Brussels sprouts with garlic powder out there, garlic powder simply won’t taste the same. In this roasted Brussels sprouts recipe, the fresh garlic is 100% worth it. It becomes sweet (if you’ve made Roasted Garlic, you know what I mean!)
- Parmesan. Again, fresh is best. Buy a block and grate it yourself. Or if you are in a hurry, find a box or bag of pre-grated Parmesan that your grocery store has done ahead of time. Whatever you do, just avoid the green can.
- Olive oil, salt, and pepper. The usual roasted vegetables suspects.
And, that’s it! I have lots of suggested recipe twists for you below, but if you like, you can stop right here. Your roasted Brussels with garlic will be perfect just as they are.
Once you gather your ingredients, here’s what comes next.
- Slice the Brussels sprouts. I recommend trimming the ends (more on that below). If your Brussels sprouts are very large, cut them into thirds or fourths. Smaller ones can simply be cut in half lengthwise.
- Cut the garlic into chunky pieces. Emphasis on the CHUNKY. If you mince the garlic too finely, those tiny, laborious bits will burn instead of becoming sweet and tender. Reference the below photo for a visual.
- Drizzle with plenty of olive oil and sprinkle with salt and pepper. I like to do this right on the baking sheet to save myself a bowl to wash.
- Roast the Brussels sprouts at 400 degrees F. The high temperature is essential to the exterior crispiness, interior tenderness, and the overall flavor transformation from semi-intense raw veggie to sweet caramelized veggie. Brussels sprouts roast for 20 to 30 minutes total, depending upon their size.
- Sprinkle with Parmesan. I do this about 10 minutes in, then return the pan to the oven to finish baking. By the time the Brussels sprouts are ready, the Parmesan will be golden, crisp, and tantalizing.
This recipe as written yields tender, flavorful, eat-’em-off-the-pan addictive roasted Brussels sprouts. That said, you can certainly vary it up! Here are a few of my favorite spins:
- Bacon. Add the bacon pieces to the sheet pan right along with the Brussels sprouts. They will cook in about the same amount of time. (Or follow the directions for these delicious Maple Bacon Brussels Sprouts.) This version is great with pancetta too!
- Onion. Thinly slice a red onion and add slices to the sheet pan with the Brussels sprouts. The colors are beautiful!
- Lemon. Delicious. A hint of acid really makes this recipe pop (just like with these Cabbage Steaks). After the Brussels sprouts have baked, squeeze the juice of half a lemon over the top. Extreme lemon lovers can use the full lemon (or try tossing the roasted sprouts with the zest too!).
- Balsamic Vinegar. In the last few minutes of baking, drizzle the roasted Brussels sprouts with 1 tablespoon of balsamic vinegar. Toss to coat, then return the pan to the oven and continue baking as directed (check out Roasted Brussels Sprouts with Balsamic for a variation).
- Herb. Fresh and fabulous. After the Brussels sprouts have finished roasting, sprinkle them with your fresh herbs of choice. I especially love rosemary or thyme. If using dried herbs, toss Brussels sprouts with them before roasting. I recommend using about 1 to 1 1/2 teaspoons total dried herbs; for fresh, you can use a larger amount (1 to 2 tablespoons).
- Red Pepper Flakes. Add a little heat! Before placing the Brussels sprouts on the sheet pan to roast, toss them with 1/4 to 1/2 teaspoon red pepper flakes, depending upon how much heat you’d like.
- Honey. After removing your roasted Brussels sprouts from the oven, drizzle them with a tablespoon of honey and toss to coat for sticky, sweet goodness!
- Brown Sugar. Mix a teaspoon of olive oil or melted butter and a teaspoon of brown sugar together and then toss with your fully-cooked roasted Brussels sprouts, until they are evenly coated. YUM!
As mentioned in the blog post above, roasted Brussels sprouts (and almost all roasted veggies!) can be stored for several days and reheat like a dream! Make a big batch tonight and enjoy having the healthy leftovers all week long.
- To Refrigerate: Store roasted Brussels sprouts with garlic in an airtight container for up to four days in the fridge.
- To Reheat: Place desired amount of Brussels sprouts on a lightly oiled sheet pan. Rewarm in the oven at 350 degrees F for 5 or so minutes, until heated through.
What to Pair with Roasted Brussels Sprouts with Garlic
Roasted Brussels sprouts with garlic and Parmesan have become a recipe that I make over and over.
It’s so simple to pop a pan in the oven while you get the rest of dinner together. Serve them as a side with this Sautéed Cabbage, and everyone will be pleased!
The leftovers I’ll toss with a salad, mix into an omelet, and often eat cold right out of the refrigerator, because that is just how good they are!
Which version do you plan to try? I’d love to hear from you in the comments section below!
Frequently Asked Questions
You can either leave the end on your Brussels sprouts (fastest) OR trim it off.
Generally, I recommend trimming off the end of your Brussels sprouts. It only takes a few minutes, has a nicer presentation, and the resulting roasted Brussels sprouts will be more tender.
To trim: Use a knife to trim off the bottom of the tough stem end of each Brussels sprout. Remove any yellow or damaged leaves, then cut each Brussels sprout in half.
I don’t love freezing Brussels sprouts (or most roasted veggies) because they become somewhat soggy. That said, if you find yourself with a large amount leftover and don’t want to waste them, it’s still worthwhile. Place roasted Brussels sprouts with garlic in an airtight freezer-safe container. When ready to eat, let thaw overnight in the refrigerator, then reheat as directed above.
I’m suggesting 4 cloves of garlic here, but if you live in a house of garlic fiends, feel free to add more. We found ourselves fighting over the garlic pieces, so to maintain the peace, next time I’ll toss in a clove or two more.
- 1 1/2 pounds Brussels sprouts trimmed and halved
- 4 cloves garlic very roughly chopped (leave the pieces a bit chunky; add more if you live in a house of garlic lovers)
- 1 ½ tablespoons extra-virgin olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 tablespoons freshly ground or grated parmesan
- Any of the optional additions from the blog post above: lemon, balsamic vinegar, herbs, red pepper flakes, etc.
Place a rack in the upper third of your oven and preheat the oven to 400°F. Place the Brussels sprouts and garlic in the center of a large rimmed baking sheet. Drizzle with the olive oil and sprinkle with salt, pepper, and any other desired spice additions. Gently mix until the Brussels sprouts are evenly coated, then spread them into a single layer on the baking sheet. For even better crisping, flip the Brussels sprouts so that they are all cut sides down.
Bake for 10 minutes, then remove from the oven and stir in the parmesan cheese. Continue baking 10 to 20 additional minutes, until the Brussels sprouts are lightly charred and crisp on the outside and tender in the center. The outer leaves will be very dark too. Watch carefully towards the end of the baking time, as the cooking time will vary based on the size of your sprouts. Remove from the oven. Season with additional salt and/or pepper to taste. Enjoy immediately or at room temperature.
- For Bacon Brussels Sprouts: Add the bacon pieces to the sheet pan right along with the brussels sprouts in Step 1. They will cook in about the same amount of time.
- For Balsamic or Lemon Brussels Sprouts: Drizzle the vinegar or lemon juice over the sprouts after removing them from the oven. Return the pan to the oven for 1 to 2 minutes, then serve.
- See the blog post for even more recipe variations!
- Store leftovers in the refrigerator for up to 4 days. Re-crisp in a 350°F oven or rewarm in the microwave.
- TO MAKE DAIRY FREE, VEGAN, or Whole30: Omit the Parmesan or swap it for nutritional yeast. Sprinkle on the nutritional yeast just before serving.
Serving: 1servingCalories: 135kcalCarbohydrates: 16gProtein: 7gFat: 6gSaturated Fat: 1gCholesterol: 2mgPotassium: 674mgFiber: 7gSugar: 4gVitamin A: 1304IUVitamin C: 146mgCalcium: 105mgIron: 2mg
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