Garlic Parmesan Brussels Sprouts are a simple, flavorful side you’ll want to make again and again. Halved sprouts are tossed with olive oil and garlic, roasted until tender, then finished with grated Parmesan for a golden, crispy crust. They complement weeknight dinners and holiday feasts alike, and can be prepped ahead and roasted just before serving.
This recipe is quick enough for busy weekdays but elegant enough for guests. The combination of caramelized edges, tender centers and nutty Parmesan makes Brussels sprouts appealing to almost everyone at the table.
Table of Contents
- Ingredients for Garlic Parmesan Brussels Sprouts
- How to Make Garlic Parmesan Brussels Sprouts
- Pro Tips
- Recipe Options
- How to Store and Reheat
- More Ways To Enjoy Brussels Sprouts
- Garlic Parmesan Brussels Sprouts Recipe
Ingredients for Garlic Parmesan Brussels Sprouts
- Brussels sprouts: Choose firm, bright green sprouts with compact leaves. Smaller sprouts are often sweeter and more tender. Avoid yellowed or wilted specimens.
- Olive oil: Extra-virgin olive oil adds the best flavor.
- Garlic: Use fresh cloves, minced, for bright garlic flavor. Avoid soft or sprouting bulbs.
- Parmesan cheese: Freshly grated from a block melts and browns better than pre-grated varieties.
- Kosher salt and freshly ground black pepper: Season to taste.
How to Make Garlic Parmesan Brussels Sprouts
Combine halved Brussels sprouts, minced garlic and olive oil in a large bowl. Season with salt and pepper and toss to coat. Spread the sprouts in a single layer on a parchment-lined rimmed baking sheet and roast at 400°F for 20 minutes.
After the first roast, stir the sprouts, sprinkle with grated Parmesan, and return them to the oven for another 10–15 minutes until the cheese is golden and the edges are crisp. Transfer to a serving dish and add more Parmesan if desired.
Pro Tips
- Even halves: Cut sprouts to similar sizes so they cook evenly.
- Coat thoroughly: Toss well with oil and garlic so every piece gets flavor.
- Don’t overcrowd: Space sprouts on the sheet to promote roasting and achieve crisp edges instead of steaming.
Recipe Options
- Add red pepper flakes for a subtle heat.
- Substitute Asiago or Pecorino Romano for a different sharpness.
- Stir in chopped bacon or pancetta before roasting for extra richness.
- Add halved cherry tomatoes during the last 10 minutes for color and sweetness.
- Top with roasted pine nuts, hazelnuts, or pecans for a crunchy finish.
How to Store and Reheat
Keep leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a 350°F oven for 5–10 minutes until heated through to preserve crispness. Avoid the microwave, which can make them soggy.
More Ways To Enjoy Brussels Sprouts
- Roasted Potatoes and Brussels Sprouts
- Kung Pao Brussels Sprouts
- Kale and Brussels Sprout Salad
- Brussels Sprouts Sauerkraut
Garlic Parmesan Brussels Sprouts
Ingredients
- 2 pounds Brussels sprouts trimmed and halved
- 1/4 cup olive oil
- 4 cloves garlic minced
- Kosher salt and freshly ground black pepper to taste
- 1/2 cup grated Parmesan cheese plus more for serving (optional)
Instructions
-
Preheat oven to 400 °F (204 °C).
-
Line a rimmed baking sheet with parchment paper.
-
In a large bowl, combine Brussels sprouts, garlic and olive oil. Season with salt and pepper and toss to coat. Spread in an even layer on the prepared baking sheet and bake 20 minutes.
-
Remove from oven, stir, and spread back into an even layer. Sprinkle with Parmesan and bake 10–15 minutes more, until edges are crispy and cheese is golden. Transfer to a serving bowl or platter, top with additional Parmesan if desired, and serve.
Notes
- If you prefer extra-tender sprouts, roast for 25 minutes before adding the Parmesan, stirring once halfway through, then continue with the recipe.
Nutrition
Nutrition information is an approximation.
Leave a comment & rate the recipe below!