Thank you for being here—really! I love sharing recipes that transform everyday ingredients into something exciting, and these Garlic Parmesan Roasted Brussels Sprouts do exactly that.
We’re talking golden, crispy edges, roasted garlic goodness, and a generous dusting of salty parmesan cheese that melts into all those delicious crevices. Whether you’re trying to win over a Brussels sprouts skeptic (hi, it me!) or just want a new go-to veggie side, this one delivers.
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What Are Garlic Parmesan Roasted Brussels Sprouts?
They’re roasted to crispy perfection in the oven with olive oil and garlic, then finished with shredded or grated parmesan for a rich, salty crunch. The oven does most of the work—no boiling, no mush—just beautifully caramelized, crispy sprouts that taste way more indulgent than they are.
This is the kind of side dish that goes with everything. From holiday dinners to weeknight chicken, they’re endlessly versatile and always a hit.
Why You’ll Love These Brussels Sprouts
- Crispy on the outside, tender on the inside
- Garlicky and cheesy with deep roasted flavor
- 5 simple ingredients, all pantry staples
- Naturally gluten-free + low-carb
- Roast in under 30 minutes
What Do They Taste Like?
Roasting takes Brussels sprouts from bitter to buttery. Add in garlic and parmesan and you get a crispy, cheesy veggie side that’s savory, nutty, and deeply satisfying.
Even the veggie-resistant eaters in my house ask for seconds. Yep, they’re that good.
Benefits of This Recipe
- Quick and easy with minimal prep
- Great way to sneak in more veggies
- Kid- and adult-approved
- Budget-friendly
- Can be made dairy-free or vegan with swaps
Ingredients
- 1½ lbs Brussels sprouts, trimmed and halved
- 3 tbsp olive oil
- 3 cloves garlic, minced
- ½ tsp salt
- ¼ tsp black pepper
- ½ cup freshly grated parmesan cheese
- Optional: squeeze of lemon or pinch of red pepper flakes for serving
Tools You’ll Need
- Baking sheet
- Parchment paper or foil
- Mixing bowl
- Chef’s knife + cutting board
- Microplane or grater (for fresh parmesan)
Additions and Substitutions
✨ Customize it your way:
- Use pecorino romano instead of parmesan for extra salty bite
- Add chili flakes or a drizzle of hot honey after roasting
- Finish with balsamic glaze or lemon zest
- Swap olive oil for garlic butter (yes, please!)
- Vegan? Use dairy-free parmesan or nutritional yeast
How to Make Garlic Parmesan Roasted Brussels Sprouts (Step-by-Step)
1. Preheat your oven
Set to 425°F (220°C) and line a baking sheet with parchment or foil.
2. Toss the Brussels sprouts
In a bowl, combine halved Brussels sprouts, olive oil, minced garlic, salt, and pepper. Toss to coat evenly.
3. Roast
Spread on the baking sheet in a single layer, cut-side down for extra caramelization. Roast for 20–25 minutes, flipping once halfway through.
4. Add parmesan
Sprinkle the sprouts with parmesan in the last 5 minutes of roasting. Let it melt and get slightly crispy.
5. Serve
Serve warm, optionally with a squeeze of lemon, extra cheese, or chili flakes. Get ready for them to disappear.
What to Serve With Garlic Parmesan Brussels Sprouts
These pair perfectly with:
- Crispy Hot Honey Feta Chicken – That sweet heat + these cheesy greens? Match made in dinner heaven.
- Garlic Parmesan Focaccia Bread – Bring on the double garlic + parm!
- White Cheddar and Spinach Chicken Burgers – A hearty, flavor-packed main with this crispy veggie side seals the deal. #google_vignette
Tips for Extra Crispy Brussels Sprouts
- Don’t overcrowd the pan—space = crispy edges
- Roast cut-side down to get that golden caramelization
- Fresh is best, but frozen can work (just thaw and pat dry!)
- Add cheese at the end so it doesn’t burn
- Toss with olive oil, not butter—oil helps them crisp better
Storage & Reheating
- Fridge: Store leftovers in an airtight container up to 3 days
- Reheat: In oven or air fryer at 375°F until crisp again
- Freezer: Not recommended—texture gets soft
Frequently Asked Questions (FAQ)
Can I use frozen Brussels sprouts?
Yes, but thaw and dry them well first. Roasting time may vary slightly.
What kind of parmesan is best?
Freshly grated works best for flavor and melt factor. Pre-shredded can be used, but avoid powdery parmesan.
Can I make this ahead of time?
You can prep the sprouts and store in the fridge. Roast just before serving for best texture.
Is this recipe keto-friendly?
Yes! It’s low in carbs and high in flavor.
Final Thoughts: Crispy, Cheesy, Can’t-Stop Snacking
These Garlic Parmesan Roasted Brussels Sprouts are crispy, salty, garlicky, and just plain addictive. Whether you’re roasting them up for a weeknight side or your holiday table, this simple recipe delivers every single time.
More flavor-packed favorites to serve them with:
- Crispy Hot Honey Feta Chicken
- Garlic Parmesan Focaccia Bread
- White Cheddar and Spinach Chicken Burgers
Show Off Your Sprouts! 🧄🧀🥦
Did you roast up these cheesy Brussels beauties? I need to see them!
📸 Tag your crispy creations and show me how you served them up
📌 Don’t forget to save it on Pinterest: Follow @TheKitchenJoyy and pin it to your Veggie Sides, Holiday Recipes, or Weeknight Dinners board!
Garlic Parmesan Roasted Brussels Sprouts
These Garlic Parmesan Roasted Brussels Sprouts are crispy, golden, and full of garlicky, cheesy flavor. Roasted at high heat until the edges are perfectly caramelized, then finished with freshly grated parmesan, they’re the ultimate upgrade to your veggie side game. Whether you’re planning a holiday spread or just need a quick weeknight side, this roasted Brussels sprouts recipe is a total winner—simple, satisfying, and seriously addictive.
- 1½ lbs Brussels sprouts (trimmed and halved)
- 3 tbsp olive oil
- 3 cloves garlic (minced)
- ½ tsp salt
- ¼ tsp black pepper
- ½ cup freshly grated parmesan cheese
- Optional: pinch of red pepper flakes or lemon juice for serving
- Preheat oven: Set to 425°F (220°C). Line a baking sheet with parchment paper or foil.
- Toss sprouts: In a large bowl, mix halved Brussels sprouts with olive oil, garlic, salt, and pepper. Toss to coat well.
- Arrange & roast: Spread sprouts in a single layer, cut-side down, on the baking sheet. Roast for 20–25 minutes, flipping halfway through.
- Add cheese: Sprinkle parmesan over the sprouts in the last 5 minutes of roasting. Let it melt and crisp slightly.
- Serve: Plate and finish with a squeeze of lemon or a pinch of chili flakes if desired. Serve warm and watch them disappear!
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Roast cut-side down for maximum crisp and caramelization.
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Add the parmesan near the end to avoid burning.
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For a vegan version, swap in nutritional yeast or dairy-free parmesan.
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These can also be made in the air fryer at 400°F for 10–12 minutes, shaking halfway.
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Add leftovers to grain bowls, pasta, or even scrambled eggs for extra flavor!