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.
Calories: 180kcal
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: pinch of red pepper flakes or lemon juice for serving
Instructions
- 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!
Notes
- Roast cut-side down for maximum crisp and caramelization.
- Add the parmesan near the end to avoid burning.
- For a vegan version, swap in nutritional yeast or dairy-free parmesan.
- These can also be made in the air fryer at 400°F for 10–12 minutes, shaking halfway.
- Add leftovers to grain bowls, pasta, or even scrambled eggs for extra flavor!