Garlic Parmesan Roasted Brussels Sprouts
These perfectly crispy Garlic Parmesan Roasted Brussels Sprouts are easy and quick to put together and only call for a handful of ingredients! Best of all they’re ready in only 20 minutes!
Garlic Parmesan Roasted Brussels Sprouts
Does anyone else think brussels sprouts are an underrated side dish? There’s so many different ways to prepare them, from baking to frying. Regardless of how you whip them up my favorite way to serve them will always be roasted and loaded with garlic powder and parmesan cheese and drizzled with a good olive oil.
What’s The Deal With Brussels Sprouts?
These little veggies belong to the same family as cabbage which probably doesn’t come as a surprise as they look like little mini cabbages! Some people aren’t a big fan of the taste or smell of brussels sprouts, but when prepared properly they are an absolutely stellar side dish! One restaurant nearby fries these bad boys like a french fry and it creates a crispy little morsel, so have some fun with them.
Ingredients In Garlic Parmesan Roasted Brussels Sprouts
This dish is super easy to whip up with ingredients you’re likely to already have on hand! Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.
- Brussels sprouts – Trimmed and cleaned.
- Olive oil –Â I like to use a nice quality olive oil for this recipe!
- Garlic – Some garlic powder works just fine for this dish to keep it nice and easy. Feel free to use fresh or jarred if you’d like!
- Seasoning –Â Salt and pepper to taste.
- Parmesan –Â Nice fresh Parmesan grated right on top.
How To Make Garlic Parmesan Roasted Brussels Sprouts
Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.
- Preheat the oven:Â To 425 F degrees.
- Prepare the brussels sprouts: Clean the brussels sprouts by rinsing in cold water, cutting off the end of the stem, and discarding it.
- Combine the ingredients: In a bowl and mix brussels sprouts together with the olive oil, garlic powder, salt, and pepper.
- Finish the dish: Transfer to a baking sheet and sprinkle with Parmesan cheese. Bake for 15-20 minutes. Sprinkle with more Parmesan cheese if preferred and serve warm.
How Else Can I Make Brussels Sprouts?
There’s so many ways you can make this stellar ingredient shine! I choose to keep things simple today but if you’d like a fancier veggie dish, try out some of these:
- Rosemary Balsamic Baby Potatoes And Brussels Sprouts
- The Ultimate Brussels Sprouts Salad
- Bacon wrapped brussels sprouts – Wrap each sprout with bacon and brush with a maple glaze and bake at 425 F degrees for 20 – 25 minutes.
- Roast them up with carrots, parsnips, and baby potatoes in olive oil and salt and pepper for a great veggie dish.
- Brush them with olive oil, minced garlic, dry mustard, and salt and pepper before grilling them right on the BBQ!
- Bake them with some cranberries tossed in olive oil. Drizzle with balsamic reduction when done and serve warm!
Having Trouble Roasting Your Sprouts?
My brussels sprouts were quite small and roasted whole easily, but if your sprouts are big try cutting them in half or even into quarters before tossing with oil and spices and baking.
What Can I Serve Brussels Sprouts With?
This side dish is perfect alongside some savory mains, pair them up or just eat a big bowl on their own, I won’t judge.
- Roast Chicken
- One Pan Roasted Honey Orange Chicken And Potatoes
- Maple Mustard Glazed Salmon
- Braised Lamb Shanks
- Perfect Pork Tenderloin
- Brined Roast Turkey Breast
Storing Leftover Brussels Sprouts
In an airtight container these veggies will keep for up to 3 days stored in the fridge. This dish doesn’t freeze well once cooked so if you’d like to store in the freezer, freeze these sprouts raw and follow this recipe once the veggies have thawed. They will keep in the freezer for up to 3 months.
More Delicious Recipes Featuring Lots Of Veggies:
- Old Fashioned Green Beans
- Roasted Potatoes with Garlic Sauce
- Garlic and Herb Roasted Carrots
- Italian Roasted Mushrooms And Veggies
- Balsamic Parmesan Roasted Asparagus And Tomatoes
- The Ultimate Parmesan Roasted Broccoli
- Cowboy Caviar
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Garlic Parmesan Roasted Brussels Sprouts
Prep: 5 mins
Cook: 15 mins
Total: 20 mins
Serves: 4
These perfectly crispy Garlic Parmesan Roasted Brussels Sprouts are easy and quick to put together and only call for a handful of ingredients! Best of all they're ready in only 20 minutes!
Ingredients
- 1 lb brussels sprouts trimmed
- 2 tbsp olive oil extra virgin
- 1 tbsp garlic powder or to taste
- 1 tsp salt
- 2 tsp pepper ground
- 1/2 cup parmesan cheese grated
Instructions
- Preheat your oven to 425 F degrees.
- Clean the brussels sprouts by rinsing in cold water, cutting off the end of the stem, and discarding it.
- In a bowl and mix brussels sprouts together with the olive oil, garlic powder, salt, and pepper.
- Transfer to a baking sheet and sprinkle with parmesan cheese. Bake for 15-20 minutes.
- Sprinkle with more parmesan cheese if preferred and serve warm.
Video
Recipe Notes
If you don't have access to fresh Brussel's sprouts, you can use frozen ones. Make sure you let them thaw completely before beginning. In an airtight container these veggies will keep for up to 3 days stored in the fridge. This dish doesn't freeze well once cooked so if you'd like to store in the freezer, freeze these sprouts raw and follow this recipe once the veggies have thawed. They will keep in the freezer for up to 3 months. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Nutrition Information:
Calories: 170kcal (9%)Carbohydrates: 12g (4%)Protein: 8g (16%)Fat: 10g (15%)Saturated Fat: 3g (19%)Cholesterol: 8mg (3%)Sodium: 811mg (35%)Potassium: 494mg (14%)Fiber: 4g (17%)Sugar: 2g (2%)Vitamin A: 955IU (19%)Vitamin C: 96.4mg (117%)Calcium: 200mg (20%)Iron: 1.9mg (11%)
Pauline says
These were delicious, I also mixed in a few Panko bread crumbs, it gave them a bit of crispness,. Served them with the Easter turkey and there’s no leftovers of them.
Debbie says
I use the garlic that I grew in my garden, and that takes it over the top! I gave the recipe to a neighbor of mine and know she will love it.
Joanna Cismaru says
So glad you liked it Debbie!
Debbie says
I always thought Brussels sprouts were the grossest things ever, UNTIL I tried this recipe. I loved this so much, I ate the entire bowl and wouldn’t share it with anyone else! YUMMY!
Nicole Beaulieu says
They are the best veggie ever when loaded up with tasty flavors! We’re so glad you’ve been converted 🙂
kim says
can you make them the day before refrigerate and then reheat? How would you reheat? oven of microwave
Nicole Beaulieu says
I would use the oven so that you still have some crisp roasty bites!
Shaz says
If using frozen, would the baking time remain the same? Thanks!
Joanna Cismaru says
No, it would take longer, probably 30 to 40 minutes.
Erica Leopard says
Thank you for this. Recipe came out great,
I used brussels sprouts that had been frozen and I just thawed them for a bit.
Joanna Cismaru says
So happy you liked them!
Judy says
I can only get frozen Brussel sprouts.
Will the recipe for come out the same?
Joanna Cismaru says
Yes, just thaw them out first, they shouldn’t take long at all.
kathleen says
These look and sound delicious! I think Adina is correct — too many people don’t know how to cook veggies. I used to hate asparagus until someone fixed it for me lightly steamed. All i had ever had before was either canned or cooked to death. Now it is a favorite.
I also love Brussels sprouts. Roasting is my favorite way to fix them – i toss them with a little parmesan cheese & drizzle balsamic glaze on them. To die for…. I will have to try your recipe with the garlic powder.
Joanna Cismaru says
Let me know how you like it!
Adina says
I think people don’t like brussels sprouts because they insist in boiling them to death in salted water, there is nothing worst than cooked sprouts (or broccoli) which you can mash with the fork. And that’s the way most people cook them, at least around here. Roasted are a 1000 better and this garlic version sounds delicious!
Joanna Cismaru says
You’re absolutely right!