Last updated on June 6th, 2018 at 01:51 pm
These perfectly crispy Garlic Parmesan Roasted Brussels Sprouts are easy and quick to put together and only calls for a few ingredients.
Sometimes I wonder if I’m the only one that loves brussels sprouts because I know a lot of people think they are boring and dull. Personally, I think they are truly underrated as a side dish. There are so many ways to prepare them, but my favorite way to serve them are roasted and loaded with garlic powder and parmesan cheese and drizzled with a good olive oil.
I like to roast them for about 15 min at a pretty high temperature just until they start to brown, the browned pieces are my favorite and I usually pick them out first and snack on them.
I know there are a lot of brussels sprouts recipes around that are loaded with bacon bits or toasted nuts, and although I’m the first to say that bacon makes everything better, I wanted these brussels sprouts to be the star here and to only focus on them for a change. I thought the bacon would add too much richness and heaviness to them, so I decided on garlic and freshly grated parmesan cheese as the only additions to my star ingredient.
Anyway, these are brussels sprouts just like I like to eat them, baked to a crisp perfection, garlicky and salty from the parmesan cheese. While they are a perfect side dish and a great addition to your holiday table, I personally just love to snack on them just as they are.
You may also choose to cut them in half before actually roasting them, but my brussels sprouts were already quite baby sized, so I left them whole. What more can I tell you? These roasted brussels sprouts were absolutely phenomenal and these cute tiny cabbage-heads are quickly becoming one of my favorite vegetables.
Vegetables can be so delicious! Try some of my other recipes to see how amazing they can be.
If you try this recipe, please let us know! Leave a comment, rate it and tag a photo #jocooks on Instagram so we can see it. I always love to see what you guys come up with!
Garlic Parmesan Roasted Brussels Sprouts
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
Notes
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Nutrition
can you make them the day before refrigerate and then reheat? How would you reheat? oven of microwave
I would use the oven so that you still have some crisp roasty bites!
If using frozen, would the baking time remain the same? Thanks!
No, it would take longer, probably 30 to 40 minutes.
Thank you for this. Recipe came out great,
I used brussels sprouts that had been frozen and I just thawed them for a bit.
So happy you liked them!
I can only get frozen Brussel sprouts.
Will the recipe for come out the same?
Yes, just thaw them out first, they shouldn’t take long at all.
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.
Let me know how you like it!
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!
You’re absolutely right!