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Side Dishes 30 Minutes or Less Vegetarian
4.5 from 56 votes

Garlic Parmesan Roasted Brussels Sprouts

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By: Joanna Cismaru •6/13/22 21 Comments

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pin for 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! Really quick and easy to make!

roasted brussels sprouts in a whit bowl next to a block of parmesan cheese.

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, loaded with garlic powder and parmesan cheese and drizzled with a good olive oil.

Why Make These Roasted Brussels Sprouts

  • Only a handful of ingredients required!
  • Ready in 20 minutes from start to finish.
  • Quick and Easy!
  • The brussels sprouts are crisp on the outside and tender on the inside!
  • Perfectly seasoned!

Ingredient Notes

  • 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. Note that the smaller they are the sweeter they will be. If they come on the larger size, they will taste more like cabbage.
  • Olive oil – I like to use a nice quality olive oil for this recipe!
  • Seasoning – Some garlic powder works just fine for this dish to keep it nice and easy. You’ll also need some salt and pepper.
  • Parmesan – Nice fresh Parmesan grated right on top. Make sure you grate it yourself, none of the prepackaged stuff.

How To Make Roasted Brussels Sprouts

detailed process shots showing how to make roasted brussels sprouts.
  1. Preheat the oven: To 425°F.
  2. Prepare the brussels sprouts: Clean the brussels sprouts by rinsing in cold water, cutting off the end of the stem, and discarding it.
  3. Combine the ingredients: In a bowl and mix brussels sprouts together with the olive oil, garlic powder, salt, and pepper.
  4. 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.

FAQs & Expert Tips

FAQs

Frequently Asked Questions

What If My Brussels Sprouts Are On The Larger Size

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
Maple Mustard Glazed Salmon
Braised Lamb Shanks
Perfect Pork Tenderloin
Brined Roast Turkey Breast

overhead shot of roasted brussels sprouts in a whit bowl next to a block of parmesan cheese.

Tips

  • Clean and cut your brussels sprouts properly. Give them a good rinse then pat them dry with paper towels. Discard any outer leaves are are looking brown or wilty and finally trim off the tough ends.
  • Try different salts and peppers. A great idea is to go with a smoked sea salt, or a bit of cayenne pepper for some heat. Don’t be afraid to experiment in your kitchen.
  • Turn these into a salad by making a simple vinaigrette with some olive oil, and balsamic vinegar.

Leftovers

Store these roasted brussels sprouts in an airtight container for up to 3 days in the fridge. The brussels sprouts don’t freeze well once cooked so if you’d like to store them in the freezer, freeze them raw and follow this recipe once the veggies have thawed. They will keep in the freezer for up to 3 months.

closeup of roasted brussels sprouts in a whit bowl next to a block of parmesan cheese.

More Related Recipes

  • Rosemary Balsamic Baby Potatoes and Brussels Sprouts
  • Smoked Salmon Sandwiches
  • Parmesan Garlic Roasted Potatoes
  • Roasted Green Beans
  • Brussels Sprouts Salad
  • Sweet And Sour Air Fryer Brussels Sprouts

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

closeup of roasted brussels sprouts in a whit bowl next to a block of parmesan cheese.
4.52 from 56 votes

Roasted Brussels Sprouts

Prep 5 minutes minutes
Cook 15 minutes minutes
Total 20 minutes minutes
4
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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! Really quick and easy to make!
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Ingredients

  • 1 pound brussels sprouts (trimmed)
  • 2 tablespoon olive oil (extra virgin)
  • 1 teaspoon garlic powder (or to taste)
  • 1 teaspoon salt
  • 2 teaspoon pepper (ground)
  • ½ cup parmesan cheese (grated)

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions 

  • Preheat the oven: To 425°F.
  • 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.
  • Bake the brussels sprouts: 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.

Equipment

  • Glass Mixing Bowl Set (3 piece)
  • Aluminum Baking Sheet (2 pack)

Notes

  1. If you don’t have access to fresh Brussels sprouts, you can use frozen ones. Make sure you let them thaw completely before beginning.
  2. Store these roasted brussels sprouts in an airtight container for up to 3 days in the fridge. The brussels sprouts don’t freeze well once cooked so if you’d like to store them in the freezer, freeze them raw and follow this recipe once the veggies have thawed. They will keep in the freezer for up to 3 months.

Nutrition Information

Serving: 1servingCalories: 165kcal (8%)Carbohydrates: 12g (4%)Protein: 9g (18%)Fat: 11g (17%)Saturated Fat: 3g (19%)Cholesterol: 9mg (3%)Sodium: 811mg (35%)Potassium: 475mg (14%)Fiber: 5g (21%)Sugar: 3g (3%)Vitamin A: 953IU (19%)Vitamin C: 96mg (116%)Calcium: 200mg (20%)Iron: 2mg (11%)
© Author Joanna Cismaru

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.

closeup of roasted brussels sprouts in a whit bowl next to a block of parmesan cheese.

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Joanna Cismaru

Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Through Jo Cooks, I invite you to join me in my kitchen as we explore delicious recipes from around the globe, celebrate the joy of cooking, and make every meal a memorable one. Happy cooking!

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21 Comments
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Craig M
Craig M
Posted: 2 years ago

5 stars
We make this all the time…and it’s wonderful! We cut the sprouts into bite size pieces, use grated fresh garlic (not powder), and we add bacon and bacon grease. Broil for 45 minutes to get it slightly charred on the edges. Can also add chopped pecans to dress it up.

2
Reply
Kim Andrews
Kim Andrews
Posted: 3 years ago

5 stars
Very quick and easy to prepare and so good! Added just a little more parmesan cheese because…yum!

0
Reply
Marybeth
Marybeth
Posted: 3 years ago

Can you use frozen sprouts?

0
Reply
Jo Cooks Team
Jo Cooks Team
Reply to  Marybeth
Posted: 3 years ago

You can, just keep in mind the roasting time will be longer.

0
Reply
Pauline
Pauline
Posted: 4 years ago

5 stars
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.

0
Reply
Debbie
Debbie
Posted: 4 years ago

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.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Debbie
Posted: 4 years ago

So glad you liked it Debbie!

0
Reply
Debbie
Debbie
Posted: 4 years ago

5 stars
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!

0
Reply
Nicole Beaulieu
Nicole Beaulieu
Reply to  Debbie
Posted: 4 years ago

They are the best veggie ever when loaded up with tasty flavors! We’re so glad you’ve been converted 🙂

0
Reply
kim
kim
Posted: 4 years ago

can you make them the day before refrigerate and then reheat? How would you reheat? oven of microwave

0
Reply
Nicole Beaulieu
Nicole Beaulieu
Reply to  kim
Posted: 4 years ago

I would use the oven so that you still have some crisp roasty bites!

0
Reply
Shaz
Shaz
Posted: 4 years ago

If using frozen, would the baking time remain the same? Thanks!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Shaz
Posted: 4 years ago

No, it would take longer, probably 30 to 40 minutes.

0
Reply
Erica Leopard
Erica Leopard
Posted: 5 years ago

5 stars
Thank you for this. Recipe came out great,
I used brussels sprouts that had been frozen and I just thawed them for a bit.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Erica Leopard
Posted: 5 years ago

So happy you liked them!

0
Reply
Judy
Judy
Posted: 5 years ago

I can only get frozen Brussel sprouts.
Will the recipe for come out the same?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Judy
Posted: 5 years ago

Yes, just thaw them out first, they shouldn’t take long at all.

0
Reply
kathleen
kathleen
Posted: 6 years ago

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.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  kathleen
Posted: 6 years ago

Let me know how you like it!

0
Reply
Adina
Adina
Posted: 6 years ago

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!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Adina
Posted: 6 years ago

You’re absolutely right!

0
Reply

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I’m Joanna (Jo for short) and this is the place where I share my passion for easy and delicious recipes. From comforting classics to global flavors, I believe that cooking should be fun, approachable, and most importantly, rewarding. Join me on this culinary journey and let’s get cooking!

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