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! Really quick and easy to make!

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

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

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.

More Related Recipes

• The Ultimate Brussels Sprouts Salad
• Rosemary Balsamic Baby Potatoes and Brussels Sprouts
• Smoked Salmon Sandwiches
• Parmesan Garlic Roasted Potatoes
• Roasted Green Beans