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
- 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.
- 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
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.
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.
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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.
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Roasted Brussels Sprouts
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
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.
Video
Recipe Notes
- If you don’t have access to fresh Brussels sprouts, you can use frozen ones. Make sure you let them thaw completely before beginning.
- 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.
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.
Very quick and easy to prepare and so good! Added just a little more parmesan cheese because…yum!
Can you use frozen sprouts?
You can, just keep in mind the roasting time will be longer.
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.
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.
So glad you liked it Debbie!
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!
They are the best veggie ever when loaded up with tasty flavors! We’re so glad you’ve been converted 🙂
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!