Fancy a vegetable side dish that actually steals the spotlight? Then what about serving up these Garlic Parmesan Roasted Brussel Sprouts? Better still they require minimal prep and roast to crispy perfection in under 40 minutes, meaning you have more time to enjoy your meal while the oven does the work!
As I am sure you all know by now… I am mad about turning simple veggies into something crave-worthy! I love roasting them every which way, from classic honey-glazed carrots to spicy cauliflower, but there is something special about these crispy, cheesy sprouts.
In my kitchen, this is one of those dishes that proves vegetables don’t have to be boring or hidden away, but can be bold, cheesy and hard to stop eating. Even people who claim they don’t like Brussel sprouts suddenly change their tune when these golden, crackly beauties hit the table!
Ingredients in Garlic Parmesan Roasted Brussel Sprouts
This ingredient mix keeps things simple and bold, which makes it easy to repeat anytime.
How to make Garlic Parmesan Roasted Brussel Sprouts
This recipe moves easily and rewards a hot oven and a little patience.
1. Prep the oven
Heat the oven to 400 degrees. A hot oven helps the sprouts roast instead of steam, which builds crisp edges and deeper flavor.
2. Prepare the sprouts
Trim the ends of the Brussel sprouts and cut them in half. Spread them onto a large baking sheet so they sit in a single layer.
3. Season generously
Drizzle olive oil over the sprouts. Add salt, black pepper, and minced garlic. Toss well so every piece gets coated evenly.
4. Arrange for roasting
Turn the sprouts cut side down. This helps the flat surface caramelize and turn golden while roasting.
5. Roast until tender
Place the tray in the oven and roast for about twenty minutes. The sprouts should soften inside and crisp around the edges.
6. Add Parmesan
Remove the tray and sprinkle Parmesan cheese evenly over the sprouts. Make sure some cheese hits the pan for crispy bits.
7. Finish roasting
Return the tray to the oven and roast another ten minutes until the cheese melts and turns lightly golden.
8. Brighten and rest
Remove from the oven and drizzle with fresh lemon juice. Let the sprouts rest a minute before serving.
How to serve Garlic Parmesan Roasted Brussel Sprouts
These sprouts work well next to almost any main dish. Serve them with roasted chicken, grilled fish, or steak for a balanced plate. They also fit nicely into holiday spreads where oven space already feels precious.
For lighter meals, enjoy them on their own with a squeeze of extra lemon. The cheese and garlic make them feel filling without needing anything else.
Leftovers reheat well in a hot pan or oven and still keep their flavor the next day.
Recipe Tips
- Cut sprouts evenly for consistent roasting.
- Use a hot oven for better browning.
- Freshly grated Parmesan melts more smoothly.
- Turn sprouts cut side down for deeper color.
- Add lemon juice after roasting for balance.
Garlic Parmesan Roasted Brussel Sprouts
Course: Side DishCuisine: AmericanDifficulty: Easy4
servings10
minutes30
minutesIngredients
1 pound Brussel sprouts ends trimmed and cut in half
2 tablespoons extra virgin olive oil
4 cloves garlic minced
½ cup freshly grated Parmesan cheese
2 teaspoons fresh lemon juice
Salt and black pepper to taste
Directions
- Prep the oven:
Heat the oven to 400 degrees. A hot oven helps the sprouts roast instead of steam, which builds crisp edges and deeper flavor. - Prepare the sprouts:
Trim the ends of the Brussel sprouts and cut them in half. Spread them onto a large baking sheet so they sit in a single layer. - Season generously:
Drizzle olive oil over the sprouts. Add salt, black pepper, and minced garlic. Toss well so every piece gets coated evenly. - Arrange for roasting:
Turn the sprouts cut side down. This helps the flat surface caramelize and turn golden while roasting. - Roast until tender:
Place the tray in the oven and roast for about twenty minutes. The sprouts should soften inside and crisp around the edges. - Add Parmesan:
Remove the tray and sprinkle Parmesan cheese evenly over the sprouts. Make sure some cheese hits the pan for crispy bits. - Finish roasting:
Return the tray to the oven and roast another ten minutes until the cheese melts and turns lightly golden. - Brighten and rest:
Remove from the oven and drizzle with fresh lemon juice. Let the sprouts rest a minute before serving.
