Description
Garlic parmesan roasted brussels sprouts are a simple, flavorful side dish! Learn my easy, tried-and-true method for crispy, tender sprouts every time.
Ingredients
Scale
- Main Ingredients:
- 1.5 lbs (about 680g) fresh Brussels sprouts
- 3 tbsp olive oil
- Flavor Boosters:
- 4–5 cloves fresh garlic, minced
- 1/2 cup grated Parmesan cheese
- 1/2 lemon, for finishing (optional)
- Seasonings & Spices:
- 1 tsp salt (or to taste)
- 1/2 tsp black pepper, freshly cracked
Instructions
- Prep Your Sprouts: First things first, get those Brussels sprouts ready. I usually give them a good rinse under cold water, then trim off the tough ends. Any loose or yellowed outer leaves? Just peel ’em off and discard them. Then, I halve them through the stem. If you have some really big ones, you can quarter them, but I find halving gives a better surface area for that crispy, roasted goodness. This step is where I always make a bit of a mess, with little leaves flying everywhere, but it’s worth it!
- Season Them Up: Now for the fun part: seasoning! Grab a large bowl, toss in your halved sprouts, and drizzle generously with olive oil. Then, sprinkle with a good pinch of salt and black pepper. Next, add your minced garlic. I really get in there with my hands, tossing everything together until each sprout is nicely coated. You want to make sure that garlic and oil are hugging every single crevice. I once didn’t mix enough, and some sprouts were bland while others were overloaded—learn from my mistakes!
- Roast ‘Em Hot: Preheat your oven to a nice hot 400°F (200°C). This high heat is key to getting those crispy edges we all crave. Spread your seasoned garlic parmesan roasted brussels sprouts in a single layer on a large baking sheet. And this is important: don’t overcrowd the pan! If they’re too close, they’ll steam instead of roast, and nobody wants soggy sprouts. I usually use two sheets if I’m making a big batch. Pop them in the oven for about 15 minutes.
- Flip and Add Parmesan: After about 15 minutes, pull the baking sheet out. The sprouts should be starting to get tender and a little golden on the edges. Give them a good stir or flip them with a spatula to ensure even browning. Now, sprinkle that glorious grated Parmesan cheese all over them. Don’t be shy here! The cheese will melt and get wonderfully crispy. This is where the kitchen starts to smell absolutely heavenly, honestly. I often find myself sneaking a little nibble at this point, oops!
- Back in the Oven: Return the garlic parmesan roasted brussels sprouts to the oven for another 10-15 minutes, or until they’re beautifully tender-crisp and the Parmesan has melted and turned a lovely golden-brown. You want those little cheesy bits to be slightly crunchy—that’s the best part! Keep an eye on them, as ovens can vary. I’ve definitely had batches where I got distracted and they went a *little* too dark, but hey, extra crispy, right?
- Serve and Enjoy: Once they’re done, pull them out of the oven. If you have a lemon, a fresh squeeze over the top just before serving adds a wonderful brightness that cuts through the richness of the garlic and Parmesan. Give them a final taste, adjust any seasoning if needed, and serve immediately. They’re best hot, right out of the oven, when those crispy edges are at their peak. The smell alone is enough to make my family gather in the kitchen, honestly!