Roasted garlic parmesan brussels sprouts are easy to make, and a delicious side dish which pairs perfectly with any entree. Serve them with your steak, Sunday roast, or Christmas dinner for a flavorful meal.
Not a fan of sprouts? Only because you haven't tried this recipe yet! Perfectly tender roasted sprouts are layered with a crispy, cheesy coating and delicious seasoning. The resulting dish is incredibly versatile, and has a fantastic texture and flavor.
Sprouts are commonly enjoyed as a side dish with Christmas dinner in the UK, but these are tasty enough to eat throughout the entire year.
If you love my parmesan roasted brussels sprouts recipe, you might also want to try my Honey Sriracha Brussels Sprouts!
Why you'll love it
- Easy to make brussels sprout side dish
- Tastes absolutely amazing
- Pairs well with any entree
- Only takes 30 minutes
- So much better than traditional boiled brussels sprouts
- Perfect for special occasions as well as weeknight dinners
Brussels sprouts: Use fresh, washed brussels sprouts. I don't recommend using frozen sprouts in this recipe, as they have a different texture when cooked.
Olive oil: The oil keeps the sprouts juicy, and encourages them to crisp up as they roast.
Parmesan cheese: Freshly grated Parmesan cheese is an essential part of this dish. The cheese adds lovely flavor to the brussels sprouts, and also becomes a little crispy when roasted in the oven.
Seasoning: Garlic powder, salt and pepper add fantastic flavor to the sprouts. You can adjust the seasoning to suit your preferences.
You can find full instructions + ingredient measurements in the recipe card at the bottom of this page
One: Wash the brussels sprouts, and cut them in half through the middle. Coat them in olive oil, seasoning and half of the grated Parmesan cheese. Place them on a baking sheet with the flat side down.
Two: Roast the sprouts in a preheated oven at 400 F / 200 C for about 25 minutes. Turn them once halfway through roasting. They are done when they are soft enough to easily pierce with a fork, and the surface is starting to turn golden brown.
Three: Serve the sprouts topped with the remaining Parmesan cheese.
- Keep an eye on the brussels sprouts. They can quickly turn from golden brown to burned, and the exact cooking time can vary.
- Make sure to wash the brussels sprouts thoroughly before you cook with them. You might have to remove some outer leaves.
- Leave the brussels sprouts to roast until they are golden on the bottom, then turn them. This will give them the best texture and flavor.
- Half the sprouts down the middle stem. This allows them to keep their shapes, without the leaves falling off.
These garlic parmesan brussels sprouts are a fantastic side dish, perfect for lunch or dinner. They are best paired with a delicious entree, but you can also use them in various other dishes like salads or casseroles.
Here are some of my favorite entrees to serve them with:
- Air Fryer Steak
- Slow Cooked Whole Duck
- Sausage and Mash Pie
- Roast Topside of Beef
- Slow Cooker Hunters Chicken
- Bacon Wrapped Chicken Thighs
- Instant Pot Pork Roast
- Baked Haddock
- Oven Baked Bratwurst
Vegan + vegetarian: Use a vegan Parmesan cheese alternative. You can usually find this in most major supermarkets.
Crispy: You can make the brussels sprouts extra crispy by adding 1 tablespoon breadcrumbs along with the seasoning. This will give them a slight crisp, without coating them completely.
With fresh garlic: If you want, you can replace the garlic powder with fresh garlic. Finely grate about 3 cloves of garlic, and make sure to coat the brussels sprouts evenly.
To make this dish, you will need a baking sheet. If you don't have a non stick pan, you will also need parchment paper or a silicone baking mat.
Additionally, you will need a sharp knife and a cutting board to prepare the brussels sprouts, and a mixing bowl to coat them in seasoning.
Store leftover garlic parmesan brussels sprouts in a sealed container in a refrigerator for up to 4 days. Reheat them in a microwave, oven or on the stove for a few minutes, and serve them warm.
Alternatively, you can add the leftover sprouts to other dishes like casseroles, stews or salads. This allows you to use them either cold or warm.
Cleaning Brussels Sprouts
It's important to clean your brussels sprouts thoroughly before you cook with them, as they tend to have dirt on the surface leaves.
Wash the sprouts under running water, for example in a colander, sieve or bowl. Make sure to scrub any dirt off the leaves.
Then, remove the tough outer leaves, and cut off the bottom end of the stem. This will remove most of the bitter flavor, and make the sprouts taste sweeter.
Cutting the sprouts in half allows them to roast faster. More importantly, it allows the brussels sprouts to brown and caramelize. Make sure that you cut them through the middle stem, or the leaves might fall apart.
Frequently asked questions
Brussels sprouts will be much less bitter if you roast them to allow the leaves to caramelize. You can also remove the tough stem and leaves to improve both the texture and flavor.
It's not necessary to blanch your brussels sprouts. However, if you blanch them for a few minutes before you roast them, the brussels sprouts will become crispier. If you want to try it, I recommend that you dry off excess water with a paper towel to remove any added moisture before you roast them.
You might also like these recipes
- Honey Sriracha Brussels Sprouts
- Brussels Sprouts with Maple Syrup and Bacon
- Pasta Salad with Brussels Sprouts and Bacon
- Roasted Tenderstem Broccoli
- Roasted Carrots and Green Beans
- Spicy Roasted Carrots
Garlic Parmesan Brussels Sprouts
- Preheat the oven to 400 F /200 C.
- Wash the brussels sprouts, and cut them in half through the middle. Coat them in olive oil, seasoning and half of the grated Parmesan cheese. Place them on a baking sheet with the flat side down.
- Roast the sprouts in the preheated oven for about 25 minutes. Turn them once halfway through roasting. They are done when they are soft enough to easily pierce with a fork, and the surface is starting to turn golden brown.
- Serve the sprouts topped with the remaining Parmesan cheese.
- Store leftovers in a refrigerator for up to 4 days. Reheat them in a microwave, oven or on the stove, and serve them warm.
- Make sure to clean the sprouts thoroughly before you use them in cooking.
- Keep an eye on the sprouts to prevent them from burning.
Food safety tips
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove