Creamy, crunchy, and packed with savory garlic and nutty Parmesan, these Garlic Parmesan Roasted Brussels Sprouts are the kind of side dish that disappears first at the dinner table. If you think Brussels sprouts are boring, think again—roasting brings out their sweet, caramelized edges while Parmesan adds an irresistible savory crust. Fun fact: Brussels sprouts were once considered a luxury vegetable in 16th-century Europe, but today they’re comfort food for many. If you’re short on time but want big flavor, this recipe delivers in under 30 minutes and is perfect for weeknights or holiday feasts. If you want more variations, see my take on garlic Parmesan roasted Brussels sprouts for extra ideas. Give these a try—your family will ask for seconds.
What is Garlic Parmesan Roasted Brussels Sprouts?
What’s in a name? Garlic Parmesan Roasted Brussels Sprouts sounds like a love letter to bold flavors—crisped little cabbages tossed with garlicky goodness and showered in grated Parmesan. Who named it? Probably someone who once decided butter alone wasn’t enough and thought, why not garlic and cheese? Is it fancy? It can be, but mostly it’s comfort food with a crispy edge. After one bite you’ll understand why people say “the way to a man’s heart is through his stomach.” Try it and see whether the name or the aroma wins you over first.
Why You’ll Love This
This recipe is irresistible for three big reasons. First, the highlight: the contrast of crisp, golden edges and tender, slightly sweet interiors makes every bite interesting and satisfying. Second, cost savings: Brussels sprouts are inexpensive when purchased in season and this recipe uses simple pantry staples—olive oil, garlic powder, salt, pepper, and Parmesan—so it’s budget-friendly and perfect for feeding a crowd. Third, flavor layering: garlic powder and freshly grated Parmesan create a savory, slightly nutty coating that elevates the vegetable without masking it. If you like rich, savory sides, you’ll also enjoy my honey-glazed Brussels sprouts with bacon for a sweeter, smoky twist at honey-glazed roasted Brussels sprouts with bacon. Ready to bring this dish to your table? Let’s roast.
How to Make
Quick Overview
This recipe is wonderfully simple: trim, toss, and roast. Preparation is straightforward and the roasting process turns plain sprouts into something gloriously caramelized and slightly crispy. Expect about 10 minutes to prep and 15–20 minutes to roast, so you’ll have a delicious side on the table in under 30 minutes. The standout element is the crispy finish with a cheesy Parmesan crust that melts onto each sprout.
Ingredients
1 lb Brussels sprouts, trimmed,
2 tbsp extra virgin olive oil,
1 tsp garlic powder,
1 tsp salt,
2 tsp ground pepper,
½ cup grated Parmesan cheese.
Directions
- Preheat oven to 425°F (218°C).
- Trim ends of Brussels sprouts, discard any yellow leaves, and slice large ones in half.
- In a large bowl, toss sprouts with olive oil, garlic powder, salt, and pepper until evenly coated.
- Spread evenly on a baking sheet in a single layer. Sprinkle with half the Parmesan.
- Roast for 15–20 minutes, turning once halfway through, until golden and crispy on the edges and tender inside.
- Remove from oven and sprinkle with remaining Parmesan. Serve hot.
What to Serve With
These Brussels sprouts pair beautifully with proteins and grains. Try them alongside roasted chicken, baked salmon, or a seared pork chop. For a vegetarian plate, serve with creamy polenta or quinoa salad. They also make a great addition to a holiday spread with mashed potatoes and gravy. For a complementary side that shares Parmesan and garlic flavors, my roasted garlic butter Parmesan potatoes are an easy match at roasted garlic butter Parmesan potatoes.
Top Tips for Perfecting
- Use a hot oven: 425°F is key to getting crispy edges without overcooking the centers.
- Cut large sprouts in half: uniform size ensures even roasting.
- Don’t overcrowd the pan: leave space between sprouts so they roast rather than steam.
- Parmesan timing: sprinkle half the Parmesan before roasting to create a slight crust, and finish with the rest for a fresh cheesy hit.
- Swap-ins: use fresh minced garlic instead of garlic powder for a bolder garlic flavor—add it in the last 5 minutes to avoid burning.
- Watch the salt: Parmesan adds saltiness, so adjust added salt to taste.
- Avoid soggy sprouts: if your sprouts are wet after washing, dry them thoroughly for better browning.
Storing and Reheating Tips
Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days. To keep them as crisp as possible, cool completely before sealing.
Freezing: Brussels sprouts lose texture when frozen and reheated, so freezing isn’t recommended if you want to retain crispiness. If you must freeze, flash-freeze on a tray first, then transfer to a freezer bag for up to 2 months; expect softer texture after reheating.
Reheating: Reheat in a 400°F oven for 5–8 minutes on a baking sheet to restore crisp edges. An air fryer also works well at 375°F for 3–5 minutes. Microwaving will reheat them quickly but yields a softer texture.
FAQs
Can I use fresh garlic instead of garlic powder?
Yes. Fresh minced garlic adds more punch. Add it in the last 5 minutes of roasting to avoid burning and bitter flavor.
Are frozen Brussels sprouts okay to use?
You can use frozen sprouts, but thaw and pat them dry first. They won’t get as crispy as fresh, so roast a bit longer and consider broiling for a minute to finish.
How do I make these less salty?
Reduce the added salt by half and use low-sodium Parmesan or rinse over-salted sprouts briefly before roasting. Taste and adjust after roasting if needed.
Can I make this dairy-free?
Yes. Skip the Parmesan and finish with nutritional yeast for a cheesy flavor, or use a dairy-free grated cheese alternative.
What’s the best baking sheet to use?
Use a rimmed baking sheet lined with parchment or a silicone mat for easy cleanup. A dark sheet promotes quicker browning.
Conclusion
These Garlic Parmesan Roasted Brussels Sprouts are an easy, crowd-pleasing side that turns simple ingredients into something truly special. They’re quick to prepare, family-friendly, and a great way to make vegetables the star of the meal. If you want an extra-crispy inspiration from another trusted source, check out the Crispy Parmesan Roasted Brussels Sprouts recipe for more tips and variations. Give this recipe a try, share it with friends, and enjoy the applause.
Garlic Parmesan Roasted Brussels Sprouts
Equipment
- Baking Sheet
- Mixing Bowl
Ingredients
Ingredients
- 1 lb Brussels sprouts, trimmed
- 2 tbsp Extra virgin olive oil
- 1 tsp Garlic powder
- 1 tsp Salt
- 2 tsp Ground pepper
- ½ cup Grated Parmesan cheese
Instructions
- Preheat oven to 425°F (218°C).
- Trim ends of Brussels sprouts, discard any yellow leaves, and slice large ones in half.
- In a large bowl, toss sprouts with olive oil, garlic powder, salt, and pepper until evenly coated.
- Spread evenly on a baking sheet in a single layer. Sprinkle with half the Parmesan.
- Roast for 15–20 minutes, turning once halfway through, until golden and crispy on the edges and tender inside.
- Remove from oven and sprinkle with remaining Parmesan. Serve hot.