Garlic Parmesan Roasted Brussels Sprouts are a simple yet irresistible side dish that turns humble sprouts into something crave-worthy. Roasted until golden and crispy on the outside while tender inside, then tossed with garlic and Parmesan, these sprouts bring a bold, savory flavor that I love pairing with almost any main dish. They’re the kind of vegetable side that disappears fast from the table.

Why You’ll Love This Recipe

I love how roasting transforms Brussels sprouts into something nutty, sweet, and slightly crispy. Adding garlic and Parmesan makes them even more flavorful and satisfying. They’re quick to prepare, take just one pan, and can easily be doubled for a crowd. This is one of those recipes that makes vegetables the star of the meal.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Fresh Brussels sprouts (trimmed and halved)

• Olive oil

• Garlic (minced)

• Grated Parmesan cheese

• Salt and black pepper

• Optional: red pepper flakes or lemon zest for finishing

directions

1. I preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. I toss the halved Brussels sprouts with olive oil, garlic, salt, and pepper until evenly coated.

3. I spread them out in a single layer on the baking sheet, cut sides down for maximum caramelization.

4. I roast them for 20–25 minutes, flipping halfway through, until golden and crispy on the edges.

5. As soon as they come out of the oven, I sprinkle Parmesan over the hot sprouts and toss gently so it melts and sticks.

6. I sometimes finish with a pinch of red pepper flakes for heat or lemon zest for brightness before serving.

Servings and timing

This recipe serves 4.
Prep time: 10 minutes
Cook time: 25 minutes
Total time: About 35 minutes

Variations

• I sometimes add crispy bacon pieces for a smoky, salty boost.

• A drizzle of balsamic glaze or honey adds a sweet contrast to the savory flavors.

• Swapping Parmesan for pecorino or Asiago gives a sharper cheese flavor.

• Tossing in pine nuts or almonds adds crunch and richness.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I spread them on a baking sheet and warm them at 375°F (190°C) for 8–10 minutes until hot and crisp again. I avoid microwaving since it makes them soft instead of crispy.

FAQs

Do I need to blanch the Brussels sprouts first?

No, roasting them raw gives the best caramelization and flavor. Blanching can make them too soft.

Can I use frozen Brussels sprouts?

Yes, but I thaw and pat them dry first. Fresh sprouts crisp up better, though.

How do I make them extra crispy?

I spread them out in a single layer without overcrowding the pan. More contact with the pan means crispier edges.

Can I roast them with other vegetables?

Yes, I often roast them with carrots, sweet potatoes, or cauliflower—just make sure the veggies are cut to a similar size so they cook evenly.

Can I make these ahead of time?

I find they taste best fresh, but I can prep them by trimming and tossing with oil and seasoning, then roast right before serving.

Conclusion

Garlic Parmesan Roasted Brussels Sprouts are one of my favorite go-to side dishes. They’re quick, flavorful, and the roasting process makes them wonderfully caramelized and crisp. Whether I serve them for a weeknight dinner or as part of a holiday spread, they always get devoured—and they prove that Brussels sprouts can be downright irresistible.