Garlic Parmesan Roasted Brussels Sprouts – Crispy & Delicious
Brussels sprouts used to be the vegetable your mom forced you to eat. Now? They’re the crispy, garlicky, cheesy bite you fight over at the dinner table.
This recipe isn’t just good—it’s “hide-the-leftovers-from-your-roommate” good. Forget everything you know about soggy, bitter sprouts. These are roasted to perfection, tossed with garlic, and showered in Parmesan.
One bite and you’ll wonder why you ever settled for plain steamed veggies. Ready to upgrade your side dish game? Let’s go.
Why This Recipe Works
Roasting Brussels sprouts caramelizes their natural sugars, turning them into crispy, golden bites of heaven.
Add minced garlic for punchy flavor and Parmesan for salty, umami richness. The combo is stupidly simple but tastes like something from a fancy restaurant. Plus, it’s foolproof—even if you burn toast regularly, you can handle this.
Garlic Parmesan Roasted Brussels Sprouts – Crispy & Delicious
Course: Dinner, Vegetarian4
servings10
minutes25
minutes150
kcalIngredients
1 lb Brussels sprouts, trimmed and halved
3 tbsp olive oil
4 cloves garlic, minced
1/2 tsp salt
1/4 tsp black pepper
1/4 cup grated Parmesan cheese
1/2 tsp red pepper flakes (optional, for heat lovers)
Step-by-Step Instructions
- Preheat your oven to 400°F (200°C). No shortcuts here—hot oven = crispy sprouts.
- Toss the Brussels sprouts. In a bowl, mix halved sprouts with olive oil, garlic, salt, and pepper. Coat them evenly or risk flavorless bites.
- Spread on a baking sheet. Single layer only. Crowding = steaming, and nobody wants soggy sprouts.
- Roast for 20–25 minutes. Stir halfway. Wait for those crispy edges.
- Add Parmesan. Sprinkle it on right after pulling them out. Residual heat melts it into gooey perfection.
- Serve immediately. Unless you enjoy lukewarm veggies (weird).
Storage Instructions
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or toaster oven to keep them crispy—microwaving turns them into sad, limp versions of their former selves.
Pro tip: They’re also delicious cold, straight from the fridge at 2 AM.
Why You Should Make This
Beyond tasting like a gourmet side dish, these sprouts are packed with fiber, vitamins C and K, and antioxidants.
They’re keto-friendly, gluten-free, and vegetarian. Plus, they make you look like a kitchen genius with minimal effort. Win-win.
Nutrition Facts (Per Serving)
- Calories: 150
- Fat: 10g
- Carbs: 12g
- Fiber: 4g
- Protein: 5g
Common Mistakes to Avoid
- Overcrowding the pan. Steam is the enemy of crispiness.
Use two pans if needed.
- Underseasoning. Brussels sprouts need salt. Don’t be shy.
- Adding Parmesan too early. It burns. Wait until the end.
Alternatives
- Vegan? Swap Parmesan for nutritional yeast.
- Extra crunch? Add breadcrumbs or crushed almonds before roasting.
- Bacon lovers? Toss in cooked, chopped bacon at the end.
You’re welcome.
FAQs
Can I use frozen Brussels sprouts?
Technically yes, but they’ll be soggier. Fresh is best for roasting. If you must use frozen, thaw and pat them dry first.
Why are my sprouts bitter?
Overcooking or old sprouts are the usual culprits.
Roasting at high heat reduces bitterness. Also, buy bright green, firm sprouts—avoid yellowing ones.
Can I make this ahead?
Prep the sprouts and mix with oil/garlic up to 4 hours ahead. Roast just before serving for maximum crispiness.
What’s the best Parmesan to use?
Freshly grated beats pre-shredded (which has anti-caking agents).
But in a pinch? Use what you’ve got.
Can I air-fry these?
Absolutely. Air-fry at 375°F for 12-15 minutes, shaking halfway.
Same crispy result, less oven heat.
Final Thoughts
This recipe turns Brussels sprouts from “meh” to “more, please.” It’s easy, healthy, and tastes like you put in way more effort than you did.
Whether you’re impressing guests or just treating yourself, these Garlic Parmesan Roasted Brussels sprouts deserve a spot on your table. Now go forth and roast like a pro.
