Garlic Parmesan Roasted Brussels Sprouts Recipe

Introduction

These Garlic Parmesan Roasted Brussels Sprouts are a crispy, savory side dish combining nutty Brussels sprouts with aromatic garlic and rich Parmesan cheese. They make a perfect addition to any dinner table, adding both flavor and texture with minimal effort.

Ingredients

• 16 oz (450g) Brussels sprouts, rinsed
• 3 tablespoons olive oil (or melted butter)
• 1/2 teaspoon kosher salt and freshly cracked black pepper
• 1 teaspoon Italian seasoning
• 3 garlic cloves, minced
• 1/2 cup grated Parmesan cheese, or to taste

Instructions

1. Step 1: Preheat your oven to 400ºF (200ºC) and position the rack in the middle.
2. Step 2: Trim the bottom of the Brussels sprouts and slice each sprout in half from top to bottom. If some sprouts are much larger, cut into quarters to keep sizes even.
3. Step 3: Lightly oil a rimmed baking sheet (lining with parchment paper is optional but may reduce caramelization).
4. Step 4: Pat the Brussels sprouts dry with paper towels and place them in a large mixing bowl.
5. Step 5: Add olive oil, Italian seasoning, minced garlic, Parmesan cheese, kosher salt, and freshly cracked black pepper to the bowl. Toss gently to coat the sprouts evenly.
6. Step 6: Spread the Brussels sprouts on the prepared baking sheet in a single layer with the cut sides facing down for a nice sear.
7. Step 7: Roast in the preheated oven for 25 to 30 minutes, or until the sprouts are tender and golden brown around the edges. Adjust timing based on your oven.
8. Step 8: Remove from the oven, transfer to a serving bowl, and optionally garnish with fresh chopped parsley before serving. Enjoy!

Tips & Variations

• Cut Brussels sprouts into even sizes to ensure uniform cooking and texture.
• Place sprouts cut-side down on the pan for better browning and a crispy edge.
• Preheat your oven fully before roasting to help develop a nice caramelized crust.
• Feel free to add extra Parmesan cheese for a richer flavor.
• Add chopped bacon, sweet potato cubes, quartered onions, sliced shallots, or whole garlic cloves for a heartier side dish.

Storage

Store leftover roasted Brussels sprouts in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 370ºF (190ºC) for 5 to 10 minutes to restore crispness. Avoid microwaving to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen Brussels sprouts for this recipe?

Fresh Brussels sprouts are best for roasting because they hold up better and caramelize nicely. If using frozen, thaw and dry them thoroughly before seasoning and roasting, but the texture may be softer.

Can I prepare the Brussels sprouts ahead of time?

Yes, you can trim, halve, and season the sprouts several hours or even the night before. Keep them refrigerated until ready to roast to save time on cooking day.

Garlic Parmesan Roasted Brussels Sprouts Recipe

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★★★★★

4.9 from 113 reviews

These Garlic Parmesan Roasted Brussels Sprouts are a deliciously crispy and savory side dish combining nutty roasted Brussels sprouts with fragrant garlic and rich Parmesan cheese. Perfect as a versatile accompaniment to any meal, they are easy to prepare, offering golden brown edges and tender interiors seasoned with Italian herbs and a touch of olive oil.

• Author: Lena
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Roasted Brussels Sprouts

• 16 oz (450g) Brussels sprouts, rinsed
• 3 tablespoons olive oil (or melted butter)
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly cracked black pepper
• 1 teaspoon Italian seasoning
• 3 garlic cloves, minced
• 1/2 cup grated Parmesan cheese, or to taste

Instructions

1. Preheat Oven: Set your oven to 400ºF (200ºC) and position the rack in the middle to ensure even cooking.
2. Prepare Brussels Sprouts: Trim the bottom stems of the Brussels sprouts. Cut each sprout in half lengthwise; leave smaller sprouts whole to maintain uniform size for even roasting.
3. Season Sprouts: Pat the Brussels sprouts dry using paper towels and place them in a large mixing bowl. Add olive oil, Italian seasoning, minced garlic, grated Parmesan cheese, kosher salt, and freshly cracked black pepper. Toss gently to coat all pieces evenly.
4. Arrange for Roasting: Lightly oil a rimmed baking sheet or line it with parchment paper (optional). Spread the Brussels sprouts out in a single layer with the cut sides facing down to achieve caramelized, crispy edges.
5. Roast: Place the baking sheet in the preheated oven and roast for 25 to 30 minutes, adjusting time depending on your oven. The Brussels sprouts should be tender inside and golden brown with crispy, caramelized edges.
6. Serve: Transfer the roasted Brussels sprouts to a serving bowl. Optionally, sprinkle with fresh chopped parsley for color and extra flavor. Serve warm and enjoy!

Notes

• Cut Brussels sprouts into similar sizes to ensure even cooking and texture.
• Keep oven fully preheated before roasting to get a nice sear on the cut sides.
• Adding chopped cooked bacon or sweet potato cubes can enhance flavor and turn this side dish into a more substantial option.
• Store leftovers in an airtight container in the refrigerator for up to 4 days and reheat in the oven at 370ºF (190ºC) for 5-10 minutes.
• Use freshly grated Parmesan for best flavor and melting; pre-grated cheese can also be used but may not crisp as well.
• Frozen Brussels sprouts can be used but require adjusting cooking time and drying well before roasting to avoid sogginess.

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