Garlic Parmesan Roasted Brussels Sprouts are crisp on the outside, tender on the inside, with a perfect punch of garlicky flavor and a cheesy Parmesan finish. These little green gems get a beautiful golden roast that makes them irresistibly crunchy and full of nutty, savory goodness.
I love making this dish because it’s such an easy way to get veggies on the table that everyone actually asks for again. The garlic brings a nice bold flavor, while the Parmesan adds just the right amount of cheesy richness without overpowering those fresh sprouts. Whenever I roast them, the whole kitchen fills with this amazing aroma that makes me so eager to dig in.
My favorite way to serve these is straight from the oven while they’re still warm and crisp. They make a fantastic side for pretty much any meal—especially with roasted chicken or a simple weeknight pasta. If you want to add a little extra something, a squeeze of lemon over the top brightens everything up and makes it taste fresh and lively.
Key Ingredients & Substitutions
Brussels Sprouts: Fresh and firm with tight leaves work best. If you can’t find Brussels sprouts, try using broccolini or green beans for a similar roast effect.
Olive Oil: It helps with roasting and adds a nice flavor. If you’re out of olive oil, avocado oil or sunflower oil are good substitutes.
Garlic: Fresh minced garlic adds bold flavor. If fresh isn’t handy, garlic powder can be used but add it earlier so it doesn’t burn.
Parmesan Cheese: This adds a great cheesy finish. You can swap with Pecorino Romano, Asiago, or a vegan Parmesan alternative if you prefer.
Breadcrumbs: Optional but great for texture. For gluten-free versions, use crushed gluten-free crackers or chopped nuts like almonds or walnuts.
How Do You Get Crispy, Golden Brussels Sprouts Without Burning the Garlic?
Roasting Brussels sprouts at a high temperature crisps the edges while keeping them tender inside. Here’s how to do it well:
- Preheat oven to 400°F (200°C) for even heat.
- Toss sprouts well with olive oil and garlic so they’re evenly coated.
- Spread sprouts in a single layer with space in between—crowding traps steam and makes them soggy.
- Roast for 20-25 mins, stirring halfway to brown all sides.
- Add Parmesan and breadcrumbs in the last 5 mins to melt cheese and get a golden crunch without burning.
Keeping garlic fresh and mixing it in from the start works here since the time isn’t too long. If you prefer, you can add garlic halfway through roasting to avoid any bitterness from burning.
Equipment You’ll Need
- Baking sheet – I like it because it gives the Brussels sprouts enough space to roast evenly and get crispy.
- Mixing bowl – helps you toss the sprouts with oil, garlic, salt, and pepper without making a mess.
- Small bowl – for mixing the Parmesan and breadcrumbs so they’re ready to sprinkle on top.
- Measuring spoons – makes it easy to portion out salt, pepper, and red pepper flakes for just the right flavor.
- Sharp knife – ensures precise trimming and halving of the Brussels sprouts.
Flavor Variations & Add-Ins
- Use grated Pecorino Romano instead of Parmesan for a sharper, saltier flavor.
- Add cooked bacon bits or pancetta for extra savory richness.
- Sauté some chopped onions or shallots with the garlic for more sweetness and depth.
- Sprinkle with lemon zest or a squeeze of lemon juice before serving for a fresh, bright flavor.
Garlic Parmesan Roasted Brussels Sprouts
Ingredients You’ll Need:
Main Ingredients:
- 1.5 pounds Brussels sprouts, trimmed and halved
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup grated Parmesan cheese
- 2 tablespoons breadcrumbs (optional for extra crunch)
- 1 tablespoon fresh parsley, chopped (for garnish)
- Optional: a pinch of red pepper flakes for some heat
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 25 minutes to roast the Brussels sprouts. In total, you’ll need around 35 minutes from start to finish. It’s a quick and easy side dish that fits well with busy evenings!
Step-by-Step Instructions:
1. Preheat the Oven
Start by preheating your oven to 400°F (200°C). This temperature ensures the Brussels sprouts get nicely roasted and crispy on the edges.
2. Toss Brussels Sprouts with Seasonings
In a large bowl, add the halved Brussels sprouts. Pour in the olive oil, add the minced garlic, salt, and black pepper. Toss everything together until the Brussels sprouts are evenly coated with the oil and seasonings.
3. Roast the Brussels Sprouts
Spread the coated Brussels sprouts in a single layer on a baking sheet. Roast in the oven for 20 to 25 minutes. Be sure to give them a good stir halfway through cooking to make sure they brown evenly.
4. Add Parmesan and Breadcrumbs
About 5 minutes before the end of roasting, sprinkle the grated Parmesan cheese and breadcrumbs evenly over the Brussels sprouts. Return the baking sheet to the oven. This will let the cheese melt and the breadcrumbs turn golden and crunchy.
5. Garnish and Serve
Once roasted, take the Brussels sprouts out of the oven and transfer them to a serving bowl. Sprinkle the chopped fresh parsley on top, and if you like some heat, add a pinch of red pepper flakes. Serve hot and enjoy your flavorful side dish!
Can I Use Frozen Brussels Sprouts?
Yes, but be sure to thaw them completely and pat dry before roasting to avoid excess moisture. This helps them crisp up nicely in the oven.
How Can I Make This Recipe Vegan?
Simply omit the Parmesan cheese and use nutritional yeast or a vegan cheese alternative for that cheesy flavor. Use gluten-free breadcrumbs if needed.
Can I Prepare This Dish Ahead of Time?
Absolutely! You can trim and halve the Brussels sprouts and mince the garlic ahead of time. Toss and roast just before serving for best texture.
How Should Leftovers Be Stored?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or on the stovetop to keep them crispy rather than using the microwave.