Garlic Parmesan Roasted Brussels Sprouts

Why You’ll Love These Roasted Brussels Sprouts With Parmesan

When you want to make an easy yet elegant side dish, whip up a pan of garlic parmesan roasted Brussels sprouts! The classic holiday bowl of Brussels sprouts gets a boost from salty parmesan cheese and garlic powder to elevate them into something memorable.

I love serving roasted Brussels sprouts with parmesan for Thanksgiving dinner alongside other traditional sides like Gluten Free Corn Pudding and festive Cranberry Balsamic Green Beans. And while these sprouts make an ideal holiday side, the recipe is quick enough to make for a weeknight dinner. Here’s why you’ll love this dish:

• Not your basic Brussels sprouts. I get it – Brussels sprouts can be a hard sell if you’re not already a fan. But, with the addition of cheese and a little garlic, this side dish may tempt even the pickiest palates.
• Roasting = flavor. Baking vegetables on high heat is one of my favorite ways to prepare them. Like in my recipe for roasted cauliflower, the high heat of the oven brings out its sweetness. When you add a bit of cheese, the resulting sweet-salty pairing is out-of-this-world good.
• Easy. Let the oven do the hard work of cooking these sprouts for you so you can concentrate on preparing the rest of the meal.

Recipe Ingredients

I’ve included the ingredients needed to make roasted Brussels sprouts with parmesan below, along with a few notes. Don’t forget to check the recipe card at the end of this post for the full ingredient amounts.

• Brussels Sprouts: See how to choose the best fresh sprouts below.
• Oil: I like to use extra virgin olive oil or avocado oil.
• Parmesan Cheese: I like grated Parmesan because its smaller size melts easily into the sprouts.
• Garlic Powder: I opt for garlic powder instead of fresh garlic to avoid the risk of the garlic burning in the oven and tasting bitter. But if you want to use fresh garlic, you can add a few minced cloves of garlic. Keep a close eye on it while it is in the oven so that the garlic doesn’t burn.
• Salt and Pepper: I use kosher salt and black pepper.
• Parsley: A little chopped fresh parsley makes a nice, optional garnish.

How To Choose Fresh Brussels Sprouts

For the best Brussels sprouts, give each sprout a squeeze – it should feel firm and never mushy. Skip sprouts that have leaves with holes, look withered or wrinkly, have any visible moldy spots. In general, leaves should be tightly layered together and the sprouts should be green or pale green. I like sprouts that are about 1-1/2 inches in diameter.

If you buy a whole stalk of Brussels sprouts, check the spaces on the stalk between the sprouts. If you see any dampness or mold, avoid buying the stalk. In addition, the sprouts should be firm and green.

How To Make Parmesan Roasted Brussels Sprouts

Here’s a quick look at how you’ll make this recipe. Find the detailed instructions in the recipe card lower down.

• Mix with olive oil. Place the prepared Brussels sprouts in a bowl and drizzle in olive oil.
• Add seasonings. Sprinkle the sprouts with parmesan cheese, garlic powder, salt, and pepper.

• Add to a pan. Line a baking sheet with parchment paper and spread out the Brussels sprouts in an even layer.
• Roast. Place the sheet in a 425°F and cook for 15 to 25 minutes.

• Finish with cheese. Add a little extra parmesan cheese if you like.
• Garnish. Then sprinkle on fresh parsley before serving.

How Long Do You Roast Brussels Sprouts?

This recipe calls for roasting the Brussels sprouts at a high temperature (425°F), so they will take less than an hour to turn crisp-tender. The specific timing of roasting your sprouts will depend on their size. Smaller Brussels sprouts will take a bit shorter to cook fully, about 15-25 minutes, while larger sprouts may need a longer time to cook, up to 45 minutes. Check the sprouts while they’re cooking to make sure they are not overly browning.

Tips & Variations

Drizzle on some fresh lemon juice and herbs if you want to add even more flavor to a pan of roasted Brussels sprouts.

• Make them in the air fryer. To easily use your air fryer to make parmesan roasted Brussels sprouts, add the sprouts to the air fryer basket and air fry them at 375°F for about 15 minutes until crisp.
• Drizzle with lemon. Add a drizzle of fresh lemon juice before serving to brighten up the flavor. If you like a lot of lemon flavor, you can squeeze the juice of 1 whole lemon over the sprouts after they come out of the oven, or add lemon juice to taste.
• Add herbs. Fresh or dried herbs add a taste of the garden to parmesan roasted Brussels sprouts. You could use Italian seasoning, or try your favorite herbs. I love fresh or dried oregano, thyme, or chopped rosemary on these sprouts.
• Double the recipe. For Thanksgiving or holiday meals, easily double this recipe to feed a crowd! Just increase the ingredient quantities by two, and use two pans to roast the sprouts.
• Ways to use leftovers: You can reheat roasted Brussels sprouts following my directions lower down or eat them cold! I often enjoy leftover sprouts simply tossed on top of a salad for an extra vegetable.

Proper Storage

• Fridge – Place leftover, cooled Brussels sprouts in an airtight container and store them in the fridge for up to 4 days.
• To Reheat – As mentioned, you can eat roasted Brussels sprouts parmesan cold and add them to salads or you can reheat them. Place the sprouts on a baking sheet and warm them in a 350°F oven or air fryer for 5 minutes until warm and crisp. Or, add the sprouts to a microwave-safe bowl and heat them in the microwave in 1-minute increments until hot (the sprouts will not be crisp if you use this method).

More Easy Veggie Sides

• Blue Cheese Roasted Vegetables
• Pesto Roasted Potatoes
• Spicy Air Fryer Sweet Potato Cubes
• Creamed Spinach