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Garlic Parmesan Roasted Brussels Sprouts

Roast Brussels sprouts with garlic and parmesan for a crispy, flavorful side dish. These vegetables are caramelized, cheesy, and convert even Brussels sprouts skeptics.
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Course Side Dish
Cuisine vegetarian

Ingredients
  

  • 1.5 lbs 680g Brussels sprouts, small to medium-sized
  • 4 cloves garlic minced
  • 3 tablespoons 45 ml olive oil
  • ½ cup 50g grated parmesan cheese, freshly grated
  • ¾ teaspoon salt
  • ½ teaspoon black pepper freshly ground
  • ¼ teaspoon red pepper flakes optional

Instructions
 

  • Preheat oven to 400°F (200°C).
  • Trim ends of Brussels sprouts, remove loose leaves, and halve or quarter larger sprouts.
  • In a large bowl, toss Brussels sprouts with minced garlic, olive oil, salt, and pepper until evenly coated.
  • Spread sprouts in a single layer on a baking sheet, avoiding overcrowding.
  • Roast for 20-25 minutes, flipping halfway through, until tender and the edges are nicely browned and crispy.
  • Remove from oven and sprinkle grated parmesan cheese evenly over sprouts.
  • Return to oven for 3-5 minutes, until cheese is melted and lightly golden brown.
  • Serve immediately. Garnish with extra parmesan and red pepper flakes, if desired.

Notes

Want to keep the calories lower?
  • Use less oil (for example, 1 tablespoon instead of 2–3).
  • Choose light Parmesan or reduce the amount of cheese.
  • Roast on parchment paper to reduce the need for oil.