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.
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.