Garlic Parmesan Roasted Brussels Sprouts

Garlic Parmesan Roasted Brussels Sprouts have become a staple side dish in our home, and for good reason! The first time I made them, I was honestly a bit skeptical. Brussels sprouts had a bit of a bad reputation in my mind, associated with bland, boiled mushiness from childhood memories. But this recipe completely transformed my perception. The roasting process brings out a natural sweetness and nutty flavor in the Brussels sprouts, and when combined with the savory garlic and salty parmesan, it’s simply irresistible. My family, even the picky eaters, devoured them! The crispy edges, the tender inside, and that incredible cheesy, garlicky coating – it’s a flavor explosion in every bite. This recipe is incredibly easy to make, and it elevates the humble Brussels sprout to gourmet status. It’s become a regular feature at our dinner table, perfect for weeknights and special occasions alike. If you’re looking for a side dish that’s both healthy and utterly delicious, look no further – these Garlic Parmesan Roasted Brussels Sprouts are a guaranteed winner!

Ingredients for Garlic Parmesan Roasted Brussels Sprouts

• Brussels Sprouts: 2 pounds, fresh, small to medium-sized. Choose sprouts that are firm and bright green for the best flavor and texture. Smaller sprouts tend to be sweeter and more tender.
• Garlic: 4-5 cloves, fresh. Fresh garlic is crucial for that pungent, aromatic flavor that complements the Brussels sprouts and parmesan perfectly. Mince it finely for even distribution.
• Parmesan Cheese: 1/2 cup, grated. Use good quality parmesan cheese for the best flavor. Freshly grated parmesan will melt beautifully and provide a richer, saltier taste compared to pre-grated.
• Olive Oil: 3 tablespoons, extra virgin. Olive oil is essential for roasting, helping the Brussels sprouts to crisp up and develop a beautiful golden-brown color. Extra virgin olive oil adds a subtle fruity flavor.
• Salt: 1 teaspoon, kosher or sea salt. Salt enhances the flavors of all the ingredients and is crucial for seasoning the Brussels sprouts properly. Kosher or sea salt is preferred for its clean taste.
• Black Pepper: 1/2 teaspoon, freshly ground. Freshly ground black pepper adds a pungent, slightly spicy note that balances the richness of the parmesan and garlic.
• Red Pepper Flakes (Optional): 1/4 teaspoon, or to taste. For a touch of heat, red pepper flakes add a subtle kick that complements the other flavors without overpowering them.

Instructions for Garlic Parmesan Roasted Brussels Sprouts

1. Preheat Your Oven and Prepare Baking Sheet: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or aluminum foil for easy cleanup. Parchment paper prevents sticking and promotes even browning, while foil is a good alternative if you don’t have parchment paper.
2. Prepare the Brussels Sprouts: Wash the Brussels sprouts thoroughly under cold water. Trim the hard ends of the sprouts and remove any outer leaves that are yellowed, wilted, or damaged. For larger Brussels sprouts, you can halve or quarter them lengthwise so they cook more evenly. Smaller sprouts can be left whole. Ensure they are relatively uniform in size for consistent roasting.
3. Make the Garlic Parmesan Mixture: In a large bowl, combine the minced garlic, grated parmesan cheese, olive oil, salt, black pepper, and red pepper flakes (if using). Mix well to ensure the garlic and parmesan are evenly distributed in the oil. This mixture will coat the Brussels sprouts and infuse them with flavor during roasting.
4. Toss Brussels Sprouts with Garlic Parmesan Mixture: Add the prepared Brussels sprouts to the bowl with the garlic parmesan mixture. Toss everything together thoroughly, using your hands or a spatula, until the Brussels sprouts are evenly coated with the mixture. Make sure every sprout is glistening with the oil and coated with parmesan and garlic.
5. Arrange Brussels Sprouts on Baking Sheet: Spread the Brussels sprouts in a single layer on the prepared baking sheet. Avoid overcrowding the pan, as this will steam the sprouts instead of roasting them and prevent them from getting crispy. If necessary, use two baking sheets to ensure a single layer.
6. Roast the Brussels Sprouts: Place the baking sheet in the preheated oven and roast for 25-35 minutes, or until the Brussels sprouts are tender and golden brown, with crispy edges. Halfway through the roasting time, about 15-20 minutes in, toss the Brussels sprouts gently with a spatula to ensure even cooking and browning on all sides. Keep an eye on them towards the end to prevent burning, especially the parmesan.
7. Serve Immediately: Once the Brussels sprouts are roasted to your liking, remove them from the oven and serve immediately. They are best enjoyed hot and crispy right out of the oven. You can garnish with a little extra grated parmesan cheese or a squeeze of fresh lemon juice just before serving, if desired, to enhance the flavors.

Nutrition Facts for Garlic Parmesan Roasted Brussels Sprouts

• Servings: 4
• Calories Per Serving: Approximately 220 kcal
• Fat: 15g

(Please note: Nutritional values are estimates and can vary based on specific ingredients and portion sizes. For precise nutritional information, use a nutrition calculator with specific brands and measurements.)

Preparation Time for Garlic Parmesan Roasted Brussels Sprouts

• Prep Time: 15 minutes. This includes washing and trimming the Brussels sprouts, mincing the garlic, grating the parmesan, and mixing the ingredients together.
• Cook Time: 25-35 minutes. This is the time the Brussels sprouts spend roasting in the oven until they are tender and crispy.
• Total Time: Approximately 40-50 minutes. From start to finish, you can have these delicious Garlic Parmesan Roasted Brussels Sprouts on your table in under an hour, making it a perfect side dish for busy weeknights or weekend meals.

How to Serve Garlic Parmesan Roasted Brussels Sprouts

These versatile Garlic Parmesan Roasted Brussels Sprouts can be served in a multitude of ways, making them a fantastic addition to various meals. Here are some serving suggestions:

• As a Classic Side Dish:
  • Pair them with roasted chicken, baked salmon, or grilled steak for a complete and satisfying dinner. The savory and slightly bitter notes of the Brussels sprouts complement rich proteins beautifully.
  • Serve alongside pork tenderloin or chops for a delicious and balanced meal. The garlic and parmesan flavors enhance the savory taste of pork.
  • They are an excellent accompaniment to holiday meals like Thanksgiving or Christmas, adding a healthy and flavorful vegetable option to the table.
• In Grain Bowls and Salads:
  • Toss roasted Brussels sprouts into warm grain bowls with quinoa, farro, or brown rice. Add other vegetables like roasted sweet potatoes, chickpeas, and a lemon-tahini dressing for a hearty and nutritious bowl.
  • Incorporate them into cold salads with mixed greens, cranberries, walnuts, and a vinaigrette dressing for a flavorful and textural contrast.
  • Add them to Caesar salads for a roasted vegetable twist on a classic.
• As a Pizza Topping or in Flatbreads:
  • Use roasted Brussels sprouts as a topping for homemade or store-bought pizzas. They pair well with creamy sauces, bacon, and balsamic glaze.
  • Spread hummus or pesto on flatbreads and top with roasted Brussels sprouts, caramelized onions, and goat cheese for a delicious appetizer or light meal.
• With Pasta Dishes:
  • Mix roasted Brussels sprouts into pasta dishes with creamy sauces like Alfredo or pesto.
  • Combine them with pasta and browned butter sauce, adding toasted pine nuts and a sprinkle of red pepper flakes for extra flavor.
• As an Appetizer or Snack:
  • Serve a bowl of warm Garlic Parmesan Roasted Brussels Sprouts as an appetizer at gatherings or parties. They are a crowd-pleasing and healthier alternative to traditional appetizers.
  • Enjoy leftover roasted Brussels sprouts as a healthy and flavorful snack throughout the day.

Additional Tips for Perfect Garlic Parmesan Roasted Brussels Sprouts

To ensure your Garlic Parmesan Roasted Brussels Sprouts are absolutely perfect every time, here are some helpful tips and tricks:

1. Choose Brussels Sprouts of Similar Size: Select Brussels sprouts that are relatively uniform in size. This ensures they cook evenly and are all tender at the same time. If you have a mix of sizes, cut larger sprouts in half or quarters so they are comparable in size to the smaller ones.
2. Don’t Overcrowd the Baking Sheet: It’s crucial to spread the Brussels sprouts in a single layer on the baking sheet. Overcrowding will cause them to steam instead of roast, resulting in mushy sprouts rather than crispy ones. If you have a lot of sprouts, use two baking sheets or roast them in batches.
3. Use High Heat for Roasting: Roasting at a high temperature (400°F/200°C) is key to getting crispy and caramelized Brussels sprouts. The high heat helps to evaporate moisture quickly and encourages browning and crisping.
4. Toss Halfway Through Roasting: Tossing the Brussels sprouts halfway through the roasting process ensures they cook and brown evenly on all sides. This also prevents them from sticking to the baking sheet and promotes overall crispiness.
5. Fresh Garlic is Best: Use fresh garlic cloves for this recipe. Fresh garlic provides a much more pungent and aromatic flavor compared to pre-minced garlic or garlic powder. Mince the garlic finely to ensure it distributes evenly and flavors the sprouts well.
6. Quality Parmesan Matters: Opt for good quality parmesan cheese, preferably freshly grated from a block. Pre-grated parmesan often contains cellulose to prevent clumping, which can hinder melting and flavor. Freshly grated parmesan melts beautifully and provides a richer, saltier, and more authentic parmesan flavor.
7. Season Generously: Don’t be shy with the salt and pepper! Seasoning generously is essential to bring out the flavors of the Brussels sprouts, garlic, and parmesan. Taste and adjust the seasoning before roasting and again after roasting if needed.
8. Add a Squeeze of Lemon (Optional): A squeeze of fresh lemon juice over the roasted Brussels sprouts just before serving can brighten the flavors and add a touch of acidity that complements the richness of the parmesan and garlic. This is especially nice if you find the dish a bit too rich or heavy.

Frequently Asked Questions (FAQ) About Garlic Parmesan Roasted Brussels Sprouts

Q1: Can I use frozen Brussels sprouts for this recipe?
A: While fresh Brussels sprouts are highly recommended for the best texture and flavor, you can use frozen Brussels sprouts in a pinch. However, you’ll need to thaw them completely and pat them very dry with paper towels before roasting. Frozen Brussels sprouts tend to retain more water, so roasting time might need to be slightly adjusted, and they may not get quite as crispy as fresh ones. Roasting from frozen is not advisable as it will lead to steaming and mushy sprouts.

Q2: Can I make these Brussels sprouts ahead of time?
A: Roasted Brussels sprouts are best served immediately for optimal crispiness. However, you can prepare the Brussels sprouts (wash, trim, and toss with the garlic parmesan mixture) up to a few hours in advance and store them in the refrigerator. When you are ready to cook, simply spread them on a baking sheet and roast as directed. If you need to make them further in advance, roasting them ahead of time will result in less crispy sprouts upon reheating.

Q3: How do I reheat leftover roasted Brussels sprouts?
A: To reheat leftover roasted Brussels sprouts and try to regain some crispiness, preheat your oven to 350°F (175°C). Spread the sprouts in a single layer on a baking sheet and reheat for about 5-10 minutes, or until heated through and slightly crispy again. Avoid microwaving, as this will make them soggy. You can also reheat them in an air fryer for a few minutes to crisp them up.

Q4: Can I add other vegetables to roast with the Brussels sprouts?
A: Yes, you can certainly roast other vegetables along with Brussels sprouts. Vegetables that roast well together include carrots, sweet potatoes, broccoli, and cauliflower. Just be mindful of their cooking times, as some vegetables may require longer or shorter roasting times than Brussels sprouts. Cut vegetables into similar sizes for even cooking and toss them all together with the garlic parmesan mixture.

Q5: Can I make this recipe vegan?
A: To make this recipe vegan, you would need to substitute the parmesan cheese. You can use a vegan parmesan cheese alternative or nutritional yeast to achieve a cheesy, savory flavor. Nutritional yeast has a naturally cheesy, nutty flavor and can be sprinkled over the Brussels sprouts before roasting. You may need to adjust the seasoning to taste when using vegan substitutes.

Q6: What if I don’t have parmesan cheese? Can I use another cheese?
A: If you don’t have parmesan cheese, you can use other hard, salty cheeses like Pecorino Romano or Grana Padano as substitutes. These cheeses have similar flavor profiles to parmesan and will work well in this recipe. You could also use a blend of cheeses, such as a mix of mozzarella and a sharper cheese like provolone, for a different flavor profile.

Q7: How do I prevent Brussels sprouts from smelling strong while roasting?
A: Brussels sprouts contain sulfur compounds, which are released when cooked and can cause a strong smell. To minimize the smell, avoid overcooking the sprouts. Roasting them at a high temperature for the recommended time helps to caramelize them and reduce the sulfurous odor. Adding garlic and parmesan also helps to mask and complement the natural aroma of Brussels sprouts. Ensuring good ventilation in your kitchen is also helpful.

Q8: Can I add balsamic glaze to these roasted Brussels sprouts?
A: Yes, balsamic glaze is a delicious addition to Garlic Parmesan Roasted Brussels Sprouts. Drizzling balsamic glaze over the roasted sprouts after they come out of the oven adds a touch of sweetness and tanginess that complements the savory garlic and parmesan flavors beautifully. It also adds a nice visual appeal. You can use store-bought balsamic glaze or make your own by reducing balsamic vinegar on the stovetop until it thickens.

Print