Garlic Parmesan Brussels Sprouts Recipe
If you’re looking for a side dish that will genuinely steal the show, Garlic Parmesan Brussels Sprouts deserve your attention. This irresistible combination features caramelized, golden sprouts tossed with plenty of garlic and a blizzard of Parm, finished with a little lemon for brightness. Crisp on the outside, tender at the core, and positively bursting with flavor, they’re a little bit indulgent and totally good-for-you. Once you taste their crunchy-cheesy edges and savory garlic aroma, you’ll see why Garlic Parmesan Brussels Sprouts have become my go-to for both weeknight dinners and festive holiday spreads.
Ingredients You’ll Need
With only a handful of everyday ingredients, you’ll be amazed at how much flavor you can coax out of humble Brussels sprouts. Each component brings something special to the table—whether it’s richness, depth, or a zesty pop. Here’s what you’ll need:
- Brussels sprouts: Choose fresh, firm sprouts and halve them for faster, more even roasting and better caramelization.
- Olive oil: This helps the sprouts crisp up in the oven and carries all the wonderful flavors of the garlic and cheese.
- Garlic: Freshly minced garlic turns aromatic and mellow as it roasts, infusing every bite with warmth and depth.
- Salt: A pinch brings all the flavors together and enhances the natural earthiness of the sprouts.
- Black pepper: Just enough to add a gentle kick—freshly cracked is highly recommended for best taste!
- Parmesan cheese: Freshly grated Parm melts and gets deliciously nutty, clinging to every sprout.
- Lemon juice (optional): A touch of lemon at the end brightens things up and balances the richness.
How to Make Garlic Parmesan Brussels Sprouts
Step 1: Preheat the Oven
Start by setting your oven to 400 degrees Fahrenheit. Giving your oven plenty of time to fully heat is key for developing that beautiful roasted color and flavor on your Brussels sprouts. While the oven preheats, line your baking sheet with parchment for easy cleanup.
Step 2: Prep and Season the Sprouts
Trim the tough ends off the Brussels sprouts and slice them in half lengthwise to give them more surface area for roasting. In a large bowl, toss the halved sprouts with olive oil, the minced garlic, salt, and pepper. Stir everything really well to ensure every piece gets a good coating—this makes a world of difference for even cooking and flavor.
Step 3: Arrange on Baking Sheet
Spread out the seasoned Brussels sprouts in a single layer on your prepared baking sheet. Make sure they aren’t crowded or overlapping—this is crucial for getting crisp, golden edges instead of steaming the vegetables.
Step 4: Roast Until Golden
Slide the tray into the hot oven and let the magic happen! Roast the sprouts for 20 to 25 minutes, stirring halfway through so all sides get nice and brown. The Brussels sprouts are done when the outer leaves are crispy and the centers are fork-tender.
Step 5: Add the Parmesan and Lemon
As soon as the sprouts come out of the oven, sprinkle them with Parmesan cheese so it melts just a bit from the residual heat. If you like a pop of freshness, drizzle on some lemon juice. Gently toss everything together, and you’re ready to serve the most addictive Garlic Parmesan Brussels Sprouts you’ve ever tasted.
How to Serve Garlic Parmesan Brussels Sprouts
Garnishes
For an extra flourish, finish your Garlic Parmesan Brussels Sprouts with a sprinkle of more fresh Parmesan, a twist of cracked black pepper, or even a handful of finely chopped parsley for a fresh, green finish. If you like a bit of spice, try a quick pinch of crushed red pepper flakes to set things off.
Side Dishes
These sprouts pair beautifully with just about any main. Serve them alongside a roast chicken or baked salmon for a hearty dinner, or let them shine next to simple grilled steak, pan-seared tofu, or your favorite pasta dishes for a colorful, delicious plate.
Creative Ways to Present
For a party platter, thread the roasted Brussels onto skewers for a playful appetizer or mix them into a big grain bowl with farro and roasted root veggies. Even better, toss leftover Garlic Parmesan Brussels Sprouts into salads or slice and layer over a garlicky flatbread for a quick lunch.
Make Ahead and Storage
Storing Leftovers
Any leftover Garlic Parmesan Brussels Sprouts can be kept in an airtight container in the fridge for up to 4 days. They’re just as rewarding the next day—perfect for meal-prepping or tossing into a speedy salad or bowl.
Freezing
Although best fresh, you can freeze the sprouts if needed. Arrange cooled Brussels sprouts in a single layer on a tray, freeze until solid, then transfer them to a zip-top bag. They’ll hold up for about 2 months, though you’ll lose a bit of their crispness.
Reheating
For best results, reheat Garlic Parmesan Brussels Sprouts in a hot oven or toaster oven for 8–10 minutes at 375 degrees Fahrenheit to re-crisp the edges. Microwaving works in a pinch, but be prepared for them to be softer. Add a fresh sprinkle of Parmesan and a dash of lemon juice to refresh their flavors before serving.
FAQs
Can I use frozen Brussels sprouts instead of fresh?
Fresh Brussels sprouts really deliver the best flavor and texture for this dish, but in a pinch, you can use frozen—just thaw and dry them thoroughly before roasting to avoid sogginess.
Should I use pre-grated or freshly grated Parmesan?
Freshly grated Parmesan melts more evenly and brings loads of nutty, salty flavor to the Garlic Parmesan Brussels Sprouts, but pre-grated works if you’re tight on time—just look for high-quality cheese without added fillers.
What if I don’t have lemon juice?
Lemon juice adds brightness, but you can skip it or substitute a splash of vinegar, such as white wine or apple cider, for a touch of tang to balance the richness.
Can I make Garlic Parmesan Brussels Sprouts on the stovetop?
Absolutely! Sauté the halved sprouts in olive oil over medium-high heat until browned, then add garlic and cook for a minute longer before finishing with Parmesan and lemon juice off the heat. The flavor is slightly different, but every bit as satisfying.
How do I make the sprouts extra crispy?
To crank up the crispiness, try broiling the sprouts for 1 to 2 minutes at the end of roasting—just keep a close eye so they don’t burn. Also, make sure the sprouts are thoroughly dry before tossing with oil, which helps guarantee golden, crunchy edges.
Final Thoughts
If you’re ready to surprise yourself—and maybe even convert a Brussels sprouts skeptic—give these Garlic Parmesan Brussels Sprouts a spot at your table. They’re easy enough for busy weeknights and special enough for entertaining. I truly hope they become a new favorite for you and your loved ones!
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Garlic Parmesan Brussels Sprouts Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
These Garlic Parmesan Brussels Sprouts are a flavorful and easy side dish that pairs well with any meal. Roasted to perfection, these Brussels sprouts are crispy on the outside, tender on the inside, and topped with savory Parmesan cheese.
Ingredients
Brussels Sprouts:
- 1 pound Brussels sprouts, trimmed and halved
Seasoning:
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Finishing Touches:
- 1/3 cup grated Parmesan cheese
- 1 tablespoon lemon juice (optional)
Instructions
- Preheat the oven: Preheat the oven to 400 degrees Fahrenheit.
- Prepare Brussels Sprouts: In a large bowl, toss Brussels sprouts with olive oil, minced garlic, salt, and pepper.
- Roast Brussels Sprouts: Spread the Brussels sprouts on a baking sheet and roast for 20-25 minutes.
- Add Toppings: Sprinkle with Parmesan cheese and lemon juice, if desired. Toss gently to combine.
- Serve: Serve warm and enjoy!
Notes
- For extra crispiness, broil the Brussels sprouts for 1-2 minutes at the end of roasting.
- You can add crushed red pepper flakes for a spicy kick.
- Freshly grated Parmesan works best for flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 140
- Sugar: 3 grams
- Sodium: 320 mg
- Fat: 9 grams
- Saturated Fat: 2 grams
- Unsaturated Fat: 7 grams
- Trans Fat: 0 grams
- Carbohydrates: 12 grams
- Fiber: 4 grams
- Protein: 6 grams
- Cholesterol: 5 mg
