With only a handful of ingredients, this Garlic & Parmesan Roasted Brussels Sprouts recipe really will be The Best Brussels Sprouts of Your Life!

Serve this delicious recipe with anything from holiday dinners to Breaded Chicken Cutlets with a side of roasted potatoes for a family meal everyone will love!

This recipe is my family’s favorite vegetable recipe… EVER.  And I’m betting that once you try it, it’ll be a favorite in your house too!  

Why This Recipe Works

• Cooking the sprouts in high heat, cuts bitterness by caramelizing them, creating crispness, and a sweet, nutty flavor.
• The crisp outside of the Brussels Sprouts contrasts well with the tenderness of the inside.
• The nuttiness of the roasted garlic and the sprouts and the saltiness of the cheese is a delicious combination!

This recipe really does make the best Brussel Sprouts EVER! Garlic Roasted Brussels Sprouts with crispy, golden edges, finished with a sprinkle of parmesan cheese. It’s so delicious, yet so easy! You’re welcome!

Brussel Sprout Buying Guide

• Choose Brussels sprouts that feel tightly compacted and hard when squeezed.
• Smaller sprouts tend to taste sweeter, while larger sprouts taste more cabbage-like.
• Untrimmed Sprouts are just as good as trimmed, and both should keep for several weeks refrigerated.

How To Trim, Clean & Prepare Brussels Sprouts

1. Trim by cutting off the ends of the stem and remove any damaged or loose outside leaves.
2. Clean by rinsing in cold water. Brussels sprouts aren’t a very dirty vegetable, but any dirt should rinse right off.
3. Pat dry with paper towels
4. Halve larger Brussels sprouts, and leave smaller sprouts whole. Cut a cross symbol through any tough stems (just about a quarter-inch deep – see photo below).  This helps them cook evenly.

How To Cook Brussels Sprouts

1. Add the prepared brussels sprouts to a sheet pan.
2. Drizzle with olive oil.
3. Add thin-sliced garlic to the pan with the sprouts.
4. Grate Parmesan cheese and sprinkle evenly over the sprouts.
5. Season with salt and pepper – freshly ground is best.
6. Toss to evenly coat.
7. Roast until crispt and golden.

Step By Step Instructions

Place the prepared Brussels sprouts on a large roasting pan or a large baking sheet.

Add olive oil.

Dry your sprouts well.  The oil will slip right off moist sprouts. The drier they are, the crispier they’ll be.

Add thinly sliced garlic to the pan evenly.

I use the gadget pictured above to slice my garlic. You just fill it with peeled garlic, twist and thinly sliced garlic pieces come out!  It’s changed how I cook forever!

You can get one on Amazon.com or Amazon.co.uk (As an Amazon Associate, a small commission is made from qualifying purchases).

Add freshly grated Parmesan cheese. You can use pre-grated, but I promise freshly grated will be worth the extra time!

Season with salt and pepper. Toss to coat well.

Roast at 400F for 20 minutes or until golden brown.

Scatter with more freshly grated Parmesan cheese and serve.

Tips For Perfect Roasted Brussels Sprouts

• Dry your Brussels sprouts well.   The drier they are, the crispier they’ll be. If washing, use paper towels to pat them dry or use a salad spinner to spin that liquid right off.
• Leave smaller sprouts whole to avoid overcooking.
• Brown is good. If you’ve never cooked Brussels sprouts this way, at first glance you may think they look a little burnt, but once you taste them you’ll know those little dark areas are the best tasting parts!
• For an extra caramelized area place the sliced Brussels sprouts cut-side down at on the pan.  This will give a larger browned surface area.
• Be sure to taste and season well before serving.
• For An Extra Kick Of Flavor try adding lemon zest before roasting and a squeeze of fresh lemon juice before serving.

FAQs

To cut the bitterness, be sure to start with a pre-heated oven. Hot and fast cooking is best, and a preheated oven will speed things up. Slower cooking seems to enhance the bitterness.

Unless very dirty, it’s not necessary. If they are very dirty, soaking them in cold water for 20 minutes will help remove excess soil.

Instructions

• Pre-heat the oven to 400F
• If needed, clean and trim the Brussels sprouts and cut them in halves and place them in an oven safe dish. Make sure to dry them very well before cooking.
• Add the garlic, Parmesan cheese, salt, and pepper, followed by the olive oil.  Toss to coat.
• Roast in the oven uncovered for 20-25 minutes until crisp, brown and caramelized on the outside and tender on the inside. Serve with more grated cheese.

Tips + Notes

• Dry your Brussels sprouts well.   The drier they are, the crispier they’ll be. If washing, use paper towels to pat them dry or use a salad spinner to spin that liquid right off.
• Leave smaller sprouts whole to avoid overcooking.
• On smaller sprouts that don’t need to be halved, slice a cross in the stem (see the video). The stem is the toughest part of the Brussels sprout and the cross allows them to cook at the same rate as the tender area.
• Brown is good. If you’ve never cooked Brussels sprouts this way, at first glance you may think they look burnt out of the oven, but once you taste them, you’ll know those little “burnt” areas are the best tasting parts!
• For an extra caramelized area place the sliced brussels sprouts cut-side down at on the pan.  This will give a larger browned surface area.