My Parmesan Garlic Roasted Brussels Sprouts are an utter delight. With crispy bits of toasted panko, a bit of heat from chili peppers and a dose of nutty, creamy cheese, this is the cool weather side dish you need right now.
Why You Should Try This Brussels Sprouts Recipe
Roasted brussels sprouts are an excellent way to add the tiniest of the cruciferous crew to your dinner rotation. Made on the sheet pan, these crispy, garlicky wonders are absolutely packed with flavor and are easy enough to make on even a school night.
Similar in flavor and appearance to cabbage (albeit itty bitty), brussels sprouts are just as versatile and just as healthy as their larger cousins. Whether you serve them raw or cooked, in a salad or a sauté, they're simply delicious.
While this brussels sprouts recipe is super simple, it's also impressive enough to serve alongside your Thanksgiving turkey or holiday dinner spread. Since it's made on the sheet pan, clean up is a snap; I honestly couldn't ask for anything better from this delightful side dish!
If you're feeling extra hungry or want to turn your brussels into a full-blown meal, simply toss them with cooked pasta. You can also add them into your favorite grain bowls, making them a great meal prep item.
So what are you waiting for? Grab some fresh brussels sprouts and let's get to the kitchen!
This delicious roasted sprouts recipe requires fewer than 10 ingredients and just 10 minutes of prep work to get in the oven. Here's everything you'll need:
- Brussels Sprouts - This time of year, I generally reach for fresh brussels sprouts because they're in season. That said you can easily swap in frozen instead.
- Garlic - Fresh cloves are best, but you can substitute ¼ teaspoon of garlic powder for each clove.
- Parmesan - I adore the umami, nutty flavor of freshly grated parmesan cheese. If you are vegetarian, however, make sure you opt for a brand that does not use animal rennet.
- Panko - Also known as Japanese breadcrumbs, these are always in my pantry. If you have to have just one kind of breadcrumbs on hand, these are all reasons to choose panko over other varieties. You can also easily make your own breadcrumbs using any stale bread you might have lying around.
- Olive Oil - Extra virgin olive oil is preferred, but use whatever type you have on hand.
- Red Pepper Flakes - These add just the right amount of heat without overwhelming the garlic. Feel free to adjust the amount based on your spice preferences.
- Salt & Pepper - ALWAYS SEASON YOUR FOOD. It's the best cooking advice around!
How To Roast Brussel Sprouts
Pre-heat the oven at 425°F and line a sheet pan with parchment paper. The parchment is optional, but will make clean up much easier and preserve the integrity of the brussels.
In a large bowl, combine all the ingredients and toss well.
Spread the oil and spice coated brussel sprouts on line sheet pan with cut side facing down. The panko will stick to the cut side, making the sprouts and chopped garlic more crisp and delicious after roasting.
Roast for 20 minutes undisturbed, flip and roast again for another 8-10 minutes, or until golden and crisp.
Dish out, making sure to sprinkle any extra parmesan-garlic crumbs from the sheet pan over top of the roasted brussel sprouts, and serve hot. Enjoy!
While I always suggest that you speak to a licensed expert for any diet-related advice, the short answer is YES. Brussels sprouts are very nutritious, and just one serving of these tasty buddies boasts 7 grams of protein and less than 200 calories.
You sure can! Read how to roast sprouts from frozen, and you'll never be far from a delicious side.
Ooops! It sounds like you might've overcooked them. Next time, shave a few minutes off your cook time and check more frequently.
If you're anything like me, you'll be perfectly happy devouring a bowl of these garlic parmesan roasted brussels sprouts all on their own. That said, they're also a perfect accompaniment to tons of other tasty foods. Try them:
- Tossed into cooked pasta or a salad
- Served atop risotto or cauliflower rice
- Between two slices of bread with your favorite melty cheese
- As a topping on a grain bowl
- Paired with grilled chicken, fish or beef
No matter how you eat this crunchy cruciferous dish, you're almost guaranteed to love it.
While these beautiful green orbs are mouthwatering on their own, feel free to get creative. Try adding some or all of the following:
- Turkey or beef bacon crumbles
- Cubed carrots
- Cauliflower florets
- Sweet potato cubes
- Cubed butternut squash
- Fresh or dried cranberries (fresh can be roasted with the sprouts, dried can be added after)
- Chopped nuts
- Middle Eastern spice mixes
The sky is the limit, my friends! Don't be shy. If you find any winning variations, be sure to let me know in the comments below!
More Roasted Veggie Recipes
If you tried my Crispy Parmesan Garlic Roasted Brussels Sprouts, please be sure to rate and review the recipe below. For more delicious mealtime inspiration, you can follow me on Pinterest, Instagram, Facebook or YouTube.
Crispy Roasted Brussels Sprouts with Garlic and Parmesan
- 1 pound Brussels Sprouts (ends trimmed, yellow leaves removed and halved )
- 3-4 Garlic Cloves (roughly chopped)
- ¼ cup Panko Crumbs
- ⅓ cup Parmesan Cheese (grated)
- ½ teaspoon Red Pepper Flakes
- Salt and Freshly Ground Pepper to taste
- 2 tablespoons Extra Virgin Olive Oil
- Pre-heat the oven at 425°F and line a sheet pan with parchment paper.
- In a large bowl, combine all the ingredienst and toss well.
- Spread the tossed brussel sprouts on line sheet pan with cut side facing down. (Crumb will stick to the cut side making the sprouts and chopped garlic more crisp and delicious after roasting)
- Roast for 20 minutes undisturbed, flip and roast again for another 8-10 minutes or until golden and crisp.
- Dish out, sprinkle those extra parmesan-garlic crumbs from the sheet pan and serve!
- You can adjust the spiciness of this dish by increasing or decreasing the amount of crushed red pepper flakes you add.
- Feel free to use frozen brussels sprouts - just note that your roasting time may increase by a few minutes.
- In a pinch, you can substitute ¼ teaspoon of garlic powder for every clove of fresh.