Garlic Parmesan Roasted Brussels Sprouts Recipe

I file Parmesan-baked Brussels sprouts with golden, crisp edges and a lemon zest and toasted breadcrumb finish under Winter Sides For A Crowd.

I didn’t think brussels sprouts could be this addictive until I roasted them with garlic and a good sprinkle of Parmesan cheese. The outsides caramelize, bits go crispy, and suddenly that veggie everyone avoids becomes the thing people fight over.

I bring these to gatherings and they disappear fast, its even in my Winter Sides For A Crowd rotation. It feels weird to admit I used to skip them, but now I get asked for the recipe more than anything else I make.

If you think brussels sprouts are boring, give this a try, you might be surprised.

Ingredients

• Brussels sprouts: earthy, high in fiber and vitamin C, theyre good for gut health, bitter.
• Extra virgin olive oil: adds richness, healthy fats, helps crisp and brown the sprouts.
• Garlic: pungent and savory, tiny protein punch, boosts flavor not sweetness, may help immunity.
• Parmesan cheese: salty umami, gives protein and calcium, makes the dish richer and more savory.
• Lemon juice: optional bright acid, cuts richness and adds fresh citrus zing, not cloying.
• Panko breadcrumbs: optional crunch, adds carbs and texture, toasty crumbs make each bite pop.
• Red pepper flakes: tiny heat boost, wakes up flavors without sweetness, use just a pinch.

Ingredient Quantities

• 1 1/2 to 2 pounds brussels sprouts, trimmed and halved
• 2 to 3 tablespoons extra virgin olive oil
• 3 cloves garlic, minced
• 1/2 cup freshly grated Parmesan cheese
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon lemon juice (optional)
• 1/4 teaspoon red pepper flakes (optional)
• 2 tablespoons melted butter (optional)
• 2 tablespoons panko breadcrumbs (optional, for extra crunch)
• 1 tablespoon chopped fresh parsley (optional, for garnish)

How to Make this

1. Preheat oven to 425°F (220°C). Trim the stem ends off the brussels sprouts and cut them in half; quarter any very large ones. Pat them dry with a towel so they roast instead of steam.

2. Toss the sprouts in a large bowl with 2 to 3 tablespoons extra virgin olive oil, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, and 1/4 teaspoon red pepper flakes if you like heat. Make sure every sprout is coated.

3. Spread the sprouts cut-side down on a rimmed baking sheet in a single layer, don’t overcrowd the pan or they’ll steam not crisp.

4. Roast for 15 to 18 minutes, until the undersides are deep golden brown. Flip or shake the pan once halfway through to brown evenly.

5. After flipping, sprinkle in the minced garlic and toss quickly so it gets distributed but won’t burn. Roast another 6 to 8 minutes until the sprouts are tender and well caramelized.

6. Five minutes before they finish, sprinkle 1/2 cup freshly grated Parmesan over the sprouts so it melts and gets slightly golden. If you want extra crunch mix 2 tablespoons panko with 2 tablespoons melted butter and sprinkle that on top with the cheese.

7. If you added panko you can pop the pan under the broiler 1 to 90 seconds to crisp it up, watch it closely so it doesn’t burn.

8. Remove from oven, squeeze 1 tablespoon lemon juice over the hot sprouts if using, toss gently, and garnish with 1 tablespoon chopped fresh parsley.

9. Taste and adjust salt or pepper, serve hot. Enjoy.

Equipment Needed

You’ll need:

1. Oven (preheat to 425°F)
2. Large rimmed baking sheet (single layer, dont overcrowd)
3. Large mixing bowl
4. Small bowl (for panko + melted butter or to hold oil/seasoning)
5. Chef’s knife
6. Cutting board
7. Measuring spoons and measuring cup
8. Microplane or box grater (for fresh Parmesan)
9. Tongs or a silicone spatula (to flip and toss)
10. Kitchen towel or paper towels and oven mitts

FAQ

Garlic Parmesan Roasted Brussels Sprouts Recipe Substitutions and Variations

• Extra virgin olive oil: swap for avocado oil or melted butter. Avocado oil behaves the same when roasting and has a neutral taste; melted butter makes them richer. Use about the same amount.
• Garlic (3 cloves): use 1/2 teaspoon garlic powder or 1 to 2 tablespoons roasted garlic. Garlic powder is handy and less intense, roasted garlic gives a sweet mellow flavor — adjust to taste.
• Parmesan cheese: replace with Pecorino Romano or nutritional yeast for a vegan option. Pecorino is saltier so use a bit less; nutritional yeast gives cheesy umami but add a pinch more salt.
• Panko breadcrumbs: substitute crushed crackers, plain breadcrumbs, or finely chopped toasted nuts (almonds or walnuts) for extra crunch. Nuts add flavor and toasty texture, and use roughly the same volume.

Pro Tips

1. Pat them super dry before anything else, use paper towels or a salad spinner and let them sit a few minutes so surface moisture evaporates, otherwise they steam and wont get that nice brown crust.
2. Use a screaming hot baking sheet or cast iron so the sprouts hit heat and caramelize fast, and if they look crowded split them onto a second pan so they crisp instead of steaming.
3. Add garlic only in the last few minutes so it doesnt burn and turn bitter, and always grate real Parmesan fresh not the pre grated stuff, it melts and browns way better.
4. Brighten them at the end with lemon or a tiny splash of vinegar and finish with flaky salt, and reheat leftovers in the oven or air fryer to bring back the crispness not the microwave which makes them soggy.