Perfectly crunchy, salty and totally delicious, these garlic parmesan brussels sprouts are an easy side dish to pair with any meal.
Be sure to try my honey balsamic brussels sprouts recipe next!
Garlic Parmesan Brussels Sprouts Overview
This is a quick and fast recipe. The parmesan adds so much flavor and creates the most delicious crunchy bits to serve with the brussels sprouts.
Everything is ready in less that 40 minutes: First, all ingredients are tossed together in a bowl, then spread onto a baking sheet. The brussels sprouts are roasted for 35 minutes then are ready to serve. It couldn’t be easier!
Recipe Ingredients
- 2 lbs brussels sprouts – washed, end sliced off and then sliced in half
- 3 Tbsp olive oil
- 4 minced garlic cloves
- 1 tsp salt
- ½ tsp ground black pepper
- ¾ cup freshly grated parmesan cheese
How To Make Garlic Parmesan Brussels Sprouts
Full ingredients and instructions are also in the recipe card at the bottom of this blog post.
STEP 1: Preheat the oven to 400°F. Line a baking sheet with parchment paper and set aside. Wash and slice the bottoms off of 2 lbs Brussels sprouts. Peel off the outer layer of each one, then slice them in half.
STEP 2: In a large bowl, mix together ¾ cup freshly grated parmesan cheese, 3 Tbsp olive oil, 4 minced garlic cloves, 1 tsp salt, and ½ tsp ground black pepper.
STEP 3: Add the 2 lbs Brussels Sprouts to the large bowl and toss with the parmesan mixture until they’re evenly coated.
STEP 4: Spread the Brussels sprouts on the baking sheet in a single layer. Bake for 30-35 minutes, or until the edges are crispy and the insides are tender when poked with a fork. Use a spatula to scoop everything onto a plate to serve.
Recipe Tips
- The brussels sprouts can be cooked to your desired doneness. If you like them a little bit crunchy, then cook them longer.
- The parmesan and minced garlic will create the perfect salty crunchy pieces! Make sure to scrape them all from the baking sheet and add on top of the brussels sprouts to serve.
- Peel off a few individual leaves from the Brussels sprouts and use those too! They’ll create the perfect crispy crunchy pieces, similar to kale chips!
How To Store Leftovers
- Refrigerate – These can be stored in an airtight container in the fridge up to 3-4 days.
- TIP: Brussels sprouts will naturally lose their crispiness when storing leftovers. You can gain that crunch back by adding them to the frying pan, baking them (or using the broiler), or even popping them in the air fryer!
- If you’re okay with softer brussels sprouts, you can also reheat them in the microwave for 1-2 minutes to serve.
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Ingredients
- 2 lbs brussels sprouts - washed, end sliced off and then sliced in half
- 3 Tbsp olive oil
- 4 minced garlic cloves
- 1 tsp salt
- ½ tsp ground black pepper
- ¾ cup freshly grated parmesan cheese
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper and set aside. Wash and slice the bottoms off of 2 lbs Brussels sprouts. Peel off the outer layer of each one, then slice them in half.
- In a large bowl, mix together ¾ cup freshly grated parmesan cheese, 3 Tbsp olive oil, 4 minced garlic cloves, 1 tsp salt, and ½ tsp ground black pepper.
- Add the 2 lbs Brussels Sprouts to the large bowl and toss with the parmesan mixture until they’re evenly coated.
- Spread the Brussels sprouts on the baking sheet in a single layer. Bake for 30-35 minutes, or until the edges are crispy and the insides are tender when poked with a fork. Use a spatula to scoop everything onto a plate to serve.
Nutrition
The nutritional information provided is an estimate and is per serving.