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When I whip up Garlic Parmesan Roasted Brussels Sprouts, it just makes a regular dinner feel fancier. These Brussels sprouts get packed with garlicky flavor and those crispy bits of melty Parmesan that are everyone’s favorite.
I started making these to show my family Brussels sprouts could actually be awesome. Now, every holiday the kids demand I bring them to the table!
Irresistible Ingredients
- Salt and pepper: Freshly ground pepper plus sea salt help all the flavors pop and balance that cheesy bite
- Parmesan cheese: Grab a chunk and grate it yourself for the best melt and a rich, nutty finish
- Olive oil: Extra virgin makes things richer and helps the edges brown up
- Garlic: Big cloves are best – chop them tiny so they roast right along with the sprouts
- Brussels sprouts: Pick ones that’re bright and firm, then slice them in half so they get extra crispy
Super Simple Directions
- Dive In and Eat:
- Scoop them out hot and crispy to your serving bowl. You want to dig in right away while they’re still toasty and savory.
- Final Cheese Melt:
- Sprinkle a good handful of Parmesan on while they’re hot and stick them back for about five minutes. The cheese should get gooey and slightly golden.
- Start Roasting:
- Throw that sheet in at 400°F. Give it about twenty to twenty-five minutes – or a couple minutes longer if your sprouts are chunkier – until the edges are crisped up and the color turns golden brown.
- Get Everything Set Up:
- Put your cut Brussels sprouts, chopped garlic, olive oil, salt, and pepper all in a big bowl. Mix them up until every piece feels slick and shiny – this makes them caramelize better.
- Arrange on Pan:
- Spread them out on a parchment-lined tray. Keep them cut side down and space them out so they roast instead of steam.
- Sprout Prep:
- Snip off the base and peel away those outer leaves. Slice each one top to bottom so the flat edge crisps up later.
The part everyone goes for first? Those golden, cheesy bits from the Parmesan! At my place during the holidays, people actually fight over the last crunchy sprout. It's honestly the only veggie that never sees leftovers.
Keeping Leftovers Fresh
Pop leftovers in a sealed container in the fridge, where they’ll last about three days. For best results, reheat them on a baking sheet in the oven at 350°F for ten minutes. That keeps them crisp instead of soggy, unlike the microwave!
Swaps and Options
If you’ve got Pecorino Romano or Grana Padano, use those instead of Parmesan for a fun twist
Like a little heat? Toss in smoked paprika or some chili flakes with the olive oil
Dairy-free? Nutritional yeast gives you that same punchy, cheesy vibe
Tasty Ways to Serve
They’re awesome as a side for a festive meal or tossed over a grain bowl for lunch
Mix up leftovers in your next omelet and breakfast just got an upgrade
You can even pile them on pizza – adds crunch and tons of flavor
Background and Traditions
Brussels sprouts originally came from the Mediterranean, but they’re best known in Belgium. My family didn’t love them at first, but everything changed once we started roasting. Roasting tones down the bitterness and makes them sweet. Now, they’re always on our table for Thanksgiving and winter get-togethers.
Frequently Asked Cooking Questions
- → What's the secret to making Brussels sprouts crispy in the oven?
Pop the sprouts in the oven, flat-side down. Use a hot oven—about 400°F. If you don't crowd the pan, they'll get nice and crunchy.
- → Can I use garlic powder instead of fresh garlic?
You sure can. Swap in about a teaspoon of garlic powder, then just taste and see if you want more or less.
- → Which other kinds of cheese can I toss in?
Switch it up with Asiago or Pecorino Romano, or mix up some sharp Italian cheeses to try something different.
- → Do I need to bake the sprouts again after sprinkling on the Parmesan?
Yep, put them back in for a minute. That way the cheese gets melty and sticks right to the sprouts for extra yum.
- → How do I keep and reheat the leftovers?
Stash them in a sealed container in the fridge. To make them crispy again, warm them up in the oven or a toaster oven.
- → Any ideas for more flavor?
Try a squeeze of lemon, some chili flakes, or sprinkle toasted nuts on top for a tasty kick and more crunch.