Golden & crisp on the outside, tender on the inside, and ready to serve in less than 30 minutes – The Best Brussels Sprouts of Your Life!
This easy side dish 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!
Guess how many ingredients are in this recipe? C’mon guess! Okay, I’ll tell you… four. Just four ingredients (and some seasoning)! Hello, simple side dish! You’re Welcome! ?
Who knew Brussels Sprouts could be so exciting? I mean really – Brussels Sprouts! For me, they always had a bad reputation. Something that was served to me steamed, or boiled to within an inch of its life.
But all that has changed with these crispy Brussels Sprouts – sprout skeptics step aside because these are amazing!
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 contrasts well with the tenderness of the inside.
- The nuttiness of the roasted garlic and the saltiness of the cheese is a delicious combination!
The Benefits of Eating Brussels Sprouts
Like so many a cruciferous vegetables (edible members of the cabbage family), Brussels Sprouts are very low in calories, high in fiber, and help with reaching your daily value of many vitamins, and minerals. They’re rich in vitamin K, high in vitamin C. They also contain small amounts of vitamin B6, potassium, iron, thiamine, magnesium and phosphorus.
So, with all of that in mind, we should all eat more Brussel sprouts, right? Once you try this recipe, you’ll make them a lot more!
Buying Guide
- Choose Brussels sprouts that feel tightly compacted and hard when squeezed.
- Choose bright green heads that are similar in size.
- 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.
Preparing and Trimming
Start with cleaning the sprouts and then remove any loose leaves. Trim stems by cutting off the tough ends and halve the larger Brussels sprouts.
Leave smaller sprouts whole, but cut a cross symbol through the stem. 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.
How To Make Roasted Brussels Sprouts
- Add the prepared Brussels sprouts to a sheet pan.
- Drizzle with olive oil.
- Add sliced garlic, grated Parmesan cheese, and season with salt and pepper.
- Toss to evenly coat.
- Roast at a high temperature until crispy and golden.
Step By Step Instructions
Place the prepared Brussel sprouts on a large roasting pan or a large baking sheet and arrange in a single layer.
Add olive oil.
Add thinly sliced garlic to the pan evenly.
I use this garlic slicer for thinly sliced garlic.
I’m telling you, if you don’t have one, you’ll love it because it is amazing! Just fill it with peeled garlic, twist, and perfectly thin sliced garlic comes out! Click this link to get one (paid link).
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 with a nice sear on the bottoms. Scatter with more freshly grated Parmesan cheese and serve.
Serve this delicious recipe with anything from holiday dinners to Breaded Chicken Cutlets with a side of roasted potatoes for an easy dinner everyone will love!
Make ahead and Freezing Instructions ❄
- Making Ahead – I recommend prepping in advance and then serving straight from the oven. Alternatively, cook in advance and rewarm in the oven at 350°F/175°C until heated through (about 5-7 minutes). You can also reheat them in a microwaveable dish in the microwave until warmed through.
- Storing Leftovers: Stored in an airtight container, leftovers will keep for up to 3 days in the refrigerator.
More Roasted More Side Dishes
Love Brussels Sprouts? Try my Brussels Sprouts with Bacon recipe! It’s to die for!
Erren’s Top Tips
- 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.
- For crisper sprouts, spread them out on the pan without too many touching. Overcrowding causes you to steam the Brussels sprouts instead of roasting.
- Cut the sprouts to be even sized pieces if you want them to have a similar texture.
- Be sure to start with a hot oven to help the sprouts crisp on the outside and soft on the inside.
- Brown is good. If you’ve never cooked Brussels sprouts this way, at first glance you may think it looks burnt out of the oven, but once you taste it, you’ll know those little “burnt” areas are the best tasting parts!
- When using untrimmed Brussels sprouts, trim off the dry part of the stem at the base of the sprout and any loose outer leaves.
- For extra caramelized area place the sliced Brussels sprouts cut-side down at on the pan. This will give a larger browned surface area.
- 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.
- For an extra kick of flavor, try adding try adding red pepper flakes or lemon zest before roasting and a squeeze of fresh lemon juice before serving.
- Be sure to taste and season well 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.
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Let’s Make The Best Brussels Sprouts of Your Life
Ingredients
- 1 pound Brussels Sprouts Cleaned and trimmed
- 3 cloves garlic peeled & sliced *See the notes section before starting
- ¼ cup Parmesan Cheese Freshly grated
- salt and freshly ground black pepper To taste
- 3 tablespoons good quality olive oil or for Keto, butter flavor coconut oil
Instructions
- Preheat the oven to 400°F/200°C.
- 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
- *This recipe makes very crispy garlic. In some ovens, it could burn or become bitter. If you are worried about the garlic getting too dark for your liking, slice it thin and add at the last 5-7 minutes of cooking time, coated in a little oil, and scattered around the pan.
- For less crispy cheese, add it for the last 10 minutes.
- To keep your sprouts from sticking, line your pan with nonstick foil or baking paper.
- 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.
- For crisper sprouts, spread them out on the pan without too much touching. Overcrowding causes you to steam the Brussels sprouts instead of roasting them.
- Cut the sprouts into even-sized pieces if you want them to have a similar texture.
- Be sure to start with a hot oven to help the sprouts crisp on the outside and soft on the inside.
- Brown is good. If you’ve never cooked Brussels sprouts this way, at first glance, you may think it looks burnt out of the oven, but once you taste it, you’ll know those little “burnt” areas are the best-tasting parts!
- When using untrimmed Brussels sprouts, trim off the dry part of the stem at the base of the sprout and any loose outer leaves.
- For an extra caramelized area, place the sliced Brussels sprouts cut-side down on the pan. This will give a larger browned surface area.
- 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.
- For an extra kick of flavor, try adding lemon zest before roasting and a squeeze of fresh lemon juice before serving.
- Be sure to taste and season well before serving.
Nutrition Information:
Update Notes: This post was originally published on Dec 5, 2017, but was republished with, step by step instructions, photos, cooking tips, and a video in September of 2018 and new information in 2020.
Sallie Durbin says
I love this recipe! Especially the brown/blackened crispy parts. I was in a hurry so pressed the garlic instead of slicing, stirred it in a bowl with all except for the sprouts, then stirred in the sprouts. I roasted them in a large enough pan so they were single layer and not crowded. I followed her advice with everything else like making sure they were dry after washing to keep them from steaming.
Thank you Erren!
Erren Hart says
You’re very welcome! I’m so glad to hear that you enjoyed the recipe and that the crispy parts turned out just the way you like them! Thank you for trying the recipe and for sharing your success with it! Happy cooking! 😊
Logan Gray says
Overall bland
Erren Hart says
Hi Logan, I’m sorry to hear that the recipe came out bland for you. Taste can be really personal, and it’s important to adjust seasonings to your liking. One thing that could help improve the flavor is to taste for seasoning before roasting. After you’ve mixed the Brussels sprouts with garlic, Parmesan cheese, salt, and pepper, you could taste a tiny bit to check if it needs more seasoning. Then you can adjust the salt and pepper accordingly before putting the dish in the oven.
Additional spices like red pepper flakes, smoked paprika, or even some fresh herbs like thyme or rosemary could also give it an extra kick. And don’t forget, the quality of your olive oil can also make a difference in the overall taste.
Thank you for trying the recipe and for your honest feedback. I hope these suggestions make your next cooking experience more flavorful!
Kathie says
Great recipe! Loved them. Nice change from balsamic brussel sprouts.
Erren Hart says
I’m really happy to hear you enjoyed the roasted Brussels sprouts and found it to be a refreshing change from the balsamic version! It’s always good to mix things up and try new flavors!
Bob Wehn says
honestly, the cheese ruined this dish for me, it would have been much better without it.
Erren Hart says
Hi Bob, I’m sorry the Parmesan cheese wasn’t to your liking in this Brussels sprouts recipe. You can definitely make it without the cheese next time for a simpler flavor. Thanks for your feedback, and I hope you’ll try the recipe again with your own twist. Happy cooking!
Sunshine says
FIe. thing great. Brussel sprouts are Brussel sprouts unless you load them up with enough unhealthy, caloric ingredients. Not need to twice
Erren Hart says
Thank you so much for trying out the recipe and sharing your feedback! It’s much appreciated!
FGH says
These were very good. I cooked a little longer in order to get the browned caramelization. It’s a keeper!
Erren Hart says
I’m so glad you liked the recipe! Your kind words are truly appreciated.
Beverly says
Followed the recipe exactly, brussel sprouts tasted bitter with no flavor. : (
Erren Hart says
I’m sorry to hear that the Brussels sprouts turned out bitter. Bitterness can sometimes be due to natural compounds. To reduce this:
Choose fresh sprouts without browning or yellowing leaves.
Trim, cut, and season them well.
Be cautious not to overcook; they should be tender with crispy edges.
Experiment with a touch of sweetness or acidity.
Different varieties can have varying flavors.
Feel free to adjust the recipe next time.
Melinda Linn says
This was easy and delicious!!! will put it in the rotation for sure.
Erren Hart says
Thank you so much for your kind review! We’re glad to hear you enjoyed the recipe.
Nina Michel says
Absolutely delicious, thanks so much!
Erren Hart says
Your positive feedback means the world to me. I’m so glad you enjoyed this recipe!
Leah Gibson says
Yum, my new favorite! Only thing I did different was I mixed the olive oil, salt, pepper, parmesan, garlic in a bowl first as well as added honey to the mix because I like to soften the slightly bitter side of brussels with a little sweet. Then tossed my halved brussels sprouts in the mix and baked flat side down on baking sheet lined with foil. Was quite delicious!
Erren Hart says
I’m so glad to hear that you enjoyed the roasted Brussels so much! Your modifications sound delicious, especially the addition of honey to balance the flavors. Mixing the seasonings and olive oil in a bowl before tossing the Brussels sprouts is a great idea to ensure even distribution of flavors. Baking them flat side down on a lined baking sheet is also a fantastic technique for achieving that lovely caramelization. Thank you for sharing your tips and I’m delighted that you found a new favorite dish!