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.
Ash says
So good! Best Brussels sprout recipe I’ve come across
Erren's Kitchen says
Thank you so much for your kind words! We’re thrilled to hear that you enjoyed the Brussels Sprouts recipe. It’s always wonderful to know when someone discovers a new favorite. Enjoy!
Natasha Blakemore says
Made the recipe and it turned out fantastic. I added bacon and red onion to mine. Also I used salt, garlic and onion powder, Italian seasoning and smoked paprika.
Erren's Kitchen says
That sounds absolutely delicious! Adding bacon and red onion to the Brussels sprouts is a fantastic way to enhance the flavor and add a savory, smoky element to the dish. Your seasoning choices, including garlic and onion powder, Italian seasoning, and smoked paprika, surely contributed to a complex and well-rounded taste.
Thank you for sharing your creative twist on the recipe. It’s great to hear that your version turned out fantastic, and I’m sure your additions and seasonings added a wonderful depth of flavor.
Paul Nye says
I love Brussels sprouts but after this recipe I love them even more! So delicious and so easy to make.
Erren's Kitchen says
That’s wonderful to hear! It’s always a delight when a recipe enhances your love for a particular vegetable. Brussels sprouts can be truly delicious when prepared the right way. Thank you for sharing your positive experience with this recipe, and I’m glad you found it easy to make.
Sandy says
My husband and I loved this recipe
Erren's Kitchen says
We’re thrilled to hear that both you and your husband loved the recipe! It’s always wonderful when a dish can bring enjoyment to others. Thank you so much for taking the time to leave your wonderful review!
Nancy Harrison says
I lived this recipe so much! I knew it was going to be amazing when I tasted the seasoning left in the bowl. I added lemon zest and the juice from the lemons I used. The combination between the garlic, lemon and Parmesan was spot on. Definitely keeping this on repeat!
Erren's Kitchen says
Hi Nancy!
That’s fantastic to hear! Your addition of lemon zest and juice sounds like a brilliant twist to the recipe. The blend of garlic, lemon, and Parmesan is definitely a winning combination, and it’s wonderful to know that you enjoyed it so much. Thank you for sharing your experience and your personal touch to make this dish even more delightful. Keeping a recipe on repeat is always a sign of a winner!
Buck Warren says
I have tried many Brussels Sprouts recipes and place this one at the very top. I did add some honey (3 tbsp) and it offered yet another depth of flavor. Thx!!!
Erren's Kitchen says
Hi Buck! That’s fantastic to hear! It’s wonderful that you enjoyed this Brussels sprouts recipe and found it to be one of your favorites. The addition of honey is a great idea to introduce a touch of sweetness and depth of flavor to the dish. Thank you for sharing your modification; it’s always fun to experiment with recipes and make them your own. Happy cooking, and you’re very welcome!
Wai Wong says
can you do this recipe with frozen Brussels? what to look for or pay attention to when I use the fresh ones.
Erren's Kitchen says
Hi Wai. Using frozen Brussels sprouts in this recipe is possible, but there are a few things to keep in mind. If you’re using frozen Brussels sprouts, make sure to thaw them first. Place them in a colander or on paper towels to remove excess moisture. It’s essential to dry them thoroughly because excess moisture can affect roasting and caramelization. Frozen Brussels sprouts may be partially cooked, so they may require less time in the oven. Start checking them around the 15-minute mark to see if they’ve achieved the desired level of crispiness and tenderness.
When using fresh Brussels sprouts, choose ones that are firm and vibrant green with tightly packed leaves. Avoid those with browning or yellowing leaves. As the recipe already mentions, trim the tough ends of the fresh Brussels sprouts, and you may want to remove any wilted or discolored outer leaves. Fresh Brussels sprouts tend to have more moisture than frozen ones. Make sure to dry them well with a kitchen towel or paper towels before using them. They also may take the full 20-25 minutes to reach the desired level of caramelization and tenderness. Keep an eye on them, and adjust the time if needed.
I hope that helps! 😊
Belta says
My husband does not care for brussel sprouts. I used the recipe. whala! He had 2 servings. I asked if he wanted some for dinner tonight. He said if I wasn’t going to eat it, he will eat it. So, I put some on his plate for dinner tonight.
Thank you Erren for such a great recipe.
Erren's Kitchen says
You’re very welcome! It’s wonderful to hear that this Brussels Sprouts recipe was such a hit with your husband that he had seconds and even wanted some for dinner. It’s always a win when a recipe can change someone’s mind about a particular ingredient. Thank you for taking the time to share that with us and for leaving such a great review!
Jane DIMPEL says
So delicious! Followed recipe entirely.
Erren's Kitchen says
I’m thrilled to hear that you found the recipe delicious! Thank you so much for giving it a try and for sharing your feedback. It’s always great to know when a recipe turns out well. I hope you try out more recipes in the future. 😊
Erren Hart says
I’m delighted to hear you enjoyed the Brussels sprouts recipe so much! It’s great that you took the time to taste for seasoning before roasting; that’s an excellent way to make sure the dish suits your personal taste. I’m especially thrilled that your kids enjoyed it too—getting kids to eat their veggies is always a win!
Your idea to serve them alongside grilled chicken sounds like a wonderful meal. Thank you for taking the time to share your positive experience and for making this recipe your go-to for Brussels sprouts. Your kind words are much appreciated!