This easy-to-make Garlic Parmesan Roasted Brussels Sprouts recipe is a delicious side dish made with lemon, Parmesan cheese, extra virgin olive oil, and lots of garlic.
These days, I’m all about cooking easy recipes like this Garlic Parmesan Roasted Brussels Sprouts recipe. I guess you all agree with me that we don’t want/like to spend hours in the kitchen when we have lots of things to do aside from cooking for our families.
Our weeknight dinners have been us eating roasted/baked/grilled chicken or fish with some veggies. It doesn’t get easier than that. Agreed? So, because my husband loves Brussels sprouts (and I learned to like them because of him), we always buy them and roast them with a good amount of olive oil and lots, lots, lots of Parmesan cheese.
It takes this Roasted Brussels Sprouts Recipe to another level. I also love to roast any green veggie with lemon juice. Mm… A yummy, easy, and quick recipe. It’s definitely a winning side dish!
If you’ve got a ton of Brussels sprouts, then you need to try out my Brussels Sprouts Casserole Recipe, Parmesan Brussels Sprouts Salad, Sausage with Brussels Sprouts Skillet, and Roasted Brussels Sprouts Quinoa Salad! They’re so tasty and are also perfect for simple weeknight dinners when you’re tired.
- First, rinse the Brussels sprouts in cold water.
- Using a sharp knife, trim or cut off the tough brown ends of the Brussels sprouts, and discard them.
- Pull off any outer leaves that are yellow. If some green leaves happen to fall off, save them to roast with the Brussels sprouts.
- Cut each sprout in half lengthwise.
- Brussels sprouts — When you pick Brussels sprouts, make sure they are firm, green, and blemish-free. If the sprouts are loose or have yellow leaves, they are past their prime. Brussels sprouts are in season from October through March, but you can usually find them at your local grocer year-round.
- Extra virgin olive oil — I like roasting my Brussels sprouts with olive oil, but you can use whatever neutral oil you’d like. Avocado oil is another great option. You can also use melted butter.
- Garlic — I highly recommend using fresh garlic for the best flavour. It’s soooo much more flavourful and is worth the effort to mince the garlic.
- Lemon juice — Again, fresh lemon juice is the best way to brighten up the roasted Brussels sprouts. You want the bright, fresh flavours of freshly squeezed lemon juice. Bottled lemon juice does not have the same bright taste. If you don’t like citrus flavor, you can use balsamic vinegar instead.
- Salt and pepper — A bit for seasoning. I love freshly cracked pepper as it’s more flavorful than pre-ground pepper from a bottle.
- Parmesan cheese — Shaving your own Parmesan cheese is my go-to! Pre-shredded cheese tends to have preservatives to keep the cheese from clumping, so I prefer to grate it myself. Grating the parmesan has a fresher, creamier taste.
- Add the sprouts to a bowl and season them with extra virgin olive oil, garlic, lemon juice, salt, and pepper.
- Toss them really well and place them on your baking sheet. You can use parchment paper, but I normally don’t use it. Now, the Brussels sprouts are ready to roast.
- Don’t forget to toss them once halfway through baking.
Recipe Tips
- Preheat your oven before adding the Brussels sprouts. It helps them become crispy.
- Don’t be afraid to use lots of olive oil. It adds more flavor and it makes the Brussels less dry.
- Place them in one single layer on the baking sheet with the cut-side-down. This step is important to avoid them becoming soggy.
For this recipe, the only work you have is to clean and cut the Brussels sprouts. This oven-roasted Brussels sprouts recipe is done in a few minutes and tastes delicious! It goes really well with roasted chicken or a delicious fish recipe and some fluffy rice. Enjoy!
Yes, you need to wash Brussels sprouts before making this roasted Brussels sprouts recipe because many times they often come full of dust or dirt.
- Cut off the stem end.
- While they may look (and taste) like mini cabbages, they do not need to be cored. The core holds them together while roasting.
- After trimming the ends, you can clean them in a bowl of cold water. Any sediment left in the sprouts will sink to the bottom.
- You can leave them whole, or if they are large, half or quarter them. Just be sure they are similar in size so they cook evenly.
- Remove and discard any discolored outer or loose leaves. And now you are ready to make this oven-roasted Brussels sprouts recipe.
- Add a drizzle of honey to make these Brussels sprouts sweeter.
- Sprinkle a pinch of red chili flakes to add some heat to these roasted Brussels sprouts.
- Mix brown sugar with the olive oil for a deeper, sweeter taste.
- Fresh herbs are always a delicious addition to any recipe. Some fresh thyme, rosemary, or sage adds a tasty layer of flavor to these roasted Brussels sprouts.
- Easy Baked Chicken with Brussels Sprouts: Loaded with flavor, this baked chicken with Brussels sprouts is the perfect dinner recipe for a busy weeknight.
- Pomegranate Glazed Brussels Sprouts: Quickly roasted in the oven, then tossed in a 2-ingredient Pomegranate glaze, this pomegranate-glazed Brussels sprouts recipe is so quick and easy.
- Parmesan Brussels Sprouts Salad: Simple but delicious, this Brussels sprouts salad comes together with a few simple ingredients.
- Brussels Sprouts Casserole Recipe: You will love this low-carb Brussels sprouts casserole! Each bite is filled with Brussels sprouts and cheesy goodness!
Serving Suggestions
Chicken Mushroom Recipe
30 mins
Dijon Chicken Thighs Recipe
29 mins
Garlic Butter Roasted Whole Chicken
1 hr 55 mins
Roasted Brussel Sprouts Recipe with Garlic
Video
Ingredients
- 1 pound Brussel sprouts ends trimmed and cut in half
- 2 tablespoons extra virgin olive oil
- 4 cloves garlic minced
- 2 teaspoons fresh lemon juice
- salt and black pepper
- ½ cup freshly grated Parmesan cheese
Instructions
- Preheat oven to 400ºF.
- In a large bowl, add the Brussel sprouts, olive oil, garlic, lemon juice, salt, and pepper.
- Mix everything to combine well.
- Spread the Brussel sprouts mixture onto a baking sheet in an even layer with the cut-side-down.
- Don’t forget to toss them once halfway through baking.
- Bake them for about 25 minutes or until the Brussel sprouts are golden brown on the edges.
- Before serving, top with Parmesan cheese.
Notes
- For more browned and crispy Brussels sprouts, you can broil them for a few minutes at the end.
- Make sure you spread out the sprouts on the sheet pan so they crisp up. Too close and they’ll steam.
- To store: Leftover Brussels sprouts in an airtight container for up to 4 days once they’ve cooled to room temperature.
- To reheat: Reheat leftovers in the oven so they stay crispy.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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We like to drizzle basalmic glaze over the sprouts along with the Parmesan
Sounds good!
Your recipé is easy, healthy, and tasty. I usually make up a batch of this nutriticious vegetable every week to add to my (picky-eating) wife’s lunch, usually to top off her salads. I just have to keep from eating the whole pan-load myself before they’re cool enough to put in the fridge. I never thought of Brussel sprouts as a great snack.
Brussels sprouts are a game-changer, right? Resisting the urge to munch on them before chilling in the fridge? That’s the real challenge—too tasty to resist!
yummy and easy
Yes indeed! Happy you liked it!