The most fantastic Roasted Brussels sprouts with a crunchy garlic parmesan crust are golden and crisp!
This recipe for brussels sprouts is ridiculously simple and delicious, and it will quickly become your “go-to” brussels sprouts recipe. (Second to my sautéed brussels sprouts!) Roasted brussels sprouts are without a doubt the BEST way to eat brussels sprouts! They are simple enough for midweek and impressive enough for holiday feasting.
Super Crispy Roasted Brussels Sprouts
You’ve come to this blog post because you enjoy brussels sprouts. If you’re not sure, this is a fantastic dish to try! This Crispy Roasted Garlic Parmesan Brussels Sprouts recipe is similar to my Sautéed Garlic Brussels Sprouts dish. Since they’re both simple and require just a few ingredients.
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Tips & Recommendations
- Properly clean and cut your brussels sprouts. Rinse them thoroughly and pat them dry with paper towels. Remove any outer leaves that are dark or wilted, and finally, clip off the rough ends.
- Experiment with different salts and peppers. Smoked sea salt or a pinch of cayenne pepper for extra spice is a terrific choice. Don’t be afraid to try new things in the kitchen.
- Make a simple vinaigrette with olive oil and balsamic vinegar to turn these into a salad.
Ingredients You Will Need
Here are the ingredients for Crispy Roasted Brussels Sprouts. Since this recipe requires so few ingredients, there isn’t much room for substitutions — if any of these are left out, I’m afraid the dish will ultimately lack that “something”!
- Brussels sprouts — These tiny vegetables are related to cabbage, which is not surprising given their resemblance to tiny cabbages. It’s worth noting that the smaller they are, the sweeter they will be. They will taste more like cabbage if they are greater in size.
- Olive oil — For this dish, I like to use good extra virgin olive oil! Avocado oil will be a great substitute as well.
- Seasoning — To keep things simple, fresh minced garlic will really elevate the dish, but garlic powder will also do the job for this dish too. And, let’s not forget the salt and pepper.
- Parmesan – Of course freshly grated parmesan is always a must. In this recipe, we used 365 by Whole Foods Plant-based Parmesan Cheese. Making this a vegan-friendly side!
How To Make Roasted Garlic Parmesan Brussels Sprouts
Servings: 4 | Course: Side Dish | Cuisine: American
- 1 Brussels Sprouts (halved)
- 2 Tbsp Olive Oil
- 2-3 Cloves Garlic (minced or pressed)
- 1 Tsp Salt
- 2 Tsp Black Pepper
- ⅓ Cup Parmesan (plant-based or regular, more for garnish)
Prep: 5 Minutes | Cook: 15-20 Minutes
Time needed: 25 minutes.
- Preheat the oven to 425°F.
- Prepare the Brussels Sprouts. Clean and cut the brussels sprouts in half. Set in on the baking sheet.
- Seasoning the Brussels Sprouts. Drizzle the olive oil over the brussels sprouts. Then, add the minced garlic, salt, and pepper. With your hands, massage the seasonings to ensure everything is coated.
- Lastly, before adding the grated parmesan on top be sure your brussels sprouts are spaced out to get the best crisp. Bake the brussels sprouts for 15-20 minutes at 425°F.
- Remove from the oven and serve on a plate or mini casserole dish with additional parmesan to your liking. Enjoy warm!
- Storage: If you have leftovers, you can store this in an airtight container for up to 3 days in the fridge. Best reheated at 350°F for 7 minutes until heated through and crisp the outside.
- Freezing Brussels Sprouts: If you want to freeze this recipe, it is best kept uncooked. All you will have to do is thaw and pop it in the oven for 20 minutes. Freeze for up to 3 months.