Description
Deliciously crispy Garlic Parmesan Roasted Brussels Sprouts, featuring tender halved sprouts tossed with garlic, olive oil, and Parmesan cheese. Roasted to golden perfection with a hint of spice, this easy and flavorful side dish is perfect for pairing with chicken, steak, or pasta.
Ingredients
Scale
Brussels Sprouts
- 1 1/2 pounds Brussels sprouts, trimmed and halved
Seasonings & Oil
- 3 tablespoons olive oil
- 3 garlic cloves, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon crushed red pepper flakes (optional)
Cheese & Garnish
- 1/2 cup grated Parmesan cheese
- Fresh parsley, chopped, for garnish (optional)
Instructions
- Preheat the Oven: Set your oven to 400°F (200°C) and line a large baking sheet with parchment paper to prevent sticking and promote even roasting.
- Toss Brussels Sprouts: In a large bowl, combine the halved Brussels sprouts with olive oil, minced garlic, salt, black pepper, and crushed red pepper flakes if using. Mix thoroughly to ensure all pieces are well-coated.
- Arrange on Baking Sheet: Spread the seasoned sprouts out in a single layer on the prepared baking sheet with the cut side facing down. Proper spacing is key to achieving crispiness.
- Roast the Sprouts: Place the baking sheet in the preheated oven and roast for 20 to 25 minutes. Flip the sprouts halfway through cooking to ensure even browning and crispness on all sides. They should develop a golden color and crispy edges.
- Add Parmesan Cheese: Remove the Brussels sprouts from the oven and immediately sprinkle the grated Parmesan over them while hot. Gently toss to coat evenly with the cheese.
- Garnish and Serve: Transfer the Parmesan-coated sprouts to a serving dish, garnish with chopped fresh parsley if desired, and serve warm for the best flavor and texture.
Notes
- Avoid overcrowding the pan to maintain crispiness.
- Add a squeeze of lemon juice after roasting for a bright, fresh finish.
- This side pairs excellently with chicken, steak, or pasta dishes.
