Keto Recipes

Garlic Parmesan Roasted Brussels Sprouts

Garlic Parmesan Roasted Brussels Sprouts

Roasted Brussels Sprouts Recipe – Brussels sprouts are halved and tossed with a savory mix of parmesan, herbs, salt, and pepper, then roasted on a single sheet pan. This Brussels sprouts recipe is perfect for your holiday dinners and super healthy for your everyday meals. You can even make an extra batch because these roasted Brussels sprouts are simply addictive. Enjoy

Ingredients list for the parmesan Brussels sprouts

  • 16 oz (450g) Brussels sprouts, rinsed
  • 3 tablespoons olive oil (or melted butter)
  • 1/2 teaspoon kosher salt and freshly cracked black pepper
  • 1 teaspoon Italian seasoning
  • garlic cloves, minced
  • 1/2 cup grated Parmesan cheese, or to taste


1. To prepare the roasted Brussels sprouts: Preheat your oven to 400ºF (200ºC). Trim the bottom of the Brussels sprouts, and slice each Brussels sprout in half, top to bottom. Prepare a large baking sheet (you can line it with parchment paper if you like).

2. Pat the Brussels sprouts dry with paper towels and place them in a large bowl. Add olive oil, Italian seasoning, garlic, Parmesan, salt, and pepper. Toss gently to coat the Brussels sprouts evenly.

3. Place the Brussels sprouts on the prepared baking sheet, spreading evenly into one layer. Bake the parmesan Brussels sprouts on the center rack for 25 to 30 minutes – Adjust the time depending on your oven, the vegetables should be golden brown.

4. Transfer the parmesan roasted Brussels sprouts to a large serving bowl and sprinkle with fresh chopped parsley if you like. Enjoy!

Tips for the roasted parmesan Brussels sprouts

This Brussels sprouts recipe is super easy and versatile. Here are a few tips to make it even better!

  • Make sure to cut the Brussels sprouts into even pieces to achieve a similar texture.
  • For a nice golden sear, turn the Brussels sprouts cut side down on the sheet pan.
  • Make sure your oven is at the right temperature for at least 5 to 10 minutes before putting the sheet pan in. This will help to lightly sear the outside of the Brussels sprouts and get the insides soft.
  • Feel free to add more parmesan to the Brussels sprouts.
  • To make this side dish more substantial you can add chopped bacon to the Brussels sprouts. Other nice add-ins might be sweet potato cubes, quartered onions, whole garlic cloves…

How to prepare Brussels sprouts for roasting?

When shopping for Brussels sprouts at your favorite grocery store, look for firm, bright green heads with tightly packed leaves. Go for larger Brussels sprouts when you can choose.  Before trimming, wash your Brussels sprouts to remove any dirt. Stem and halve the Brussels sprouts using a sharp knife. If you have some sprouts that are very large compared to others, cut them into quarters, but try to keep them at the same size as much as possible.

How to Cook Brussels Sprouts

Making perfect, crispy roasted brussels sprouts is easy! Here’s what you need to do:

Before trimming, wash your Brussels sprouts to remove any dirt.

Chop the Brussels sprouts. Remove any yellow or damaged leaves, and cut each Brussels sprout in half. Leaving smaller ones whole. Aim for all your veggies to be a similar size so that they cook evenly.

Pat the Brussels sprouts dry with paper towels and place them in a large bowl. Next, season the sprouts. Toss them with olive oil Italian seasoning, garlic, Parmesan, salt, and pepper. Transfer them to a baking sheet, and arrange them in an even layer with their cut sides facing down. This way, you’ll get a nice browning on the cut sides of the sprouts.
Transfer the sheet pan to a 400ºF (200ºC) oven and bake for 2o to 30 minutes, until the veggies are tender and golden brown around the edges. Enjoy!

What to serve with roasted Brussels sprouts?

These roasted parmesan Brussels sprouts are delicious served with any type of meat and fish: chicken, pork chops, salmon, grilled beef…

How and how long to store the roasted Brussels sprouts

You can store roasted the leftover roasted Brussels sprouts in an airtight container for up to 4 days in the refrigerator. Reheat in the oven for 5 to 10 minutes at 370ºF (190ºC)

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