These days I’m all about cooking easy recipes like this Garlic Parmesan Roasted Brussel 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 of 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 Brussel 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 Garlic Parmesan Roasted Brussel 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 Roasted Brussels Sprouts with Bacon and Brussel Bacon Sprout Casserole! They’re so tasty and are also perfect for simple weeknight dinners when you’re tired.
Do I Need To Wash Brussel Sprouts?
Yes, you need to wash Brussel sprouts because many times they come full of dust or dirt. To clean them, rinse them in cold water for 30 seconds or until they are completely clean.
How Long Do You Roast Brussel Sprouts?
It depends on the size of your Brussel sprouts and the power of your oven. But roughly, if you roast Brussel sprouts in the oven at 400°F, you will bake them for 20-30 minutes.
They are ready to eat when the Brussel sprouts are lightly charred, toasted on the bottom, crisp on the outside, and tender on the inside. Also, it’s very possible that the leaves that are loose will be very brown and crispy.
How Do You Prepare Brussel Sprouts For Roasting?
- First, rinse the Brussel sprouts in cold water.
- Using a sharp knife, trim or cut off the tough brown ends of the Brussel 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 Brussel sprouts.
- Cut each sprout in half lengthwise.
Ingredients You Need To Make Garlic Parmesan Brussels Sprouts
- Brussel 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 flavorful 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 flavors 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! The 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.
How To Make Roasted Brussels Sprouts:
- 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 Brussel sprouts are ready to roast.
- Don’t forget to toss them once halfway through baking.
3 Quick Tips To Make The Perfect Garlic Parmesan Roasted Brussel Sprouts:
- Preheat your oven before adding the Brussel 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 Brussel sprouts. This recipe is done in a few minutes and tastes delicious! It goes really well with spicy roasted chicken or a delicious fish recipe and some fluffy rice, or en you Charcuterie board Enjoy!
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.
Video
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
