Garlic parmesan brussels sprouts roast in a hot oven until the edges turn deeply browned and crisp, then finish with melted Parmesan and fragrant garlic.
Six ingredients and a single sheet pan are all you need. Roasting on a preheated pan gives the cut sides a head start on browning, and adding the garlic late keeps it sweet instead of bitter. Plan on about 30 minutes from start to table.
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Why This Garlic Parmesan Brussels Sprouts Recipe Works
High heat transforms Brussels sprouts. The outer leaves crisp like chips, the centers turn tender and sweet, and the bitterness that puts people off steamed sprouts mellows out.
Parmesan and garlic are added for the last few minutes only. That timing melts the cheese into a golden crust and cooks the garlic through without letting it scorch.
Starting on a hot pan with the cut sides down gives you deep caramelization on the flat surface, which is where most of the flavor comes from.
Ingredients for Garlic Parmesan Brussels Sprouts
- 1 1/2 lb Brussels sprouts, trimmed and halved (quartered if large)
- 3 tbsp olive oil
- 4 cloves garlic, minced
- 1/2 cup finely grated Parmesan cheese
- 1/4 tsp kosher salt
- 1/4 tsp black pepper
- 1 tbsp chopped fresh parsley, for garnish (optional)
Brussels sprouts. Pick firm, bright green sprouts of similar size so they roast evenly. Trim the stem ends and pull off any loose or yellow outer leaves.
Olive oil. Use enough to coat every cut surface lightly. Too little leaves dry, scorched leaves, while too much makes them greasy.
Garlic. Use fresh cloves, minced fine. Jarred garlic and garlic powder do not brown as nicely and can taste harsh at this heat.
Parmesan cheese. Grate it finely so it melts and clings to the sprouts. Grating from a wedge gives the ideal flavor and crisp edges.
Salt and pepper. Season lightly with salt, since Parmesan adds plenty of its own. Taste a finished sprout and add a pinch more if needed.
How to Make Garlic Parmesan Brussels Sprouts
1. Heat the pan. Slide a rimmed baking sheet into the oven and heat the oven to 425 degrees F, giving the pan about 10 minutes to get hot while you prep.
2. Trim the sprouts. Cut off the stem ends, remove loose outer leaves, and halve each sprout from top to bottom. Quarter any very large ones.
3. Season them. Toss the sprouts in a bowl with the olive oil, salt, and pepper until every piece looks glossy.
4. Roast cut side down. Carefully spread the sprouts on the hot pan with the cut sides down and roast about 15 minutes, until the undersides are deep golden.
5. Add garlic and cheese. Sprinkle the garlic and Parmesan over the sprouts, toss, and roast about 5 minutes more, until the cheese melts and turns golden and the garlic smells sweet, not dark.
6. Garnish and serve. Sprinkle with parsley and serve right away while the edges are crisp.
How to Serve Garlic Parmesan Brussels Sprouts
Serve the sprouts straight from the pan while the cheese is still crisp. They are a natural side for pot roast or a sticky glazed fish like honey garlic salmon. For a casual dinner, pair them with sheet pan sausage and potatoes or tuck a spoonful next to pulled chicken sandwiches.
How to Store and Reheat Garlic Parmesan Brussels Sprouts
Cool the sprouts and refrigerate in an airtight container for 3 to 4 days. Reheat on a sheet pan in a hot oven at 425 degrees F for 5 to 8 minutes, or in a hot skillet, until hot and crisp again. Freezing is not recommended because roasted sprouts turn mushy.
Tips and Variations for Garlic Parmesan Brussels Sprouts
Preheat the pan. A hot pan sears the cut sides on contact for better browning.
Dry the sprouts. Pat washed sprouts completely dry, since moisture makes them steam instead of roast.
Do not crowd. Give the sprouts space in a single layer. Use two pans if needed.
Cut side down. The flat surface touching the pan is what browns and crisps.
Add cheese late. Adding Parmesan too early burns it before the sprouts soften.
Season lightly. Taste before adding more salt, because Parmesan is already salty.
Finish with lemon. A squeeze of lemon juice or a pinch of red pepper flakes adds brightness or heat.
Wash produce well. Rinse sprouts under cool running water before trimming, and see food safety basics from Texas A&M AgriLife Extension for more.
Frequently Asked Questions About Garlic Parmesan Brussels Sprouts
How do you make garlic parmesan brussels sprouts crispy?
Roast at high heat on a preheated pan, keep the sprouts dry and in a single layer, and place them cut side down so the flat sides brown.
Can I make garlic parmesan brussels sprouts in an air fryer?
Yes. Cook the sprouts in a single layer until browned, then add the garlic and Parmesan near the end so they do not burn.
When should I add the garlic to garlic parmesan brussels sprouts?
Add it for the last 5 minutes. Garlic scorches quickly at high heat and turns bitter if it goes in at the start.
Can I use frozen sprouts?
Fresh gives the crispest result. Frozen sprouts hold more water, so thaw and dry them very well and expect a softer texture.
How do I keep leftovers crisp?
Reheat in a hot oven or skillet instead of the microwave to bring back some crispness.
Crispy Garlic Parmesan Brussels Sprouts
Equipment
- Large rimmed baking sheet
- Mixing bowl
- Spatula
- Sharp knife
Ingredients
Main Ingredients
- 1 ½ lb Brussels sprouts trimmed and halved (quartered if large)
- 3 tbsp olive oil
- 4 cloves garlic minced
- ½ cup finely grated Parmesan cheese
- ¼ tsp kosher salt Parmesan is already salty
- ¼ tsp black pepper
- 1 tbsp chopped fresh parsley optional, for garnish
Instructions
Cooking
- Heat the pan. Put a rimmed baking sheet in the oven and heat the oven to 425 degrees F for about 10 minutes.
- Trim. Trim the stems, remove loose outer leaves, and halve the sprouts (quarter any very large ones).
- Season. Toss the sprouts with the olive oil, salt, and pepper in a bowl until glossy.
- Roast. Spread the sprouts cut side down on the hot pan and roast 15 minutes until the undersides are deep golden.
- Add garlic and cheese. Toss the garlic and Parmesan over the sprouts and roast 5 minutes more until the cheese is melted and golden and the garlic is fragrant, not dark.
- Serve. Sprinkle with parsley and serve right away while the edges are crisp.
