Description
Garlic Parmesan Roasted Brussels Sprouts are a flavorful and easy-to-make side dish featuring tender roasted Brussels sprouts tossed with garlic, olive oil, and sprinkled with savory Parmesan cheese. This recipe offers a perfect balance of crispiness and tenderness, enhanced by fresh parsley and optional lemon wedges for a bright finishing touch. Ideal for a quick weeknight dinner or holiday meal accompaniment, these roasted veggies are both delicious and nutritious.
Ingredients
Scale
Brussels Sprouts
- 1 1/2 lbs Brussels sprouts, trimmed and halved
Seasonings & Toppings
- 3 tbsp olive oil
- 4 garlic cloves, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/3 cup grated Parmesan cheese
- 1 tbsp chopped fresh parsley (optional)
- Lemon wedges for serving (optional)
Instructions
- Preheat the oven: Set your oven to 400°F (200°C) to prepare for roasting the Brussels sprouts.
- Toss Brussels sprouts with seasonings: In a large bowl, combine the halved Brussels sprouts with olive oil, minced garlic, salt, and black pepper. Toss thoroughly until all pieces are evenly coated.
- Arrange on baking sheet: Spread the coated Brussels sprouts cut-side down in a single layer on a baking sheet lined with parchment paper to ensure even roasting.
- Roast the sprouts: Place the baking sheet in the preheated oven and roast for 20 to 25 minutes. Stir once halfway through the cooking process to promote even browning. The sprouts should turn golden and crisp on the edges when done.
- Add Parmesan cheese: Remove the roasted Brussels sprouts from the oven and while still hot, sprinkle the grated Parmesan over them. Gently toss to coat evenly with the cheese.
- Garnish and serve: Optionally garnish with chopped fresh parsley and serve warm accompanied by lemon wedges for a bright, fresh flavor enhancement.
Notes
- For extra crispiness, avoid overcrowding the baking sheet to allow proper air circulation.
- Add red pepper flakes for a spicy kick if desired.
- Pecorino Romano cheese makes a great alternative to Parmesan cheese.
