Brussel Sprouts Recipe
If you’re searching for a healthy, easy, vegetarian side dish, this Brussel Sprouts Recipe with roasted garlic and Parmesan is a perfect pick.
I’ve always loved turning humble veggies into something unforgettable—these roasted Brussels sprouts are no exception. Picture halved sprouts tossed in olive oil, garlic, and a sprinkle of sea salt, then baked until the outer leaves caramelize into crispy, nutty morsels. A dusting of freshly grated Parmesan and a squeeze of lemon brightens every bite. It’s quick enough for a weeknight dinner, yet elegant enough to star alongside your Thanksgiving turkey. I first whipped this up one autumn when the markets overflowed with tight little heads of Brussels—from then on, it became my go-to side dish.
Why You’ll Love This Recipe (H2)
- Ready in under 40 minutes—no marathon cooking sessions required.
- Nutty, caramelized edges meet tender centers for a perfect contrast.
- Garlic and Parmesan add savory depth without heavy sauces.
- Gluten-free, vegetarian, and easily made vegan by swapping cheese.
- Ideal for holiday spreads—Thanksgiving tables adore these sprouts.
- A simple way to sneak extra veggies onto anyone’s plate.
- Customize with spices or citrus for fresh, seasonal flair.
- One-pan cleanup—less time at the sink, more time at the table.
Ingredients for this Brussel Sprouts Recipe (H2)
• 1½ pounds Brussels sprouts, trimmed and halved (look for firm, bright-green heads).
• 3 tablespoons extra-virgin olive oil (California or Greek brands work great).
• 4 garlic cloves, thinly sliced (use fresh, firm cloves for best flavor).
• ½ teaspoon flaky sea salt (Maldon salt elevates the crunch).
• ¼ teaspoon freshly ground black pepper.
• Zest of ½ lemon (optional, but adds a lovely citrus lift).
• ⅓ cup grated Parmesan cheese (Parmigiano-Reggiano recommended; sub nutritional yeast for vegan).
• Pinch of red pepper flakes (optional for a gentle kick).
Directions (H2)
- Preheat and prep. Preheat your oven to 425°F and line a large baking sheet with parchment paper—this gives you crisp edges without sticking.
- Toss the sprouts. In a roomy bowl, combine halved Brussels sprouts, olive oil, sliced garlic, sea salt, and pepper. Make sure each piece has a thin coating of oil; that’s how we get that gorgeous, even roast.
- Spread them out. Arrange sprouts cut-side down in a single layer on the baking sheet. Crowding can steam them; we want them golden and crackly.
- Roast to perfection. Bake for 20–25 minutes, checking at 15 minutes to stir the outer edges—look for deep golden-brown spots and little charred bits.
- Finish with flair. Remove pan from the oven, immediately sprinkle lemon zest, Parmesan, and red pepper flakes over the hot sprouts. Give everything a gentle toss so the cheese melts into those crevices.
- Let them rest. Allow sprouts to cool 3–5 minutes on the pan; they firm up slightly and develop more flavor.
- Taste test! Grab a crispy leaf off the edge—if it crackles when you bite, you’ve nailed it. Adjust salt or lemon juice to taste.
- Serve warm. Transfer to a festive platter or serve straight from the sheet—because who wants to dirty extra plates?
Servings & Timing (H2)
Yield: Serves 4 as a side dish (or 6 with hungry eaters)
Prep Time: 10 minutes (trim, halve, toss)
Cook Time: 25 minutes roasting (with one stir at 15 minutes)
Rest Time: 5 minutes (lets cheese and zest settle)
Total Time: About 40 minutes from start to finish
Variations (H2)
• Add chopped bacon or pancetta before roasting for a smoky, meaty touch.
• Swap Parmesan for crumbled feta and finish with a drizzle of balsamic glaze.
• Toss with toasted walnuts and dried cranberries for a festive crunch.
• Make it vegan by using nutritional yeast instead of cheese and a sprinkle of smoked paprika.
• Brighten it up with orange zest and chopped fresh mint just before serving.
Storage & Reheating (H2)
Store leftover sprouts in an airtight container in the fridge for up to 3 days—though honestly, they rarely last that long! To reheat, spread them on a baking sheet and warm at 375°F for 8–10 minutes; this restores their crispiness far better than the microwave. You can also pop cold sprouts into a hot skillet with a dash of olive oil for a quick re-crisp. For make-ahead ease, prepare and roast the sprouts, then cool completely and cover; when you’re ready, simply reheat as above.
Notes (H2)
I learned a few things while testing this recipe: thinner outer leaves crisp best when left intact, so resist over-trimming. If your sprouts vary greatly in size, slice the larger ones into quarters so everything cooks evenly. And here’s a tip: toss them in the olive oil mixture right in a zip-top bag—it’s way easier to coat every nook without extra bowls. Finally, letting the Parmesan sit on the hot pan for a few minutes yields pockets of melty, golden cheese that taste like little cheesy explosions.
FAQs (H2)
Q: Can I halve the recipe?
A: Absolutely—you can scale down by using 3/4 pound of sprouts and halving the other ingredients; roast time stays the same.
Q: My sprouts burned on the edges. What went wrong?
A: They probably sat too long on one spot or your oven runs hot; lower the temp to 400°F or stir once more during baking.
Q: How do I make these sweet instead of savory?
A: Toss the roasted sprouts in a light maple-mustard dressing (1 tablespoon each maple syrup and Dijon mustard) right after they come out of the oven.
Q: Will this work on frozen Brussels sprouts?
A: I don’t recommend it—frozen tend to release water and steam rather than roast. Fresh yields the best crackle.
Q: Can I prepare this the night before Thanksgiving?
A: Yes—trim and halve ahead, store in a covered container in the fridge; toss with oil and seasonings just before roasting.
Q: Any tips for picky eaters who “hate” Brussels sprouts?
A: Try shaving the sprouts thinly and giving them a quick sauté with garlic—that texture shock often wins over skeptics.
Conclusion (H2)
This Brussel Sprouts Recipe packs big flavor into a simple, healthy side dish that shines at weeknight dinners or holiday feasts. With crispy edges, garlicky warmth, and a hit of Parmesan, it just might convert anyone who’s ever turned up their nose at sprouts. Give it a try, leave a comment below, and don’t forget to check out my other easy, vegetarian-friendly recipes!
Brussel Sprouts Recipe
Ingredients
- 1½ pounds Brussels sprouts trimmed and halved (look for firm, bright-green heads)
- 3 tablespoons extra-virgin olive oil California or Greek brands work great
- 4 cloves garlic thinly sliced (use fresh, firm cloves for best flavor)
- ½ teaspoon flaky sea salt Maldon salt elevates the crunch
- ¼ teaspoon freshly ground black pepper
- ½ lemon Zest of optional, but adds a lovely citrus lift
- ⅓ cup grated Parmesan cheese Parmigiano-Reggiano recommended; sub nutritional yeast for vegan
- Pinch red pepper flakes optional for a gentle kick
Instructions
- Preheat your oven to 425°F and line a large baking sheet with parchment paper—this gives you crisp edges without sticking.
- In a roomy bowl, combine halved Brussels sprouts, olive oil, sliced garlic, sea salt, and pepper. Make sure each piece has a thin coating of oil; that’s how we get that gorgeous, even roast.
- Arrange sprouts cut-side down in a single layer on the baking sheet. Crowding can steam them; we want them golden and crackly.
- Bake for 20–25 minutes, checking at 15 minutes to stir the outer edges—look for deep golden-brown spots and little charred bits.
- Remove pan from the oven, immediately sprinkle lemon zest, Parmesan, and red pepper flakes over the hot sprouts. Give everything a gentle toss so the cheese melts into those crevices.
- Allow sprouts to cool 3–5 minutes on the pan; they firm up slightly and develop more flavor.
- Grab a crispy leaf off the edge—if it crackles when you bite, you’ve nailed it. Adjust salt or lemon juice to taste.
- Transfer to a festive platter or serve straight from the sheet—because who wants to dirty extra plates?
