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. Nutty, caramelized edges meet tender centers for a perfect contrast. Garlic and Parmesan add savory depth without heavy sauces. Ideal for holiday spreads—Thanksgiving tables adore these sprouts.
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?
Notes
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. Toss them in the olive oil mixture right in a zip-top bag—it’s way easier to coat every nook without extra bowls. Letting the Parmesan sit on the hot pan for a few minutes yields pockets of melty, golden cheese that taste like little cheesy explosions.
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