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If you’d told me a few years ago that I’d find a vegetable side dish so addictive, I’d ruin my appetite with it before it ever hit the plate, I’d be skeptical. And, if you also mentioned that this side was Roasted Brussels Sprouts with Garlic and Parmesan (seriously, BRUSSELS SPROUTS?!), I’d have told you to call me when pigs fly and I had a winning lotto ticket. No one in their right mind could go to town on a pile of Brussels sprouts, roasted, baked, or Parmesan-ed or otherwise.

Crispy oven roasted brussels sprouts with garlic and parmesan in a white bowl

Ummmmm…..looks like we both hit the jackpot!

I hereby renege every disparaging word I’ve ever uttered about a Brussels sprout.

Roasted Brussels sprouts not only are a far cry from the boiled green little monsters that may have scared you away in the past—they are downright delicious. (I love them in this Sautéed Brussels Sprouts recipe.)

Today’s recipe is a spin on the classic Oven Roasted Brussels Sprouts with salt and pepper that I make at least once a week (often more).

If there’s a universe in which garlic and Parmesan don’t make everything on the plate that much better, I’m not living in it. These two ingredients are divine with roasted Brussels sprouts.

That post covers lots of useful tips, and by the time you’ve made the recipe once or twice, you’ll have it memorized.

Crispy roasted brussels sprouts with parmesan and garlic on a sheet pan

How to Make the Best Roasted Brussels Sprouts with Garlic

The Ingredients

  • Brussels Sprouts. Look for ones that are bright green and fairly firm, without too many wilted leaves around the outside. They can be large or small (we’ll cut them down to size).

Ingredient Note

I don’t recommend using frozen Brussels sprouts for this dish, but you can use them in this Roasted Frozen Brussels Sprouts recipe.

  • FRESH GARLIC. While you can find recipes for roasted Brussels sprouts with garlic powder out there, garlic powder simply won’t taste the same. In this roasted Brussels sprouts recipe, the fresh garlic is 100% worth it. It becomes sweet (if you’ve made Roasted Garlic, you know what I mean!). Fresh garlic makes Roasted Cabbage extra tasty, too!
  • Parmesan. Again, fresh is best. Buy a block and grate it yourself. Or if you are in a hurry, find a box or bag of pre-grated Parmesan that your grocery store has done ahead of time. Whatever you do, just avoid the green can.
  • Olive oil, salt, and pepper. The usual roasted vegetables suspects.
Grated Parmesan cheese on Roasted Brussels Sprouts with Garlic in a white bowl

The Directions

  1. Slice the Brussels sprouts. I recommend trimming the ends (more on that below).
  2. Cut the garlic into chunky pieces. Reference the below photo for a visual.
Roasted Brussels Sprouts with Garlic and Parmesan on a baking sheet
  1. Drizzle with Olive Oil and Season with Salt and Pepper. I like to do this right on the baking sheet to save myself a bowl to wash.
  2. Roast the Brussels sprouts at 400 degrees F. Brussels sprouts roast for 20 to 30 minutes total, depending upon their size.
  3. Sprinkle with Parmesan. I do this about 10 minutes in, then return the pan to the oven to finish baking. By the time the Brussels sprouts are ready, the Parmesan will be golden, crisp, and tantalizing.
Roasted Brussels Sprouts with Garlic and Parmesan on a baking sheet

Dietary Note

Need this recipe to be vegan, dairy free, Whole30, or Paleo? Omit the Parmesan. You can also swap the Parm for nutritional yeast; sprinkle on the nutritional yeast once the Brussels sprouts are finished roasting.

Recipe Variations

This recipe as written yields tender, flavorful, eat-’em-off-the-pan addictive roasted Brussels sprouts. That said, you can certainly vary it up! Here are a few of my favorite spins:

  • Bacon. Add the bacon pieces to the sheet pan right along with the Brussels sprouts. They will cook in about the same amount of time. (Or follow the directions for these delicious Maple Bacon Brussels Sprouts.) This version is great with pancetta too!
  • Onion. Thinly slice a red onion and add slices to the sheet pan with the Brussels sprouts. The colors are beautiful!
  • Lemon. Delicious. A hint of acid really makes this recipe pop (just like with these Cabbage Steaks). After the Brussels sprouts have baked, squeeze the juice of half a lemon over the top. Extreme lemon lovers can use the full lemon (or try tossing the roasted sprouts with the zest too!).
  • Balsamic Vinegar. In the last few minutes of baking, drizzle the roasted Brussels sprouts with 1 tablespoon of balsamic vinegar. Toss to coat, then return the pan to the oven and continue baking as directed (check out Roasted Brussels Sprouts with Balsamic for a variation).
  • Herb. Fresh and fabulous. After the Brussels sprouts have finished roasting, sprinkle them with your fresh herbs of choice. I especially love rosemary or thyme. If using dried herbs, toss Brussels sprouts with them before roasting. I recommend using about 1 to 1 1/2 teaspoons total dried herbs; for fresh, you can use a larger amount (1 to 2 tablespoons).
  • Red Pepper Flakes. Add a little heat! Before placing the Brussels sprouts on the sheet pan to roast, toss them with 1/4 to 1/2 teaspoon red pepper flakes, depending upon how much heat you’d like.
  • Honey. After removing your roasted Brussels sprouts from the oven, drizzle them with a tablespoon of honey and toss to coat for sticky, sweet goodness!
  • Brown Sugar. Mix a teaspoon of olive oil or melted butter and a teaspoon of brown sugar together and then toss with your fully-cooked roasted Brussels sprouts, until they are evenly coated. YUM!
Crispy, caramelized Roasted Brussels Sprouts with Garlic and Parmesan on a sheet pan

Storage Tips

Rroasted Brussels sprouts (and almost all roasted veggies!) can be stored for several days and reheat like a dream! Make a big batch tonight and enjoy having the healthy leftovers all week long.

  • To Refrigerate: Store roasted Brussels sprouts with garlic in an airtight container for up to four days in the fridge. 
  • To Reheat: Place desired amount of Brussels sprouts on a lightly oiled sheet pan. Rewarm in the oven at 350 degrees F for 5 or so minutes, until heated through.

What to Pair with Roasted Brussels Sprouts with Garlic

Crispy Roasted Brussels Sprouts with Garlic and Parmesan served in a white bowl

Recipe Tips and Tricks

  • Cut Your Brussels Sprouts into Uniform Pieces. If your Brussels sprouts are very large, cut them into thirds or fourths. Smaller ones can simply be cut in half lengthwise. You want them to all cook in the same amount of time.
  • Keep the Garlic CHUNKY. If you mince it, those tiny, laboriously chopped pieces garlic will burn.
  • Use a High Temperature. The high temperature (I roast at 400 degrees F) is essential to the exterior crispiness, interior tenderness, and the overall flavor transformation from semi-intense raw veggie to sweet caramelized veggie.
  • Go Ahead and Double the Recipe. The leftovers are versatile! Add to a salad, mix into an omelet, and often eat cold right out of the refrigerator, because that is just how good they are!

Roasted Brussels Sprouts

4.85 from 73 votes
Roasted brussels sprouts with garlic are the best, easiest way to cook brussels sprouts! Crisp on the outside and sweet and tender on the inside. DELICIOUS!

Prep: 10 minutes
Cook: 25 minutes
Total: 35 minutes

Servings: 4 servings

Ingredients
  

  • 1 1/2 pounds Brussels sprouts trimmed and halved
  • 4 cloves garlic very roughly chopped (leave the pieces a bit chunky; add more if you live in a house of garlic lovers)
  • 1 ½ tablespoons extra-virgin olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons freshly ground or grated parmesan
  • Any of the optional additions from the blog post above: lemon, balsamic vinegar, herbs, red pepper flakes, etc.

Instructions
 

  • Place a rack in the upper third of your oven and preheat the oven to 400°F. Place the Brussels sprouts and garlic in the center of a large rimmed baking sheet. Drizzle with the olive oil and sprinkle with salt, pepper, and any other desired spice additions. Gently mix until the Brussels sprouts are evenly coated, then spread them into a single layer on the baking sheet. For even better crisping, flip the Brussels sprouts so that they are all cut sides down.
  • Bake for 10 minutes, then remove from the oven and stir in the parmesan cheese. Continue baking 10 to 20 additional minutes, until the Brussels sprouts are lightly charred and crisp on the outside and tender in the center. The outer leaves will be very dark too. Watch carefully towards the end of the baking time, as the cooking time will vary based on the size of your sprouts. Remove from the oven. Season with additional salt and/or pepper to taste. Enjoy immediately or at room temperature.

Notes

  • For Bacon Brussels Sprouts: Add the bacon pieces to the sheet pan right along with the brussels sprouts in Step 1. They will cook in about the same amount of time.
  • For Balsamic or Lemon Brussels Sprouts: Drizzle the vinegar or lemon juice over the sprouts after removing them from the oven. Return the pan to the oven for 1 to 2 minutes, then serve.
  • See the blog post for even more recipe variations!
  • Store leftovers in the refrigerator for up to 4 days. Re-crisp in a 350°F oven or rewarm in the microwave.
  • TO MAKE DAIRY FREE, VEGAN, or Whole30: Omit the Parmesan or swap it for nutritional yeast. Sprinkle on the nutritional yeast just before serving.

Nutrition

Serving: 1servingCalories: 135kcalCarbohydrates: 16gProtein: 7gFat: 6gSaturated Fat: 1gCholesterol: 2mgPotassium: 674mgFiber: 7gSugar: 4gVitamin A: 1304IUVitamin C: 146mgCalcium: 105mgIron: 2mg

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Frequently Asked Questions

Do I Need to Trim Brussels Sprouts?

You can either leave the end on your Brussels sprouts (fastest) OR trim it off.
Generally, I recommend trimming off the end of your Brussels sprouts. It only takes a few minutes, has a nicer presentation, and the resulting roasted Brussels sprouts will be more tender.
To trim: Use a knife to trim off the bottom of the tough stem end of each Brussels sprout. Remove any yellow or damaged leaves, then cut each Brussels sprout in half.

Can I Freeze Brussels Sprouts?

I don’t love freezing Brussels sprouts (or most roasted veggies) because they become somewhat soggy. That said, if you find yourself with a large amount leftover and don’t want to waste them, it’s still worthwhile. Place roasted Brussels sprouts with garlic in an airtight freezer-safe container. When ready to eat, let thaw overnight in the refrigerator, then reheat as directed above.

How Much Garlic Should I Add?

I’m suggesting 4 cloves of garlic here, but if you live in a house of garlic fiends, feel free to add more. We found ourselves fighting over the garlic pieces, so to maintain the peace, next time I’ll toss in a clove or two more.

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

Learn more about Erin

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121 Comments

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      1. Hi Erin, 

        Thanks for your recipe. I am curious why the cheese is added 10 mins later and not throw everything together. 

        1. Hi Anu! Adding the cheese later helps to ensure that it does not burn. I hope you enjoy the recipe if you try it!

  1. I bought a stalk of Brussels sprouts at farmers market. A bit more work, but fresh and small. Then, as they were in oven and I went to frig for Parmesan cheese, it was moldy! Shoot!

    I had some feta cheese, so I substituted. Mmmmm. Really good. 

    Thanks!5 stars

    1. Hi Gary! If you’re hoping to make these balsamic Brussels sprouts, you should remove them from the oven, drizzle them with balsamic vinegar, toss, and return them to the oven for 1 to 2 minutes. I hope you enjoy!

  2. These were so yummy… I’ve been craving flavorful Brussels sprouts and these roasted up in the oven after about 30 minutes. Added minced garlic and Parmesan cheese at the 10 minute mark. So good! The crunchy cheesy bits and the splash of lemon were fantastic. Paired them with homemade salmon patties and instant pot mashed potatoes. Thanks for the recipe! I will definitely make these again!5 stars

  3. Had freshly cut sprouts from the farm. They roasted in about 15 minutes and were absolutely delicious. Didn’t wait to put them on the table.

  4. Although this recipe looks great and sounds great, the heat is too high and the sprouts burned within 15 minutes.

    1. Hi, I’m so sorry that you had trouble with this recipe. Next time, you could try reducing the heat or removing your Brussels sprouts sooner. I (and many other readers) have loved this dish, so I really wish you would’ve enjoyed it too!

  5. OMG!  the best roasted Brussels sprouts I’ve ever had either at home or the finest restaurants .  The Parmesan cheese sprinkled on cooked perfectly too.  Try/keep this recipe!!5 stars

    1. I’m so pleased that you enjoyed this recipe, Barb! Thank you for taking the time to share this kind review!

  6. Very yummy. This was my first time cooking Brussel sprouts and they turned out great. Erin really knows her stuff and I enjoy many of her recipes. Yummy yummy yummy!5 stars

  7. These were delish with fresh garlic, Chile flakes, balsamic, bacon  and lemon juice. I will defiantly make this again!5 stars

  8. Hi,

    I’m planning on making these for the first time tonight. Is it okay to line the pan with aluminum foil for easy cleanup or is that not recommended?  I wasn’t sure if the foil would affect how this is cooked. 

  9. Hi Erin,
    So looking forward to making the Roasted Brussels Sprouts with garlic (yes!!) this week. Does it matter if the halved sprouts bake cut side up or down?

    1. Lainie, I find that if you flip them cut-side down to start with, they get a bit crispier. I hope you enjoy the recipe!

    1. Hi Jen, I’m sorry that the recipe didn’t turn out as you hoped. I (and many other readers) have loved these Brussels sprouts, so I really wish you would’ve enjoyed the dish too!

  10. I made this last night. I make brussel
    Sprouts often, it’s our go-to veggie. Never thought of Parmesan cheese on them ?‍♀️?‍♀️but, boy! They are yummy that way!
    Here’s another brussel sprout version we do that it also delish, after 15 min, add a tablespoon or two of Seven Pepper Jelly to them and stir to coat and put back in oven for last 5 minutes. It’s kind of a combo of your crushed red pepper and honey!5 stars

  11. Good recipe! I did 375F for 15 minutes with cut side down, then stirred everything around and cooked for an additional 12 minutes. They came out perfect. Thanks!5 stars

  12. Please include sodium content. There are probably more people who watch their sodium than those who eat gluten free.

    1. Hi Kathy! I stopped including sodium info because it can vary so much depending upon what products you used, and I found a lot of conflicting info online, so ultimately I didn’t feel comfortable publishing it because sometimes it wasn’t even in the ballpark. If you’d like to calc yourself, there are lots of free tools online (myfitnesspal.com is popular). I hope that helps!

  13. Thank you for giving the vegan/dairy free options for this. I knew I would just leave out the cheese but it was nice to know how to use some Nutritional yeast before serving if desired! I’m terrible at cooking Brussel sprouts because I’ve never liked them. But this recipe made it great! I used the balsamic and a small amount of nutritional yeast. Thanks again!5 stars

  14. I couldn’t get these to soften up. The flavor was ok, but way too tough to eat. Maybe I didn’t use enough oil? Any help would be great!

    1. Hi Heidi, I’m sorry that the recipe didn’t turn out as you hoped. Without being in the kitchen with you, it would be hard to say what went wrong. I (and many other readers) have loved these Brussels sprouts, so I really wish you would’ve enjoyed the dish too!

    2. Try steaming them for a little while first, then roast in the oven. You won’t have that toughness. Hope that helps.5 stars

      1. This is just a garlic hack that works for me….I take a silicone spatula and place it over the garlic and press down and rock it back and forth a few times. The peel comes right off!! At least it did for me!

  15. I made the brussels with lemon zest and garlic. Loved your trick to place them all face down on the sheet pan … That was perfect. All my picky eaters cleaned their plates. Thanks for the tip!5 stars

  16. Love this recipe. I drizzle real/pure maple syrup over the b. Sprouts fir last 5 min or until caramelized.5 stars

  17. This is a simple and delicious recipe. Your writing is precisely, condensed and well versed. However, the amount of pop ups and advertising is too annoyingly distracting 😳5 stars

    1. Hi Ofelia! I’m truly sorry for any inconvenience the ads caused you! I will certainly keep paying close attention to the number of ads and how they load, as I never want them to hinder your ability to view the recipe or the blog post. I do truly appreciate your feedback and apologize again for the inconvenience!

    1. Hi Rheanna! I’m so sorry to hear you are having trouble navigating the website. Did you see the “jump to recipe” button at the top of the page? This takes you right to the recipe! Hope this helps!

  18. Delicious and easy! Made with nutritional yeast which I went ahead and mixed in at the beginning. Loved the crunchy roasted garlic! Thank you for sharing your recipe!5 stars

  19. Followed your directions and they were perfect!! My husband who does not eat sprouts loved them. I bake them every week and they quite literally disappear. Thank you so much for the incredible Brussels sprout recipe!
    Love Love Love5 stars

  20. gonna try this, I had some from a restaurant and was looking for a recipe and this one is it! ok off to the kitchen.5 stars

    1. Hi Beth! Here is a link to my air fryer brussels sprouts recipe: https://www.wellplated.com/air-fryer-brussels-sprouts/ Hope this helps!

  21. Delicious!! This is a ‘keeper’ recipe for our family! Followed the directions for the basic recipe – olive oil, garlic,sprouts, salt, pepper, parmesan cheese. Directions were perfect even when to watch the sprouts after cheese put on and return to oven bc times vary due to size of sprouts.5 stars

  22. Delicious! I didn’t have the balsamic vinegar. I used butter with the brown sugar and unfortunately also didn’t have the fresh parmesan. I ate brussel sprouts for the 1st time and I made them. Mine were soft golden brown and great! I can only imagine how great it would be with the fresh parmesan. Thank you for sharing.5 stars

  23. I have tried 2 of your recipes today, unfortunately neither turned out for us. I was waiting for the brussel sprouts to crisp up, didn’t end up happening after additional 10 minutes (after adding cheese) I had to take it out as the veggie is over cooked already. Taste was ok, no garlic taste and sadly those weren’t toasted either. Thanks for sharing, appreciate your effort and I’m glad it worked out for some, this and the soy ginger salmon (too salty, overpowering other flavours) is just not for me2 stars

    1. I’m sorry to hear that you had trouble with this recipe. The timing worked well for me (and many other readers), so I wish it would’ve worked for you too. I hope you still enjoyed it.

  24. These were delish! I steamed them a few minutes while the oven was warming up just to make sure they were tender after roasting. Will definitely make these again!💚5 stars

  25. I tried this recipe a couple of weeks ago … my husband and brother LOVED it! I did too! Previously I’ve steamed frozen brussel sprouts and sprinkled them with lemon … but this recipe using fresh brussel sprouts is so much tastier! I made this again last night, and still love it!5 stars

  26. Im going to make them! My dad had them in a restaurant on Long Island and now he cant stop talking about them. LOL can you use the Bellino garlic cloves that come in that little bottle ??5 stars

    1. Hi Gary! Had to look those up online because I am not familiar with them. Yes, it seems like you could use those instead. Hope you enjoy the recipe!

  27. I made exactly as instructed, with bacon, for 30 minutes. It was delicious but the bacon was really burnt. I would suggest adding the bacon after the first ten minutes. Add the garlic at the same time. Depending on how large your Brussels are, it might be good to steam or par boil for a few minutes before roasting, as others have suggested.4 stars

    1. Hi Kevin, I’m sorry to hear that you had trouble with the recipe. The method and timing has worked well for myself (and others) but I know how frustrating it can be to try a new recipe and not have it work out, so I really wish you would’ve enjoyed it!

    1. Hi Margo! You are cooking the bacon right along with the Brussels sprouts and you could maybe use the bacon fat. I’ve only tried it with butter or olive oil. Let me know how it goes if you decide to experiment!

    1. Hi Erin! Store leftovers in the refrigerator for up to 4 days. Re-crisp in a 350 degree F oven or rewarm in the microwave.

  28. Made this today for Christmas to go with Prime Rib. 3lbs brussel sprouts. Roasted 2 heads garlic- cooled, popped out the cloves, mashed and added grated fresh parm-1/2c. Mixed till it became crumbly. Stirrer into bs just as they caramelized. Baked another 10 minutes. 3lbs sprouts, 4 people. GONE. LOVE the combination of Parm and garlic. Fantastic!!5 stars

  29. Maybe it’s because I’m at 7500′, but both the garlic and the parmesan burned when I prepared the dish as per above. (I cooked it for 30 minutes and the brussels sprouts were done perfectly.) I made it again and added the garlic at 20 minutes and the parmesan at 25 minutes and it came out delicious. I might steam the sprouts a little beforehand next time, as others have suggested, because they were slightly too al dente the second time, probably due to all the oven door opening at the end of cooking time.3 stars

  30. Thank you for sharing your recipe!
    Got a lot of compliments at lunch from my sister and her husband. He loves cooking and asked for the recipe. It made it with garlic , extra virgin olive oil , pepper and salt . No cheese .5 stars

    1. Hi Kathy! There are 4 servings. You’ll see it listed in the recipe card under the Prep time, Cook time, and Total time. You can also adjust the servings if you’d like to make less or more! Hope this helps!

  31. Delicious! I made mine with bacon and balsamic instead of Parmesan (I have one anti-cheese person in my house, can you imagine??) and broiled them for 30 seconds at the end because they weren’t quite crispy enough, and they were great! Oh, I may have also used six cloves of garlic…5 stars

    1. Hi Jan! I’m so confused because I don’t require a comment before seeing the recipe. The recipe is listed right above where you commented or you can click the “jump to recipe” button at the top of the screen and it takes you right there.

  32. I love your entire program, cook books and all! I also love Brussels Sprouts and consider myself a Brussels Sprout “snob” as I travel. I have to tell you that when in UP (Upper Peninsula of Michigan) in delightful restaurant in Munising I ordered Brussels Sprouts that were off the top. I could not get an exact recipe but his “secret ingredient” was >>>>> sweet Thai pepper sauce. Maybe you have tried that?? Best wishes.

  33. Erin, I don’t usually make a comment before making a recipe. But this one has me excited. Plus I am going to mix 2 of your suggestions. I’m going to roast the beautiful Brussel Sprouts with chopped garlic, and I’m going to season with black pepper as suggested by one of the posters. After a few minutes add Balsamic Vinegar. Since I cannot have cheese none will be added. I am also not going to use oil, as I am trying to cook without it. WFPD-NOS (WholeFoodPlantBased-No Oil,No Salt). Sounds yummy, just typing it. My mouth is watering. haha. : )

  34. OMG, Yes, I made it tonight. It was so deeeelucious! Thank you for sharing. I can’t wait to buy more Brussels sprouts! 🙏5 stars