Roasted Brussels Sprouts with Garlic

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.

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.

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).

• 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!)
• 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.

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.

3. 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.
4. Roast the Brussels sprouts at 400 degrees F. Brussels sprouts roast for 20 to 30 minutes total, depending upon their size.
5. 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.

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!

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

• Chicken. This Baked Chicken Parmesan is one of our favorites, and it goes SO well with the crispy Brussels sprouts!
• Butternut Squash. Brussels sprouts and butternut squash are an ideal match. Both this Easy Roasted Butternut Squash Parmesan and Slow Cooker Risotto with Butternut Squash would be excellent pairings! 
• Pork Chops. These easy, Crock Pot Pork Chops make for great meal prep.
• Pasta. We love to eat these Roasted Brussels Sprouts with Garlic as a side with our favorite pasta dishes like Creamy Chicken Bacon Pasta, Slow Cooker Beef Stroganoff, Crock Pot Pasta, and Creamy Sundried Tomato Chicken Pasta.
• Salmon. These Roasted Brussels Sprouts with Garlic pair perfectly with a juicy piece of salmon. Try them with Soy Ginger Salmon, Spicy Baked Salmon, and Balsamic Glazed Salmon. 

Recommended Tools to Make Roasted Brussels Sprouts with Garlic

• All purpose sheet pans. These are one of my most-often used kitchen tools.
• Fish turning spatula. BEST EVER for flipping pans of roasted veggies.
• Non-slip cutting board. Ideal for chopping garlic and trimming sprouts.
• Grater (for the Parmesan). I like a box grater box grater like this one or a coarse plane-style grater like this one.

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!