Garlic Parmesan Roasted Brussels Sprouts
Garlic Parmesan Roasted Brussels Sprouts is the perfect compliment to any dinner you will have. Full of flavor and roasted to perfection they will melt in your mouth.
These will pair perfect with any main course. You will love these side by side with garlic butter lobster tails, hamburger steak, filet mignon, or even bacon wrapped scallops.
Garlic Parmesan Roasted Brussels Sprouts are tender almost buttery without the butter. They have so much flavor and only a few ingredients. Now I am not going to lie, growing up I wouldn’t even think about putting brussels sprouts near my lips let alone eat them..but now I am all grown up and although I still can’t eat cooked spinach I really do love brussels sprouts.
They are little hidden gems in the vegetable category that we often forget about, or maybe intentionally forget about, but they really are delicious. You will also love these roasted balsamic brussels sprouts with pecans and cranberries.
What are brussels sprouts?
- Brussels sprouts are a vegetable that look like miniature cabbage. They are leafy green and grown for their edible buds. Brussels sprouts are one vegetable that adults and kids are aware when they are cooking. They give off a particular odor, but their texture and flavor when roasted are buttery soft.
Can you roast brussels sprouts?
- Yes! Roasting brussels sprouts is the best way to cook them and, this will make them tender on the inside and slightly crispy on the outside. It only takes 20 minutes in the oven at 425 degrees.
How NOT to cook brussels spouts?
Brussels spouts always get a bad rap, and if you cook them wrong you will never get your kids or “big” kids to eat them. So to avoid a brussles sprouts vendetta, DO NOT BOIL THEM. They get mushy and stinky and that is all it takes to never want to eat these adorable little cabbages.
How do you prepare brussels sprouts?
- Preheat oven to 425 degrees.
- Cut of brussels sprouts in half and remove any yellow leaves.
- Combine brussels sprouts in a bowl with olive oil, breadcrumbs, parmesan cheese, garlic, salt, and pepper. Mix to coat and spread on a prepared rimmed baking sheet.
- Roast for 17 minutes, until soft and tender.
What goes with roasted brussels sprouts?
There are many great add-ins with roasted brussels sprouts such as: garlic, cauliflower, asparagus, squash, potatoes, carrots, and bacon.
Roasting brussels sprouts really gives them a soft, smooth texture making them delicious to eat. Plus, adding garlic and parmesan cheese how can you go wrong. Parmesan cheese is the perfect pair for these roasted brussels sprouts, it adds a little hint of salt without overpowering these delicate little gems.
Can you reheat roasted brussels sprouts?
Yes. Place the brussels sprouts on a rimmed baking sheet and place in a preheated 400 degree oven. Reheat for 5 minutes and give them a toss. Place back in the oven and continuing reheating for another 5 minutes, or until heated through.
Looking for more easy side dish recipes?
- sheet pan garlic butter roasted potatoes
- garlic butter roasted mushrooms
- garlic butter potatoes and sausage
- parmesan garlic green beans
Garlic Parmesan Roasted Brussels Sprouts are super easy to make and only need a few simple ingredients to turn these little bites of yum into something spectacular. So don’t give up on the brussels sprout yet, you might just be surprised at what you have been missing.
If you like this recipe please follow and share:
Garlic Parmesan Rosted Brussels Sprouts
Ingredients
- 1 1/2 pounds fresh brussels sprouts trimmed and halved
- 3 tbsp olive oil
- 1/4 cup breadcrumbs
- 3/4 cup shredded parmesan cheese
- 3 tsp fresh garlic minced
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
Preheat oven to 425 degrees F.
Lightly spray a baking sheet with non-stick spray.
Combine brussels sprouts and olive oil in a large bowl and mix to coat. Add the breadcrumbs, parmesan cheese, garlic, and salt and pepper to the bowl and mix to coat.
Spread mixture in an even layer on the baking sheet and bake for 15 to 17 minutes until the cheese is melted and the brussels sprouts are lightly browned.
Add more cheese once out of the oven (optional)
Nutrition
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How many calories and what is a serving?
319 calories per serving
4 servings
How many calories per serving for the Brussels sprouts and Parmesan recipe
Hi Helen
There are 423 calories per serving, a serving is 2 cups.
Shannon 🙂
Ridiculous for you to think and post that, the quantity of halved brussel sprouts you demonstrated cook throughly in 17 minutes? You do brussel sprouts who already have a bad rep a major disservice. This recipe sets anyone who tries it up for FAILURE!!!
It sure makes me question ANY recipe you put out being so, ridiculously wrong about something so simple!!
JJ,
Sorry you feel that way, but mine were done in 17 minutes. I appreciate you feedback though.
Why do you have to be so mean? Did you try them and they didn’t work? If so, how much longer did you have to bake them? I’m sure the size of the brussel sprouts would make a difference (larger may take longer) – but other than that the timing is perfect in a 425 degree oven.
LAZ,
🙂 Thank you!!!
WOW! What an aggressive answer over brussel sprouts! Did you try the recipe? and if so…if they were not done to your liking in 17 minutes – simply cook them longer! or maybe steam them for 5 minutes, add the ingredients and then bake. You must have been hangry (hungry which makes some people angry until they eat) when you answered this! Eat some chips and simmer down!
Carol!
Thank you!!! 🙂 Some people are just passionate one way or the other i guess!
I doesn’t take long for Brussels sprouts if you know how to cook them.. A lot of people over cook. Haven’t tried this but I’m going to. I love brussels sprouts now that I’ve learned how to cook them properly or allow them to cook.
Look really good what kind of breadcrumbs fresh or dried?? Thank you want to make.
Hi Meredith,
I used dried breadcrumbs!
I tried these tonight. They are awesome…. loved them. Yes, they did get done in 17 mins. Thank You!
Patricia!
So happy to hear you loved them!!
Shannon 🙂
Looks like a great recipe! I do something similar less the parm and breadcrumbs. We also like to cook them a bit longer… my wife likes her brussels on the crispy side. She’s gonna flip for these!
Do you think this would work using the same method, but with zucchini?
Jayln,
Yes, I think it would work. You may have to adjust the actual cook time so just keep an eye on them so they don’t burn or get undercooked.
Shannon 🙂
Have you tried doing them in an air fryer and if so please share temperature and length of time because I know air fryers are more like a convection oven so it might be a shorter and they only go to 400° temperature thank you
Nancy,
I haven’t tried the air fryer, but that is a great idea!
Can I freeze these after I cook then?
Linda,
Yes you can freeze them after you cook them.
Can you use frozen ones?
Tonna,
I wouldn’t recommend it.
I love my Air Fryer & make a lot of food in it – -But I think it would blow the cheese & crumbs all over the place ! But it might be enough oil in the recipe to keep it stuck to the Sprouts ! When recipe calls for higher temp. Then 400 – I just add a few more minutes ! ( but keep checking it ) Hope this helps you ! 🙈***Example – When I make pizza in it & sprinkle extra seasoning on it -I give it a quick spray of olive oil, so it doesn’t blow all over the place & mess up Air Fryer !