Parmesan Roasted Brussel Sprouts are quite possibly my favorite way to eat Brussel sprouts and the perfect complement to any meal! We love roasting veggies and here are a couple of other recipes that are sure to make everyone at the table happy. Perfect Roasted Carrots and an amazing garlic cheese Roasted Asparagus.
How to Roast Brussel Sprouts
Roasting vegetables is quite possibly my favorite way to eat them. A beautiful caramelization of the natural sugars combined with oil and a light seasoning transforms vegetables into something magical. But what is “roasting” exactly? Back in the day roasting meant there was going to be an open flame. Today, we roast things in an oven. The main difference between roasting and baking is the food itself and the structure of the food. For instance, a brussel sprout is a solid structure that won’t change it’s shape dramatically after roasting. A cake goes into the oven one way (a batter) and comes out an entirely different structure.
When roasting Brussel sprouts I take a couple of things into consideration.
- Size– if they happen to be large, I will cut them in half before roasting. If they are smaller, like the ones we harvested from our garden, I will roast them whole. (these are also the best tasting in my opinion!)
- Freshness– they should be green, not yellow or having black spots. They should also be very firm. If you can find Brussel sprouts still attached to the stem they will last much longer if stored in a cool, dry place.
How to Prepare Brussel Sprouts
This couldn’t be easier!
- Remove from stems (if necessary)
- Remove any browned edges or imperfections (peel back any leaves that have spots or are discolored)
- Rinse well in cool water
- Dry completely before roasting
Pro Tip: You can prepare your Brussel sprouts ahead of time and store in the refrigerator until you are ready to cook.
If you follow these simple rules your roasted Brussel sprouts will turn out perfect.
Roasted Brussel Sprouts Recipe
You could, of course, simply use oil, salt, and pepper, and be on your merry way when it comes to Brussel sprouts. But sometimes we like to add a few things that add a bit more excitement and flavor! To this recipe, I added garlic and parmesan cheese.
The recipe calls for 3 cloves of garlic, which is about 3-4 teaspoons. (or a tablespoon) This is a humble amount to add in my opinion, as we love a heavily infused garlic flavor. I encourage you to test this as you go, trying the recipe as is the first time and then adding more or less to suit your tastes in the future.
I can’t recommend a freshly grated parmesan enough. Pre-grated parm can have a coating on it that helps to prevent sticking, but that can also mean it doesn’t melt as well or taste the same as fresh. Keeping a block of parmesan in the house is something we started doing years ago and I have never regretted it!
Prepare your oven-safe baking dish (I love using a skillet as that makes it a one-dish recipe!) or sheet pan by lining it with foil or parchment paper. Toss the Brussel sprouts with all the ingredients below and make sure they are fully coated. Spread them out on the pan so that they are not overlapping and then place in the oven. They are best when served hot.
- 1 pound brussels sprouts
- 3 cloves garlic, minced
- 1/4 cup Parmesan Cheese, grated (plus more for topping)
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground pepper
- 3 tablespoons olive oil
Pre-heat the oven to 400°F.
Clean and trim the Brussels sprouts, cut them in half lengthwise. Dry them off with a paper towel and then and place them in an oven safe dish. (I like to line my pan with foil or parchment paper)
Add garlic, parmesan cheese, salt, pepper, and olive oil. Toss to evenly coat.
Bake uncovered, approximately 18-25 minutes until crisp on the outside and tender on the inside.
Optional: Serve with more grated cheese.