Garlic Parmesan Brussels Sprouts

This garlic parmesan roasted Brussels sprouts recipe transforms the often-maligned vegetable into a crave-worthy side dish your whole family will devour. The magic happens when the Brussels sprouts caramelize in the oven, developing sweet, nutty flavors that perfectly complement the savory garlic and Parmesan coating.

I discovered this recipe last Thanksgiving when looking for a vegetable side that would please even my Brussels sprouts-hating brother. The first bite earned his approval, and now it appears on our table at nearly every family gathering.

Ingredients

• Brussels sprouts: Choose firm, bright green sprouts with tightly packed leaves for the freshest flavor. Smaller sprouts tend to be sweeter.
• Olive oil: Use a good quality extra virgin olive oil for the best flavor. You can substitute melted butter for a richer taste.
• Kosher salt and freshly cracked black pepper: The larger crystals of kosher salt adhere better to the vegetables. Always use freshly cracked pepper for superior flavor.
• Italian seasoning: This herb blend provides depth. Look for one containing basil, oregano, rosemary, and thyme for the best flavor profile.
• Garlic cloves: Fresh minced garlic is essential here. The oils released during roasting infuse throughout the dish.
• Parmesan cheese: Freshly grated Parmesan melts perfectly and creates those irresistible crispy bits. Avoid pre-shredded varieties if possible.

Step-by-Step Instructions

Preheat and Prep:

Set your oven to 400ºF and position the rack in the middle. This temperature is perfect for achieving caramelization without burning the cheese or garlic. While the oven heats, gather and measure all ingredients to ensure smooth preparation.

Trim and Slice:

Cut off the woody stem ends of each Brussels sprout, then slice them in half from top to bottom. This exposes the interior layers and creates a flat surface that will caramelize beautifully against the baking sheet. Discard any discolored outer leaves.

Prepare Baking Sheet:

Lightly oil a rimmed baking sheet to prevent sticking. While parchment paper works, direct contact with the metal sheet creates better caramelization and those desirable crispy edges that make this dish special.

Dry the Brussels Sprouts:

Thoroughly pat the Brussels sprouts dry with paper towels. Excess moisture prevents proper browning and creates steam instead of roasting. This step is crucial for achieving crispy results.

Season:

In a large mixing bowl, combine Brussels sprouts with olive oil, Italian seasoning, minced garlic, Parmesan, salt, and pepper. Gently toss until every piece is evenly coated. The oil helps the seasonings adhere and promotes even browning.

Arrange for Roasting:

Transfer the seasoned Brussels sprouts to your prepared baking sheet, arranging them in a single layer with cut sides facing down. Avoid overcrowding which creates steam and prevents proper caramelization. The cut sides directly contacting the hot pan will develop the best flavor.

Roast to Perfection:

Bake for 25 to 30 minutes until the Brussels sprouts are golden brown with crispy edges. The exact time depends on your oven and the size of your sprouts. Look for caramelized edges and tender centers when testing for doneness.

Serve and Garnish:

Transfer to a serving bowl and optionally sprinkle with fresh chopped parsley for a pop of color and freshness. Serve immediately while hot for the best texture and flavor experience.

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The Italian seasoning blend is my secret weapon in this recipe. I discovered its importance by accident when I ran out of my usual herbs and grabbed this blend from the pantry. The combination of herbs perfectly complements both the natural sweetness that develops in the roasted sprouts and the savory Parmesan cheese.

Storage Solutions

These Brussels sprouts maintain their quality remarkably well when stored properly. Refrigerate leftovers in an airtight container for up to 4 days. To reheat, arrange in a single layer on a baking sheet and warm in a 350°F oven for about 5 minutes. Avoid microwave reheating which makes them soggy. The flavors actually develop further after a day in the refrigerator making this an excellent make ahead side dish.

Perfect Pairings

These garlic Parmesan Brussels sprouts complement practically any protein. They shine alongside roasted chicken or turkey but also create a beautiful balance with richer meats like steak or pork chops. For a complete vegetarian meal pair them with a creamy risotto or hearty farro dish. My family particularly loves them as part of our Sunday roast dinner tradition served with herb roasted potatoes and slow cooked beef.

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Seasonal Variations

Brussels sprouts peak during the fall and winter months when cold temperatures enhance their natural sweetness. For a festive holiday version add dried cranberries and toasted pecans during the last five minutes of roasting. In spring lighter herbs like dill and lemon zest make wonderful additions. Summer brings the opportunity to pair these roasted sprouts with grilled meats for an unexpected but delicious combination.

Frequently Asked Questions

→ How do you get Brussels sprouts crispy in the oven?

Make sure the sprouts are dry after rinsing. Roast them cut-side down on a single layer at 400ºF for best results.

→ Can I use butter instead of olive oil?

Yes, melted butter works well and adds a rich flavor to the Brussels sprouts.

→ How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best texture.

→ What can I serve with Brussels sprouts?

These sprouts pair well with roasted chicken, steak, or fish. They also complement pasta or grain-based dishes.

→ Can I add other seasonings or ingredients?

Absolutely! You can add chili flakes for spice or drizzle balsamic glaze after roasting for extra flavor.

→ Can I prepare them in advance?

Yes, you can trim and prepare the Brussels sprouts ahead of time. Store them refrigerated until ready to roast.