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Garlic Parmesan Roasted Brussels Sprouts Recipe
Ben Carraoli

Garlic Parmesan Roasted Brussels Sprouts Recipe

I recently made these garlic parmesan roasted Brussels sprouts, and I honestly didn’t expect them to turn out this addictive. The edges came out perfectly crispy while the inside stayed tender and flavorful.
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Total Time 35 minutes
Servings: 4
Calories: 180
Ingredients Method Notes

Ingredients
  

  • 500 g Brussels sprouts trimmed and halved
  • 3 tablespoons olive oil
  • 3 –4 garlic cloves minced
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon red pepper flakes optional
  • ½ cup grated parmesan cheese
  • 1 tablespoon lemon juice optional

Method
 

  1. Start by preheating your oven to 200°C (400°F). A hot oven is key to getting crispy edges instead of soggy sprouts. I always make sure the oven is fully heated before placing the tray inside. This step sets the base for perfect roasting.
  2. Trim the ends and remove any yellow or damaged leaves. Cut each sprout in half so they roast evenly and develop a crispy surface. I like to keep them similar in size for uniform cooking. This also helps them caramelize better.
  3. Place the sprouts in a mixing bowl and add olive oil, garlic, salt, pepper, and red pepper flakes. Toss everything well so each piece is coated evenly. I use my hands to ensure every sprout gets covered properly. This step builds the flavor base.
  4. Spread the sprouts on a baking sheet in a single layer, cut side down. Avoid overcrowding, as it prevents proper crisping. I always leave a little space between them. This helps them roast instead of steam.
  5. Roast in the oven for about 20–25 minutes, flipping halfway through. You’ll notice golden brown edges and a crispy texture forming. I keep an eye on them in the last few minutes to avoid burning. The aroma at this stage is amazing.
  6. Remove from the oven and immediately sprinkle freshly grated parmesan over the hot sprouts. Toss lightly so the cheese melts and coats them. I sometimes add a splash of lemon juice for freshness. Serve immediately while hot and crispy.

Notes

  • I always use fresh Brussels sprouts because frozen ones never get crispy enough.
  • Don’t overcrowd the pan—this is the biggest mistake that leads to soggy results.
  • I prefer grating parmesan fresh instead of using pre-packaged cheese.
  • Roasting cut-side down gives that beautiful golden crust I love.
  • I sometimes broil for 2–3 minutes at the end for extra crispiness.