There comes a point when a vegetable you once pushed around your plate as a child suddenly becomes the star of the show. For me, and for so many people I cook for, that vegetable is the humble Brussels sprout. Forget the boiled, grey-green spheres of yesteryear; we’re talking about something entirely different here. We’re talking about deeply golden, crispy-edged leaves that shatter in your mouth, tender cores, and an irresistible coating of nutty, savoury garlic and Parmesan cheese.

This recipe for Garlic Parmesan Roasted Brussels Sprouts is the one that changed everything. It’s a method I’ve honed over time to guarantee the crispiest results without burning the all-important garlic. The secret lies in a two-step roasting process that allows the sprouts to get a head start on caramelising before we introduce the cheese and garlic, which then toast beautifully in the final few minutes. Friends always ask me for this recipe after trying it at dinner parties, and it’s become my go-to veggie side dish for almost any occasion.

Whether you’re looking for a standout accompaniment for a Sunday roast, a healthy side for a weeknight meal, or a way to finally convince the sprout-sceptics in your family, this dish delivers. The flavours are bold yet balanced, making it a wonderful partner to everything from roast chicken to grilled fish. It’s a true celebration of how fantastic this little brassica can be when treated with a bit of care.

Recipe Overview

This recipe transforms Brussels sprouts into a truly delectable veggie side dish. Expect intensely savoury, crispy sprouts with tender centres. The high-heat roasting creates a wonderful caramelisation, which is then amplified by the salty Parmesan and fragrant garlic that get added towards the end of the cooking time. After testing this recipe five times, I finally got it just right—the key is not adding the garlic and cheese too early, which prevents them from burning and turning bitter.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Servings: 4 people
• Difficulty: Easy

Why You’ll Love This Garlic Parmesan Roasted Brussels Sprouts

• Genuine Flavour: The taste is deeply savoury and satisfying. The high heat coaxes a nutty sweetness from the sprouts, which pairs beautifully with the sharp, salty flavour of a good quality Parmesan and the mellow punch of roasted garlic.
• Comes Together in About 35 Minutes: With minimal prep and a mostly hands-off cooking time, this is a brilliant side dish that doesn’t demand a lot of attention, freeing you up to focus on the main course.
• A Flexible Recipe: Feel free to add a pinch of red chilli flakes for a bit of heat, or a squeeze of lemon juice at the end to brighten everything up. You could even swap the Parmesan for Pecorino for a slightly sharper flavour.
• Great for Special Occasions and Weeknights: This healthy side works beautifully for a festive dinner table but is straightforward enough to accompany a simple weeknight meal, like my favourite Salmon Cakes.
• Family Tested: My entire family, including my usually veg-averse teenage son, absolutely devours these. The cheesy, crispy coating seems to win everyone over.

Garlic Parmesan Roasted Brussels Sprouts

⏱️ 15 min prep  •  🍳 25 min cook  •  👥 4 servings

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Ingredients You’ll Need

The quality of your ingredients really shines through in a simple recipe like this. I always recommend using a block of Parmesan and grating it yourself. The pre-grated kind often contains anti-caking agents that prevent it from melting as smoothly. It makes a noticeable difference to the final texture.

• 900g Brussels sprouts, trimmed and halved
• 3 tablespoons olive oil
• 1 teaspoon sea salt, or to taste
• ½ teaspoon black pepper, freshly ground
• 4-5 cloves garlic, finely minced
• 40g Parmesan cheese, freshly grated
• 1 tablespoon unsalted butter, melted
• (Optional) 1 tablespoon fresh parsley, chopped, for garnish

Ashley’s Tip: Try to choose sprouts that are similar in size. This helps them all cook evenly, so you won’t have some that are perfectly crispy while others are still a bit too firm.

How to Make Garlic Parmesan Roasted Brussels Sprouts

Our method involves an initial roast to get the sprouts tender and charred, followed by a second, shorter roast after adding the garlic and cheese. This ensures every component is cooked perfectly.

1. Preheat Your Oven: Start by preheating your oven to 220°C (200°C Fan). A high temperature is crucial for getting those lovely crispy edges. Place a large, rimmed baking tray in the oven to heat up as well.
2. Prepare the Sprouts: While the oven heats, prepare your Brussels sprouts. Wash them thoroughly, pat them dry, trim off the tough bottom stem, and remove any yellow or damaged outer leaves. Slice each sprout in half from top to bottom.
3. First Toss: In a large mixing bowl, toss the halved sprouts with the olive oil, sea salt, and black pepper. Make sure they are evenly coated.
4. Initial Roast: Carefully remove the hot baking tray from the oven. Spread the sprouts in a single layer on the tray, placing them cut-side down. I find that this direct contact with the hot metal gives you the best caramelisation. Roast for 15-20 minutes, or until they are tender and starting to turn golden brown and crispy on the edges.
5. Prepare the Topping: While the sprouts are roasting, mix the minced garlic, freshly grated Parmesan, and melted butter together in a small bowl to form a coarse paste.
6. Final Toss and Roast: Take the sprouts out of the oven. Drizzle the garlic-Parmesan mixture over them and toss everything together directly on the hot tray until the sprouts are evenly coated.
7. Second Roast: Return the tray to the oven and roast for another 5-7 minutes. Keep a close eye on them during this stage! You want the cheese to be melted and bubbly, and the garlic to be fragrant and lightly golden, not burnt.
8. Serve Immediately: Remove from the oven, garnish with fresh parsley if you like, and serve straight away while they are at their crispy best.

Tips From My Kitchen

• Temperature is Key: Don’t be tempted to lower the oven temperature. The high heat of 220°C is what shocks the outside of the sprouts, creating a crispy texture while the inside steams and becomes tender. A lower temperature can lead to softer, soggier sprouts.
• The Secret Two-Step Method: I learned that adding garlic and cheese from the very beginning is a recipe for disaster. The garlic burns and becomes acrid, and the cheese can become greasy. Roasting the sprouts first and adding the toppings for the final few minutes is the absolute best way to get perfect flavour and texture.
• Make-Ahead Prep: To save time, you can wash, trim, and halve your Brussels sprouts up to two days in advance. Store them in an airtight container in the fridge. You can also mix the garlic, Parmesan, and butter and store that separately in the fridge, too.
• Storing and Reheating: Leftovers can be stored in an airtight container in the fridge for up to 3 days. They will lose their crispness, but you can revive them beautifully. For best results, reheat them in an air fryer at 190°C for 3-5 minutes or spread them on a baking tray in a hot oven (200°C) for 5-8 minutes until heated through and crispy again.

Equipment You’ll Need

You don’t need any fancy gadgets for this recipe, just a few kitchen basics.

• Large, heavy-duty baking tray
• Sharp knife and cutting board
• Large mixing bowl
• Small bowl for the topping
• Spatula or large spoon for tossing

What to Serve With Garlic Parmesan Roasted Brussels Sprouts

These crispy sprouts are an incredibly versatile veggie side dish and pair well with a wide variety of main courses. The savoury, cheesy flavour complements rich meats and simple fish alike.

• Roast Meats: They are a natural fit for a classic Sunday roast chicken, a leg of lamb, or a festive turkey. Their robust flavour stands up well to rich gravies. They are particularly good alongside my Grilled Lamb Chops.
• Fish Dishes: Serve them with a simple pan-seared salmon fillet or baked cod. The earthiness of the sprouts provides a lovely contrast to the delicate fish.
• Wine Pairing: A crisp, dry white wine like a Sauvignon Blanc or a Pinot Grigio cuts through the richness of the Parmesan beautifully. For a red option, a light-bodied Pinot Noir works well.

Frequently Asked Questions

Can I make this ahead of time?

While they are definitely best served fresh from the oven, you can do most of the prep ahead. As mentioned in my tips, you can trim and halve the sprouts and prepare the garlic-parmesan mixture a day or two in advance. Then, when you’re ready to cook, it’s just a matter of tossing and roasting, which makes dinner time much less stressful.

How do I stop my sprouts from being soggy?

There are three keys to avoiding soggy sprouts. First, make sure they are completely dry after washing. Second, use high heat. Third, and most importantly, do not overcrowd the baking tray. Give them plenty of space so they can roast, not steam. Use two trays if you need to.

How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I highly recommend an air fryer for 3-5 minutes at 190°C or a hot oven (200°C) for 5-8 minutes to bring back some of their original crispiness. Microwaving will make them soft, so I’d avoid it if possible.

Can I make this recipe vegan?

Yes, you can adapt it. For a vegan version, swap the Parmesan cheese for a good quality vegan Parmesan alternative or use 3-4 tablespoons of nutritional yeast for a cheesy, savoury flavour. Replace the unsalted butter with a vegan butter block or an extra drizzle of olive oil.

Can I use frozen Brussels sprouts?

I’ve tested this, and I wouldn’t recommend using frozen sprouts for this particular recipe. They release a lot of water as they thaw and cook, which prevents them from getting that essential crispy, caramelised exterior. Fresh sprouts are definitely the way to go here.

Garlic Parmesan Roasted Brussels Sprouts

Crispy, caramelized Brussels sprouts tossed in a savory garlic and Parmesan coating. A simple, flavor-packed side dish perfect for any meal.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Side Dish

Cuisine: American

Calories: 261

Ingredients Method Notes

Ingredients

  

• 900 g Brussels sprouts trimmed and halved
• 3 tablespoons olive oil
• 1 teaspoon sea salt or to taste
• ½ teaspoon black pepper freshly ground
• 4-5 cloves garlic finely minced
• 40 g Parmesan cheese freshly grated
• 1 tablespoon unsalted butter melted
• Optional 1 tablespoon fresh parsley, chopped, for garnish

Method

 

1. Preheat Your Oven: Start by preheating your oven to 220°C (200°C Fan). A high temperature is crucial for getting those lovely crispy edges. Place a large, rimmed baking tray in the oven to heat up as well.
2. Prepare the Sprouts: While the oven heats, prepare your Brussels sprouts. Wash them thoroughly, pat them dry, trim off the tough bottom stem, and remove any yellow or damaged outer leaves. Slice each sprout in half from top to bottom.
3. First Toss: In a large mixing bowl, toss the halved sprouts with the olive oil, sea salt, and black pepper. Make sure they are evenly coated.
4. Initial Roast: Carefully remove the hot baking tray from the oven. Spread the sprouts in a single layer on the tray, placing them cut-side down. I find that this direct contact with the hot metal gives you the best caramelisation. Roast for 15-20 minutes, or until they are tender and starting to turn golden brown and crispy on the edges.
5. Prepare the Topping: While the sprouts are roasting, mix the minced garlic, freshly grated Parmesan, and melted butter together in a small bowl to form a coarse paste.
6. Final Toss and Roast: Take the sprouts out of the oven. Drizzle the garlic-Parmesan mixture over them and toss everything together directly on the hot tray until the sprouts are evenly coated.
7. Second Roast: Return the tray to the oven and roast for another 5-7 minutes. Keep a close eye on them during this stage! You want the cheese to be melted and bubbly, and the garlic to be fragrant and lightly golden, not burnt.
8. Serve Immediately: Remove from the oven, garnish with fresh parsley if you like, and serve straight away while they are at their crispy best.

Notes

For the best texture, serve immediately. Preheating the baking tray is the key to getting a good caramelization on the sprouts.

I really hope you give these Garlic Parmesan Roasted Brussels Sprouts a try. They are a testament to how a few simple ingredients and the right technique can create something truly special. It’s a healthy side that always gets compliments and has turned many a sprout-hater into a fan. Let me know how you get on in the comments below – I love hearing about your kitchen adventures! Happy cooking, Ashley.

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