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These roasted Brussels sprouts are packed with garlic flavor with an added richness of parmesan cheese. This is a great side dish for fall and winter, and it’s super easy to make in just 30 minutes.

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Plate of roasted brussels sprouts on a kitchen counter with a wooden spoon, salt crock, pepper grinder, and stack of cook books.

Roasted Brussels sprouts are perfect for fall and winter. This recipe especially simple for Thanksgiving or Christmas dinner when oven space and time are at a premium. It only needs 20 minutes of oven time, and doesn’t take long to prep. The recipe is both vegetarian and gluten free, but carnivores won’t find the flavor lacking. It’s also super simple to put together. Nobody will know this recipe is super easy and only has six ingredients!

Recipe Variations

This recipe is a versatile base recipe that can be remixed in so many different ways. Chopped walnuts are one of my go-to additions if I know I won’t be serving anyone with a nut allergy. You can also swap in feta cheese instead of the parmesan.

Make it spicy: Add some crushed red pepper flakes. Start with about a quarter teaspoon and increase from there as desired. You could also drizzle these with hot honey.

Make it vegan: Omit the cheese, and viola, its vegan!

Make it for meat lovers: Add some cooked chopped bacon. I recommend pre-cooking the bacon and adding it in the last couple of minutes that the Brussels sprouts are roasting.

Slicing Brussels Sprouts

My go-to is a food processor with a slicing disc because it’s so quick, but a food processor isn’t a must-have for this recipe. You can also use a knife to shave them. See How to Shave Brussels Sprouts by The Culinary Compass for a how-to if you don’t have a food processor.

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5 from 1 vote

Parmesan & Garlic Crispy Roasted Brussels Sprouts

Name: Parmesan & Garlic Crispy Roasted Brussels Sprouts
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 3 cups Brussels sprouts (See recipe notes.); 1 cup grated parmesan cheese; 4 cloves garlic (grated); ½ tsp kosher salt; ⅛ tsp black pepper; 2 tbsp olive oil

These crispy roasted Brussels sprouts are packed with garlic flavor with an added richness of the parmesan cheese. This is a great side dish for fall and winter!

Prep Time10

Cook Time20

Total Time30

Course: Side Dish

Cuisine: American

Keyword: brussels sprouts, crispy brussels sprouts, crispy roasted brussels sprouts, roasted brussels sprouts, Thanksgiving side dish, vegetarian side dish, winter side dish

Servings: people

Equipment

Ingredients

3 cups Brussels sprouts See recipe notes.
1 cup grated parmesan cheese
4 cloves garlic grated
½ tsp kosher salt
⅛ tsp black pepper
2 tbsp olive oil

Instructions

Preheat oven to 400°.
Cut the stems off of the Brussels sprouts.
Slice the sprouts using the slicing disc of a food processor. (Scroll down to notes section for a link to a video if you don't have a food processor.)
Transfer the sliced sprouts to a large mixing bowl. Add garlic, salt, and ¾ cup of the parmesan cheese.
Drizzle with olive oil and stir until the sprouts are well-coated. If 2 tbsp olive oil isn't enough to lightly coat them all, add a little more.
Line a rimmed sheet pan with parchment paper.
Spread the sprouts in a thin layer on the sheet pan.
Place baking sheet on a rack in the center of the oven.
Roast for 10 minutes. Stir the sprouts and return to the oven. Roast for approximately 10 more minutes until the sprouts are crispy.
Transfer to a serving platter and top with the remaining ¼ cup of parmesan cheese.

Notes

If you don’t have a food processor, see How to Shave Brussels Sprouts at The Culinary Compass.

The 3 cups is the measurement of the whole Brussels sprouts, or about 250 grams by weight. This should yield slightly over 4 cups once they are sliced.

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