from 1 vote
Parmesan & Garlic Crispy Roasted Brussels Sprouts
These crispy roasted brussels sprouts are packed with garlic flavor with an added richness of the parmesan cheese. It's my new favorite way to make brussels sprouts!
brussels sprouts, crispy brussels sprouts, crispy roasted brussels sprouts, roasted brussels sprouts, Thanksgiving side dish, vegetarian side dish
Food processor with slicing disc
Sheet pan with parchment paper or silicone baking mat
grated parmesan cheese
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 1 to 3 tbsp of olive oil. I just eyeball it. You want enough to get them all coated once stirred. Start with about 1 tbsp, then increase as needed after stirring everything well to coat.
Line a sheet pan with a silicone baking mat or parchment paper.
Spread the sprouts in a single 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.
If you don't have a food processor, you can shred the sprouts with a knife (see