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These roasted Brussels sprouts with garlic come out crispy and irresistibly seasoned! The ideal side dish for sprout lovers.

Roasted Brussels Sprouts with Garlic

We’re adoring Brussels sprouts fans and eat them every which way: roasted, sautéed, balsamic glazed, or in a casserole. But we couldn’t resist trying yet another method for making this veggie taste incredible. Meet Roasted Brussels Sprouts with Garlic and Parmesan! These come out irresistibly crispy on the outside, with crunchy bits of Parmesan cheese and garlic that infuse flavor into the entire lot. Here’s how it’s done!

Tips for roasted Brussels sprouts with garlic

For these roasted Brussels sprouts with garlic and Parmesan, we tested out our oven convection setting as well as a standard oven setting. Turns out, a convection oven is great for making crispy Brussels sprouts! The texture turned out crisp on the outside and tender on the inside with this method. Of course, the standard oven method was great too (and very close). Use whatever setting you have access to! Here’s what to know:

  • Use 1 pound Brussels sprouts per baking sheet. At the most, you can go up to 1 ½ pounds on one baking sheet. But don’t use any more than that: space between the Brussels is key to getting them crispy.
  • Roast on a parchment lined baking sheet. Silicone mats can make the Brussels soggy. Place them cut side up for this recipe (usually we place them down, but this one’s different!).
  • Roast at 400 degrees for 23 to 27 minutes (standard) or 15 to 20 minutes (convection). Typically we roast Brussels sprouts at 450 degrees, but the lower temperature helps to ensure the garlic does not burn.
Roasted Brussels Sprouts with Garlic

Keep other pans out of the oven

If you can, try to keep other pans of food out of the oven while you’re baking roasted Brussels sprouts with garlic. More food adds surface area and moisture, which can make them soggy and increase the baking time. Of course, it’s not always practical! But we’ve had them come out soggy when we try to cook other foods at the same time.

Add-ins for roasted Brussels sprouts with garlic

Want to step up these Brussels sprouts even more? We love them plain, but there’s nothing wrong with adding a bit more flair. Here are a few more tasty ways to accessorize them:

  • Lemon zest (avoid lemon juice so they stay crispy)
  • Balsamic glaze
  • Crumbled goat cheese
  • Chopped fresh herbs like chives, thyme, or parsley
  • Pine nuts or chopped pecans
Roasted Brussels Sprouts with Garlic

More Brussels sprout recipes

This spin-off on our standard roasted Brussels sprouts recipe is a new favorite: we couldn’t stop sneaking bites off the pan! Here are a few more ways we love to cook this cruciferous veggie:

This Brussel sprout recipe is…

Vegetarian and gluten-free.

Print
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Roasted Brussels Sprouts with Garlic

Roasted Brussels Sprouts with Garlic


  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 1x

Description

These roasted Brussels sprouts with garlic come out crispy and irresistibly seasoned! The ideal side dish for sprout lovers.


Ingredients

Scale
  • 1 pound Brussels sprouts (off the stalk), sliced in half
  • 5 cloves garlic, minced
  • 2 tablespoons olive oil
  • ¾ teaspoon kosher salt
  • Fresh ground black pepper
  • ¼ cup grated Parmesan cheese

Instructions

  1. Preheat the oven to 400 degrees Fahrenheit (use the convection setting if you have it). 
  2. Prepare the Brussels sprouts and garlic as noted above. Place them in a large bowl and mix them with the olive oil, salt, pepper and Parmesan cheese until fully coated.
  3. Line a baking sheet with parchment paper. Place the Brussels sprouts on the sheet in a single layer, cut side up.
  4. Roast for 23 to 27 minutes (with the standard oven setting) or 15 to 20 (with the convection oven setting), until browned and crispy on the outside and tender when pricked with a fork. Enjoy immediately. 
  • Category: Main dish
  • Method: Roasted
  • Cuisine: Vegetables
  • Diet: Vegetarian

Keywords: Roasted Brussels Sprouts with Garlic

About the authors

Sonja & Alex

Meet Sonja and Alex Overhiser: Husband and wife. Expert home cooks. Authors of recipes you’ll want to make again and again.

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