Elevate Your Table: Garlic Parmesan Roasted Brussels Sprouts

Take your Brussels sprouts to a whole new level with this delightful Garlic Parmesan Roasted Brussels Sprouts recipe. A harmonious blend of flavors and textures transforms these veggies into a star attraction at your dining table. Elevate your side dish game and savor the irresistible combination of garlic, Parmesan, and perfectly roasted Brussels sprouts.


  • 16 oz (450g) Brussels sprouts, trimmed, halved, and rinsed
  • 3 tablespoons olive oil (or melted butter)
  • 1/2 teaspoon kosher salt and freshly cracked black pepper
  • 1 teaspoon Italian seasoning
  • 3 garlic cloves, minced
  • 1/2 cup grated Parmesan cheese, or to taste


Preheat and Prepare:

  1. Preheat your oven to 400ºF (200ºC) and prepare a large baking sheet (you can line it with parchment paper if you like).

Prep Brussels Sprouts:

  1. Pat the Brussels sprouts dry with paper towels and place them in a large bowl.
  2. Add olive oil, Italian seasoning, minced garlic, Parmesan, salt, and pepper. Toss gently to coat the Brussels sprouts evenly.


  1. Place the Brussels sprouts on the prepared baking sheet, spreading them evenly into one layer.
  2. Bake on the center rack for 25 to 30 minutes, adjusting the time depending on your oven; the vegetables should be golden brown.


  1. Transfer the roasted Brussels sprouts to a large serving bowl and sprinkle with fresh chopped parsley if you like.

Enjoy these Garlic Parmesan Roasted Brussels Sprouts as a flavorful and savory side dish! Savor the mouthwatering goodness of these Garlic Parmesan Roasted Brussels Sprouts, a perfect accompaniment to any meal. The crispy exterior, infused with the savory notes of garlic and Parmesan, complements the tender Brussels sprouts within. Elevate your dining experience and relish the applause these delectable veggies will receive at your table. Whether served at a family dinner or a festive gathering, these Brussels sprouts are bound to steal the spotlight as a flavorful and irresistible side dish.

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