Description

Crispy, caramelized roasted Brussels sprouts coated in nutty garlic and melted Parmesan cheese. This easy side dish is kid-approved, gluten-free, and tastes better than takeout.

Ingredients

Scale

2 pounds Brussels sprouts
3 tablespoons extra virgin olive oil
6–8 cloves garlic, minced
1 teaspoon kosher salt
½ teaspoon freshly cracked black pepper
½ cup freshly grated Parmesan cheese
1–2 tablespoons balsamic glaze (optional)
½ teaspoon red pepper flakes (optional)

Instructions

Preheat oven to 400°F (200°C).
Trim the woody stems from the Brussels sprouts and peel off any loose or yellow outer leaves.
Cut the sprouts in half lengthwise to expose more surface area for crisping.
Place halved sprouts in a large bowl and drizzle with olive oil. Sprinkle with salt and pepper, then toss until evenly coated.
Line a large baking sheet with parchment paper.
Spread sprouts in a single layer on the baking sheet, ensuring they are cut-side down and not crowded.
Roast for 20 minutes, flipping the sprouts halfway through to ensure even browning.
Remove the pan from the oven and sprinkle the minced garlic evenly over the sprouts.
Sprinkle the freshly grated Parmesan cheese over the top.
Return to the oven and roast for another 5 minutes, or until the cheese is melted and golden brown.
Remove from oven and drizzle with balsamic glaze if using. Toss gently to coat.
Serve immediately while hot and crispy.

Notes

Do not crowd the pan, as sprouts will steam instead of roast. Use fresh garlic only, as jarred garlic can taste bitter when roasted. Grate your own Parmesan for better melting. For a vegan option, substitute Parmesan with nutritional yeast.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Side Dish
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 180
Sugar: 3
Sodium: 450
Fat: 12
Saturated Fat: 4
Carbohydrates: 12
Fiber: 4
Protein: 8

Keywords: roasted brussels sprouts, garlic parmesan, healthy side dish, vegetarian, gluten-free, easy dinner, crispy vegetables