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Garlic Parmesan Roasted Brussels Sprouts

Garlic Parmesan roasted Brussels sprouts are oven-roasted at 425°F until browned and fork-tender, then tossed with finely grated Parmesan. The cut-side-down roasting technique gives them caramelized edges and a savory garlic finish.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 160
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lb Brussels sprouts trimmed and halved
  • 2 tbsp olive oil
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 3 cloves garlic minced
  • 0.5 cup Parmesan cheese finely grated

Equipment

  • 1 large rimmed baking sheet

Method
 

  1. Heat the oven to 425°F.
  2. Toss the Brussels sprouts with the olive oil, salt, and pepper on a large rimmed baking sheet.
  3. Arrange the sprouts cut-side down in a single layer.
  4. Roast for 18 minutes.
  5. Scatter the garlic over the sprouts.
  6. Toss to coat.
  7. Roast for 5 to 7 minutes more, until the sprouts are browned and tender when pierced with a fork.
  8. Sprinkle with the Parmesan.
  9. Toss while hot to coat before serving.

Notes

For the best browning, arrange the sprouts cut-side down in a single layer. Refrigerate leftovers for 3 to 4 days; freezing is not recommended because the sprouts can lose their texture. For a dairy-free version, use dairy-free Parmesan.