These garlic parmesan brussel sprouts are probably my favorite roasted brussel sprouts recipe of all-time! Perfectly crispy and tender, with an addictive crunchy coating.
Pin this now to find it later
Pin ItIf you’re as obsessed with brussel sprouts as me (especially oven-roasted ones), you’ll also love these honey balsamic brussel sprouts and these maple bacon brussel sprouts.
Roasted Vegetables
Honey Balsamic Roasted Brussel Sprouts
Roasted Vegetables
Maple Bacon Roasted Brussel Sprouts
How to Make Garlic Parmesan Roasted Brussel Sprouts
- Prep the Brussels Sprouts. Preheat oven to 400°F and line a baking sheet. Rinse, trim, and halve the Brussels sprouts.
- Season and Coat. Toss sprouts with olive oil, minced garlic, salt, pepper, Parmesan, and panko breadcrumbs until well coated.
- Roast and Serve. Spread on the baking sheet cut side down and roast for 20–25 minutes until golden and crispy. Serve warm.
(You may also like: Garlic Roasted Eggplant)
Storage and Freezing Instructions
To Store: Place leftover garlic parmesan roasted Brussels sprouts in an airtight container and refrigerate for up to 3–4 days. Reheat in the oven or air fryer to bring back crispiness.
To Freeze: Not recommended. Freezing can make the sprouts mushy and the crispy coating soggy. For best texture, enjoy fresh or refrigerate only.
Garlic Parmesan Roasted Brussel Sprouts
Ingredients
- 1 pound Brussels sprouts
- 2 tbsp extra virgin olive oil
- 2 garlic cloves, minced
- ½ tsp salt
- ¼ tsp black pepper
- 1/3 cup parmesan, finely grated
- 1/3 cup panko breadcrumbs
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Rinse the Brussels sprouts under cold water.
- Trim the stem ends and remove any yellowed or damaged outer leaves.
- Slice the Brussels sprouts in half lengthwise. Place them in a large bowl.
- Add olive oil, minced garlic, salt, and pepper to the bowl. Toss well until the Brussels sprouts are evenly coated.
- Add the Parmesan and panko breadcrumbs and toss again until everything is well distributed.
- Spread the Brussels sprouts in a single layer on the prepared baking sheet, cut side down for maximum crispiness.
- Roast for 20–25 minutes, or until golden brown and crispy on the edges. Serve warm.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
