Introduction

Garlic Parmesan Brussels Sprouts are a deliciously crispy and flavorful side dish that’s easy to prepare. Perfectly roasted with a golden crust of Parmesan cheese and seasoned with garlic and smoked paprika, they make a delightful addition to any meal.

A white plate filled with several pieces of roasted Brussels sprouts, each cut in half showing bright green inner leaves with a crispy, golden-brown outer layer. The sprouts are sprinkled evenly with coarse salt and small bits of brown toasted crumbs, with some fresh green parsley scattered on top. The texture is a mix of crispy edges and soft centers, all sitting closely together on the plate. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb Brussels Sprouts – fresh, firm, and small for maximum crispiness
3 tbsp Olive Oil – high-quality extra virgin
4 cloves Garlic, minced
1 tsp Salt
1/2 tsp Black Pepper, freshly cracked
1 tsp Smoked Paprika
1/2 cup Parmesan Cheese, freshly grated
2 tbsp Balsamic Vinegar (optional)
Fresh Parsley for garnish

Instructions

Step 1: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking.
Step 2: Rinse the Brussels sprouts under cold water, trim the tough stems, and remove any yellow or wilted leaves. Slice each sprout in half lengthwise.
Step 3: In a large bowl, toss the halved sprouts with olive oil, minced garlic, salt, freshly cracked black pepper, and smoked paprika until well coated.
Step 4: Arrange the sprouts cut side down on the prepared baking sheet in a single layer with space between each to avoid crowding.
Step 5: Roast for 20-25 minutes, flipping the sprouts halfway through (around 10-12 minutes) to ensure even browning and crispiness.
Step 6: Sprinkle the grated Parmesan cheese evenly over the sprouts during the last 5 minutes of roasting. Return to the oven until the cheese melts and creates a crispy crust.
Step 7: Remove from the oven, drizzle with balsamic vinegar if using, and garnish with fresh parsley before serving.

Tips & Variations

Choose small, firm Brussels sprouts for the sweetest, crispiest results.
Avoid overcrowding the pan to prevent steaming and ensure crispy edges.
Use freshly minced garlic for the best aroma and flavor.
Add crushed red pepper flakes for a spicy kick.
Try swapping Parmesan with Pecorino Romano or Asiago for a different cheesy flavor.
Drizzle fresh lemon juice or add lemon zest for a bright, citrusy note.
Use avocado oil instead of olive oil for a higher smoke point.
Toss in toasted nuts like pine nuts or walnuts for added crunch and nuttiness.
Mix in fresh herbs such as rosemary or thyme for extra warmth and complexity.
Drizzle honey or maple syrup with balsamic vinegar for a sweet and tangy glaze.
Boost the smoky flavor with a pinch of chipotle powder or smoked cayenne.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days to keep them fresh and flavorful. To maintain crispiness, let the sprouts cool completely before storing and avoid stacking them tightly. For longer storage, freeze cooled sprouts in a sealed container or freezer bag for up to 1 month. Thaw overnight in the fridge and reheat in a preheated oven or air fryer at 375°F (190°C) for 5-7 minutes. Avoid microwaving, as it can make the sprouts soggy.

How to Serve

The dish shows a heap of cut Brussels sprouts that have been cooked and browned on the outside, giving them a crispy texture with a golden-brown color. Each sprout piece is halved, revealing the soft, pale green inside. They are sprinkled with small, light brown crumbs and bits of fresh green herbs on top for extra color and texture. The food is served in a simple white plate sitting on a white marbled surface. The lighting brings out the shine on the cooked sprouts and the contrast between the crispy edges and tender centers. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

What’s the best way to select Brussels sprouts for this recipe?

Always pick small, firm Brussels sprouts with a deep green color and no yellowing or dark spots. Smaller sprouts roast more evenly and have a sweeter flavor, resulting in better crispiness.

How should I store leftover Garlic Parmesan Brussels sprouts?

Keep leftovers in an airtight container in the refrigerator for up to 3 days. Ensure the sprouts are cool before sealing, and do not stack them too tightly to avoid sogginess.