These roasted Brussels sprouts turn beautifully golden and crisp on the outside while staying tender at the center, with the warm aroma of garlic and a generous shower of Parmesan. A quick, wholesome side for steak, fish, or a light supper on its own.
Ingredients
- Brussels sprouts — 600 g (21 oz)
- Olive oil — 2 tbsp
- Garlic — 3 cloves, minced
- Parmesan — 40 g (1.4 oz), finely grated
- Salt — 1/2 tsp
- Ground black pepper — 1/4 tsp
- Chili flakes — 1/4 tsp (optional)
- Lemon juice — 1 tbsp (optional)
Step-by-Step Recipe
- Preheat the oven to 220°C (428°F). Line a baking sheet with parchment paper or use a nonstick baking mat.
- Prepare the Brussels sprouts: remove any wilted outer leaves, trim the stem end, and cut the sprouts in half lengthwise (large ones into quarters).
- In a large bowl, toss the Brussels sprouts with the olive oil, salt, pepper, and garlic. Mix well so every piece is lightly coated with oil and seasoning.
- Arrange the sprouts cut-side down on the baking sheet in a single layer, without crowding the pan.
- Roast for 18–20 minutes, until deeply caramelized and tender inside. Do not stir for the first 15 minutes so a crisp crust can form.
- Sprinkle with Parmesan and, if you like a little heat, chili flakes. Return to the oven for another 2–3 minutes, just until the cheese melts and turns lightly golden.
- Finish with a squeeze of lemon juice to taste and serve immediately while the Brussels sprouts are at their crispiest.
Serving and Storage
Serve as a side with steak, chicken, roasted fish, or as a warm salad with quinoa and yogurt dressing. Store leftovers in an airtight container in the refrigerator for up to 3 days. To bring back the crisp texture, reheat on a baking sheet at 200°C (392°F) for 6–8 minutes or in an air fryer.
Nutrition per Serving
| Calories | 165 kcal |
|---|---|
| Protein | 8 g |
| Fat | 9 g |
| Saturated Fat | 2 g |
| Carbohydrates | 16 g |
| Fiber | 6 g |
| Sugar | 3 g |
| Sodium | 480 mg |
Nutrition information is estimated and may vary depending on the specific ingredients used.
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Tips and Variations
- For maximum crispness, use a very hot oven (220–230°C / 428–446°F), place the sprouts cut-side down, and do not overcrowd the pan.
- The sprouts should be dry before roasting: pat them thoroughly with paper towels after washing.
- Variations: swap Parmesan for Pecorino or Grana Padano; for a vegan version, use nutritional yeast or crisp breadcrumbs.
- Add 1 tsp of honey or maple syrup in the last few minutes for a light caramel note, or drizzle with balsamic glaze before serving.
- Frozen Brussels sprouts also work: do not fully thaw them, blot away excess moisture, and roast a little longer.
FAQ
Can I use frozen Brussels sprouts?
Yes. Partially thaw them at room temperature for 10–15 minutes, dry them well, then roast at 220°C (428°F) for 22–25 minutes until nicely browned.
Why aren’t my Brussels sprouts crispy?
It is usually due to excess moisture, too low an oven temperature, or an overcrowded baking sheet. Dry the sprouts thoroughly, roast them on the upper rack at 220°C (428°F), spread them in a single layer with space between, and do not stir for the first 15 minutes.
What can I use instead of Parmesan?
Pecorino, Grana Padano, or a mix of panko breadcrumbs with a pinch of garlic powder. For a vegan option, use nutritional yeast or finely chopped nuts.
How do I reheat them to bring back the crispness?
Spread them on a baking sheet and reheat at 200°C (392°F) for 6–8 minutes, or in an air fryer for 3–5 minutes. In the microwave, they will soften.