These Roasted Garlic Brussels Sprouts are tossed with lemon juice, Parmesan cheese, and garlic and roasted to a tender, crispy perfection. A quick and easy side dish that can be made in less than 30 minutes!
Roasted Garlic Brussels Sprouts
These easy 30 minute Roasted Garlic Brussel Sprouts make the perfect side dish. They take only 30 minutes to make and come out caramelized on the outside and tender on the inside. The crispy pieces are the best! Brussels sprouts have a wonderfully nutty flavor which make them perfect for roasting. I like to cook my Brussels sprouts until tender but not mushy. I know that some people are Brussels sprouts haters, but if you cook them correctly and get them nice and crispy, all of the haters will disappear! Best of all, you only need 6 ingredients to make these Roasted Brussels Sprouts!
These Brussels Sprouts would make an excellent side dish for your Thanksgiving meal or any time of the year!
Roasted Garlic Brussels Sprouts are made easy with pantry staples! Here’s what you’ll need:
- Brussels Sprouts: They are super easy to prep simply cut the ends of the Brussels sprouts and slice in half lengthwise.
- Garlic: I love using fresh garlic in this recipe! It gets crispy and caramelized from roasting in the oven. I like to slice the garlic in thin strips.
- Extra virgin olive oil: Any type of olive oil will work for roasting. Just make sure all the brussels sprouts are covered with a nice drizzle of olive oil. This ensures they will get golden brown and crisp.
- Lemon juice: Fresh squeezed lemon juice is best in this recipe. It adds acidity and a nice burst of lemon flavor!
- Grated Parmesan cheese: I love using good quality parmesan cheese. You can also substitute cheddar or gruyere cheese. If you are vegan omit the parmesan cheese and substitute nutritional yeast!
- Red pepper flakes: Are added for a little kick. If you don’t like too much spice omit the red pepper flakes.
How to Make Roasted Brussels Sprouts
My 30 minute Roasted Brussels Sprouts can be made with just an oven and a baking sheet. Here are the simple steps to the perfect side dish:
- Preheat & Prep: To make these Brussel sprouts, simply preheat your oven to 375 degrees toss the halved Brussels sprouts with extra virgin olive oil, garlic, salt and pepper.
- Bake: Roast for 20-25 minutes or until tender.
- Top them off: Take out of the oven and sprinkle with lemon juice, Parmesan cheese and red pepper flakes for a little kick. Done!
Tips for Success
- Give each Brussels sprout some space: When lining up on the sprouts on the baking sheet, make sure they aren’t touching each other. This will give them each enough space to crisp up instead of steam!
- Don’t use bottled lemon juice! I recommend using fresh lemon juice for this recipe. The freshness of the juice really lifts the flavors. Unfortunately, bottles lemon juice has a bit of an artificial taste that won’t go well here.
- If you want restaurant style roasted Brussels sprouts, make sure you cook these long enough so they get nice and crispy just like they are at a restaurant!
- Don’t skimp on the garlic. The key to getting deliciously flavorful sprouts is to add all of the flavor enhancers. Garlic adds a bunch of flavor here so don’t omit it!
- For a crunch, add some pine nuts or chopped walnuts. You could also sprinkle some bread crumbs on top!
- Bacon & Brussels Sprouts are a match made in heaven. While the brussels sprouts are cooking, bake a couple slices of bacon. Crumble and serve on top!
- Add some more veg! Roast along with some thinly sliced shallots or onion, or add carrots and broccoli!
- I love to serve these with Balsamic vinegar drizzled on top.
- Fresh thyme or rosemary would go perfectly with the roasted veggies.
Frequently Asked Questions
Why aren’t my brussels sprouts crispy?
If your Brussels sprouts are coming out more like a steamed vegetable instead of crispy, then you might be overcrowding the baking sheet. Make sure that each sprout has a bit of space around it, otherwise they will all release moisture and steam each other in the oven. You can also try cranking your oven up a bit to 400 in case your oven runs a bit cold.
Why do I have to cut my brussels sprouts in half before roasting?
Cutting the sprouts in half will help to ensure they become crispy and caramelized. Cut them in half (or even quarters), and place the cut side down on the baking sheet. That side will crispy up with the heat of the baking sheet. If you roast them whole, they will not have the opportunity to crisp up!
What to serve with these Roasted Garlic Brussels Sprouts
- The BEST Grilled Chicken
- Honey Garlic Salmon
- Easy Thai Grilled Chicken
- Baked Teriyaki Chicken
- Mushroom Shallot Garlic Quinoa
- Three Cheese Mac and Cheese
Here are more easy side dish recipes to try!
- The BEST Baked Beans
- Easy Grilled Sweet Potato Wedges
- The BEST Cornbread
- Easy Baked Parmesan Potato Wedges
- Grilled Corn and Black Bean Salad with Rice
- Slow Cooker Balsamic Brussels Sprouts
Roasted Garlic Brussels Sprouts
- 1 pound Brussels sprouts End trimmed off and sliced in half lengthwise
- 3 garlic cloves thinly sliced
- 2 tablespoons olive oil
- 1/2 tsp salt or more to taste
- 1/4 tsp pepper or more to taste
- 1 tablespoon lemon juice
- 1 tablespoon Parmesan cheese
- 1/4 teaspoon red pepper flakes for spice, if desired
- Preheat oven to 375 degrees. Layer Brussels Sprouts on a baking sheet with garlic, olive oil, salt and pepper. With your hands toss to combine.
- Place in the oven and cook until caramelized and tender 20-25 minutes.
- Take out of the oven and immediately sprinkle with lemon juice, Parmesan cheese and red pepper flakes. Toss to combine. Serve immediately. Enjoy!