These Garlic Parmesan Brussels Sprouts roast up with deep brown edges and a crisp parmesan crust. For the crispiest results, get them cut side down on a hot pan with room to breathe. Add the garlic late so it never turns bitter. That Parmesan crust gives these roasted Brussels sprouts a decadent feel, special enough for a holiday but easy enough for a Tuesday night. Even the sprout skeptics at my table go back for seconds.
When I need an easy side that is sure to wow, these Garlic Parmesan Brussels Sprouts are what I make. They are good enough to eat off the pan before they make it to the table, and I always grab a few bites.
How to Get Crispy Brussels Sprouts
I've learned that soggy sprouts are caused by two things. Brussels sprouts that are wet when they hit the pan, and steam caused by a crowded pan.
Cut the sprouts in half and lay them cut-sides-down in an even layer on the baking sheet. That flat side is where you get the deep golden brown.
Then give them room. Too close and they will steam. I use a single sheet pan, but if you are cooking more, use two sheet pans if needed.
And get them dry before they go in. Pat the cut sprouts with a paper towel before seasoning. If I have it handy, sometimes I dry them in a salad spinner.
Add the garlic late, or it burns
Here is the mistake I used to make. Raw minced garlic tossed on at the start burns long before the sprouts are done.
There are two ways to avoid this.
- The easy way: toss the sprouts with garlic powder and oil in a large bowl up front. The garlic powder won't burn.
- The better-flavor way: roast the sprouts in plain oil. Towards the end, toss with fresh garlic and cook long enough that it is not raw, but not so long that the garlic burns. Either works. Just do not put raw minced garlic on at the start.
Cut your own, skip the pre-cut bag
The day I shot this, I took the easy route and grabbed pre-cut sprouts from Whole Foods. The trouble with pre-cut is the bag is full of loose outer leaves that have fallen off.
I love how those leaves crisp up. But they cook much faster than the halves. If you use a pre-cut bag, pull the stray leaves off after the first 15 minutes, or they go from crispy straight to burnt.
Cutting your own takes a few extra minutes and gives you more control.
Add the parmesan at the end
Parmesan tossed on too early scorches into a bitter film. Add it in the last five minutes of roasting instead.
In that short window the cheese melts onto the cut sides and crisps into a golden crust, almost like a frico, without burning.
Can you use frozen Brussels sprouts?
You can, but know the trade-off. Frozen sprouts hold a lot of water, and that water fights the crisp. Do not thaw them. Roast them straight from frozen, hotter and a few minutes longer, and expect them to brown less than fresh. For real crackly edges, fresh is worth it.
What to serve them with
This is a side dish that works with beef, chicken or even pork chops. I love it with Sous Vide Tri Tip and Compound Butter.
They also hold their own on a holiday table, where they disappear faster than you expect for a vegetable.
A note on the foil
Line the pan with heavy-duty foil and give it a spray. The foil is there for easy cleanup, nothing more. Don't use regular foil because when you go to toss them it doesn't hold up. Ask me how I know.
Step by Step
Preheat the oven to 425. Line a large baking sheet with heavy-duty foil and spray with cooking spray.
Halve the sprouts and toss them with the oil, salt, and pepper.
Arrange the sprouts cut side down in a single layer. Roast undisturbed for 15 minutes.
Pull the pan from the oven. Toss the sprouts with the garlic and sprinkle with the parmesan.
Roast another 7 to 10 minutes, until fork-tender and golden brown.
Garlic Parmesan Brussels Sprouts
Ingredients
- 24 ounces Brussels sprouts
- 2 tablespoons avocado oil or other neutral oil; olive oil is fine but not extra virging
- ½ teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- 3 cloves minced garlic
- ½ cup grated parmesan cheese
Instructions
- Preheat the oven to 425. Line a baking sheet with heavy duty foil and spray with cooking spray.
- Halve the sprouts and toss them with the oil, salt, and pepper.
- Arrange in a single layer cut side down on the prepared baking sheet, and cook undisturbed for 15 minutes.
- Remove the pan from the oven. Toss the sprouts with the garlic and sprinkle with the parmesan cheese.
- Cook for another 7 to 10 minutes, until fork tender and golden brown.
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