Roasted Brussels sprouts are perfect for fall and winter. This recipe especially simple for Thanksgiving or Christmas dinner when oven space and time are at a premium. It only needs 20 minutes of oven time, and doesn’t take long to prep. The recipe is both vegetarian and gluten free, but carnivores won’t find the flavor lacking. It’s also super simple to put together. Nobody will know this recipe is super easy and only has six ingredients! I usually make it as a side dish, but it's great to serve as an appetizer, too.
Need more side ideas? Try my Spicy Honey Dijon Roasted Carrots or Parmesan & Chive Roasted Potatoes.
Recipe Variations
This recipe is a versatile base recipe that can be remixed in so many different ways. Chopped walnuts are one of my go-to additions if I know I won’t be serving anyone with a nut allergy. You can also swap in feta cheese instead of the parmesan.
Make it spicy: Add some crushed red pepper flakes. Start with about a quarter teaspoon and increase from there as desired. You could also drizzle these with hot honey.
Make it vegan: Omit the cheese, and viola, its vegan!
Make it for meat lovers: Add some cooked chopped bacon. I recommend pre-cooking the bacon and adding it in the last couple of minutes that the Brussels sprouts are roasting.
Slicing Brussels Sprouts
My go-to is a food processor with a slicing disc because it’s so quick, but a food processor isn’t a must-have for this recipe. You can also use a knife to shave them. See How to Shave Brussels Sprouts by The Culinary Compass for a how-to if you don’t have a food processor.
Parmesan & Garlic Crispy Roasted Brussels Sprouts
Equipment
- Food processor with slicing disc or shave brussels sprouts by hand with a knife
Ingredients
- 4 cups sliced Brussels sprouts (Before slicing, this is about 250 grams by weight or 3 cups)
- 1 cup grated parmesan cheese divided into ¾ and ¼ cup portions
- 4 cloves garlic grated or minced
- ½ teaspoon kosher salt
- ⅛ teaspoon black pepper
- 2 tablespoon olive oil
Instructions
- Preheat oven to 400℉.
- Cut stems off of the Brussels sprouts.
- Slice the sprouts using the slicing disc of a food processor. (Scroll down to notes section for a link to a video if you don't have a food processor.)
- Transfer the sliced sprouts to a large mixing bowl. Add garlic, salt, and ¾ cup of the parmesan cheese.
- Drizzle with olive oil and stir until the sprouts are well-coated. If 2 tablespoon olive oil isn't enough to lightly coat them all, add a little more.
- Line a rimmed baking sheet with parchment paper.
- Spread the sprouts in a thin layer on the sheet pan.
- Place baking sheet on a rack in the center of the oven.
- Roast for 10 minutes. Stir the sprouts and return to the oven. Roast for approximately 10 more minutes until the sprouts are crispy.
- Transfer to a serving platter and top with the remaining ¼ cup of parmesan cheese.
Notes
Leave a Reply