Parmesan & Garlic Crispy Roasted Brussels Sprouts
These crispy roasted Brussels sprouts are packed with garlic flavor with an added richness of the parmesan cheese. This is a great side dish for fall and winter, and comes together in just 30 minutes!
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
If you don’t have a food processor, see How to Shave Brussels Sprouts at The Culinary Compass.