The Best Roasted Brussel Sprouts Recipe

I’ve tried countless roasted Brussels sprouts recipes, but this one stands out for its perfect balance of crispiness and flavor. The key lies in the roasting technique and a simple yet impactful garlic-Parmesan finish. If you’ve ever struggled with soggy or bland sprouts, this method might just change your mind. There’s a reason it’s become my go-to side dish—wait until you taste the final result.

Recipe

“Let me tell you, these roasted Brussels sprouts are a game-changer. Whether you’re a Brussels skeptic or a die-hard fan, this recipe will make you fall in love all over again. The secret? A hot oven, a drizzle of olive oil, and a sprinkle of sea salt transform these little cabbages into crispy, caramelized perfection.

I stumbled upon this method years ago during a desperate fridge clean-out, and it’s been my go-to side dish ever since. The edges get gloriously crunchy, while the insides stay tender and sweet—it’s a texture combo that’s impossible to resist.

Trust me, once you try these, you’ll be roasting them weekly. They’re foolproof, fast, and downright addictive.”

Ingredients

For perfectly roasted Brussels sprouts, it’s all about the right ingredients to bring out their natural sweetness and create that crave-worthy crispy texture. Fresh is key, and a few simple pantry staples will elevate this dish from basic to unforgettable.

• Brussels sprouts (1 lb): Look for firm, bright green sprouts with tightly packed leaves. Smaller sprouts are sweeter and roast more evenly.
• Olive oil (2 tbsp): This helps crisp up the sprouts and prevents sticking. Use a good-quality extra virgin olive oil for the best flavor.
• Kosher salt (1 tsp): Enhances the natural flavors. Table salt works, but kosher salt’s larger grains distribute more evenly.
• Black pepper (½ tsp, freshly ground): Adds a subtle warmth. Freshly ground pepper has the most robust flavor.
• Garlic powder (½ tsp): Optional but highly recommended for a savory depth. Fresh garlic burns easily, so powder works better here.
• Parmesan cheese (¼ cup, grated): Adds a nutty, salty finish. Freshly grated is worth the effort—skip the pre-grated kind for better melting.
• Balsamic glaze (2 tbsp): Drizzle at the end for a tangy, sweet contrast. Store-bought works, but homemade is easy and elevated.

Pro Tip: For a smoky twist, swap olive oil with avocado oil and add a pinch of smoked paprika.

If you’re vegan, nutritional yeast makes a great Parmesan substitute. Fresh herbs like thyme or rosemary can also add a fragrant touch.

How to Make the Best Garlic-Parmesan Roasted Brussel Sprouts

• Add minced garlic and Parmesan cheese in the last 5 minutes. Sprinkling garlic and Parmesan toward the end prevents the garlic from burning and guarantees the cheese melts perfectly without clumping.
• Check for doneness. The sprouts should be fork-tender and lightly charred at the edges. If they’re not quite there, roast for an additional 3-5 minutes.
• Serve immediately. Roasted Brussels sprouts are best enjoyed hot, when their texture is crispy and flavors are at their peak. Bonus: a squeeze of lemon juice adds a bright, fresh finish.

Pro Tip: For extra crispiness, pat the sprouts dry before tossing them with oil. Excess moisture can hinder browning.

Watch-Out Warning: Avoid using too much oil, as it can make the sprouts soggy instead of crispy. A light, even coating is all you need.

Nutrition

Roasted Brussels sprouts are a nutritious side dish packed with essential vitamins and minerals. Here’s a breakdown of their nutritional content per serving.

Chef Tips

When preparing roasted Brussels sprouts, I always recommend trimming and halving them uniformly to guarantee even cooking. Toss them generously with olive oil, salt, and pepper for maximum flavor.

Preheat your oven to 400°F and spread them in a single layer on a baking sheet—don’t overcrowd. Roast until golden and crispy, tossing halfway.

Add a splash of balsamic vinegar or a sprinkle of Parmesan for an extra touch.