Brussels sprouts often get a bad rap, but let me tell you—when they’re cooked right, they transform into little bites of crispy, caramelized magic. Forget the soggy, boiled versions of the past. These roasted Brussels sprouts are golden brown, slightly nutty, and finished with garlic and Parmesan for a flavor that’s downright irresistible.
If you’ve got a picky eater in the family, this might just be the recipe that changes their mind about Brussels sprouts. They’re the kind of veggie that feels special enough for holiday dinners but simple enough to whip up on a weeknight.
Servings: 4
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Ingredients
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1 lb Brussels sprouts, trimmed and halved
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2 tablespoons olive oil
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3 cloves garlic, minced
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½ teaspoon salt
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¼ teaspoon freshly ground black pepper
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¼ teaspoon red pepper flakes (optional, for a little heat)
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¼ cup grated Parmesan cheese
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1 tablespoon lemon juice (freshly squeezed)
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Extra Parmesan and lemon zest for garnish
Instructions
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Preheat the oven:
Heat your oven to 425°F (220°C). A hot oven is the secret to those crispy edges! -
Prepare the sprouts:
Trim the ends of the Brussels sprouts and remove any yellow outer leaves. Cut them in half so they roast evenly. -
Season:
Toss the sprouts in olive oil, garlic, salt, pepper, and red pepper flakes if you like a little spice. Spread them out in a single layer on a baking sheet, cut side down.Tip: Giving them space on the pan means they’ll roast, not steam.
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Roast:
Bake for 20–25 minutes, flipping halfway through, until the sprouts are tender inside and crispy on the outside. -
Finish with flavor:
As soon as they’re out of the oven, sprinkle on the Parmesan and drizzle with lemon juice. Toss gently to coat. -
Serve:
Pile them onto a serving plate, sprinkle with extra Parmesan and a little lemon zest, and serve hot.
Chef’s Note:
These sprouts pair beautifully with roasted chicken, steak, or even over a grain bowl for a vegetarian-friendly meal. If you want to take things up another notch, try adding crispy bacon bits or a drizzle of balsamic glaze.
👉 With the right seasoning and a little high-heat roasting, Brussels sprouts go from “meh” to “more, please!”