Roasted Brussels Sprouts with Garlic Slivers and Parmesan
We are slowly becoming fans of Brussels sprouts, and I think this roasted Brussels sprouts with garlic slivers and Parmesan recipe is my new favorite way to make them. Simple. Healthy. Delicious. Roasting the Brussels sprouts gives them a nice depth of flavor, and topping them with Parmesan cheese makes them extra-tasty. The kids ate them, and while I won’t say they loved them, they didn’t complain about them either–I’d say that’s a start! This easy Brussels sprouts recipe paired nicely with a juicy steak (with balsamic roasted tomatoes) and some garlic rice.
Roasted Brussels Sprouts with Garlic Slivers and Parmesan
Ingredients:
- 2 cups of fresh Brussels sprouts, halved
- 3 cloves of garlic, cut into thin slivers
- 1 tbsp olive oil
- Pinch of crushed red pepper flakes, to taste
- Sea salt and freshly cracked pepper, to taste
- Parmesan cheese, shredded
- Lemon wedges, optional
How to Make Roasted Brussels Sprouts with Garlic Slivers and Parmesan:
Preheat the oven to 375 degrees. Line a baking sheet with foil, then coat with olive oil cooking spray.
Toss the Brussels sprouts and garlic slivers with olive oil, then season with a pinch of crushed red pepper, sea salt, and freshly cracked pepper, to taste.
Toss to coat evenly, then spread out evenly on the baking sheet.
Roast in the oven for 20-25 minutes, until tender; flip halfway through.
Remove from the oven and taste–re-season if needed.
Spoon into a serving bowl.
Top the Brussels sprouts with grated Parmesan and serve with lemon wedges on the side.
Serve immediately. Enjoy.
Equipment
Ingredients
- 2 cups of fresh Brussels sprouts halved
- 3 cloves of garlic cut into thin slivers
- 1 tbsp olive oil
- Pinch of crushed red pepper flakes to taste
- Sea salt and freshly cracked pepper to taste
- Parmesan cheese shredded
- Lemon wedges optional
Instructions
- Preheat the oven to 375 degrees. Line a baking sheet with foil, then coat with olive oil cooking spray.
- Toss the Brussels sprouts and garlic slivers with olive oil, then season with a pinch of crushed red pepper, sea salt, and freshly cracked pepper to taste. Toss to coat evenly, then spread out evenly on the baking sheet.
- Roast in the oven for 20-25 minutes until tender. Flip halfway through.
- Remove from the oven and taste–re-season if needed.
- Spoon into a serving bowl.
- Top the Brussels sprouts with grated Parmesan and serve with lemon wedges.
- Serve immediately. Enjoy.
I am slowly winning my husband over to the brussels sprout = love camp as well! Love how simple yet tasty this is.
So good! I love brussels!!
Kisses
One of our favourite vegetables and we grow our own. Hope all is well Diane
i feel like your brussels sprouts are a lot bigger and more robust than the ones i’ve been buying. maybe that’s why i don’t like them?
I love them with garlic and bacon bits, sauteed in olive oil on the stovetop, and parmesan sounds like a great addition! It’s amazing how a little extra flavoring can make a blah veggie so great, isn’t it?
I love the idea of Parmesan on Brussels Sprouts! I saw a big bag at the grocery store a few days ago for $6 and I didn’t buy them… now I’m kicking myself! Can’t wait to try this recipe!
This looks wonderful! I love them roasted.
So delicious Pam!!
I love brussels sprouts and specially roasted and made some roasted with garam masala and they where delicious and I bet this ones are amazing!
Cheers,
Lia
We are not fans but maybe your recipe will change my mind.
We love Brussels sprouts in this home so thanks for another way to prepare them
I am a loyal fan of brussels sprouts, esp. when ROASTED!!