These parmesan garlic roasted brussels sprouts have deep golden edges, a crunchy panko and cheese crust, and a mellow garlic flavor that turns even skeptics into fans.
You only need seven ingredients and a single baking sheet. Placing the sprouts cut side down in a hot oven is the trick that gives them a caramelized surface while the insides turn tender.
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Why This Parmesan Garlic Roasted Brussels Sprouts Recipe Works
High heat caramelizes the natural sugars in the sprouts and tames their bitterness, so they taste nutty and sweet instead of sharp.
Tossing the sprouts with the oil, garlic, Parmesan, and panko before roasting means the coating browns into a crust that clings to every half.
Roasting cut side down gives each sprout direct contact with the hot pan, which builds the deep brown color. A flip halfway through crisps the outer leaves.
Ingredients for Parmesan Garlic Roasted Brussels Sprouts
- 1 lb Brussels sprouts, trimmed and halved
- 2 tbsp extra virgin olive oil
- 2 cloves garlic, minced
- 1/4 tsp kosher salt
- 1/4 tsp black pepper
- 1/3 cup finely grated Parmesan cheese (about 1 oz)
- 1/3 cup panko breadcrumbs
Brussels sprouts. Choose firm, bright green sprouts of similar size so they roast evenly. Trim the base and pull off any loose or yellow leaves.
Olive oil. It carries the heat to every surface and helps the panko turn golden. Use enough to coat lightly without pooling.
Garlic. Minced garlic mellows as it roasts and flavors the crust. Keep the pieces small so they do not burn.
Parmesan. Finely grated cheese melts into the panko and makes a salty, crisp coating. Grate it fresh for the best flavor.
Panko. Its light flakes crisp up far better than regular breadcrumbs.
How to Make Parmesan Garlic Roasted Brussels Sprouts
1. Heat the oven. Heat the oven to 400 degrees F with a rack in the center.
2. Trim the sprouts. Cut off the base, halve each sprout, and pull away any loose, rough outer leaves.
3. Coat with oil. Place the sprouts in a bowl, add the olive oil, and toss gently until every piece is glossy.
4. Add the coating. Sprinkle the garlic, salt, pepper, Parmesan, and panko over the sprouts and toss again.
5. Spread on the pan. Arrange the sprouts on a baking sheet with the cut sides down, leaving a little space between each.
6. Roast and flip. Roast for 20 minutes, flip the sprouts, and roast for 10 minutes more until deep golden brown and crisp at the edges.
7. Finish. Move the sprouts to a warm bowl and scrape any crumbs from the pan on top. Serve hot.
How to Serve Parmesan Garlic Roasted Brussels Sprouts
Serve the sprouts hot, because the crust is crispest right out of the oven. They are a natural partner for roasts and poultry, such as oven baked BBQ chicken, Dutch oven pot roast, and garlic herb butter roasted turkey breast. A scoop of mashed potatoes and gravy rounds out the plate for a Sunday style dinner.
How to Store and Reheat Parmesan Garlic Roasted Brussels Sprouts
Cool the sprouts and store them in an airtight container in the refrigerator for up to 3 days. The crust softens as they sit, which is normal. Reheat on a baking sheet in a 400 degrees F oven or in an air fryer for 5 to 8 minutes until crisp again and hot throughout. Avoid the microwave, since it makes them soggy. Freezing is not recommended.
Tips and Variations for Parmesan Garlic Roasted Brussels Sprouts
Dry the sprouts. Wet sprouts steam instead of roast, so pat them dry after washing.
Keep the pieces similar. Halve large sprouts and quarter very big ones so everything finishes at the same time.
Use a rimmed sheet. A heavy rimmed baking sheet gives even browning, and a sheet of parchment helps with cleanup.
Do not crowd. Use two pans if the sprouts overlap, since crowding causes steaming.
Add acid. A squeeze of lemon juice after roasting brightens the flavor.
Add bacon. Crumbled cooked bacon tossed on at the end adds salt and crunch.
Swap the cheese. Pecorino works in place of Parmesan, and you may want to cut the salt a little more.
Reheat safely. Refrigerate leftovers promptly and reheat until hot. The Purdue Extension guide to storing leftovers covers safe storage times.
Frequently Asked Questions About Parmesan Garlic Roasted Brussels Sprouts
How do I get parmesan garlic roasted brussels sprouts crispy?
Use high heat, dry sprouts, and a single layer with space between pieces. Place them cut side down for the first 20 minutes.
Can I make parmesan garlic roasted brussels sprouts ahead of time?
You can trim and halve the sprouts a day ahead and store them in the refrigerator. Toss with the coating right before roasting.
Can I use frozen sprouts for parmesan garlic roasted brussels sprouts?
Fresh sprouts give the crispiest result, but frozen sprouts can work if you roast them straight from the freezer on a hot pan and expect a softer texture.
Why are my sprouts bitter?
Overcooking and undercooking can both bring out bitterness, so roast until deeply golden and tender.
Can I use an air fryer?
Yes. Air fry at 375 degrees F for 12 to 15 minutes, shaking the basket halfway through.
Parmesan Garlic Roasted Brussels Sprouts with Panko
Equipment
- Rimmed Baking Sheet
- Large bowl
- Cutting board
- Spatula
Ingredients
Main Ingredients
- 1 lb Brussels sprouts trimmed and halved
- 2 tbsp extra virgin olive oil
- 2 cloves garlic minced
- ¼ tsp kosher salt
- ¼ tsp black pepper
- ⅓ cup finely grated Parmesan cheese about 1 oz
- ⅓ cup panko breadcrumbs
Instructions
Cooking
- Prep. Heat the oven to 400 degrees F. Trim and halve the sprouts, discarding any loose outer leaves.
- Coat. Toss the sprouts with the olive oil, then add the garlic, salt, pepper, Parmesan, and panko and toss again until well coated.
- Roast. Spread the sprouts cut side down on a baking sheet and roast for 20 minutes, then flip and roast for 10 minutes more until deep golden brown.
- Serve. Transfer to a warm bowl, scrape the crumbs from the pan over the top, and serve hot.
