Garlic Parmesan Brussels Sprouts
Crispy and delicious garlic parmesan brussel sprouts are roasted to perfection on a sheet pan with only 5 simple ingredients. Melty, cheesy and the best low carb side dish for Thanksgiving or any night of the week.
Servings 4 servings
Calories 206 kcal
2 pounds brussel sprouts trimmed and halved 2 TB olive oil more if needed 1 teaspoon sea salt plus more to taste 1 teaspoon pepper plus more to taste 6 cloves roasted garlic ½ cup Parmesan cheese
Preheat oven to 400 degrees.
Drizzle trimmed & halved brussel sprouts with olive oil. Stir in garlic.
Salt & pepper to taste and add to a baking sheet.
Roast for 15 minutes. Flip brussel sprouts . Roast for an additional 10-15 minutes or until desired doneness. Add cheese and use broiler function for last 5 minutes.
For crispier brussels sprouts slice them into fourths rather than half.
Feel free to add more Parmesan. If you are looking for a super cheesy recipe, definitely use more than the recipe calls for.
Larger sprouts may take more time in the oven and smaller ones may roast up faster.
To get perfectly browned garlic parmesan brussel sprouts make sure they are turned cut-side down for the first roasting.
Cut down on prep time by using pre-sliced and pre-washed sprouts.
Spread brussels sprouts in a single layer and be sure to use enough oil to ensure even cooking and crispness.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheating: Reheat leftovers under the broiler or in the air fryer until heated through. If you choose to microwave them they will not be crispy.
Make Ahead: You can follow the prep steps and store the ingredients in the fridge in an airtight container until you are ready to roast them. Serving: 1 serving | Calories: 206 kcal | Carbohydrates: 22.1 g | Protein: 11.7 g | Fat: 10.4 g