Description
There’s something undeniably comforting about roasted Brussels sprouts that are golden, crispy, and coated in savory garlic and Parmesan. Perfect for weeknight dinners, festive holiday gatherings, or as a side for family meals, this recipe elevates a humble vegetable into a flavorful, crowd-pleasing dish. With a touch of olive oil, a sprinkle of paprika, and a finish of fresh lemon juice, these sprouts are packed with flavor and nutrition. Even picky eaters will find themselves reaching for seconds.
Ingredients
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1 ½ pounds Brussels sprouts, trimmed and halved
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3 tablespoons olive oil
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4 cloves garlic, minced
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½ teaspoon salt
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¼ teaspoon black pepper
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½ teaspoon paprika (optional)
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¼ cup grated Parmesan cheese
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1 teaspoon lemon juice (optional)
Instructions
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Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
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Trim the stems and remove any damaged leaves from the Brussels sprouts, then cut each sprout in half lengthwise.
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In a large bowl, toss the Brussels sprouts with olive oil, minced garlic, salt, pepper, and paprika until evenly coated.
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Arrange the sprouts cut side down on the prepared baking sheet in a single layer, avoiding overcrowding.
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Roast for 20–25 minutes, shaking the pan halfway through to ensure even browning. The sprouts should have golden-brown edges and tender centers.
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Sprinkle the grated Parmesan over the sprouts and roast for an additional 2–3 minutes until the cheese melts slightly and becomes crispy.
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Remove from the oven and drizzle with lemon juice if desired. Toss gently and serve immediately.
Notes
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or the best flavor, choose firm, bright green Brussels sprouts and remove any yellowing leaves.
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Dry the sprouts thoroughly after washing to ensure crisp edges.
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Avoid overcrowding the baking sheet; use two sheets if needed.
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Leftovers can be stored in an airtight container in the refrigerator for up to 3–4 days and reheated in the oven for best texture.
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Optional variations include adding toasted nuts, a balsamic glaze, or fresh herbs like thyme or rosemary.
- Prep Time: 10 minutes
- Cook Time: 25–28 minutes