Roasted Brussels Sprouts with Garlic, Red Pepper, and Parmesan

No Comments

This post may contain affiliate links. Please read my disclosure policy.

Jump to Recipe

Crispy, savory Roasted Brussels Sprouts with Garlic, Red Pepper, and Parmesan are the side that has been missing from your table. These Brussels are so darn good, that you are going to be grabbing them straight out of the pan.

roasted Brussels on grey plate with striped napkin

Brussels Sprouts with Garlic

Brussels Sprouts with Garlic is an amazingly delicious and versatile side dish. Coming up with ways to season Brussels or dips and sauces for them has become a small obsession it seems.

We eat these simple roasted Brussels sprouts weekly at my house. Just roasted with olive oil salt and pepper, the perfect side.

I have been cooking for a long time but I love learning new techniques or ways to do things. Typically I just season my sprouts, roast, and serve.

A while back, I tried smashing Brussels sprouts, in a similar method to the ever-popular cheesy smashed potatoes that everyone loves. Those became a family favorite from the first bite.

Brussels with cheese on plate

Seasonings for Brussels Sprouts

Recently, I have started to heat a few spices in just a bit of oil to infuse it and then toss with my roasted Brussels sprouts. The difference is amazing.

This technique is known as tadka or tempering, when you fry your spices first, it really wakes up those spices and infuses the oil so that when poured on the vegetables, the flavors are more evenly distributed. Try it, the difference is noticeable.

Brussels sprouts can be seasoned with so many different flavor combinations. Sweet and heat, spicy, savory, plain salt and pepper, or brightened with lemon.

Brussels sprouts on round plate with blue napkin

Roasted Brussels Sprouts Recipe

Ingredients

  • Brussels sprouts
  • olive oil
  • kosher salt
  • freshly ground black pepper
  • garlic cloves
  • red pepper flakes
  • Parmesan cheese

Instructions

  1. Preheat the oven to 450°F. Place the Brussels sprouts on a large baking sheet. (I use these baking sheets literally every single day!) Drizzle with 2 tablespoons of olive oil.
  2. Sprinkle with salt and pepper and toss well to coat the sprouts. Arrange the sprouts cut side down. Roast for 15-20 minutes, until the sprouts are tender and have browned.
  3. While the sprouts roast, combine the remaining 2 tablespoons of olive oil, garlic, and red pepper in a small skillet. Warm over medium heat until fragrant, about 1 minute.
  4. When the Brussels sprouts finish in the oven, drizzle with the garlic oil. Toss to coat. Season with additional salt and pepper, as needed. Sprinkle with Parmesan cheese before serving.
roasted Brussels on plate with grey striped napkin

Serve these Brussels sprouts with creamy, rich, and extra saucy stovetop broccoli mac and cheese for a dinner that everyone is certain to enjoy.

If you’re lucky enough to have some of these Brussels sprouts leftover, they’ll be amazing with the smoky bacon cream sauce in this irresistible pasta dish.

Brussels with cheese on plate

Roasted Brussels Sprouts with Garlic, Red Pepper, and Parmesan

Crispy, savory Roasted Brussels Sprouts with Garlic, Red Pepper, and Parmesan are the side that has been missing from your table. These Brussels are so darn good, that you are going to be grabbing them straight out of the pan.
Prep Time: 5 mins
Cook Time: 20 mins
Total Time: 25 mins
Servings: 6 servings

Ingredients 

  • pounds Brussels sprouts, trimmed and halved
  • 3 tablespoons olive oil divided
  • ¾ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 3 garlic cloves, minced
  • ½ teaspoon red pepper flakes
  • ¼ cup Parmesan cheese, grated

Instructions

  • Preheat the oven to 450°F. Place the Brussels sprouts on a large baking sheet and drizzle with 1 tablespoon of olive oil.
  • Sprinkle with salt and pepper and toss well to coat the sprouts. Arrange the sprouts cut side down. Roast for 15-20 minutes, until the sprouts are tender and have browned.
  • While the sprouts roast, combine the remaining 2 tablespoons of olive oil, garlic, and red pepper in a small skillet. Warm over medium heat until fragrant, about 1 minute.
  • When the Brussels sprouts finish in the oven, drizzle with the garlic oil. Toss to coat. Season with additional salt and pepper, as needed. Sprinkle with Parmesan cheese before serving.

Nutrition

Calories: 166kcal · Carbohydrates: 14g · Protein: 6g · Fat: 11g · Saturated Fat: 2g · Polyunsaturated Fat: 1g · Monounsaturated Fat: 7g · Cholesterol: 4mg · Sodium: 501mg · Potassium: 599mg · Fiber: 6g · Sugar: 3g · Vitamin A: 1225IU · Vitamin C: 129mg · Calcium: 101mg · Iron: 2mg
Tried this recipe?Mention @bestvegetablerecipes or tag #bestvegetablerecipes!
roasted Brussels sprouts with Parmesan on plate
Brussels on plate with parmesan

Filed under: , , , ,

Share this Article

PinYummly

Related Posts

Reader Interactions

Rate & Comment

Recipe Rating