Thanksgiving Oven-roasted Brussels Sprouts Recipe with Garlic & Parmesan

Brussels sprouts have come a long way from being the dreaded vegetable of childhood. With the right preparation and cooking method, they can be transformed into a delicious and nutritious side dish that even the pickiest eaters will enjoy. This oven-roasted Brussels sprouts recipe is a game-changer. The sprouts are roasted to perfection, bringing out their natural sweetness and creating a crispy exterior. With a touch of garlic and a sprinkle of Parmesan cheese, these Brussels sprouts will become a family favorite in no time.

When I first attempted to cook Brussels sprouts, I was skeptical. I had memories of overcooked, mushy sprouts that lacked flavor. But after experimenting with different techniques, I discovered the secret to making them irresistible. Roasting them in the oven allows the sprouts to caramelize and develop a wonderful nutty flavor. The addition of garlic adds a savory note, while the Parmesan cheese brings a delightful umami richness. Trust me, this recipe will change your perception of Brussels sprouts forever.

Jump to:

• Ingredients
• Instructions
• Substitutions
• Variations
• Equipment
• Storage and Reheating
• Pro Tips
• Oven-roasted Brussels Sprouts with Garlic & Parmesan for Thanksgiving
• Comments

Ingredients

• Brussels sprouts — 1 pound
• Olive oil — 2 tablespoons
• Garlic cloves — 3, minced
• Grated Parmesan cheese — ¼ cup
• Salt — ½ teaspoon
• Black pepper — ¼ teaspoon

Instructions

1. Preheat your oven to 425°F (220°C).

2. Trim the ends of the Brussel sprouts and remove any discolored outer leaves.

3. In a large bowl, toss the Brussel sprouts with olive oil, minced garlic, salt, and black pepper. Make sure each sprout is coated evenly.

4. Spread the Brussel sprouts in a single layer on a baking sheet.

5. Roast in the preheated oven for 20-25 minutes, or until the sprouts are tender and golden brown, stirring once halfway through cooking.

6. Remove the baking sheet from the oven and sprinkle the grated Parmesan cheese over the roasted Brussel sprouts.

7. Return the baking sheet to the oven for an additional 2-3 minutes, or until the cheese is melted and slightly crispy.

8. Remove from the oven and let the Brussel sprouts cool for a few minutes before serving.

Substitutions

• Parmesan cheese — If you prefer a different type of cheese or want to make this recipe vegan, you can substitute the Parmesan cheese with nutritional yeast or a dairy-free alternative like vegan Parmesan cheese.

Variations

• Balsamic glaze — For a tangy twist, drizzle the roasted Brussels sprouts with balsamic glaze before serving. The sweet and acidic flavors complement the nuttiness of the sprouts beautifully.

Equipment

• Baking sheet

• Large bowl

• Knife

• Cutting board

Storage and Reheating

• Store any leftover roasted Brussel sprouts in an airtight container in the refrigerator.

• Reheat the sprouts in a preheated oven at 350°F (175°C) for about 10 minutes, or until warmed through.

• For best results, consume the leftovers within 2-3 days.

Pro Tips

• Trimming the Brussel sprouts — Make sure to trim the ends of the Brussel sprouts and remove any discolored outer leaves. This will ensure even cooking and a more appealing appearance.

• Coating the sprouts — When tossing the Brussel sprouts with the olive oil, garlic, salt, and pepper, make sure each sprout is coated evenly. This will ensure that every bite is flavorful.

• Single layer — Spread the Brussel sprouts in a single layer on the baking sheet. This allows them to roast evenly and develop a crispy exterior.

• Golden brown color — Keep an eye on the sprouts while they are roasting. You want them to be tender and golden brown, but be careful not to overcook them, as they can become mushy.

• Adding parmesan cheese — Sprinkle the grated Parmesan cheese over the roasted Brussel sprouts while they are still hot. The residual heat will melt the cheese slightly, creating a deliciously cheesy crust.