I think the people who don’t like Brussels sprouts haven’t tried roasting them. Roasting Brussels sprouts with garlic makes them taste amazing.
They get a little charred on the bottom and when topped with Parmesan cheese, they become something extraordinary. If you don’t like them, please try my baked Brussels sprout recipe and let me know if it changes your mind.
Ingredients you’ll need;
- Brussels sprouts. Try getting the medium-sized ones so they all roast evenly. When they are all different sizes, some can be done while others aren’t.
- Olive oil. I like to use extra virgin olive oil because I love the flavor.
- Garlic. Mince your garlic as fine as you can so it mixes well with the Brussels sprouts.
- Red pepper flakes give them a spicy touch. If you can coerce your kids into eating them, you might want to avoid them.
- Salt and pepper to taste. I like using coarse salt and freshly ground black pepper.
- Grated Parmesan cheese. If you can grate it yourself, please do. There is a huge difference between store-bought pre-grated cheese and freshly grated one.
How to make roasted Brussels sprouts
It is the easiest thing ever. Follow these fool-proof instructions:
- Preheat the oven to 400 F. Remove the damaged outer leaves on the Brussels sprouts, wash them, and slice them in half.
- Place them on a baking sheet and pour the olive oil over them.
- Sprinkle them with minced garlic, red pepper flakes, salt, and pepper.
- Mix everything together so all the Brussels sprouts are coated with oil, garlic, and seasonings.
- Place them cut side down and bake for 10 minutes.
- Remove the pan from the oven and sprinkle the Parmesan cheese evenly on top.
- Put them back in the oven and continue baking for 10-15 minutes more depending on their size. Make sure they are cooked through, but not overly done. Serve with extra Parmesan cheese on top, if desired.
How do store and reheat roasted Brussels sprouts with garlic?
To store, place them in an airtight container and into the fridge for up to 4 days. To reheat, simply place them in the microwave or you can bake them in the oven until hot and crispy.
What to do with leftover Brussels sprouts?
- They make a great addition to any salad
- Slice them and make a slaw
- They make a great side dish for any meal
- Drizzle some yogurt and tahini dressing over them and top with pomegranate seeds
- Bake them with cream sauce and cheese on top for a delicious gratin
- Balsamic glaze, roasted pear, and goat cheese make a great salad with Brussels sprouts
- Slice them and use them to top your favorite hummus recipe
- Eat them over a mixed greens salad with lemon-honey vinaigrette
The Best Brussels Sprouts of Your Life
- 1 ½ lbs Brussels sprouts
- 3 garlic cloves, minced
- 1½ tbsp extra virgin olive oil
- ½ - 1 tsp coarse salt
- ¼ tsp freshly ground black pepper
- ½ tsp red pepper flakes
- 3 tbsp freshly grated Parmesan cheese
- Preheat the oven to 400 F. Remove the damaged outer leaves on the Brussels sprouts, trim the stems, wash them, and slice them in half. Place them on a baking sheet
- Drizzle the olive oil over them
- Sprinkle them with minced garlic, salt, pepper, and red pepper flakes. Mix everything until the Brussels sprouts are fully coated with oil and seasonings
- Place them cut side down and bake for 10 minutes
- Remove the pan from the oven and sprinkle the Brussels sprouts with Parmesan cheese. Return them to the oven and bake for 10-15 minutes more or until cooked through but not overly soft. Serve with extra Parmesan cheese on top, if desired