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    Home » Recipes » Vegetables and Side Dishes

    Published: Nov 30, 2018 · Modified: Jan 4, 2022 by joskitchenlarder · 16 Comments. · This post may contain affiliate links ·

    Roasted Brussels Sprouts with Parmesan & Garlic

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    Roasted Brussels sprouts with Parmesan & Garlic

    Roasted Brussels Sprouts with Parmesan & Garlic are a game changer. If you are a sprouts fan already you will love this roasted, garlicky, cheesy version for sure. Perfect Christmas or Thanksgiving veggie side dish.

    Roasted Brussels sprouts with Parmesan & Garlic

    Brussels Sprouts! You either love them or hate them, very much like good old Marmite! I'm definitely in "love them" camp but more so since I've started roasting these little fellows. Difference in flavour is really big plus flavour enhancement possibilities endless. And who likes watery, bland and flavourless sprouts anyway? Well, not me and you won't find them here. Instead I present you my Roasted Brussels Sprouts with Parmesan & Garlic!

    This recipe is super simple and the end result is really delicious. These sprouts are perfect as a side dish and go lovely with any type of roast meat or veggie roast too! Believe you me, once you've tried roasted sprouts it will be difficult to go back to boiled or even steamed version. The breadcrumbs provide a bit of unexpected crunch which I love!

    When it comes to quantities, it is usually myself and hubby devouring the content of this baking dish (kids aren't keen on sprouts). However, if you are less greedy it will most likely serve 4 (please don't judge).

    Roasted Brussels sprouts with Parmesan & Garlic

    Can I adapt these roasted brussels sprouts in any way?

    The parmesan, breadcrumbs and garlic might not be particularly festive but I like them this way and would happily include them as a side dish on my Christmas table. By all means sprinkle some crisped up and finely chopped pancetta or even chopped chestnuts for extra festive flare, I won't mind and won't tell. However, I can assure you these are perfect just like that so perhaps you can save the bacon for pigs in the blankets. 😉

    Also feel free to adjust the quantities of both garlic and parmesan cheese according to your liking. I find that one plump garlic clove does the trick here but by all meant add more, same with cheese!

    Roasted Brussels Sprouts with Parmesan & Garlic - Step-By-Step Instructions

    Roasted Brussels sprouts with Parmesan & Garlic
    Prepared Brussels in a baking dish with some seasoning, sliced garlic, breadcrumbs and olive oil.
    Roasted Brussels sprouts with Parmesan & Garlic
    Brussels out of the oven after 20-30min roasting time and ready for parmesan.
    Roasted Brussels sprouts with Parmesan & Garlic
    Roasted Brussels sprinkled generously with parmesan going into the oven for the final moments allowing the cheese to melt.
    Roasted Brussels sprouts with Parmesan & Garlic
    Print Pin
    5 from 5 votes

    Roasted Brussels Sprouts with Parmesan & Garlic

    Roasted Brussels Sprouts with Parmesan & Garlic are a game changer. If you are a sprouts fan already you will love this roasted, garlicky, cheesy version for sure. Perfect Christmas or Thanksgiving veggie side dish.
    Course Side Dish
    Cuisine American, British, International
    Keyword brussels sprouts, Christmas side dish, roasted brussels sprouts, Thanksgiving side dish, vegetarian side dish
    Prep Time 10 minutes
    Cook Time 30 minutes
    Total Time 40 minutes
    Servings 4 servings
    Calories 141kcal
    Author Jo Allison

    Ingredients

    Metric - US Customary
    • 500 g brussels sprouts
    • 1 garlic clove peeled and very thinly sliced
    • 1-2 tablespoon breadcrumbs
    • 3-4 tablespoon parmesan cheese or any other hard cheese to grate over the sprouts
    • 2-3 tablespoon olive oil
    • salt & pepper

    Instructions

    • Preheat your oven to 180C/350F/Gas Mark 4.
    • Prepare brussels sprouts by cutting off the woody ends (especially when they are long and sticking out a bit). If there are any woody or bruised outer leaves, feel free to discard them otherwise leave them.
    • Cut larger sprouts in half lengthwise leaving smaller ones whole and put them in a baking dish.
    • Sprinkle them with salt, freshly ground pepper and breadcrumbs, add thinly sliced garlic clove.
    • Pour over a good glug of olive oil and give everything a little mix and toss with your hands. Roast in a preheated oven for approx 20-30 min (until tender). Timings will depend on the size of your sprouts. Test them for doneness at 20 min by simply inserting a sharp knife in one of the bigger sprouts. If it goes in easily, they are ready!
    • Take the brussels sprouts out of the oven and give them a little mix. Grate as much parmesan as you like and sprinkle it over the sprouts. Return them into the oven for the cheese to melt and create lovely, almost lacy topping. 
    • Perfect as a side dish with any meat or veggie roasts!

    Notes

    • Nutritional information is approximate, per serving and meant as a guideline only.
    • Feel free to adjust the amount of parmesan cheese as you see fit, same with garlic! 

    Nutrition

    Nutrition Facts
    Roasted Brussels Sprouts with Parmesan & Garlic
    Amount Per Serving (0 g)
    Calories 141 Calories from Fat 72
    % Daily Value*
    Fat 8g12%
    Saturated Fat 1g5%
    Cholesterol 2mg1%
    Sodium 109mg5%
    Potassium 486mg14%
    Carbohydrates 13g4%
    Fiber 4g16%
    Sugar 2g2%
    Protein 5g10%
    Vitamin A 970IU19%
    Vitamin C 106.5mg129%
    Calcium 101mg10%
    Iron 1.9mg11%
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Tag me @Joskitchenlarder or use hashtag #joskitchenlarder!

    ***This post has been first published in December 2017 and updated in November 2018***

    Some more recipes you might enjoy:

    Sage and Onion Stuffing (Vegan)

    Braised Red Cabbage

    Vegan Roast Potatoes

    Brussels Sprouts, Bacon & Chestnuts Macaroni Cheese

    Celeriac Veggie Loaf

    Easy Roasted Butternut Squash Veggie Wellington

    Kale Crisps

    Have you tried my Roasted Brussels Sprouts with Parmesan & Garlic? Leave a comment at the bottom of this post, I love reading them!

    You can also come and say hello over on my Facebook page, Twitter, Instagram or Pinterest

    Roasted Brussels sprouts with Parmesan & Garlic

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    Roasted Brussels sprouts with Parmesan & Garlic

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    1. Heidi Roberts says

      December 04, 2018 at 3:49 am

      5 stars
      I am not a fan of sprouts but maybe this recipe might make me like them!

      Reply
      • joskitchenlarder says

        December 04, 2018 at 10:10 am

        This slightly different take on them might make you change your mind. 😉

        Reply
    2. Angela Roberts says

      December 04, 2018 at 2:13 am

      5 stars
      These look so delicious. I especially like your use of the color wheel! Very pleasing blues.

      Reply
      • joskitchenlarder says

        December 04, 2018 at 10:06 am

        Thank you Angela! 🙂

        Reply
    3. anna says

      December 03, 2018 at 9:26 pm

      5 stars
      they look so delicious, we love Brussels sprouts and I make them quite often. I’ll definitely be trying these with parmezan!!

      Reply
      • joskitchenlarder says

        December 04, 2018 at 10:05 am

        Thank you Anna! 🙂 I hope you like this version.

        Reply
    4. Anna | Once Upon A Food Blog says

      December 03, 2018 at 8:26 pm

      Ooh, these look gorgeous! I love sprouts and so does my youngest daughter so cook them quite often but I've never roasted them. I'll definitely be trying this!

      Reply
      • joskitchenlarder says

        December 04, 2018 at 10:04 am

        Thank you! 🙂 I'm well impressed with your daughter! Please send her over to have a chat with my two boys, she might be able to convince them that sprouts are really not bad at all. lol

        Reply
    5. mandy says

      December 03, 2018 at 4:21 pm

      5 stars
      Roasting Brussels is so the way forwards - they taste so much better! Love the sound of your parmesan and garlic version

      Reply
      • joskitchenlarder says

        December 04, 2018 at 10:03 am

        Thanks Mandy! Definitely the way forward. I do think that roasting brings the best out of any veg.

        Reply
    6. Sisley White says

      December 03, 2018 at 2:44 pm

      5 stars
      I\ve never thought about adding Parmesan to them before. I think I'm in love.

      Reply
      • joskitchenlarder says

        December 04, 2018 at 10:00 am

        Ha ha, thank you! 🙂 Roasted sprouts and parmesan go so well together! For me it was a love from first taste for sure! 🙂

        Reply
    7. Eb Gargano | Easy Peasy Foodie says

      December 11, 2017 at 9:53 pm

      I am definitely in the LOVE camp when it comes to sprouts...and I so agree with you that they are much nice roasted (or pan-fried)...it brings out a lovely nutty flavour. I have so many different sprout recipes on my website...but I don;t think I've ever done them with parmesan...what an oversight! **rushes to the kitchen to try that out** Thanks for linking them up to #CookBlogShare. Eb x

      Reply
      • joskitchenlarder says

        November 28, 2018 at 2:33 pm

        Thank you Eb! 🙂 I blame those boiled to death sprouts for so many not being keen on these delicious little veggies! If only they wanted to try the roasted version, I think at least 50% of them would have been sold! 🙂 x

        Reply
    8. Michelle Frank | Flipped-Out Food says

      December 08, 2017 at 11:08 pm

      I am definitely in the "love 'em" camp, but the hubster and kids are devout haters. I keep trying new recipes to win them over, though, and this looks like the winning ticket! #CookBlogShare

      Reply
      • joskitchenlarder says

        December 10, 2017 at 9:14 pm

        Thanks Michelle! 🙂 It's myself and hubby who adore sprouts and kids usually run a mile when they see them and only agree to come to the table once convinced that they will not be made to eat them lol. Me and hubby devour the lot for the team! 🙂 Hope you like this recipe and fingers crossed for your peeps! 🙂

        Reply

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