These Roasted Brussels Sprouts with Garlic and Parmesan are golden and crispy on the outside, tender in the middle and packed with flavour. Roasting brings out their natural sweetness, making them a delicious side dish for Christmas dinner or a Sunday roast.
I know Brussels sprouts can be a bit controversial, but roasting really does transform them. I love how little hands-on time these need when there is a whole roast dinner to get on the table.
The garlic becomes lovely and sweet, while the Parmesan adds a delicious golden finish. I actually really like these as a snack and it's hard to stop eating them straight off the baking tray.
Recipe update: This recipe was originally published on 13 June 2013 and was fully retested in November 2026 to check the cooking time and ingredient quantities. The original recipe still worked well, but I've expanded the instructions, tips and FAQs.
Love sprouts? Take a look at some more Brussels sprouts recipes: Our cheesy Brussels sprout gratin, crispy air fryer Brussels sprouts or our easy microwave Brussels sprouts.
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Why You'll Love Them
- Crispy and caramelised - Roasting gives the sprouts golden edges and tender centres, rather than the soft texture you get from boiling.
- Full of flavour - Garlic and Parmesan make these much more exciting than plain Brussels sprouts.
- Perfect for a roast dinner - A delicious Christmas dinner side dish that works just as well with a Sunday roast.
- A lighter vegetable side - Naturally packed with vegetables and fibre, with just a little olive oil and Parmesan.
Recipe Overview
- Cooking method: Oven roasted at 220°C/200°C fan/425°F/Gas 7.
- Cooking time: 35 minutes in total, adding the Parmesan for the final 10 minutes.
- For crispy sprouts: Use fresh, dry Brussels sprouts and spread them in a single layer, cut-side down.
- Make ahead: Trim and halve the sprouts the day before, then roast just before serving for the best texture.
Ingredients and Substitutions
A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.
- Brussels sprouts - Choose fresh, firm sprouts with tightly packed green leaves. Trim the stalk ends and remove any damaged outer leaves.
- Garlic - Use fresh garlic cloves chopped into chunks, rather than finely minced or crushed. This helps stop the garlic burning during roasting. Garlic powder is an alternative.
- Olive oil - Extra virgin olive oil gives the sprouts flavour and helps them brown. You can use regular olive oil or vegetable oil instead.
- Parmesan - Adds a lovely salty, cheesy flavour and a golden finish. Freshly grated works best, but you can leave it out for a dairy-free version. For a vegetarian version, use a vegetarian hard cheese.
- Salt and pepper - Season to taste. Go easy on the salt initially, as Parmesan is already quite salty.
Choosing the best Brussels sprouts
Look for bright green sprouts that are firm and heavy for their size, without yellowing leaves or dark, damaged patches. Smaller sprouts tend to be sweeter and more tender, while larger ones may need cutting into quarters so they cook evenly.
Roasted Brussels Sprouts Variations
These garlic and Parmesan Brussels sprouts are delicious as they are, but there are plenty of ways to change the flavours.
- Balsamic - Add a small splash of balsamic vinegar with the olive oil before roasting for a sweet, tangy flavour.
- Bacon - Add some diced bacon or lardons to the tray before roasting. Make sure they are cooked through before serving.
- Herbs - Add some fresh thyme or rosemary for a more traditional Christmas flavour. A sprinkle of dried oregano or basil can work too.
- Spicy - Swap the Parmesan for paprika and chilli, or drizzle over a little sriracha just before serving.
- Sweet and crunchy - Finish with a drizzle of honey and some toasted pine nuts. Both work really well with the caramelised sprouts.
How to Make Roasted Brussels Sprouts with Garlic
- Prep: Preheat your oven to 220°C/200°C fan/425°F/Gas 7.
- Trim the sprouts: Trim the ends of the Brussels sprouts and remove any damaged or loose outer leaves. Cut the larger sprouts in half or quarters, depending on their size, so they cook evenly.
- Season the sprouts: Put the sprouts onto a large baking tray with the olive oil, chopped garlic, salt and pepper. Toss everything together until evenly coated.
- Arrange and roast: Spread the sprouts into a single layer, cut-side down where possible. Roast for 25 minutes, until they are starting to turn golden brown. Smaller sprouts may need slightly less time.
- Add the Parmesan: Sprinkle over the grated Parmesan and return to the oven for another 10 minutes, until the sprouts are golden, crispy and tender.
Serving Suggestions
These roasted Brussels sprouts are a must on our Christmas dinner table. They go perfectly with slow cooker turkey crown, duck fat roast potatoes and honey roasted parsnips.
For a full Christmas dinner with all the trimmings, add air fryer stuffing balls, air fryer pigs in blankets and some easy bread sauce.
They are just as good with a Sunday roast. Try them alongside slow cooker roast beef or easy roast chicken, with easy hasselback potatoes or crispy garlic smashed potatoes.
For some extra greens on the table, our roasted tenderstem broccoli or garlic spring greens work well too.
We also love stirring leftover roasted sprouts through buttery pasta or adding them to healthy mac and cheese.
Storage
Make ahead: You can trim and halve the Brussels sprouts the day before, then keep them in an airtight container in the fridge. Make sure they are dry before roasting. This is a great way to save some preparation time on Christmas Day. For the crispiest results, roast them just before serving.
Store: Allow any leftover sprouts to cool, then refrigerate in an airtight container within 2 hours. Eat within 48 hours.
Freeze: Although you can freeze cooked Brussels sprouts, I wouldn't recommend it for this recipe. They lose their crispy texture and can become soggy when defrosted.
Reheat: Spread the sprouts on a baking tray and reheat at 200°C/180°C fan for around 5-10 minutes, until piping hot throughout. You can also heat them in a frying pan with a little oil to help crisp up the edges. Only reheat once.
Leftovers: Finely chop the roasted sprouts and add them to pasta, pizza, risotto, salads or even tacos. They are also delicious stirred into a creamy pasta sauce.
Dannii's Top Tips
- Don't overcrowd the tray. Leave plenty of space between the sprouts so they roast rather than steam. Use two baking trays if you're making a large batch.
- Dry the sprouts thoroughly. If you have washed them, pat them dry before adding the oil. Too much moisture stops the edges getting crispy.
- Keep the garlic chunky. Finely chopped or crushed garlic can burn during roasting and taste bitter. Larger pieces become sweeter and more tender. Keep an eye on any exposed pieces.
- Cut them to a similar size. Halve the larger sprouts and quarter any particularly big ones. This helps them cook at the same rate.
- Place them cut-side down. Having the flat sides against the baking tray helps them caramelise and develop golden, crispy edges.
- Watch the cooking time. Smaller sprouts will cook faster than large ones, so start checking towards the end. They should be golden and tender when pierced with a knife, rather than blackened or mushy.
- Add the Parmesan towards the end. This gives it time to melt and turn golden without burning during the entire roasting time.
Troubleshooting Guide
| Problem | Likely cause | Fix |
|---|---|---|
| Sprouts are soft or soggy | oo much moisture or an overcrowded tray. | Spread them out and return to the hot oven for 5-10 minutes to help crisp up the edges. |
| Garlic has burnt | The pieces were too small or exposed to the heat for too long. | Remove any burnt garlic. Next time, use larger chunks or add the garlic later. |
| Sprouts are brown but hard inside | The sprouts were too large or unevenly cut. | Give them a few more minutes in the oven, checking until tender. Cut larger sprouts into quarters next time. |
| Parmesan is too dark | The cheese was added too early or browned too quickly. | Add the Parmesan for just the final 5-10 minutes, checking regularly towards the end. |
Frequently Asked Questions
No, there is no need to boil them first. Roasting fresh Brussels sprouts straight from raw helps them develop those delicious crispy, caramelised edges. Boiling them first can add extra moisture, which makes it harder to achieve the same texture.
For this recipe, allow around 35 minutes at 220°C/200°C fan/425°F, including the final 10 minutes with Parmesan. Cooking time depends on the size of the sprouts and your oven, so check that they are golden and tender before serving.
Fresh sprouts give the best results for this recipe. Frozen Brussels sprouts contain more moisture and won't usually become quite as crispy. I recommend using fresh for the garlic and Parmesan version, particularly if you're serving them for Christmas dinner.
Yes. Double the ingredients and spread the sprouts across two large baking trays rather than overcrowding one. Swap the trays around if your oven cooks unevenly, and allow a little extra time if needed. Keep an eye on the garlic and Parmesan so they don't burn.
More Side Dish Recipes
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Recipe
Roasted Brussels Sprouts with Garlic and Parmesan
Recipe Video
Ingredients
- 500 g (1 lb) of Brussels sprouts
- 1 tablespoon of Olive oil
- 3 Garlic cloves - chopped
- 30 g (¼ cup) of Parmesan - finely grated
- Fine sea salt
- Ground black pepper
Instructions
- Prep: Preheat your oven to 220°C/200°C fan/425°F/Gas 7.
- Trim the sprouts: Trim the ends of the Brussels sprouts and remove any damaged or loose outer leaves. Cut the larger sprouts in half or quarters, depending on their size, so they cook evenly.
- Season the sprouts: Put the sprouts onto a large baking tray with the olive oil, chopped garlic, salt and pepper. Toss everything together until evenly coated.
- Arrange and roast: Spread the sprouts into a single layer, cut-side down where possible. Roast for 25 minutes, until they are starting to turn golden brown.
- Add the Parmesan: Sprinkle over the grated Parmesan and return to the oven for another 10 minutes, until the sprouts are golden, crispy and tender.
Recipe Notes
- Dry the sprouts well and avoid overcrowding the tray for the best crispy edges.
- Keep the garlic in chunks so it is less likely to burn.
- Cut larger sprouts into similar-sized pieces for even cooking.
- Add fresh thyme or rosemary for extra flavour, or swap the Parmesan for paprika and chilli.
- You can add diced bacon before roasting for a more indulgent variation.
- Preparation and roasting times can vary depending on the size of your sprouts and your oven.
Nutritional Information
Where nutritional information is provided, it is approximate and calculated using online tools. Values can vary depending on the ingredients and brands used, but we endeavour to be as accurate as possible.
All timings are a guide and may vary depending on the ingredients, equipment and, where relevant, the appliance used. Changing the serving size may also affect the time needed.
Phi @ The Sweetphi Blog says
I am so obsessed with Brussels sprouts, with balsamic sounds incredibly, yum!
Brittany says
I ADORE Brussels sprouts, one of my favorite vegetables. These look great.
Leisel says
I love brussel sprouts when they're done properly. I can tell that these are done very well so they must be delicious!
Rachelle @ Beer Girl Cooks says
Girl, I love me some Brussels! I'm not Brittish and I'm a fairly recent convert to the fan club, but these little cabbages are so delicious when done right! Your balsamic version is definitely calling my name!
[email protected] says
It doesn't matter what time of vegetable you roast as long as it has balsamic vinegar you know it will be good. Brussel sprouts......Yum!
Helen at Casa Costello says
I'm definitely coming to your dinner parties if you serve sprouts! Love this time of year and will definitely be trying your balsamic sprouts. Hope not too many people like them though, I've rather got used to eating them all myself!
Cathleen @ A Taste Of Madness says
Balsamic brussel sprouts are some of my favorite things EVER!! These look perfect for holiday dinners!
Sarah says
When do you add the balsamic?
Camilla says
I love sprouts but would never have thought to roast them with balsamic vinegar, thanks for the inspiration!
David @ Spiced says
I have a strange addiction to roasted Brussels...but I've never tried em with balsamic. I clearly need to try that! :-)
kate says
I've always been partial to sprouts, but now that we always roast them they are AMAZING. I can't wait to try yours with balsamic - great idea!
Jacqueline Meldrum says
I don't like brussels sprouts. The only veg I don't like, which irks me. So I keep trying. No luck so far but I've not tried them like this. Yummed, stumbled, pinned and tweeted :)
Choclette says
I'm one of those weird folk that love Brussels sprouts. I'm quite happy eating them lightly cooked, just as they are. But your roasted version does sound rather scrummy and I can assure you my face would not fall if they were offered at a dinner party.
Liv @ Healthy Liv says
Mmm, these roasted brussels sprouts look incredible! I LOVE the balsamic touch!
Susie @ SuzLyfe says
I bet these are incredible. And balsamic is freaking good on everything. You can use it in desserts, for Pete's sake.