I remember HATING brussels sprouts as a kid! Something about them just sounded gross. I honestly don’t know if I even tried them until I was in college.
Now that I’m older, brussels sprouts are my go-to vegetable! They are SO good when cooked right and taste good with just about any seasoning.
How to perfectly roast brussels sprouts
The secret to good brussels sprouts is roasting them! They caramelize just the tiniest bit in the oven when roasted. Here’s how to do it:
Preheat your oven to a high temperature. We went with 400 degrees in this recipe. The higher temperature will help with these become caramelized.
Use parchment paper to keep your brussels sprouts from sticking to the pan. This makes for easy clean up too!
Coat your brussels sprouts in olive oil or coconut oil, depending on which seasonings you’re going to be using. We used olive oil in this recipe. If we were just using salt and pepper I would have gone with coconut oil.
Bake, toss, and bake again! Tossing your brussels halfway through baking will assure they are evenly roasted on all sides.
Related recipe: If you love these roasted brussels sprouts, you’ll love our Honey Dijon Brussels Sprouts, too.
Ingredients in Garlic Parmesan Roasted Brussels Sprouts
You probably have most of the ingredients needed for this recipe on hand! Here’s what we used to make our Garlic Parmesan Roasted Brussels Sprouts!
Parmesan Cheese – We used grated parmesan cheese, but shredded works as well! Just use whatever you have on hand.
Garlic – I love buying these fresh peeled garlic cloves in bulk, they keep for a few months in the refrigerator. Using freeze dried garlic will also work for this recipe.
Italian Bread Crumbs – Italian bread crumbs add a nice punch of flavor and extra coating to your brussels. If you prefer these to be gluten free, they can easily be left out. Just add a little Italian seasoning to make up for the flavor.
What to serve with brussels sprouts
Here are a few main dishes we like to have with our brussels sprouts! These go with just about everything, but these are our favorite:
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