Servings: 8
Preparation Time: 20 minutes
Start to Finish Time: 42 minutes
The Ultimate Roasted Brussels Sprouts with Garlic, Red Pepper Flakes, and Parmesan
Crispy Brussels Sprouts That Convert the Skeptics
Even self-proclaimed Brussels sprouts haters may change their minds with this recipe. These sprouts come out beautifully crisp on the outside while staying tender within—no soggy centers or boiled bitterness here. Roasting brings out a natural sweetness, and the added aromatics take them from basic to addictive.
Savory, Spicy, and Salty—A Perfect Trio
Olive oil and garlic form the savory backbone of this dish, while a touch of red pepper flakes adds just enough heat to wake up your taste buds. Finish them off with a generous shower of freshly grated Parmesan-Reggiano, and you’ve got a side dish that’s as sophisticated as it is simple.
Easy Prep, Big Flavor Payoff
These are weeknight easy—just trim, toss, roast, and enjoy. The only finesse is in cutting them properly: aim for 1¼” sprouts, halve the smaller ones, and quarter anything over 2½”. That ensures even browning and maximum crispness.
How Brussels Sprouts Are Grown
Brussels sprouts grow on tall, sturdy stalks that can reach up to three feet in height. The sprouts themselves are the small, cabbage-like buds that develop along the stem, starting at the base and maturing upward. They thrive in cool weather and are typically planted in late spring for a fall harvest. These hardy plants love full sun and well-drained soil, and they actually taste sweeter after the first frost, which enhances their natural sugars. Patience is key—Brussels sprouts take about 80 to 100 days to mature, but the payoff is well worth the wait.
A Side Dish That Steals the Show
Perfect for holidays, dinner parties, or weeknight meals, this dish complements just about any protein—roast chicken, steak, fish, or even pasta. And let’s be honest, you might find yourself eating these straight off the pan.
Pro Tip for Best Results
Don’t skimp on the oil—it helps the sprouts crisp up. Use a hot oven and give them space on the baking sheet for that irresistible roasted edge. A dash of water before roasting creates a quick steam that ensures the centers cook through just right.
This is Brussels sprouts done right—simple, flavorful, and shockingly craveable.
Ingredients:
2 1/4 pounds Brussels sprouts, trimmed and halved
6 tablespoons olive oil (3 tbs for tossing, 3 tbs for roasting)(see NOTES for slicing tips)
1 tablespoon water
1 dash salt
1 dash black pepper
2 cloves garlic, minced
1/2 teaspoon red pepper flakes
1/4 cup parmesan-reggiano cheese, grated
NOTE: If you are buying loose brussels sprouts, select those that are about 1-1/4″ long. Quarter (instead of halve) any sprouts over 2-1/2″. Don’t cut sprouts shorter than 1″.
Instructions:
Adjust oven rack to upper-middle position and heat oven to 450°F.
Toss Brussels sprouts, oil, water, ¾ teaspoon salt, and ¼ teaspoon pepper in large bowl until sprouts are coated.
Transfer sprouts to rimmed baking sheet and arrange so cut sides are facing down.
Cover sheet tightly with aluminum foil and roast for 10 minutes.
Remove foil and continue to cook until Brussels sprouts in oven until they are well browned and tender, 10 to 12 minutes longer.
Heat remaining 3 tablespoons of oil in 8-inch skillet over medium heat until shimmering. Add garlic and red pepper flakes; cook until garlic is golden and fragrant, about 1 minute. Remove from heat.
Transfer to serving platter, toss with garlic oil, and season with salt and pepper to taste. Sprinkle with Parmesan and serve.