Roasted Brussels Sprouts with Parmesan & Garlic

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 Roasted Brussels Sprouts with Parmesan & Garlic!

This recipe is super simple and the end results are really delicious. They 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 lovely and unexpected crunch which I love!

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

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. 😉


Roasted Brussels Sprouts with Parmesan & Garlic

Roasted Brussels Sprouts with Parmesan & Garlic

Yield: 2-4 servings

Roasted Brussels Sprouts with Parmesan & Garlic


  • 500g brussels sprouts
  • 1 garlic clove, peeled and very thinly sliced
  • parmesan cheese (or any other hard cheese) to grate over the sprouts
  • 1-2 Tbsp breadcrumbs
  • olive oil, salt, pepper


  1. 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.
  2. Cut the sprouts in half lengthwise and put them in a baking dish.
  3. Sprinkle them with salt, freshly ground pepper and breadcrumbs, add thinly sliced garlic clove.
  4. Pour over a good glug of olive oil and give them a little mix and toss with your hands.
  5. Finally, grate over as much parmesan as you please and roast in the preheated oven at 180C for approx 35-40 min, until tender, tossing them around with spatula half way through roasting.
  6. Serve with additional grating of parmesan if you wish and enjoy!

Roasted Brussels Sprouts with Parmesan & Garlic

If you happen to be on a veggie recipes quest you might like my Celeriac Veggie Loaf  or Easy Roasted Butternut Squash Veggie Wellington. Both would make fantastic veggie centrepiece for any occasion including Christmas. Hope you love them too!

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Roasted Brussels Sprouts with Parmesan & Garlic

I’m linking my Roasted Brussels Sprouts with Parmesan & Garlic with the following pages:

Cook Blog Share hosted this week by Eb at Easy Peasy Foodie and Kirsty at Hijacked By Twins

Brilliant Blog Posts hosted by Vicki at Honest Mum Blog

Recipe of the Week hosted by Emily at A Mummy Too

Hijacked By Twins

Brilliant blog posts on HonestMum.comLink up your recipe of the week



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  • Reply Michelle Frank | Flipped-Out Food

    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

    December 8, 2017 at 11:08 pm
    • Reply joskitchenlarder

      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! 🙂
      joskitchenlarder recently posted…Roasted Brussels Sprouts with Parmesan & GarlicMy Profile

      December 10, 2017 at 9:14 pm
  • Reply Eb Gargano | Easy Peasy Foodie

    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
    Eb Gargano | Easy Peasy Foodie recently posted…Easy Christmas Cake Muffins (Gluten Free, Nut Free, Alcohol Free)My Profile

    December 11, 2017 at 9:53 pm
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