These parmesan roasted brussels sprouts will be your new go-to holiday side dish! They're loaded with flavor from the roasted garlic, Parmesan cheese, and the drizzle of homemade balsamic glaze. I love this dish during the holidays, but I make it year-round, too.
The secret to perfectly crispy roasted Brussels sprouts is starting with a hot baking sheet and oil. With fresh-grated Parmesan and a rich balsamic reduction, this dish looks great without the high restaurant price!
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🗝️ Recipe's key points
- This side dish is elegant and tastes like it came from a high-end restaurant. Everyone will be asking you to bring it every time they have you over.
- The combination of roasted garlic and fresh Parmesan cheese makes this dish absolutely delicious.
- These parmesan brussels sprouts are perfect for holiday meals, but don't let that stop you from enjoying them all year round like I do!
If you think basic roasted vegetables are boring, try these parmesan crusted brussel sprouts. One bite will leave you wanting more and they pair well with any main dish!
🛒 Ingredients
This is an overview of the ingredients for Garlic Parmesan Brussels Sprouts. You'll find the full measurements and instructions in the recipe card (printable) at the bottom of the page.
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- Avocado oil – This is my go-to for high-heat cooking, as it has a higher smoke point and a neutral flavor.
- Brussels sprouts –Look for firm, bright green sprouts with tightly packed leaves. Avoid any that are yellowing or have loose, wilted leaves. Smaller sprouts tend to be sweeter and more tender.
- Garlic – Fresh garlic cloves will give you the best flavor as they roast. You can use jarred minced garlic if you don't have fresh cloves on hand.
- Kosher salt and black pepper – You can adjust these amounts to taste.
- Garlic powder – Added to the fresh garlic, the garlic powder gives the flavor a bit of a punch.
- Balsamic vinegar – Any balsamic vinegar will work here since we're reducing it down to a glaze. I typically use the standard balsamic vinegar from the grocery store rather than the expensive aged varieties. Save those for drizzling over finished dishes.
- Parmesan cheese – I always buy a block of Parmesan and shred it myself right before using. Pre-shredded cheese from the store has additives that prevent it from melting properly and it just doesn't taste as good. Look for Parmigiano-Reggiano if you want the real deal.
🗒 Instructions
This is an overview of the Holiday Brussels Sprouts instructions. Full instructions are in the recipe card at the bottom of the page.
- Add ⅛ cup avocado oil to a 13 x 18 baking sheet and transfer it to the oven. Turn the oven to 400°F. Next, prepare your ingredients. Shred the parmesan cheese. Remove any yellow or damaged leaves from the Brussels sprouts. Cut the Brussels in half. Mince the garlic.
- Toss the Brussels sprouts with the remaining oil, minced garlic, and seasonings in a bowl.
- Once the oven is fully heated, carefully add the seasoned Brussels sprouts, cut side down, to the hot baking sheet. Roast for 10 minutes.
- While the roasted Brussels sprouts with Parmesan cook, make your balsamic glaze. Add balsamic vinegar to a small pot over medium heat. Bring to a boil.
- Reduce the heat to low-medium and simmer for 6-10 minutes or until the vinegar has reduced and is thicker. Swirl the pot over the burner or stir while it is simmering. The sauce will thicken as it cools.
- Flip the Brussels sprouts over and roast for an additional 10 minutes or until golden brown.
- Broil on high or 500°F for 2 to 3 minutes until the roasted brussels sprouts are golden and toasty.
- Top with Parmesan cheese and a drizzle of the balsamic glaze.
🥫 Storage
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat them in the oven at 375°F for about 5-7 minutes to restore some of their crispiness.
📚 Variations
- Extra Heat: Add red pepper flakes or cayenne pepper for a spicy kick.
- Fresh Herbs: Toss in fresh parsley, rosemary, or thyme for an herbal flavor. Different Cheese: Try Pecorino Romano or aged Asiago instead of Parmesan for a different flavor.
- Skip the Glaze: You can buy pre-made balsamic glaze if you're in a pinch.
👩🏻🍳 Tips
- Use freshly grated garlic to get the full flavors to come through. Freshly shredded cheese also has much more flavor than pre-shredded from the store.
- The key to getting crispy Brussels sprouts is to preheat your baking sheet and oil before adding the vegetables.
- Always clean the Brussels sprouts to get rid of any dirt and remove any yellow leaves. Make sure you dry them well with a towel before roasting.
- If the balsamic glaze gets too thick, you can heat it up. Just add a little balsamic vinegar until it’s the right thickness.
🤔 FAQs
Not at all, you can use olive oil, but it doesn't have a high smoke point like avocado oil. Additionally, olive oil has a slightly more pronounced flavor than avocado oil. Whenever I prefer a neutral flavor, I prefer using avocado oil.
Yes. You can season them in advance and make your glaze ahead of time. Just roast them before serving.
Certainly. If you're in a pinch, you can buy the glaze instead of making it at home.
Yes. I always make sure to remove any dirt and also discard any yellow leaves. Make sure you dry them well with a towel before roasting.
For this recipe, I always use fresh Brussels sprouts. Frozen sprouts are usually pre-cooked before freezing, resulting in more moisture in the vegetable.
📗 Related Recipes
Crazy about Brussels sprouts? You have to try my Caramelized Brussels Sprouts, too!
And if you love a balsamic glaze (who doesn't?), you'll want to try my Balsamic Glazed Lamb Chops Recipe with Creamy Polenta.
Another vegetable that will stand out with this recipe is Southern Collard Greens with an Italian twist. This dish is perfect for your holiday table.
🍽 What to serve with Parmesan Roasted Brussels Sprouts
These Brussels sprouts go with virtually any main dish! Here are my favorite ways to serve them:
🔪 All Our Way recommends the following
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You’ll need the following items to make this recipe successfully.
- Chefs knife and cutting board – for cutting the vegetables.
- Cheese grater – for grating the Parmesan.
- Rimmed baking sheet – for roasting the Brussels sprouts.
- Large mixing bowl – for tossing the Brussels sprouts with oil and seasonings.
- Small saucepan – for making the balsamic glaze.
- Liquid measuring cup and dry measuring spoons – for accurate measurements.
- Spatula – for flipping the Brussels sprouts.
📞 Chiacchierata (chat)
When the house starts to smell like roasted garlic and warm Parmesan, you know something delicious is on the way. These Parmesan-crusted Garlic Brussels Sprouts are a little miracle. They turn a simple vegetable into something special. Everyone will ask about them. The caramelized edges, cheesy crunch, and glossy balsamic finish make you say, "Ahhh!"
They're perfect alongside a roast, piled next to pasta, or even spooned over polenta for something cozy and unexpected. Make them a few hours ahead. Reheat gently in a hot oven to restore the crispness. You can also double the batch since they disappear quickly at holiday parties.
To make them even more special, add some toasted walnuts or a few slices of prosciutto on top just before serving. For a brighter finish, a squeeze of fresh lemon brings everything to life.
Give them a try this fall – I promise they'll be the little dish everyone remembers. Let me know how they turn out (and if Nonna gives them a thumbs up). Buon appetito e grazie mille for cooking with me, amici.
Tutti a tavolo, è pronto!
If you love this recipe please give it 5 stars ⭐️⭐️⭐️⭐️⭐️.
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📖 Recipe
Parmesan Garlic Roasted Brussels Sprouts + Balsamic Glaze
Equipment Needed
- 13x18 baking sheet
- Small pot
Ingredients
- ¼ cup avocado oil divided
- 1 pound Brussels sprouts washed, dried, ends cut off, and cut in half
- 8 garlic cloves minced
- ½ teaspoon paprika
- ½ teaspoon coarse kosher salt
- ½ teaspoon black pepper
- ¼ teaspoon garlic powder
- 1 cup balsamic vinegar
- ½ cup freshly shredded Parmesan cheese
Instructions
- Add ⅛ cup avocado oil to a 13 x 18 baking sheet. Transfer the baking sheet to the oven.
- Turn the oven to 400° F.
- To a bowl, toss the Brussels sprouts with the remainder of the oil, minced garlic, and seasonings. Remove any yellow or ugly leaves from the sprouts.
- Once the oven is fully heated, carefully add the seasoned Brussels sprouts, cut side down, to the baking sheet.
- Roast for 10 minutes.
- While the Brussels sprouts are roasting, make your balsamic glaze.
- To a small pot, add the balsamic vinegar over medium heat. Bring to a boil.
- Reduce the heat to low-medium and simmer for 6-10 minutes or until the vinegar has reduced and is thicker. Swirl the pot over the burner or stir while it is simmering.
- The sauce will thicken as it cools.
- If the sauce becomes too thick, you can reheat it and add a small drizzle of balsamic vinegar until it reaches a thinner consistency.
- Flip the Brussels sprouts over and roast for an additional 10 minutes or until golden brown.
- Broil on high or 500°F for 2 to 3 minutes until the Brussels sprouts are golden and toasty.
- Top with parmesan cheese and a drizzle of the balsamic glaze.
- You can store the leftovers in the fridge for up to 3 days.
Notes
👩🏻🍳 Tips
- Use freshly grated garlic to get the full flavors to come through. Freshly shredded cheese also has much more flavor than pre-shredded cheese from the store.
- The key to getting crispy Brussels sprouts is to preheat your baking sheet and oil before adding the vegetables.
- Always clean the Brussels sprouts to get rid of any dirt and remove any yellow leaves. Make sure you dry them well with a towel before roasting.
- If the balsamic glaze gets too thick, you can heat it up. Just add a little balsamic vinegar until it’s the right thickness.
Marisa Franca
Garlic, Parmesan, and balsamic vinegar take these Brussels sprouts to the next level. This is an easy recipe that pairs beautifully with our roasted meats or pasta dishes.