A delightful, quick side dish featuring roasted Brussels sprouts flavored with garlic, lemon, olive oil, and loads of freshly grated Parmesan cheese.

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Why You’ll Love This Recipe

This recipe is perfect for busy individuals—you can prep in just 10 minutes and have a flavorful side ready in under 35 minutes. The combination of garlic and Parmesan delivers a savory, crispy finish, while lemon juice adds a fresh brightness. Plus, roasting brings out caramelized edges and makes stubborn Brussels sprouts irresistibly delicious.

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Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 pound Brussels sprouts, ends trimmed and cut in half

• 2 tablespoons extra virgin olive oil

• 4 cloves garlic, minced

• 2 teaspoons fresh lemon juice

• Salt and black pepper, to taste

• ½ cup freshly grated Parmesan cheese

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Directions

1. Preheat your oven to 400 °F (≈ 200 °C).

2. In a large bowl, toss the halved Brussels sprouts with olive oil, garlic, lemon juice, salt, and pepper until evenly coated.

3. Spread the sprouts in a single layer, cut-side down, on a baking sheet—avoid crowding to ensure crispiness.

4. Roast for about 25 minutes, tossing halfway through, until golden and tender.

5. Optionally, broil for the last 2–3 minutes to get extra brown, crispy edges.

6. Remove from the oven and generously top with freshly grated Parmesan before serving.

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Servings And Timing

• Servings: 2 people

• Prep time: 10 minutes

• Cook time: 25 minutes

• Total time: 35 minutes

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Variations

• Drizzle with honey for a sweet contrast.

• Add a pinch of red chili flakes to spice things up.

• Mix brown sugar with olive oil for deeper caramelization.

• Stir in fresh herbs like thyme, rosemary, or sage for aromatic layers.

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Storage/Reheating

• To store: Place leftovers in an airtight container in the refrigerator for up to 4 days.

• To reheat: Warm in the oven at 350 °F (≈ 175 °C) for 10–12 minutes to help retain their crispness. Freezing isn’t recommended, as the texture may suffer; if you must, freeze fully cooled sprouts in a sealed container and reheat in the oven.

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FAQs

1. How do I get crispy Brussels sprouts without them steaming?

Roast them in a single layer with space between each sprout; crowding traps moisture and leads to sogginess.

2. Can I substitute minced garlic for garlic powder?

Yes—fresh garlic, minced, delivers a brighter, more robust flavor than powders.

3. Can I use bottled lemon juice instead of fresh?

Fresh lemon juice offers a brighter and more vibrant flavor; bottled juice tends to taste duller.

4. What if I don’t have freshly grated Parmesan?

Freshly grated Parmesan delivers the best creamy, flavorful coating. Pre-shredded varieties often include preservatives and may affect taste and texture.

5. My Brussels sprouts are uneven sizes—will that affect cooking?

Yes. Try to halve them evenly so they cook uniformly. Remove smaller ones early if they brown faster.

6. Is broiling at the end necessary?

No—but it adds extra caramelized crispness. Just broil for 2–3 minutes while monitoring closely to avoid burning.

7. Can I make this recipe vegan?

Yes—just replace Parmesan with a vegan cheese alternative or nutritional yeast.

8. Can I add other vegetables?

Definitely. Just adjust pan size and watch for even cook times for a mix of veggies.

9. How do I store Brussels sprouts before roasting?

Keep them unwashed and untrimmed in a plastic bag in your fridge’s vegetable crisper for freshness.

10. Can I add this to salads or bowls later?

Absolutely—cool roasted sprouts are a great addition to salads or grain bowls.

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Conclusion

This Garlic Parmesan Roasted Brussels Sprouts recipe is as simple as it is satisfying—minimal prep, under 35 minutes, and bursting with flavor. With tips for variations and best storage practices, it’s a versatile side that elevates any meal. Enjoy!

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