These roasted garlic and parmesan Brussels sprouts are a quick and flavorful side dish. The bright and tangy marinade made from parmesan cheese, breadcrumbs, lemon, balsamic vinegar, fresh garlic, olive oil, and mustard transform the rather boring or bitter tasting Brussels sprouts into your new favorite side dish.Jump to Recipe
About this Recipe
Well, as we all know, Brussels sprouts are such a thing. They have a pretty distinct flavor and you either love or hate them. And my impression is, most people are rather skeptical about them.
However, today I want to show you a recipe for roasted Brussels sprouts that is sure to win over almost all the skeptics.
The power of this recipe is its marinade. Instead of just seasoning it with a little salt and pepper, we’ll whip up a delicious marinade that is sweet, spicy, sour, and salty to balance out the bitter taste.
But we won’t stop here. We’ll make it even better by adding some grated Parmesan or Pecorino cheese and breadcrumbs. This adds a tangy, salty flavor and a nice crunch so that even kids are going to love this recipe.
These are the ingredients you will need to make this recipe. Please check out the substitution section in case you don’t have of these ingredients on hand.
- Brussels sprouts
- A little bit of olive oil or another vegetable oil of choice
- Balsamic vinegar – this will provide some acidity as well as some sweetness
- Honey – for sweetness
- Medium hot or hot mustard like Dijon mustard for a spicy, tangy note
- Fresh garlic since garlic makes everything taste better
- Salt and pepper
- Grated Parmesan cheese – for a salty, tangy flavor
- Breadcrumbs or Panko Breadcrumbs – for that lovely crunch
You’ll find the exact quantities in the recipe card further down. Feel free to adjust the servings to your needs and let the recipe card recalculate how much of each ingredient you’re going to need.
Please note, I always base portion sizes on my personal dietary needs (presumably those of the average woman). However, you or perhaps one of your fellow eaters may need more or less than I do. So, feel free to adjust.
To make this recipe vegan, simply use maple syrup instead of honey and omit the cheese or replace it with a vegan alternative.
Also, instead of Parmesan cheese you’re welcome to use the same amount of Pecorino cheese. Furthermore, you can substitute the breadcrumbs with panko, which are Japanese breadcrumbs that are slightly coarser.
If you’re on a budget and you’re trying to make this recipe very inexpensive, you can also omit the Parmesan cheese and simply use a bit more breadcrumbs and a little bit more salt. This will substitute the cheese perfectly and you will also save some bucks.
How to Make this Recipe
When buying Brussels sprouts, make sure the florets are tightly closed and the outer leaves don’t have any yellow or brown spots.
To prepare them, first wash the florets thoroughly. Then cut off the stalk and then slice the florets in half. At this point, a few outer leaves will certainly fall off the head. That’s all right since we’ re going to remove the outer leaves anyway. So don’t worry and just let them go.
Put the halved Brussels sprouts on a baking tray and then we take care of the marinade.
For this, put the oil, balsamic vinegar, honey, and mustard in a small bowl. Then rinse your lemon thoroughly under hot water and use a citrus zester to zest the lemon.
If you have a small lemon, you can add all the zest to the marinade, if you have a larger lemon, you can add only half of the zest. Be sure to grate only the yellow part of the zest, as the white part has a distinctly stronger bitter taste.
Next, cut the lemon in half and add about a teaspoon of lemon juice to the marinade.
Now you can peel and finely mince the garlic or press it through a garlic press and add it to the marinade. Then mix well, season it with salt and pepper and drizzle it over the Brussels sprouts.
Finally, grate the cheese and sprinkle it over the sprouts, as well as the breadcrumbs. Now give it a nice toss and put the tray into the preheated oven at 200°C or 400°F for about 20 minutes.
How to Serve this Recipe
Brussels sprouts are an excellent accompaniment to savory dishes. Traditionally, it is served with wild game, meat or poultry.
But in my opinion, it also goes great with crispy fried tofu, fish or even pasta. For instance, I like to serve them with some spaghetti, a light pasta sauce and maybe some shrimps. But I also love to serve them in a bowl with tofu, or even stuffed in a pita bread with some hummus and pomegranate seeds …
Here’s How to Save this Recipe or Make It in Advance
If you have any leftovers, you can transfer them to an airtight container and store them in the refrigerator for several days.
Even though the parmesan breadcrumbs are the crispiest straight out of the oven, this recipe still taste delightful after a few days in the fridge. Therefore, it’s a great meal prep staple for the fall and winter months.
To reheat the leftovers, just use your microwave of reheat them on the stove.
Your Common Questions Answered
In case there are any questions left, I hope these FAQ will help you. If not, feel free to drop your question in the comments below.
The heads of Brussels sprouts should still be closed and firm. If that’s not the case, your Brussels sprouts are probably not that fresh anymore. Discolored outer leaves are also a sure signal that the sprouts are no longer fresh. Another warning signal for bad would be a musty smell.
Brussels sprouts are very healthy and easy to digest. They are rich in vitamin C and fiber. Moreover, they are easy to digest, even for those who usually don’t tolerate cabbage vegetables very well.
The Brussels sprouts season runs from October to January. After the first night frost, the slightly bitter note of Brussels sprouts becomes milder, which is why they taste best between November and January
To ensure that even larger heads of Brussels sprouts cook evenly, cut an “x” into the stalk before cooking them. However, if the Brussels sprouts are prepared in the oven and sliced in half beforehand, the stalk does not need to be cut in again.
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I hope you like this easy roasted garlic and parmesan Brussels sprouts recipe and that you give it a try soon. If you have any further questions or suggestions, feel free to drop them in the comments, or send me a massage via email at firstname.lastname@example.org or Instagram (@julesbalancedrecipes).
In case, you’ve tried this recipe, I’d appreciate your comment and rating for this recipe. It’s easy to do and it would mean the world to me.
And if you loved this recipe, you may also like some of my other easy side dishes like …
- Spicy Roasted Cauliflower
- Healthy Mashed Potatoes (Without Butter, Oil or Cream)
- Roasted Potatoes and Vegetables
Have fun trying it out and bon appétit,
Roasted Garlic and Parmesan Brussels Sprouts
- 1 baking tray
- 1 zester
- 750 g Brussels sprouts (≈ 1.5 pounds)
- 2 tsp olive oil (or another vegetable oil of choice)
- 1 small organic lemon (you'll need the zest as well as 1 tsp of the juice *)
- 1 tbsp balsamic vinegar
- 1 tsp honey (or maple syrup)
- 1 tsp hot mustard (Dijon mustard) (alternatively medium hot mustard)
- 1 clove of garlic
- salt, pepper
- 20 g freshly grated Parmesan cheese ** (1.5 tbsp)
- 15 g breadcrumbs or Panko breadcrumbs *** (3 to 4 tbsp)
- Preheat the oven to 200°C or 440°F.
- Wash the Brussels sprouts, cut back the stalk, slice the florets in half and remove the outer leaves. (Usually, the outer leaves will fall off on their own.) Place the sprout on a baking sheet.
- In a bowl, add the oil, vinegar, honey and mustard. Wash the lemon thoroughly and add the zest of the whole lemon* to the marinade. (Only zest the yellow and not the white part of your lemon.) Then halve the lemon and add about a teaspoon of lemon juice to the marinade as well.
- Peel and finely mince the garlic and add it to the bowl. Season with salt and pepper and mix well. Then drizzle the marinade over your Brussels sprouts.
- Grate the parmesan cheese and sprinkle it over the Brussels sprouts as well as the breadcrumbs. Give it a toss and roast the sprouts at 200°C or 400°F for about 20 minutes or until they are nicely crispy.