Homemade Roasted Brussels Sprouts with Garlic & Parmesan have seriously saved so many family dinners at my place. You know how it goes: somebody’s sulking because “Ew, Brussels sprouts again?!” and you’re just standing there, wishing you’d ordered pizza. Well, wait till you pop these in the oven.

The cheese and garlic thing just kind of erases any bad cabbage memories instantly. Even my picky little brother scarfs them down and, trust me, that boy survives on dino nuggets. They crisp up, get all golden and, okay, I might snack on them before they even hit the table. Guilty.

Why Homemade Roasted Brussels Sprouts with Garlic & Parmesan Actually Work

I know what you might be thinking: Brussels sprouts? Aren’t those the veggies everyone used to hide in their napkin? Been there. The secret? Roasting. Getting them all toasty in the oven, with garlic and Parmesan, transforms them totally. No boiled mush, just crispy edges and so much flavor.

The Parmesan gives this salty, fancy crunch and the garlic kind of gets sweet as it cooks. It’s like a five-star restaurant side, but at home. Also, making them yourself means you can tweak stuff, if you’re weird about garlic or want extra cheese (do it, honestly).

I’ve had friends tell me “I never even liked sprouts before this!” and I think it’s mostly the crispy parts. Or maybe the cheese. Or both. Point is, it works, and suddenly you don’t care you’re eating vegetables.

My husband *hated* Brussels sprouts his entire life—until this recipe. Now he requests them and even asks for seconds! Game changer.

Homemade Roasted Brussels Sprouts with Garlic & Parmesan

How to Make Homemade Roasted Brussels Sprouts with Garlic & Parmesan Actually Easy

Listen, if you can chop, you can handle this. I literally hate recipes with fifty steps and a million weird ingredients. You’re in luck here. All you’ll need is, obviously, Brussels sprouts. Go for fresh, not frozen—trust me, the texture is everything. Some garlic (maybe a little more if you like big flavor), a bit of olive oil, and a healthy shower of Parmesan. Salt, pepper, done!

Toss it all together on a tray. Spread them out so they actually roast and not just steam (really important). The oven does all the heavy lifting. I set a timer and totally forget about them till the edges are brown and crispy, and the cheesy bits smell kinda like pizza night. It’s low effort, high reward, honestly.

Homemade Roasted Brussels Sprouts with Garlic & Parmesan

What You’ll Need: Ingredients for Homemade Roasted Brussels Sprouts with Garlic & Parmesan

1 pound fresh Brussels sprouts (trimmed and halved)
2-3 cloves garlic (minced—go bolder if you want)
3 tablespoons olive oil
1/2 cup Parmesan cheese (grated, not the powdery shaker stuff)
Salt and black pepper (to taste)

Homemade Roasted Brussels Sprouts with Garlic & Parmesan

Simple Directions Because Who Needs Complicated?

Preheat your oven to 425°F. Don’t skip it—hot oven, crispy sprouts!
Mix sprouts, oil, garlic, salt, and pepper together in a big bowl.
Spread everything on a baking sheet so there’s space.
Roast for 18 to 22 minutes. Give ‘em a toss halfway for even browning.
Yank them out, sprinkle on Parmesan, and toss back in for 2 more minutes.

That’s it! Don’t overthink it—the messier the better, honestly.

Serving Suggestions So You Don’t Get Bored

Toss extras with leftover pasta and a little butter. Insanely good.
Pile them over hot rice or grain bowls with an egg for breakfast (yup, breakfast vegetables).
Use as a top-notch pizza topping with mozzarella on Friday nights.
Scoop them into a wrap with hummus for secret lunch wins.

Homemade Roasted Brussels Sprouts with Garlic & Parmesan

Why Do Homemade Roasted Brussels Sprouts with Garlic & Parmesan Taste Different?

People ask all the time why they taste so much better like this. I think it’s the crispy roasting that’s the trick. Boiling? Hard pass. Roasting brings out these sweet, nutty flavors that just don’t show up any other way. Garlic helps, too, because basically, garlic is magic. Parmesan stretches things into “are you sure this is healthy?” territory but in the best way. If you’re skeptical, just try one hot off the tray. Bet you’re converted.

Just a tip: if you want an extra crunch, leave a few leaves loose on the tray. Those become veggie chips and will disappear first. Not even joking.