Make Garlic-Parmesan Brussels Sprouts a delicious healthy side dish using few seasonings, Parmesan cheese, and frozen Brussels sprouts in under 30 minutes.Jump to Recipe
I’ll admit, this was the first time I had ever tried a Brussels Sprout! I also didn’t realize that there’s an “s” at the end of the word Brussels until just recently. But, upon looking up information about them, they were first cultivated in Brussels. That explains the name!
I am not a big fan of greens. But, when you add some seasonings and cheese, it makes them tolerable. That’s what I do with roasted asparagus, too. The boys didn’t care for these much, but Justin and I liked them.
You can use either frozen or fresh Brussels sprouts for this recipe. We had some frozen, so that’s what I used. The only difference would be in how long they cook. When you use frozen Brussels sprouts, they take a bit longer to cook.
Step by Step
Preheat the oven to 425F. Place the Brussels sprouts in a rimmed baking dish. Cover the Brussels sprouts with olive oil and stir to coat.
Sprinkle with garlic powder, salt, and pepper.
Bake the seasoned sprouts for about 15-20 minutes, stirring once halfway through.
Cover the Brussels sprouts with Parmesan cheese and bake another 5 minutes to melt the cheese.
We ate most of the Garlic-Parmesan Brussels Sprouts. The bit we had leftover, we placed in an airtight container and put in the refrigerator. To reheat, you can either microwave them, or place back in the oven. I tend to use the microwave if it’s a small amount, but use the oven for a larger amount of leftovers.
Originally Published On: June 19, 2020
Garlic-Parmesan Brussels Sprouts
- 12 oz Brussels sprouts (frozen)
- 2 tbsp olive oil
- 1 tbsp garlic powder
- 1/2 tsp salt
- 1 tsp pepper
- 1/2 cup Parmesan cheese (shredded)
- Preheat the oven to 425F
- Place the Brussels sprouts in a rimmed baking dish
- Cover the Brussels sprouts with olive oil and stir to coat
- Sprinkle with garlic powder, salt, and pepper
- Bake the seasoned sprouts for about 15-20 minutes, stirring once halfway through
- Cover the Brussels sprouts with Parmesan cheese and bake another 5 minutes to melt the cheese
- Serve warm