Brussels sprouts have a notoriously bad rap, but I’m here to change that with these garlic Parmesan Brussels sprouts. Pan-seared and loaded up with fresh garlic and Parmesan cheese, there’s no way you won’t like these bad boys! They’re savory, crunchy, and nothing like those boiled sprouts of days past.
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I’ll admit that I, too, was once a Brussels sprout hater, but these garlic Parmesan Brussels sprouts have firmly changed my mind. I am convinced there’s nothing that a little garlic and Parmesan cheese can’t make better, and with my homemade balsamic glaze, these sprouts can’t be beat! I guarantee the whole family will love them!
What’s in This Garlic Parmesan Brussels Sprouts Recipe?
- Oil: Helps prevent the Brussels sprouts from burning as they cook. I like olive oil here since it adds a nice flavor to the sprouts.
- Brussels Sprouts: I prefer to use fresh, but frozen will also work in a pinch.
- Salt + Pepper: Enhance the natural flavor of the sprouts.
- Garlic: Adds a nice earthy flavor to the sprouts.
- Parmesan Cheese: Adds a salty and umami flavor to the dish. I recommend freshly grated over bottled or pre-shredded for the best flavor.
- Balsamic Glaze: While optional, I like to drizzle some over top for a nice tangy and sweet contrast.
Tips for Success
- Be sure to fully dry your sprouts after washing so there’s no extra moisture, which will create a steaming effect instead of “frying”.
- Cutting Brussels sprouts in half (or quarters) ensures that the center gets soft and tender, while the outside gets a caramelized and slightly crunchy finish without burning.
- Fully coating them in cooking oil also helps to crisp everything up.
How to Store and Reheat
Store leftover garlic Parmesan Brussels sprouts in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating in a 350°F oven for 5-10 minutes, or until warmed through and crispy.
Serving Suggestions
These garlic Parmesan Brussels sprouts are deliciously savory and go well with so many main dishes. I think they’re great for Thanksgiving with grilled turkey or for Christmas with my favorite garlic butter prime rib. And for a weeknight meal, try my creamy Parmesan pork chops!
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Garlic Parmesan Brussels Sprouts Recipe
Ingredients
- 2 tablespoons olive oil
- 2 pounds Brussels sprouts trimmed and cut in half
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 3 cloves garlic minced
- ¼ cup freshly grated Parmesan cheese
- Balsamic glaze optional, for topping
Instructions
- Heat the olive oil in a large skillet set over medium-high heat.2 tablespoons olive oil
- Once the oil is hot, add in the sprouts and sprinkle with salt and pepper. Let them sit in the hot oil for 1 minute.2 pounds Brussels sprouts, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper
- Toss the sprouts in the oil, cooking for 4-5 minutes so the sides are browned and slightly charred. Do this in 2 batches if needed.
- Take the sprouts off the heat, and toss them with the minced garlic.3 cloves garlic
- Transfer to a serving bowl. Top with grated parmesan cheese and balsamic glaze if desired.¼ cup freshly grated Parmesan cheese, Balsamic glaze
Becky’s Tips
- Nutritional information does not include optional ingredients.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Garlic Parmesan Brussels Sprouts Step by Step
Heat the Oil: Heat 2 tablespoons of olive oil in a large skillet set over medium-high heat. Once the oil is hot, add in 2 pounds of trimmed and halved Brussels sprouts and sprinkle with ½ teaspoon of kosher salt and ¼ teaspoon of ground black pepper. Let them sit in the hot oil for 1 minute.
Sear the Sprouts: Toss the sprouts in the oil, cooking for 4-5 minutes so the sides are browned and slightly charred. Do this in 2 batches if needed.
Add the Garlic: Take the sprouts off the heat, and toss them with 3 cloves of minced garlic.
Top and Serve: Transfer to a serving bowl. Top with ¼ cup of grated Parmesan cheese and balsamic glaze if desired.
Looked really nice but I think they needed to be boiled first to cook as they were hard so we had to cook them longer. No where in the recipe did it say to boil first. Big mistake on your part of the recipe!
Hi Richard, there is no need to boil these Brussels sprouts before cooking them! We do recommend cutting them at least in half, if not in quarters, to speed up the cooking time.