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Roasted Garlic Parmesan Brussels Sprouts

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Roasted Garlic Parmesan Brussels Sprouts
Roasted Garlic Parmesan Brussels Sprouts

 

Ah, the humble Brussels Sprout. You either love them or hate them. Somehow my family falls into the love them category and not just some of us, but the whole. darn. family.

It’s a freaking miracle, that’s what it is!

That said, we eat Brussels Sprouts at least once a week, since it’s a vegetable that we can all agree on. That also means that I have to jazz them up a little. While we do eat them steamed, with butter on a few occasions, we are usually all about the roasting.

I don’t actually roast mine as much as fry them in a cast iron skillet on top of the stove. The cast iron works beautifully to crisp up the green beauties and I can do them on the stovetop instead of turning on my oven! Which, if we actually had some really hot weather here in Alberta, would be a good thing. Right now I’m staring out my window looking at rain and hearing that there is snow up north of us.

Hello June in Alberta.Sigh

The garlic and Parmesan are such an easy way to give Brussels Sprouts a little pizzazz and roasting them in the pan is so much better than soggy steamed ones.

Roasted Garlic Parmesan Brussels Sprouts

I hope everyone has been enjoying the sunny days we are getting between the rainy and cold ones! Can you believe that it snowed up north? In June? Yes. I can. It’s Alberta.

Happy Cooking everyone! Thanks for stopping in!

Love,

Karlynn

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Easy, fast and delicious roasted Brussels sprouts with garlic and Parmesan.

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Roasted Garlic Parmesan Brussels Sprouts

Easy, fast and delicious roasted Brussels sprouts with garlic and Parmesan.
5 from 2 votes
Prep Time
5 minutes
Cook Time
15 minutes
Course
Side Dish
Cuisine
American
Servings
4
Calories
434
Author
Karlynn Johnston

Ingredients

  • 20-25 medium sized Brussels Sprouts washed trimmed and halved
  • 2 TBSP butter
  • 2 cloves garlic minced
  • 3 tbsp grated fresh Parmesan cheese

Instructions

  1. Heat the butter in a medium sized frying pan over medium heat.
  2. Place the Brussel Sprouts in the pan.
  3. Fry until they are seared brown on the outside and a little bit crispy.
  4. Add in the garlic and cook for 3-4 minutes, until it's browned.
  5. Sprinkle the Parmesan cheese on top and serve.

Nutrition Information

Calories: 434kcal, Carbohydrates: 36g, Protein: 18g, Fat: 28g, Saturated Fat: 17g, Cholesterol: 71mg, Sodium: 539mg, Potassium: 1478mg, Fiber: 14g, Sugar: 8g, Vitamin A: 3690IU, Vitamin C: 324.9mg, Calcium: 348mg, Iron: 5.3mg

All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

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Karlynn Johnston

I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a cocktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!

Learn more about me

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Reader Interactions

Comments & Recipe Tips Share a tip or comment!

  1. Lori Short says

    so 2012! Lol….I say that about sun dried tomatoes..so 2001..lol.

    • Karlynn Johnston says

      Right??? I’m over sun dried tomatoes. Except maybe Ina creamy Alfredo. That’s it!

  2. Debbie Semeniuk says

    It’s the only way we eat them now…soooo good!

  3. Tanya Frewin says

    I grew up hating brussel sprouts. Made them for dinner the other night to try them again, and cooked them similar to this. Even Ava loved them!

  4. Claudia Straka says

    This has become my new way to do sprouts. Works in a grill basket on the BBQ too. My teenage sons even -ask- for sprouts now!

    • The Kitchen Magpie says

      I only wish our parents had known this trick, we all would have been eating these more!

  5. Baby June says

    Looks delicious! I love roasted Brussels sprouts, this looks like a great variation. 

    • thekitchenmagpie says

      @Baby June I love the crispy little leaves the best. The ones that come off while cooking, almost like kale chips!

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