These roasted Brussels sprouts with garlic, red pepper, and Parmesan cheese will convert even a die-hard Brussels Sprouts hater! I know, because I used to be the girl who’d hide her Brussels Sprouts under her napkin…and not just when I was 8. I’ve searched for many recipes to make Brussels Sprouts taste better than they did when I was growing up.
My family loves Brussels sprouts, and they are in season in the fall. They just seem to be a great autumn side dish. This recipe is from Cook’s Illustrated many years ago, and has been slightly adapted. I wish we’d roasted Brussels sprouts when I was a kid! (This post was originally published in 2011) I now what two versions! Try Roasted Brussels Sprouts with Bacon and Pecans!
Brussels Sprouts or Brussel’s Sprouts?
So just how do you spell it? I’ve seen quite a few posts where “Brussels” has the possessive apostrophe. It’s pretty easy to remember. Brussels Sprouts first entered the scene as early as the 13th century, in…you guessed near what is now known as, Brussels. The first recorded reference to Brussels sprouts was in the late 1500s. (thanks wikipedia!) Since the city of Brussels is not called “Brussel”, there’s no need for the apostrophe. (The possessive apostrophe is so mis-used any way, but that’s another story.)
When are Brussels Sprouts in season?
Brussels sprouts are harvested from late summer through March.
How to roast Brussels Sprouts.
The Brussels sprouts of my childhood were boiled. It was only after I tasted them roasted, that I realized they were far more delicious prepared that way. Isn’t every vegetable tastier roasted anyway? If you’re planning on roasting them whole, after washing, put a x on the bottom of each one. For this dish, the sprouts, cut the Brussels sprouts in half before roasting. In a large bowl toss the Brussels sprouts in olive oil and kosher salt. That’s it! Heat the oven to 500 and place the Brussels sprouts cut side down on a baking sheet. Cover with foil and roast 10 minutes. Remove foil and roast an additional 10 minutes or so depending on the size of the sprouts. I prefer a lighter roast, my older daughter likes them nearly charred!
Looking for more vegetable side dishes?
These Grilled Veggies are always popular in the summer! They’re low carb and keto friendly.
Roasted Brussels Sprouts with Garlic, Red Pepper, and Parmesan Cheese
- Preheat oven to 500 degrees F.
- Wash and cut Brussels sprouts in half lengthwise.
- In a bowl add 2 Tablespoons olive oil, water and salt. Add Brussels sprouts and toss to coat.
- Place Brussels sprouts, cut side down on a baking sheet. Cover tightly with foil and roast for 10 minutes.
- Remove foil and continue to cook for an for 10 minutes or so depending on the size of the sprouts.
- While Brussels sprouts are roasting, in a small sauce pan, heat additional 3 Tablespoons olive oil until shimmering. Add garlic and crushed red pepper flakes. Remove from the heat.
- When the Brussels Sprouts are done, toss with the oil and fresh parmesan cheese. Season to taste with additional kosher salt and black pepper if necessary.