Roasted Brussels Sprouts With Garlic, Red Pepper, And Parmesan Cheese

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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.

Roasted Garlic And Red Pepper Brussels Sprouts 

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?

 Sprouts on cutting board

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.

Brussels sprouts on baking sheet

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!

Roasted Garlic And Red Pepper Brussels Sprouts 

These Roasted Brussels sprouts with Garlic, Red Pepper and Parmesan Cheese would be great accompaniment to Roasted Lemon Chicken or Roasted Turkey.

Looking for more vegetable side dishes?

These Grilled Veggies are always popular in the summer! They’re low carb and keto friendly.

Grilled vegetables.

Braised Red Cabbage is popular during the holidays. Harvest Squash is delicious during the autumn.

Brussels sprouts with cheese.

Roasted Brussels Sprouts with Garlic, Red Pepper, and Parmesan Cheese

These roasted Brussels sprouts with garlic and red pepper flakes are the perfect autumn side dish. Recipe slightly adapted from Cook's Illustrated.
5 from 51 votes
Prep Time 10 minutes
Cook Time 20 minutes
Course Side Dish
Cuisine Amercian
Servings 6 people
Calories 171 kcal


  • 1 1/2 pound Brussels sprouts
  • 5 Tablespoons olive oil divided
  • 1 Tablespoon water
  • 2 cloves garlic minced
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 cup fresh Parmesan cheese finely grated
  • 3/4 teaspoon kosher salt


  • 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.


Serving: 1servingCalories: 171kcalCarbohydrates: 11gProtein: 6gFat: 13gSaturated Fat: 2gCholesterol: 4mgSodium: 480mgPotassium: 441mgFiber: 4gSugar: 3gVitamin A: 891IUVitamin C: 97mgCalcium: 96mgIron: 2mg
Tried this recipe?Let us know how it was!

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  1. 5 stars
    Those look really good. My family is going to love these. Believe it or not, my kids actually like Brussels sprouts. In fact, I make them so often, I needed a new recipe to try.

  2. I am not a fan of brussels sprouts, but this sounds like a great dish! They are selling these at the farmer’s market, and I will have to give this a try.

  3. 5 stars
    I’ve always called them Brussel sprouts! Oops! Thanks for that, but I’ve always loved them and you wouldn’t have to twist my arm to get me to eat them like this! Totally delicious, I’m sure! So glad you found a way to enjoy them!

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