Roasted Brussels Sprouts with Parmesan & Garlic

Total Time: 1 hour
Servings: 4 servings

Brussels sprouts can very a lot in size so make sure to adjust your cooking times . Also, try to select all the same sizes for consistent cooking.
In our kitchen we have two favorite cheese graters, depending on who's grating ;) . Some love this rotary grater the most, others love this Microplane grater.



  • 1 1/2 pounds (685g) Brussels Sprouts
  • 2 Tablespoons (30ml) Olive Oil
  • 3-4 cloves Garlic , minced or crushed
  • 1 Tablespoon (15ml) Balsamic Vinegar
  • Kosher Salt , to taste
  • Fresh Cracked Pepper , to taste
  • about 3/4 cup (180ml) Parmesan Cheese, grated


  1. Preheat oven to roast at 400°F.
  2. Wash and rinse the Brussels sprouts. Peel the loose, outer leaves. Trim the end, then cut Brussels sprouts in half.
  3. In an oven-safe dish, cast iron pan, or sheet pan, toss together the Brussels sprouts, olive oil, garlic, and balsamic vinegar. Spread the Brussels sprouts into an even layer. Season with salt and pepper, to taste
  4. Roast in oven for about 20 minutes, then gently toss and mix the Brussels sprouts.
  5. Bake Brussels sprouts for another 20 minutes, or until the Brussels sprouts are tender.
  6. Sprinkle parmesan cheese evenly over top of Brussels sprouts and bake for another 3 minutes or until cheese is melted.
  7. Serve warm.