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!
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!
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.
60+ Holiday Side Dish Recipes
This holiday season be sure to check out our sides guide for all the recipes plus tips and tricks for entertaining. 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.
