Kittencal's Roasted Brussels/Brussels Sprouts

Total Time
Prep 20 mins
Cook 35 mins

Don't be afraid to roast these until golden brown that is what gives these flavor! --- you may use thinly sliced garlic cloves in place of the powder however I find that the sliced garlic tends to burn while cooking, the choice is up to you --- remember to remove the outer leaves on each brussels sprout and the sprouts should be completely dry or water will accumulate in the bottom of your pan while roasting

Ingredients Nutrition


  1. Set oven to 350 degrees F.
  2. Grease a 13 x 9-inch baking dish.
  3. Slice off a small piece of the bottom core off of each brussels sprout then remove the outer layer of leaves and discard then place the sprouts in a large bowl.
  4. In a small bowl whisk together the oil with melted butter, garlic powder and salt; pour over the sprouts and toss well to coat.
  5. Transfer to baking pan.
  6. Bake for about 35-40 minutes or until golden brown tossing a few times during cooking.
  7. Transfer to a bowl then sprinkle with Parmesan cheese.
Most Helpful

I just love roasted brussels sprouts and these taste amazing!!! I love garlic powder on roasted vegetables and I used some new granulated garlic powder that I got at Penzey's spices. Also, I have finally learned that to really get a good roast inside and out with brussels sprouts, I cut them into quarters. It really gives them a tender and wonderful flavor and the middles get cooked as well as the outsides! This is a great recipe for roasted brussels sprouts and I especially love the extra touch of freshly grated parmesan cheese!!! Thank you so much, Kittencal !!!

Chef*Lee December 11, 2008

Made these for dinner last night and they were so good. I love brussel sprouts and REALLY like them roasted. I enjoed the addition of the parmasian cheese as it gave it a whole new level of flavor.

Bonnie G #2 January 15, 2013

This dish was the star of my Thanksgiving dinner and nobody thought they would like brussel sprouts and now they are demanding I make them again for Christmas! Kittencal's recipes have never failed me. Thanks!!

FearlessFly November 26, 2012