These easy Garlic Roasted Brussels Sprouts are so flavorful and simple to make! Roasted in the oven with garlic and lemon and then topped with salty pecorino, these are sure to be a family favorite side dish for any weeknight dinner!
Author:Chelsey @ The Saucy Fig
Prep Time:5 minutes
Cook Time:35 minutes
Total Time:40 minutes
1.5 lbs brussels sprouts, trimmed and halved
3–4 tablespoons extra virgin olive oil
2 teaspoons minced garlic, or more to taste
pinch of red chili flakes (optional)
1/2 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper
1/3 cup grated pecorino or parmesan cheese (optional)
Preheat oven to 415 degrees F.
Trim the ends off of the brussels sprouts and cut them in half the long way.
Toss in a large bowl or directly on pan with olive oil, garlic, red chili flakes, salt and pepper.
Arrange on a baking sheet with all of the flat cut sides facing down. Make sure they are not crowded on the pan. I recommend using a large, heavy baking sheet.
Roast for 25-30 minutes, then remove from the oven, squeeze the juice from half of a lemon over the brussel sprouts and sprinkle with the parmesan or pecorino cheese.
Return to the oven and continue baking for another 5-10 minutes or until cheese is golden brown. Serve immediately.
** We love the flavor of the pecorino on these brussels sprouts, but it is very similar to parmesan so you can definitely use that instead! We mainly use the pecorino because it’s made from sheeps milk and since it has smaller fat molecules it’s easier to digest than cheese made from cows milk, which is why it doesn’t upset my husband who is lactose intolerant.