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Garlic-Parmesan Roasted Brussels Sprouts

Garlic-Parmesan Roasted Brussels Sprouts

Speed up roasting vegetables, like these lemon-and-thyme-infused Brussels sprouts, by cooking them on two large baking sheets instead of just one. This basic roasting technique also works for other root vegetables such as carrots, parsnips and potatoes.


6 servings

Prep Time

10 minutes

Total Time

30 minutes


  • 2pounds Brussels sprouts, trimmed and halved (or quartered if large)
  • 1small lemon, sliced
  • 4cloves garlic, sliced
  • 1/4cup extra-virgin olive oil
  • 1tablespoon chopped fresh thyme or 1 teaspoon dried
  • 1/2teaspoon salt
  • 1/4teaspoon ground pepper
  • 1/3cup finely shredded Parmesan cheese
  • 1/4cup toasted pine nuts


  1. Position racks in upper and lower third of oven; preheat to 425°F.
  2. Toss Brussels sprouts, lemon, garlic, oil, thyme, salt and pepper in a large bowl. Divide between 2 large rimmed baking sheets and spread in an even layer.
  3. Roast without stirring for 10 minutes. Switch the pans top to bottom and continue roasting, without stirring, until lightly browned and tender, 8 to 10 minutes more. Transfer to a serving dish and sprinkle with Parmesan and pine nuts.

Nutrition Facts

Per serving (recipe makes 6 servings)

Calories 204kcal
Carbohydrate Total 14g
Total Sugars 3g
Added Sugars 0g
Fiber 5g
Total Fat 15g
Saturated Fat 3g
Mono Saturated Fat 9g
Cholesterol 3mg
Sodium 304mg
Protein 7g
Potassium 577mg
Calcium 122mg
Folate 102mcg
Omega-6 3g
Vitamin E 4mg
Zinc 1mg
Vitamin B3 1mg

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