Garlic Parmesan Brussels Sprouts


I Love these Brussels Sprouts

Garlic Parmesan anything, right?  Well, these Garlic Parmesan Brussels Sprouts are no different and they’re just as delicious as they sound.  Maybe even better.  I was recently using this exact recipe on Chicken Poppers, which are amazing actually, when I realized Garlic Parmesan Brussels Sprouts would be great for everyone at this years Thanksgiving.  Truthfully, I’m not a big fan of Brussels either but I’m telling you that this recipe is sure to turn around the most stubborn Sprouts hater.

More Brussels Sprouts

Now just as a reminder, last year, I filmed Sweet and Sour Brussels Sprouts.  So I’d highly recommend checking that recipe out if you missed it or if you’d like to revisit it, because those are really tasty too.  And on a side note, Thanksgiving is just around the corner, so I’ll be plugging several recipes that will help you and your family celebrate this years feast below and in the next few recipe posts before the holiday.

CLICK HERE for Garlic Mashed Potatoes, Acorn Squash or my Green Bean Casserole!

Garlic Parmesan Brussels Sprouts Ingredients:

2 lbs Brussels Sprouts
2 tbsp Olive Oil
6 Garlic Cloves, chopped
1/4 cup Fresh Parsley, chopped
1/2 cup Parmesan Cheese, grated
2 tbsp Salted Butter
Kosher Salt and Pepper to taste

Be sure to watch the video tutorial.  Roast and Bake the Brussels Sprouts at 450 degrees Fahrenheit for 20 minutes, then Saute on the stove with all of the other ingredients.

Brussels Sprouts – Oven Roasted Sweet and Sour Recipe

Do you Love Brussels Sprouts?

This Brussels Sprouts Recipe is Oven Roasted with an Asian Fusion. That’s why it’s called Sweet and Sour Brussels Sprouts. In my opinion these are better served cold. These are oven roasted and designed to be served hot, but if you have any leftovers and you go back to that refrigerator the next day, trust me, DON’T REHEAT THEM. You’re going to love the way they taste cold, like an Asian cold vegetable salad.  Even my kids, ages 2 and 4, were devouring these.  So this recipe is a definite must try, this Holiday Season!

Oven Roasted Brussels Sprouts

The secret to these Sweet and Sour Brussels Sprouts is in the Sauce.  It’s a Soy based recipe that is cooked and reduced down to more of a glaze than anything.  But the balance, between the Sweet & Sour, is perfect and it comes from a combination of Vinegar and Brown Sugar.  This is fairly common in many Asian recipes.  Even my Garlic Noodle recipe has a vinegar/sugar combo that really makes it pop.  So get use to this equation and add the other stereo typical ingredients, Garlic and Ginger, to your cooking and you’ll be well on your way to perfecting Americanized Chinese food.

Be sure to take a look at my Garlic Parmesan Brussels Sprouts recipe.

Sweet and Sour Brussels Sprouts Ingredients:

2 lbs Brussels Sprouts, halved
2 tbsp Olive Oil
1 Clove Garlic, chopped
1/4 cup Soy Sauce, low Sodium (less salty)
1/4 cup Balsamic Vinegar
1/4 cup Brown Sugar
1/2 tsp Ginger, powder
1/4 cup Fresh Parsley, chopped

Bake and Roast the Brussels Sprouts at 450 degrees Fahrenheit for 20 minutes and be sure to watch the short video tutorial to prepare the Sweet and Sour Sauce.