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small batch roasted brussels sprouts

small batch roasted brussels sprouts with parmesan

sara a.
roasted brussels sprouts with garlic, onion, parmesan, crushed red pepper, and a squeeze of lemon. perfect for two people to share.
5 from 3 votes
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Side Dish
Cuisine American
Servings 2 people
Calories 197 kcal


  • small rimmed baking sheet (about 9" x 7")
  • cutting board
  • chef's knife
  • tongs


  • 8 ounces fresh brussels sprouts
  • 2 tbsp. finely chopped onion yellow or white
  • 2 cloves smashed garlic
  • 1/4 tsp. crushed red pepper
  • 1 tbsp. olive oil best quality
  • 1 pinch each salt and pepper
  • 1/4 cup freshly grated parmesan
  • 1 wedge lemon


  • Preheat the oven to 425 F.
  • Cut the stem ends off of the brussels sprouts. If they are small, cut them in half. If they are larger, cut them into quarters. (The goal is to chop the pieces as equal in size as possible.)
  • Place chopped brussels sprouts into a large bowl. Add chopped onion, smashed garlic cloves, and crushed red pepper. Drizzle on olive oil, then use tongs to toss the ingredients together. Sprinkle with salt and pepper, then toss again.
  • Spread the brussels sprouts out onto a small rimmed baking sheet (about 9" x 7"). Pop it into the oven, and cook for 15 minutes at 425. Carefully remove the pan from the oven, sprinkle with parmesan, and use tongs to toss the brussels sprouts with parmesan. Return to the oven, and cook another 8-10 minutes until tender.
  • Remove from the oven, and squeeze fresh lemon over the sprouts. Toss with tongs again, and serve immediately.


Serving: 4ouncesCalories: 197kcal
Keyword spicy roasted brussels sprouts
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