{"id":1162,"date":"2026-05-26T17:42:30","date_gmt":"2026-05-26T17:42:30","guid":{"rendered":"https:\/\/www.margiesrecipes.com\/?p=1162"},"modified":"2026-05-26T17:44:05","modified_gmt":"2026-05-26T17:44:05","slug":"garlic-parmesan-roasted-brussels-sprouts","status":"publish","type":"post","link":"https:\/\/www.margiesrecipes.com\/?p=1162","title":{"rendered":"Garlic Parmesan Roasted Brussels Sprouts"},"content":{"rendered":"\n

Looking for a side dish that will wow your holiday table? These crispy garlic Parmesan Brussels sprouts are a golden, cheesy twist on a classic favorite. With a crunchy Parmesan<\/a> crust, tender roasted Brussels sprouts, and tangy Dijon chive cream sauce, this dish delivers both comfort and elegance in every bite. Best of all, it comes together in under 30 minutes\u2014making it the perfect recipe to impress guests without adding stress to your holiday prep. Whether served as a starter or alongside your festive main course, these irresistible roasted brussels sprouts with Parmesan cheese are sure to disappear fast!<\/p>\n\n\n\n

How To Make Garlic Parmesan Roasted Brussels Sprouts with Dijon Chive Cream Sauce<\/h2>\n\n\n\n

Start by preparing the Brussels sprouts. Trim and halve them, then toss with melted butter<\/a>, Parmesan, garlic salt, and black pepper. Arrange Brussels sprouts cut-side down on a baking sheet so the cheese forms a golden, crispy layer as they roast. Bake until the sprouts are tender and the cheese is lightly browned, then let them cool slightly to allow the coating to set.<\/p>\n\n\n\n

While the sprouts roast, make the sauce. Stir together sour cream, Parmesan, Dijon mustard, chives, garlic, and black pepper until smooth and creamy. Taste and adjust the flavor as desired. Serve the sauce alongside the roasted Brussels sprouts and enjoy.<\/p>\n\n\n\n

Ingredients:<\/h2>\n\n\n\n

For Brussels Sprouts<\/h3>\n\n\n\n

1 cup <\/strong>parmesan cheese, finely shredded1\/4 cup <\/strong>unsalted butter, melted2 teaspoons <\/strong>garlic salt1\/4 teaspoon <\/strong>black pepper, freshly ground2 pounds <\/strong>brussel sprouts, trimmed and halved<\/p>\n\n\n\n

For Sauce<\/h3>\n\n\n\n

1 cup <\/strong>sour cream1\/2 cup <\/strong>grated parmesan cheese1 tablespoon <\/strong>dijon mustard1 tablespoon <\/strong>chopped chive, fresh1 clove <\/strong>garlic, finely grated1\/2 teaspoon <\/strong>black pepper, freshly groundGet Ingredients<\/p>\n\n\n\n

\"Parmesan<\/figure>\n\n\n\n

Directions:<\/h2>\n\n\n\n

For Brussels Sprouts<\/h3>\n\n\n\n
    \n
  1. Preheat oven to 425\u00b0F. Combine Parmesan, butter, garlic salt and pepper in medium bowl. Sprinkle cheese mixture in an even layer over a nonstick rimmed baking sheet. Press Brussels sprouts, cut-sides-down, into cheese mixture in a single layer about 1-inch apart. \"A<\/li>\n\n\n\n
  2. Bake until Brussels sprouts are tender, and cheese is light golden-brown about 15 to 18 minutes. Let sit at room temperature for at least 5 minutes before gently separating Brussels sprouts.<\/li>\n<\/ol>\n\n\n\n

    For Sauce<\/h3>\n\n\n\n
      \n
    1. Meanwhile, combine sour cream, Parmesan, mustard, chives, garlic and pepper in a small bowl. Serve with Brussels sprouts and enjoy.\"Dijon<\/li>\n<\/ol>\n\n\n\n

      For Sauce<\/h3>\n\n\n\n

      <\/p>\n","protected":false},"excerpt":{"rendered":"

      Looking for a side dish that will wow your holiday table? These crispy garlic Parmesan Brussels sprouts are a golden, cheesy twist on a classic favorite. With a crunchy Parmesan crust, tender roasted Brussels sprouts, and tangy Dijon chive cream sauce, this … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[19,15],"tags":[],"class_list":["post-1162","post","type-post","status-publish","format-standard","hentry","category-appetizers","category-miscellaneous"],"_links":{"self":[{"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/posts\/1162","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1162"}],"version-history":[{"count":2,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/posts\/1162\/revisions"}],"predecessor-version":[{"id":1164,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/posts\/1162\/revisions\/1164"}],"wp:attachment":[{"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1162"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1162"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1162"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}