Where Is My Spoon Recipes Side Dishes Roasted Brussels Sprouts with Orange and Parmesan

Roasted Brussels Sprouts with Orange and Parmesan

by Adina 05/12/2016 12 comments

Roasted Brussels Sprouts
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This is my favorite way of enjoying Brussels sprouts: roasted in the oven with olive oil, lots of garlic and sprinkled with Parmesan.

Roasted Brussels Sprouts

Time for a side dish recipe in my Christmas dinner series: roasted Brussels sprouts Brussels sprouts with garlic and orange juice and sprinkled with some Parmesan just before serving. I love it!

I was in my twenties already the first time that I had Brussels sprouts. I had never seen them in Romania and I have only heard of them in American movies or series where they were one of the vegetables along with broccoli that all kids hated! That made me curious and the first time I saw the sprouts after arriving to Germany I bought them. I cooked them in a simple way, which is boiled them in salted water and serving them with a tiny amount of butter. I could not say I did not like them, but they weren’t the hit either.

Roasted Brussels Sprouts

Afterward I kept eating them regularly at my mother-in-law’s house, she usually serves them in a white sauce, which already makes them lots tastier than the plain way. And with time I got hooked. I kept buying them and cooking them not only as a side dish, but most of the time making a thick and cheesy vegetable stew or adding them to soups, salads and stir-fries. They are quite versatile these tiny cabbages. 🙂

Roasted Brussels Sprouts

However, about two years ago, I found a new way of enjoying Brussels sprouts and when it comes to sprout side dishes, this has been the only way of having them ever since. Let me assure you that boiled Brussels sprouts cannot even compare to this roasted version! This whole sprout mushiness (and old sock smell filling your house) so easily “achieved” when boiling them, is completely gone when the sprouts are baked, they remain “al dente”, are quite crunchy and I just love those tiny burnt bits here and there. The addition of other ingredients like garlic and Parmesan, lemon or orange juice, different herbs and spices makes them even tastier and really versatile, you can choose whatever fits the other dishes you are serving them with, you can make them hot or salty, sweet or sour, just let your taste and mood guide you.

Roasted Brussels Sprouts

Roasted Brussels Sprouts


Prep time: 

Cook time: 

Total time: 

Serves: 4

, Roasted Brussels Sprouts with Orange and Parmesan
This is my favorite way of enjoying Brussels sprouts: roasted in the oven with olive oil, lots of garlic and sprinkled with Parmesan.
  • 750 g/ 27 oz Brussels sprouts
  • 2 tablespoons olive oil
  • 2-4 garlic cloves, to taste
  • 3 tablespoons fresh orange juice
  • freshly grated Parmesan
  • 1 orange to garnish
  • salt
  1. Preheat the oven to 200 degrees Celsius/ 400 degrees Fahrenheit. Line a baking tray with baking paper.
  2. In the meantime clean your sprouts and halve them if too large. Place them on the prepared tray, add the olive oil, grated garlic, orange juice and some salt. Rub well with your hands.
  3. Bake for about 20 minutes or until they are cooked to your liking, but still al dente, and there are tiny burnt bits to be seen here and there.
  4. Sprinkle them with the freshly grated Parmesan and serve immediately with orange wedges.

Other Christmas side dishes you might like:

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mjskitchen 06/12/2016 - 04:44

Bobby and I are trying to acquire the taste for Brussels sprouts and so far, roasted are our favorites. Love the hint of orange added to these and garlic is a must. 🙂 Thanks!

Anca 06/12/2016 - 17:44

I love Brussles sprouts, although the first time I had them weren’t that exciting for me either. I tried to put a few on pizza, from frozen. Not a good idea, that’s for sure.

I mentioned your honey glazed carrots in a round-up I’ve made on my lifestyle blog. xx

Adina 06/12/2016 - 17:50

Thank you very much, Anca, that’s great!

Nicoletta @sugarlovespices 06/12/2016 - 18:10

I am starting to like them a bit now, and I agree, roasted are waaaayyy better than boiled! 🙂 We mixed some in a leek and potato soup and that was not bad either. But I really like your roasted version with herbs and lemon or orange juice and a sprinkle of parmigiano on top!

Dawn @ Girl Heart Food 06/12/2016 - 18:10

I love the tiny burnt bits of brussels sprouts too! The best, right? I’ve never paired them with orange before, but I bet it’s delicious! And you just can’t go wrong with parmesan cheese 🙂 Perfect side for the holidays!

Brie 07/12/2016 - 05:10

I looove roasted Brussels sprouts, so much better than boiled and that stinky gym sock smell 🙂 Can’t wait to try cooking my next batch with orange and parmesan, what a fun combo!

Kathy @ Beyond the Chicken Coop 07/12/2016 - 14:35

I need to try brussels sprouts roasted. I love that you’ve added lots of garlic and parmesan!

Sissi 07/12/2016 - 15:25

Wonderful dish, Adina! My mum used to overcook Brussels sprouts (the “traditional” way), so I wasn’t a big fan until I discovered them pan-fried or grilled, crunchy with added spices. Your sprouts look exactly the way I love them.

Anu - My Ginger Garlic Kitchen 07/12/2016 - 20:42

Roasting brussels sprouts is a lovely and delicious idea, Adina. Orange, garlic, and parmesan are a great combo! Would give it a go sometime.

Cheyanne @ No Spoon Necessary 07/12/2016 - 20:42

I could literally eat my weight in roasted brussels sprouts. They are just THAT good!! I am loving these! The addition of a touch of orange sounds fabulous! Cheers!

Denise Browning 08/12/2016 - 01:07

It make a tasty side dish for the holidays as well!

Beth 27/12/2016 - 14:29

I completely agree with you about roasted Brussels Sprouts. They are the best!


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