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Small chopped potatoes, roasted with a pinch of garlic and topped in shredded cheese for overall sensation. Along with taste, this dish is very high in vitamins B and C.

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Ina Garten's Garlic-Roasted Potatoes from Food Network's Barefoot Contessa make the perfect classic side dish for any meal.

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Oven-roasted carrots with added garlic and Parmesan for extra texture and flavor. This dish is healthy as it is high in fiber and carb amounts.

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Crispy Parmesan Roasted Carrots with a hint of garlic take only 5 minutes to prep. Throw them in the oven for a delicious side dish!

Carrots get a huge make over with the addition of Panko breadcrumbs for added crunch. It's so unbelievably easy to throw a handful of simple ingredients together - olive oil, garlic, parmesan cheese and breadcrumbs. Sprinkle over some parsley and have Parmesan roasted carrots on your table in no time.

A deliciously easy vegetable side dish for your dinner menu or enjoy them as a snack!

ROASTED CARROTS

Roasted with a crispy saltiness on the outside, slightly carmelized on the edges and tender on the inside, these crispy garlic parmesan roasted carrots are super easy to make. With sweet and salty results, your entire family will love the flavour and will want them time and time again.

HOW DO I ROAST CARROTS IN THE OVEN?

Just a handful of steps for CRISPY parmesan roasted carrots of your dreams:

Arrange carrots on baking sheet.

Add the olive oil, garlic, parmesan, bread crumbs, salt and pepper.

Toss all ingredients together to completely coat the carrots.

Spread out and bake for 20-25 minutes or until tender.

Toss with a spatula half way through.

They take 20-25 minutes in the oven depending on thickness.

DO I HAVE TO PEEL THEM BEFORE ROASTING?

No, not at all. If leaving their skins on, just scrub them clean to remove dirt. Of course, it's personal preference!

We sometimes leave skins on if we're rushed for time, however, I do prefer the taste of peeled carrots, especially in this parmesan roasted carrots recipe.

DO I HAVE TO BOIL BEFORE COOKING?

No. The beauty of this recipe is you throw all of the ingredients together on your baking sheet and let the oven do the work for you.

MORE SIDE DISH RECIPES

Easy Creamy Mashed Potatoes Recipe
Honey Garlic Butter Roasted Carrots
Garlic Butter Smashed Sweet Potatoes
Crispy Broccoli Parmesan Fritters

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Carrots get a huge make over with the addition of Panko breadcrumbs for added crunch. It's so unbelievably easy to throw a handful of simple ingredients together - olive oil, garlic, parmesan cheese and breadcrumbs. Sprinkle over some parsley and have Parmesan roasted carrots on your table in no time.

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Corn right off the cob, mixed with a small amount of honey and butter for a smooth and tasteful side dish. This dish also contains lots of carbs, proteins, and vitamin C.

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Honey Butter Skillet Corn is an easy 15 minute side dish recipe with frozen corn, honey, butter, and cream cheese! So creamy, sweet, and delicious.

HONEY BUTTER SKILLET CORN

One of the only vegetables my family all agrees on is corn! My kids love corn on the cob, , slow cooker creamed corn and just plain old canned corn or frozen corn. This honey butter skillet corn is so creamy, sweet, delicious, and something everyone loves.

It cooks in one skillet pan and it uses frozen corn! Simple to make with only 4 ingredients + salt & pepper.

INGREDIENTS YOU NEED FOR SKILLET CORN

Butter - I always use salted butter. If you use unsalted butter than you may need to add additional salt. Just taste and add more to preference.

Frozen Corn - I prefer the gold n' white corn for this recipe but any frozen corn will work. Like sweet yellow corn, white corn, or yellow corn.
Honey
Cream Cheese - You only need 2 ounces of cream cheese for this honey butter skillet corn recipe. One block is 8 ounces so you will have some leftover. Which means you will just have to make it again 🙂

TRY THESE OTHER EASY SIDE DISH RECIPES

Honey Butter Skillet Corn is an easy 15 minute side dish with frozen corn, honey, butter, and cream cheese! So creamy, sweet, and delicious.

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Honey Butter Skillet Corn is an easy 15 minute side dish with frozen corn, honey, butter, and cream cheese! So creamy, sweet, and delicious.

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Sauteed Brussels Sprouts with garlic, salt, and pepper cooked in olive oil for a satisfying texture and taste. Brussels Sprouts also contain potassium, vitamin C, and lots of carbs.

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I've been cheating. On Brussels sprouts. After more than a decade of cooking this stellar (if mis-maligned) vegetable in what I *thought* was the one and only way to make it taste delicious, I've become hooked on an entirely new (and faster) preparation method: Sautéed Brussels Sprouts.

Charred and crispy on the outside, lightly caramelized and meaty on the inside, and ready to serve faster than you can say "hustle!" sautéed on the stovetop is my new favorite way to cook Brussels sprouts.

While Brussels sprouts can be bitter raw, cooking them at a high temperature ensures they have a rich, caramelized flavor, and a tender, satisfying (but not mushy!) texture.

Oven baking is one popular high-temperature cooking method, like Crispy Roasted Brussels Sprouts (and their elevated spinoff Roasted Brussels Sprouts with Garlic).

Or if you happen to have an air fryer, Air Fryer Brussels Sprouts also bring the heat.

But if your oven is busy, you don't own an air fryer, or you want your Brussels ready FAST, you are going to need an alternative.

That's where sautéing Brussels sprouts comes in!

A Fast, Easy Way to Cook Brussels Sprouts

The texture and flavor of these sautéed Brussels sprouts is outstanding.

So outstanding in fact, they have (for the moment at least) replaced roasted Brussels sprouts as my preferred cooking method.

All you need to make sautéed Brussels sprouts is a heavy-bottomed pan, some olive oil, salt, and 10 minutes over medium-high heat.

I'm going to encourage you to add a splash of acid and maybe a handful of nuts or cheese if you feel so motivated, but if you like, you can just throw the halved Brussels sprouts in the pan and call it a day.

If you've been searching for a way to get more vegetables into your diet that a) doesn't take too much work and b) you'll actually enjoy eating, this easy sautéed Brussels sprouts recipe is the place to start.

How to Make the Best Sautéed Brussels Sprouts

You'll also see sautéed Brussels sprouts called pan fried Brussels sprouts, pan roasted Brussels sprouts, or pan sautéed Brussels sprouts.

All of these terms refer to the same method of cooking the Brussels sprouts with oil in a large skillet over high heat. The ingredients are basic, the recipe prep is straightforward, and the results are exceptional.

The Ingredients

Brussels Sprouts. These delicious little green veggies are packed with Omega-3 fatty acids, fiber, and Vitamin C. Once sautéed, the sprouts will have a crisp, caramelized outside and tender but firm inside.

Olive Oil. Be generous to ensure the sprouts caramelize in the pan.

Kosher Salt. Kosher salt is critical to making your Brussels sprouts tasty. I always recommend kosher salt because it has a more pure, soft taste than table salt (which tastes metallic due to the treatment process that keeps the salt free-flowing). Season the sprouts as you go along, then at the very end to taste.

Black Pepper. As much or as little as you like.

Acid. Brussels sprouts crave acid; a splash will balance and perk up their flavor. In this recipe, I use balsamic vinegar, though you can also try lemon juice, pickled onions, or an entirely different vinegar.

No acid on hand? Just leave it out and vow to try Brussels sprouts with balsamic vinegar a different day. Your sautéed sprouts will still be tasty, I pinky promise.

The Directions

1. Heat the oil in a large, heavy bottom skillet (a cast iron pan is a good choice), then add your Brussels sprouts. Cook undisturbed until caramelized.

2. Add spices and stir. Continue to cook and stir until the Brussels sprouts are deep dark golden brown.

3. Remove from the heat, and stir in the vinegar. Finish the sprouts off any way you like: a handful of Parmesan cheese, nuts, or herbs, or simply enjoy them just as the are. Serve hot and DIG IN!

How to Trim Brussels Sprouts

Before trimming, I recommend washing your Brussels sprouts to remove any dirt.

To Trim: Use a knife to cut off the tough stem end of each Brussels sprout. Then, remove any yellow or damaged leaves, and cut each Brussels sprout in half lengthwise, from tip to trimmed end.

The Difference in Taste and Texture Between Sautéed Brussels Sprouts and Roasted Brussels Sprouts

While both oven roasted and pan sautéed Brussels sprouts have similar qualities-both taste addictively crispy and caramelized on the outside and distinctly savory-I have observed some differences between the two.

Oven roasted Brussels sprouts tend to be softer all the way through the interior.

Pan roasted Brussels sprouts stay firmer. They're still delightful to eat, but they don't totally melt in your mouth the way baked sprouts do.

So which is better? Honestly, I'm torn! I enjoy them both for different reasons and appreciate the variety. Try them both and see what you think.

Recipe Variations

Sautéed Brussels Sprouts with Bacon. Dice 4 slices of bacon, and cook them in your skillet. Once crispy, remove to a plate. Then, cook your sprouts in the bacon drippings. Top your finished sprouts with the crispy bacon pieces. YUM!

Sautéed Brussels Sprouts with Herbs. Add a tablespoon of fresh herbs to your sprouts at the end. I used parsley, but cilantro and mint would be delicious too.

Pan Fried Brussels Sprouts with Parmesan. Toss a handful of Parmesan over the sprouts at the end. Feta and goat cheese are other, super tasty options.

Sautéed Brussels Sprouts with Onions. Add 1/2 cup of thinly sliced onions to the pan with your Brussels sprouts. They'll crisp and caramelize in a most excellent way.

Pan Sautéed Brussels Sprouts with Toasted Nuts. Stir a handful of chopped, raw nuts into the pan with the Brussels sprouts at the very end. Continue stirring, allowing the residual heat from the pan to toast the nuts. For today's recipe, I used pine nuts. Walnuts and pecans are two of our other favorites.

What to Serve with Sautéed Brussels Sprouts

More Easy Vegetable Sides

How to Store, Reheat, and Freeze Sautéed Brussels Sprouts

To Store. Place cooked Brussels sprouts in an airtight storage container in the refrigerator for up to 4 days.

To Reheat. Gently rewarm leftovers in a large skillet on the stove over medium-low heat until warmed through, adding in a splash of balsamic vinegar to perk them back up. You can also microwave the Brussels sprouts on a microwave-safe plate until warm. Add fresh toppings as desired. My other favorite method is the oven: warm at 350 F until heated through (about 5 or so minutes).

To Freeze. Brussels sprouts can become soggy, so I don't recommend freezing them. However, you certainly can freeze them if you don't mind the less-than-optimal texture. Place cooked and cooled Brussels sprouts in an airtight, freezer-safe container and store in the freezer for up to 2 months. Let thaw overnight in the refrigerator before reheating.

Recommended Tools to Make Sautéed Brussels Sprouts

Even More Ways to Eat Brussels Sprouts

We've been gobbling up this pan sautéed Brussels sprouts recipe. Pan frying is a fresh, healthy way to cook Brussels sprouts. Try it on a weeknight, and it's an easy recipe for dinner parties too.
Do you cook Brussels sprouts at home? I'd love to hear from you in the comments section below!

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I've been cheating. On Brussels sprouts. After more than a decade of cooking this stellar (if mis-maligned) vegetable in what I *thought* was the one and only way to make it taste delicious, I've become hooked on an entirely new (and faster) preparation method: Sautéed Brussels Sprouts.

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This recipe roasts the asparagus before adding cheese and garlic for an extra twist of sensation and taste. As far as nutrients go, this dish has lots of potassium and fiber.

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Cheesy Garlic Roasted Asparagus with mozzarella cheese is the best side dish to any meal! Low Carb, Keto AND the perfect way to get your veggies in!

Even non-asparagus fans LOVE this recipe! Cheesy Garlic Roasted Asparagus tastes absolutely amazing...the whole family gets behind this one.

ROASTED ASPARAGUS

The easiest way to get asparagus into your diet is roasting them. Throw them on a baking sheet or tray and letting the oven work it's thing. It doesn't get any easier. But not everyone's a fan of these green stalks! Coming up with ways for everyone to enjoy them can be a nightmare! That's where this asparagus recipe comes in! You're only four main ingredients away from having the best roasted asparagus of your life!

HOW TO ROAST ASPARAGUS

Snap off the woody dry ends of the asparagus. A quicker way when cooking a large bunch like this is to snap the end off one first, then line them all up on your chopping board and slice through the rest at the same length.

Drizzle with a delicious olive oil/garlic mixture.

Roast asparagus for only 10 minutes first to avoid over cooking them. Just make sure your oven is preheated!

Top with mozzarella cheese and broil (or grill)! You could use whatever cheese you have on hand here, preferably a nice mild melting cheese.

All done in less than 15 minutes!

MORE SIDE DISHES?

Creamy Garlic Parmesan Brussels Sprouts & Bacon
Creamy Broccoli
Cheesy Sweet Potatoes

WATCH HOW WE MAKE Cheesy Garlic Roasted Asparagus RIGHT HERE!

Preheat oven to 425°F (220°C). Lightly grease a baking sheet with nonstick cooking oil spray.

Arrange asparagus on baking sheet. Set aside.

In a small bowl mix together olive oil, garlic, salt and pepper. Drizzle the oil mixture over the asparagus and toss to evenly coat.

Bake for 10-15 minutes until vibrant and just beginning to get tender.

Remove from oven and top with the mozzarella cheese. Return to oven and broil (or grill) until the cheese melts and becomes golden (about 4-5 minutes).

Adjust salt and pepper, if needed. Serve immediately.

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Even non-asparagus fans LOVE this recipe! Cheesy Garlic Roasted Asparagus tastes absolutely amazing...the whole family gets behind this one. The easiest way to get asparagus into your diet is roasting them. Throw them on a baking sheet or tray and letting the oven work it's thing. It doesn't get any easier.

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This recipe adds a crispy, fried outer crust for the okra giving it more taste and an interesting texture. For nutritional value, this dish contains lots of vitamin C and potassium.

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Make Southern Fried Okra for Your Next Cookout

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This recipe roasts the broccoli while adding things like garlic and Parmesan for extra flavor. This dish contains lots of calcium and iron for nutritional value.

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These roasted broccoli florets come together with just 5 min prep, tossed in Parmesan-garlic goodness. Plus, it's the perfect and easiest side dish to any meal!

My apologies for all the vibrant green here.

It's just that after you have a late-night In-N-Out feast due to a broken AC in Southern California, you need to balance it out with some veggies.

And then when you smother those veggies with garlic and Parmesan, well, even in 90+ degree heat, life is good. Life is very good.

So good, I munched on this all day while dripping sweat on my dining table.

Every bite was so worth it. So garlicky. And just so crisp and crunchy.

And now that balance is restored, we may get In-N-Out again tonight, which just means we'll be having this broccoli goodness again and again!

Garlic Parmesan Roasted Broccoli

This comes together so quickly with just 5 min prep. Plus, it's the perfect and easiest side dish to any meal!

Ingredients:

24 ounces broccoli florets*

3 tablespoons olive oil

4 cloves garlic, minced

Kosher salt and freshly ground black pepper, to taste

1/4 cup freshly grated Parmesan

Juice of 1 lemon

Directions:

1. Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.

2. Place broccoli florets in a single layer onto the prepared baking sheet. Add olive oil and garlic; season with salt and pepper, to taste. Gently toss to combine.

3. Place into oven and bake for 10-12 minutes, or until tender.

4. Serve immediately, sprinkled with Parmesan and lemon juice.

Notes:
*24 ounces broccoli florets is equal to about 5 cups.

Did you Make This Recipe?

Tag @damn_delicious on Instagram and hashtag it #damndelicious.

Calories 114.1 Calories from Fat 73.8

Total Carbohydrate 4.8g 2%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Garlic Parmesan Roasted Broccoli - Damn Delicious

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These roasted broccoli florets come together with just 5 min prep, tossed in Parmesan-garlic goodness. Plus, it's the perfect and easiest side dish to any meal! My apologies for all the vibrant green here. It's just that after you have a late-night In-N-Out feast due to a broken AC in Southern California, you need to balance it out with some veggies.