Roasted Basil, Garlic, Parmesan Zucchini and Brussels Sprouts

Are you looking for a delicious veggie side dish?  Well you’re in luck because I have just that.  It tastes amazing and will provide you with some great veggie nutrition.  These Roasted Basil, Garlic, Parmesan, Zucchini and Brussels Sprouts are savory and cheesy with a punch of garlic.  These little babies are great to add to your dinner table and are packed with healthy benefits.  They look beautiful and taste delicious.  Veggies smothered in garlic, basil and cheese… where can we go wrong? 😉

Roasted Basil Garlic Parmesan Brussel Sprouts and Zucchini |

I love to make them in the summer when I can pick a couple fresh zucchini from the garden.  Let’s start with what you’ll need.

Ingredients |

First, you will wash and cut the veggies.  Cut the brussels sprouts in half after peeling the top layer off and cut the zucchini in similar sized pieces.

Washed and Cut |

Next, melt the butter and add the garlic to it.  Mix then pour over the prepped veggies.  Toss until all the pieces are evenly coated.  Oh, the smell is heavenly!  Next you will add the parmesan cheese and toss again until the cheese is everywhere.  So my girls and I all like cheese,  I feel like it could be on the food pyramid next to grain.  My husband hates cheese, even more than that… he loathes cheese.  He won’t come near cheese, cottage cheese, cream cheese or even sour cream.  He’s not allergic, he’s just never liked it.  Most of the time it works out though because it just means more for us 🙂

Steps |

After these little guys are all coated you can pour them out onto a prepared baking sheet and bake. The aroma these put off while baking is so good.

Ready for the oven |

After they are done baking, sprinkle the fresh basil on top.  That’s it!  I sometimes like to make these on a cookie sheet with whatever else we’re having (salmon, baked chicken, etc) so it turns into a one-sheet meal.  Less dishes makes this gal happy.

Roasted Basil, Garlic, Parmesan Zucchini and Brussels Sprouts

Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6 servings
Author Rachel


  • 2 small zucchini
  • 15-20 brussels sprouts
  • 1/4 cup butter melted
  • 2-3 cloves large garlic minced
  • 1/3 cup Parmesan cheese grated
  • 6-10 leaves basil chopped
  • salt and pepper to taste


  1. Preheat oven to 375 degrees.
  2. Wash veggies. Peel outer layer of brussels sprouts and cut in half. Cut zucchini to similar size. Put in bowl.
  3. Mix butter and garlic together. Pour over veggies and toss to coat.
  4. Add parmesan cheese and toss.
  5. Place in a single layer on cookie or baking sheet. Season with salt and pepper.
  6. Bake for 25-30 minutes or until veggies begin to brown and are softened.
  7. Sprinkle with basil and serve.

How do you like to cook your brussels sprouts and zucchini?

Roasted Basil Garlic Parmesan Brussel Sprouts and Zucchini |

garlic-parmesan-brussel-sprouts-and-zucchini |


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1 Response

  1. http://www./ says:

    That’s a smart way of thinking about it.

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