These garlic roasted Brussels sprouts are a game-changer, turning a humble veggie into a crispy, caramelized delight. With just 10 minutes of prep and 22 minutes in the oven, you’ll have a dish that’s bursting with savory garlic flavor and a satisfying crunch. Perfectly golden edges and tender centers make every bite irresistible.
Packed with 9 grams of fiber and a boost of vitamin C, this dish is as nourishing as it is delicious. The rich, nutty aroma of roasted garlic pairs beautifully with the sprouts’ natural sweetness, creating a side that’s both hearty and wholesome. Ready in just 35 minutes, it’s a quick way to elevate any meal with minimal effort.
What You’ll Need
- 2 pounds Brussels sprouts (ends trimmed and halved lengthwise for even cooking)
- 3 garlic cloves, thinly sliced (or substitute with 1 teaspoon garlic powder if fresh garlic isn’t available)
- 2 tablespoons olive oil (extra virgin works best for flavor)
- ½ teaspoon sea salt (adjust to taste)
- ¼ teaspoon ground black pepper (freshly cracked pepper adds extra flavor)
How to Make Garlic Roasted Brussels Sprouts
- Preheat your oven to 425°F (220°C). Line a baking tray with aluminum foil for easy cleanup.
- In a large mixing bowl, combine the halved Brussels sprouts, sliced garlic, olive oil, salt, and pepper. Toss everything together until the sprouts are evenly coated in oil and seasoning.
- Spread the Brussels sprouts in a single layer on the prepared baking tray. This ensures they roast evenly and get crispy.
- Bake for 20-25 minutes, or until the sprouts are softened and golden brown around the edges. Stir halfway through for even browning.
- Remove from the oven and serve immediately. Enjoy as a side dish or a healthy snack!
Spice It Up: Sauce and Topping Ideas
Elevate your Garlic Roasted Brussels Sprouts with a drizzle of balsamic glaze or a sprinkle of Parmesan cheese for added depth of flavor. For a spicy kick, toss the sprouts with a pinch of red pepper flakes before roasting or serve with a side of sriracha mayo.
Perfect Pairings: Serving Suggestions
These roasted Brussels sprouts make a fantastic side dish for roast chicken, grilled steak, or seared salmon. For a vegetarian meal, pair them with a hearty quinoa salad or a creamy butternut squash soup.
Keep It Fresh: Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, spread the sprouts on a baking sheet and warm in a 350°F oven for 10 minutes or until heated through. Avoid microwaving to maintain their crispy texture.
Mix It Up: Recipe Variations
Try swapping the olive oil for avocado oil or melted coconut oil for a different flavor profile. Add chopped bacon or toasted walnuts for a crunchy twist. You can also experiment with adding other veggies like carrots or sweet potatoes.
Quick Cheat: Time-Saving Tips
Save time by using pre-washed and pre-cut Brussels sprouts from the grocery store. If you’re short on time, roast at a higher temperature (450°F) for 15-18 minutes. Just keep an eye on them to avoid burning!
Garlic Roasted Brussels Sprouts Recipe
Ingredients
- 2 pounds Brussels Sprouts, ends cut off and halved lengthwise
- 3 cloves garlic, thinly sliced
- 2 Tablespoons olive oil
- ½ teaspoon sea salt
- ¼ teaspoon ground black pepper
Instructions
- Preheat the oven to 425 degrees F and line a baking tray with aluminum foil.
- In a large mixing bowl, combine the halved Brussels sprouts, garlic, olive oil, salt, and pepper. Toss to coat the sprouts in olive oil and seasoning.
- Spread the Brussels sprouts over the prepared baking tray and bake for 20-25 minutes or until softened and golden brown.