Roasted Brussels Sprouts Garlic

I used to push Brussels sprouts to the edge of my plate until I learned the secret wasn't boiling them into submission. One evening, I cranked the oven high, tossed halved sprouts with olive oil and garlic, and let them roast until the edges turned crispy and golden. The smell alone changed my mind before I even took a bite.

I made this for a skeptical dinner guest who swore she hated Brussels sprouts. She reached for seconds before I even sat down, then asked for the recipe while still chewing. Sometimes all it takes is the right technique to turn doubt into devotion.

Ingredients

• Brussels sprouts (500 g, trimmed and halved): Halving them exposes more surface area to the heat, creating those irresistible crispy edges that make this dish addictive.
• Garlic cloves (4, minced): Fresh garlic releases its sweetness as it roasts, mellowing into a rich, aromatic backdrop without the sharpness of raw cloves.
• Olive oil (2 tbsp): Good quality oil helps the sprouts caramelize and prevents them from drying out while roasting.
• Sea salt (½ tsp): Enhances the natural sweetness of the sprouts and balances the earthy bitterness.
• Black pepper (¼ tsp, freshly ground): A touch of heat and spice that wakes up the dish without stealing the spotlight.
• Lemon juice (1 tbsp, optional): A bright splash at the end cuts through the richness and adds a lively finish.
• Parmesan cheese (2 tbsp, grated, optional): Salty, nutty, and melts slightly into the warm sprouts for an extra layer of flavor.
• Fresh parsley (1 tbsp, chopped, optional): A pop of color and herbaceous freshness that makes the dish look and taste just finished.

Instructions

Preheat and Prep:

Heat your oven to 220°C (425°F) and line a baking sheet with parchment paper. This keeps cleanup easy and prevents sticking.

Toss and Coat:

In a large bowl, combine the halved Brussels sprouts with olive oil, minced garlic, salt, and pepper, tossing until every piece glistens. Make sure the garlic clings to the sprouts so it roasts alongside them.

Arrange for Crispness:

Spread the sprouts in a single layer on the baking sheet, placing them cut side down. This direct contact with the hot pan is what creates those golden, caramelized spots.

Roast and Stir:

Roast for 20 to 25 minutes, giving them a gentle stir halfway through to ensure even browning. They should be tender inside and crispy on the edges.

Finish and Serve:

Remove from the oven and toss with lemon juice, Parmesan, or parsley if you like. Serve immediately while they are still hot and crispy.

Save

The first time I brought these to a potluck, someone asked if I had deep fried them. I just smiled and said it was all about the oven doing the heavy lifting. That compliment still makes me reach for Brussels sprouts every time I need a reliable, impressive side.

Flavor Boosters

A handful of toasted almonds or hazelnuts adds crunch and a warm, nutty richness that pairs beautifully with the roasted garlic. I also love a drizzle of balsamic glaze at the end for a sweet-tart contrast that makes the dish feel just a little fancy.

Storing and Reheating

Leftovers keep in an airtight container in the fridge for up to three days. Reheat them in a hot oven or skillet to bring back some of that crispness, though they tend to soften a bit over time.

Serving Suggestions

These sprouts shine alongside roasted chicken, grilled steak, or baked salmon, but they also work beautifully tossed into grain bowls with quinoa or farro. I have even piled them onto toast with a fried egg for a quick, satisfying lunch.

• Pair with roasted meats or fish for a complete dinner plate.
• Toss into grain bowls for added texture and flavor.
• Serve warm as an appetizer with a sprinkle of Parmesan and lemon zest.

Save

Once you master this simple roast, Brussels sprouts stop being the vegetable people avoid and become the one they ask for by name. Keep the oven hot, the pan uncrowded, and let the heat work its magic.

Recipe FAQs

→ How do you get Brussels sprouts crispy when roasting?

Roasting them cut side down on a hot baking sheet helps develop a crispy, caramelized exterior while keeping the inside tender.

→ What’s the role of garlic in this dish?

Garlic adds aromatic depth and a savory punch that complements the natural bitterness of Brussels sprouts.

→ Can I make this dish vegan?

Yes, simply omit any optional cheese or replace it with a plant-based alternative for a fully vegan option.

→ How can I add extra flavor to roasted Brussels sprouts?

Try tossing them with lemon juice, fresh parsley, or a sprinkle of toasted nuts after roasting for added brightness and texture.

→ What cooking temperature is best for roasting Brussels sprouts?

Roasting at 220°C (425°F) allows for quick caramelization while achieving a tender interior.