Roasted Brussels Sprouts Garlic (Print Version)
Crispy Brussels sprouts tossed with garlic and olive oil; a flavorful, easy side to complement any meal.
# Recipe Ingredients:
→ Vegetables
01 - 1 lb Brussels sprouts, trimmed and halved
02 - 4 garlic cloves, minced
→ Seasonings & Oils
03 - 2 tbsp olive oil
04 - ½ tsp sea salt
05 - ¼ tsp freshly ground black pepper
→ Optional Garnishes
06 - 1 tbsp lemon juice
07 - 2 tbsp grated Parmesan cheese
08 - 1 tbsp chopped fresh parsley
# Directions:
01 - Preheat oven to 425°F and line a baking sheet with parchment paper.
02 - In a large bowl, combine Brussels sprouts, olive oil, minced garlic, sea salt, and black pepper; toss to coat evenly.
03 - Spread Brussels sprouts cut side down in a single layer on the prepared baking sheet for optimal crispness.
04 - Roast for 20 to 25 minutes, stirring once halfway through, until sprouts are golden brown and tender.
05 - Remove from oven and, if desired, toss with lemon juice, Parmesan cheese, or chopped parsley; serve immediately.
# Expert Advice:
01 -
- The high heat transforms bitter sprouts into sweet, caramelized bites with crispy edges that disappear fast.
- Garlic infuses every piece without overpowering, adding warmth and depth to each forkful.
- Minimal prep and one pan means less cleanup and more time enjoying the meal.
02 -
- Crowding the pan traps steam and turns your sprouts soggy instead of crispy, so give them space to breathe.
- Cut side down is non-negotiable if you want that deep caramelization and sweet, nutty flavor.
- Tossing halfway through prevents uneven browning and ensures every sprout gets its moment in the heat.
03 -
- Use a hot oven and resist the urge to lower the temperature, high heat is what creates that irresistible caramelization.
- Dry the sprouts thoroughly after trimming so the oil coats them evenly instead of sliding off wet surfaces.
- Add the garlic after tossing with oil to prevent it from burning and turning bitter in the high heat.