Name: Garlic Roasted Brussels Sprouts
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: American
Ingredients: 1 lb Brussels sprouts, trimmed and halved; 2 tablespoons olive oil; 3 cloves garlic, minced (or 1/2 teaspoon garlic powder); Salt and freshly ground black pepper, to taste; Optional: 1 tablespoon balsamic vinegar or lemon juice, 2 tablespoons grated Parmesan, pinch of red pepper flakes

A simple yet flavorful side dish where crispy Brussels sprouts are roasted to caramelized perfection with garlic and olive oil. It’s easy to make, nutritious, and a great match for almost any main course.

Why You’ll Love This Recipe

I love how roasting brings out the natural sweetness of Brussels sprouts, transforming them from bitter to irresistible. With just garlic, olive oil, salt, and pepper, the flavor is soulful and comforting. Plus, the crispy edges and tender centers make each bite satisfying.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Brussels sprouts, trimmed and halved
olive oil
garlic cloves, minced (or garlic powder)
salt and freshly ground black pepper
optional: balsamic vinegar or lemon juice, grated Parmesan, red pepper flakes

directions

I preheat my oven to 400 °F (200 °C) and line a baking sheet with parchment paper.
I toss the halved Brussels sprouts with olive oil, minced garlic, salt, and pepper until evenly coated.
I arrange them cut‑side down on the baking sheet so the edges caramelize beautifully.
I roast for 20–25 minutes, tossing halfway through, until they’re tender inside and crisp and golden at the edges.
Optionally, I drizzle with balsamic vinegar or squeeze fresh lemon juice over them immediately after they come out of the oven. I also sprinkle grated Parmesan or crushed red pepper flakes before serving if I want extra flavor.

Servings and timing

Serves 4 as a side dish.
Prep time: 5 minutes
Cook time: 20–25 minutes
Total time: approximately 25–30 minutes

Variations

Balsamic glaze: I brush a simple balsamic reduction over the sprouts after roasting for a sweet-tart finish.
Nutty crunch: I toss in toasted pecans, walnuts, or sliced almonds after baking for added texture.
Spicy garlic: I sprinkle in red pepper flakes or a pinch of cayenne with the garlic for warmth.
Cheesy upgrade: I sprinkle grated Parmesan or crumbled feta while hot so it melts into the sprouts.

storage/reheating

I let any leftovers cool before storing them in an airtight container in the fridge for up to 3 days. To reheat, I spread them on a baking sheet and warm in a 375 °F (190 °C) oven for about 8–10 minutes until crisp again. An air fryer at 350 °F (175 °C) for about 4–5 minutes works great too.

FAQs

How do I prevent soggy Brussels sprouts?

I make sure to pat them dry after washing and roast them cut‑side down to help them caramelize and crisp up nicely.

Can I use frozen Brussels sprouts?

I prefer fresh—they roast beautifully. If I use frozen, I thaw and pat them completely dry first, but they may be softer and less crisp.

Can I add other seasonings?

Absolutely! I like mixing in smoked paprika, Italian seasoning, or even a dash of curry powder for a flavor twist.

Can I roast them ahead of time?

Yes—I roast them fully, cool completely, and reheat in the oven or air fryer just before serving. The texture holds up well.

What can I serve alongside these?

I love pairing them with roasted chicken, grilled steak, baked salmon, or even a cheesy pasta for a balanced meal.

Conclusion

These garlic roasted Brussels sprouts are a go-to side dish for weekday dinners and special occasions alike. They’re easy to prepare, deliciously crispy, and packed with flavor. I always find myself craving more!