Roasted garlic brussels sprouts are the best, and quite frankly, only way to eat Brussels sprouts. If you make them this way, I promise you that you will be a Brussels sprouts LOVER!
I feel like everyone I talk to talks about how much they hate Brussels sprouts.
I’m pretty sure it’s because their parents grew up in the generation that boiling was the way to eat them.
I don’t blame them if that’s the only way they had them cause I can only imagine how disgusting that would be.
The best and only way to eat them is to roast them.
And to roast them with lots of garlic powder because who doesn’t love garlic powder?
Why should you roast Brussels sprouts?
You should roast them because just like any roasted vegetable, they simply taste better.
It’s the caramelization of the vegetable and just the roasted flavor it gives off.
It also crisps up the exterior and it’s all around got more flavor!
What happens if my Brussels sprouts are still mushy?
If they’re still mushy it’s likely because you didn’t cook them long enough.
That, or you overcrowded your baking dish so you essentially steamed them.
And that’s kind of the same as boiling and if we learned anything from our parent’s generation, that is just a huge no.
How do you roast Brussels sprouts the right way?
Super duper easy.
You’ll want to slice off the stemmed end and then slice them in half, length-wise.
Place them on a large baking sheet without overcrowding them.
Then drizzle with oil and season with garlic powder, salt, and pepper.
In the oven it goes to roast!
You can flip halfway through if you want but I love leaving them alone so they get that dark brown on one side.
This side dish would be great for Thanksgiving or really any time of year.
We actually have them year-round. I buy a big bunch at our local grocery store and they store really well for about a week.
I also slice them really thin and throw in my breakfast scrambles in the morning.
It’s an easy way to bulk up on my vegetable and breakfast.
So many recipes that use this lovely vegetable!
- 25-minute bacon gnocchi with shaved Brussels
- Roasted balsamic Brussels sprouts with caramelized shallots
- Basic bacon and Brussels sprouts carbonara
- Roasted Brussels sprouts gratin with garlic crumble and fried onion topping
Roasted Garlic Brussels Sprouts
- 2 pounds brussels sprouts, cutting each brussels sprout in half
- 1/8 cup olive oil, (or more depending on the size of your brussels sprouts, you may need up to 1/2 cup of olive oil so they aren't too dry)
- 1/2 tbsp garlic powder
- Preheat oven to 400 degrees Fahrenheit.
- In a large bowl, toss brussels sprouts with olive oil and garlic powder.
- Pour brussels sprouts onto a large jelly roll pan and shake the pan to get the brussels sprouts to be in an even layer.
- Bake for 35 minutes, turning the brussels sprouts with a spatula halfway through the cooking process.
- Serve warm.