Roasted Garlic Brussels Sprouts

  • 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!

    One of the best ways to eat brussels sprouts is to roast them with some garlic! Recipe on

    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?

    One of the best ways to eat brussels sprouts is to roast them with some garlic! Recipe on

    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.

    One of the best ways to eat brussels sprouts is to roast them with some garlic! Recipe on

    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!

    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! #roastedvegetable #roastedbrusselssprouts #brusselssprouts

    Roasted Garlic Brussels Sprouts
    Prep Time
    5 mins
    Cook Time
    35 mins
    Total Time
    40 mins

    A great introductory way to eat a once-hated vegetable!

    Servings: 4
    • 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
    1. Preheat oven to 400 degrees Fahrenheit.
    2. In a large bowl, toss brussels sprouts with olive oil and garlic powder.
    3. Pour brussels sprouts onto a large jelly roll pan and shake the pan to get the brussels sprouts to be in an even layer.
    4. Bake for 35 minutes, turning the brussels sprouts with a spatula halfway through the cooking process.
    5. Serve warm.
    Julie Wampler of Table for Two
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  • Megan - The Emotional Baker says:

    I love brussels sprouts! I’ve never had them with garlic, but that would be a nice change. I usually roast them with cranberries and pecans.

  • Maria says:

    Love brussels! These look perfect!

  • Tieghan says:

    Brussels Sprouts are my favorite veggies and roasting them is my favorite cooking method. These look perfect!

  • Heather Christo says:

    I love brussels sprouts, and this is a great easy and delicious looking recipe!

  • Erin| The Law Student's Wife says:

    We eat roasted brussels sprouts every single week–I just love how caramely they get in the oven. Your idea of adding garlic would be so flavorful too!

  • Aimee @ Simple Bites says:

    Yes! Love roasted brussels sprouts. Trying your version tonight. xo

  • Sommer @ ASpicyPerspective says:

    Yum! Love brussels sprouts! Great recipe for the holidays!

  • Pamela @ Brooklyn Farm Girl says:

    Roasted brussels sprouts are my favorite, can’t wait for our garden harvest of sprouts this year!

  • Food, Faith, and Other Fabulous Finds says:

    I agree with you about roasting Brussels sprouts. I’d never tried them til a couple of years ago when I had them roasted, and it changed my life. Now when winter comes, I can’t wait to roast up a big pan and enjoy them.

  • Rachel @ Baked by Rachel says:

    Now let’s see how long it takes them to follow suit with what other countries are doing in regards to food and additives that don’t need to be there. So unnecessary. Yes… homemade is so much better and just generally fun to make!

  • Jessica Marcotte says:

    I love Brussel sprouts. We roast them with sweet potatoes and pancetta with rosemary oilve oil and garlic. Its a great side dish cuz you have potato and greens! its delish! I never liked brussles untill i had them this way, now i love them=-)

  • Heather @ French Press says:

    LOVE roasted brussels, I just wish I could get my kids to agree with me

  • DessertForTwo says:

    I totally adore brussel sprouts! I don’t think I can wait for Thanksgiving to make these!

  • Natalie @ Tastes Lovely says:

    Yum, brussel sprouts are my favorite! Especially when you can buy them on the stalk and cut them off, So cute. And funny note, I made roasted brussel sprouts with garlic salt for dinner last night! The best way to eat them : )

  • Lindsey says:

    Vegetables were my enemy growing up! How times have changed though, brussels sprouts are a favorite of mine now. And I’m right with you, having them cooked the right way is a game changer.

  • Jean | Lemons & Anchovies says:

    Definitely my favorite way to prepare brussels sprouts. Didn’t like them until I tasted them roasted. :)

  • marla says:

    LOVE roasted brussels sprouts!

  • Alysa says:

    Pretty excited to see a community full of brussels sprout lovers! For a long time I feared I was the only one. :) Perhaps we need ‘Brussels Sprout Lovers Unite’ t-shirts?

    I love them roasted with lemon juice and raw honey. Can’t wait to try the garlic twist!

    • Julie says:

      Love the t-shirt idea!! :)

  • Stacy | Wicked Good Kitchen says:

    Love brussels sprouts roasted and also mashed with lots of butter (the way Julia Child loved them)! Thanks for sharing, Julie!

  • naomi says:

    I agree, i’m not a huge brussels sprout fan, but I do like them roasted.

  • Laura (Tutti Dolci) says:

    I love roasted brussels sprouts, and with garlic, I know I’d inhale these!

  • Alley @ Alley's Recipe Book says:

    Mmmm… I love brussel sprouts. My favorite way is in a pan with a little butter until the edges start getting crispy. Yum!

  • Kristi @ Inspiration Kitchen says:

    I’ve never roasted brussel sprouts, but I heard its the best way to make them. These looks absolutely gorgeous, and I’m definitely willing to give them a try!

  • Kathryn says:

    Definitely bookmarking these! The combo of brussel sprouts and roasted garlic sounds perfect for Christmas!

  • Megan {Country Cleaver} says:

    I grew up with brussels sprouts at the Turkey day table every year and I loved them!! These look so perfect!!

  • Kim says:

    I tried making these last night… They were burnt, like bad. I’m trying to figure out what I did wrong? They also were dry. I used 1/8 cup (2 tbsp) and baked them at 400 for 35 min. I was really bummed because this recipe looks delish! Any tips or suggestions? Thanks! Love your blog! This is the first recipe I’ve ever had difficulty with. :-/

    • Julie says:

      Hi Kim! I’m really sorry these didn’t turn out for you :( if they’re a little dry, maybe sprinkle more olive oil on them? I know I mentioned 1/8 cup (2 tbsp.) but that is what worked for me and the size of my brussels sprouts so maybe yours were bigger or something and needed more olive oil? I’m sorry! I’ll add a note in the recipe in case this happens to someone else and the dryness issue. I hope you try this again, maybe use extra oil, like 1/2 cup to make sure they’re all covered well. Thanks for the feedback and I hope you try this again!

      • Kim says:

        Thanks for replying! I will try again using smaller sprouts too, the ones I bought were huge! I’m trying to eat healthier so I really don’t want to use a ton of oil, but I will try it out again! Thanks so much!!

  • Cassie says:

    I find myself CRAVING brussels sprouts this time of year. Love these!

  • Marian (Sweetopia) says:

    Thanks for the recipe, Julie! I’ll bet your recipe will make brussels sprouts taste amazing!

  • Alaina @ Fabtastic Eats says:

    ahh my favorite vegetable!! Love them roasted..and they’re so perfect with garlic!

  • Kevin @ Closet Cooking says:

    Roasted brussels sprouts are the best!

  • Nutmeg Nanny says:

    I can’t get enough brussel sprouts :) these look SO tasty!!

  • Wendy Peterson says:

    Could you add garlic cloves so they get roasted too? Or would it ruin the whole batch?

    • Julie says:

      Sure you can! Roasting garlic can be tricky if you’ve never done it before so just keep an eye on it so they don’t burn. I’m also not sure how much of a garlic taste your brussels sprouts will get though if it’s not mixed with the brussels, unless you’re planning on mashing the roasted garlic cloves together with the brussels sprouts afterwards.

  • Debbie S Sheegog says:

    This is recipe is to die for, it’s simple, healthy and it worked perfectly. I did not use garlic salt, but used 2 finely chopped cloves of fresh garlic, increased the olive oil, to how it appeared to need, and voila~ I love roasted or grilled vegetables, so this was a hit with us! Thank you! ( p. s. at such high heat, which is actually the secret to the texture of crispy outside and tender inside, one must watch them; every personal amounts/needs are different, so use common sense, right? The note about using oil according to appearance/amounts is a good idea. Mine were perfect.

    • Julie says:

      Glad you enjoyed and yours turned out great!

  • Janny Bean says:

    To cut down on calories I simply used the butter flavored cooking spray both in the oven pan and shaken together with the sprouts and garlic salt. No butter needed worked fabulous soooooo yummy.

  • Andy Thornton says:

    Also goes well with ginger, I sometimes do them in a frying pan with ginger. They compliment each other really well.

  • aniko holifield says:

    thanks the recipes and you effort to contact me.

  • Aya says:

    So I just made these, and 35 minutes is TOO LONG. I did 35 the first time and they were crispy and burnt. This time I did 15 minutes and they’re lovely. Perfectly roasted. Added a little salt and chord down.

  • Greer Freeman says:

    I tried this recipe and it was absolutely delicious! My fiancé even loved them and he is not at all a fan of Brussels sprouts! From now on, this will be a “go to” in my house!

    • Julie says:

      Yay! It’s the only way we eat brussels sprouts!

  • Carmen says:

    This recipe is so easy and good! I’ve made it twice now and can’t stop eating the Brussel sprouts as soon as they come out of the oven. Thank you for the recipe!

    • Julie says:

      They’re the best way to eat brussels sprouts!

  • Holmes Family says:

    These are great!!!

  • Susan says:

    I have made these several times & everyone loves them, I even have requests for them as well.

  • Leidy J Cuartas says:

    This recipe was easy to understand and very very helpful for a last minute meal. Love it.


  • Peggy george says:

    1st time trying to bake the Brussels sprouts ever I showed my mom n she is looking fwd to trying.

  • Delma says:

    <my grand-daughters just love for me to make this for them. <yours is the best one <i have tried. thank you for sharing.

    • Julie says:

      So happy to hear this!

  • Jill Roberts @ WellnessGeeky says:

    Wow! This roasted garlic brussels sprouts recipe is incredible! I’m seriously so inspired right now. I need to add bell peppers to recipe and it would be perfect. Thx for sharing Julie!

    • Julie says:

      Glad you enjoyed this!

  • Bonnie Nesheim says:

    Can these be warmed up once cooked? I would like to bring them as a side dish for Christmas dinner but would like to cook them ahead of time.

    • Julie says:

      Yes, they can!

  • Elisabeth says:

    These look delicious! I can’t wait to try them tonight!

    • Julie says:

      I hope you enjoyed!

  • Momo says:

    No oven temperature ☹️

    • Julie says:

      What? It’s step 1 in the directions..

  • Bella Hardy says:

    I had a similar roasted garlic brussels sprouts at a restaurant recently and found myself craving it and wondering if I could recreate it today.

    • Julie says:

      Great! I hope you enjoy!

  • Becca Talbot says:

    I love sprouts, but have only ever eaten them as a boiled vegetable with a roast dinner (preferably Christmas dinner LOL). I wouldn’t have ever thought to use them in this way – what a brilliant recipe, I will have to try it! x

    • Julie Wampler says:

      I assure you that you will enjoy!

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