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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.
They make a great side dish or can be eaten as a main course. Brussels sprouts are high in fiber and antioxidants, and roasting them brings out their natural sweetness. Adding garlic takes them to the next level, giving them a savory depth of flavor. This is a great way to get your greens in!
What You’ll Need
- Brussels sprouts – well of course you can’t forget the star ingredient!
- Olive oil – a good quality one always brings great flavor.
- Garlic powder – the second star ingredient!
How to make roasted garlic Brussels sprouts
Roasted garlic Brussels sprouts are a breeze to make. Follow the detailed instructions in the recipe card and you’ll be on your way to being a Brussels sprouts lover!
Prepare the brussels sprouts. Slice off the stemmed end and then slice them in half, length-wise.
Bake at 400 degrees F. Place them on a large baking sheet without overcrowding them. Then drizzle with oil and season with garlic powder, salt, and pepper.
Leave them alone! You can flip halfway through if you want but I love leaving them alone so they get that dark brown on one side.
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 brings out their natural sweetness. 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 can I vary this recipe?
There are endless ways to vary this recipe. Try adding some chopped bacon or grated cheese for extra flavor. Or toss the sprouts with other herbs and spices like rosemary or thyme. The possibilities are endless!
What are some other ways to enjoy Brussels sprouts?
Brussels sprouts can be enjoyed raw, cooked, or roasted. They make a great addition to salads, soups, and stews. Or try them as a side dish to your favorite protein. 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.
There are so many recipes that use this lovely vegetable and they’re right here on my site!
- 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
Equipment
Ingredients
- 2 pounds (907 g) brussels sprouts, cutting each brussels sprout in half
- ⅛ cup (29 ml) 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)
- ½ tablespoon garlic powder
Instructions
- Preheat oven to 400 °F (204 °C)
- 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.
These are great!!!
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!
They’re the best way to eat brussels sprouts!
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!
Yay! It’s the only way we eat brussels sprouts!
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.
thanks the recipes and you effort to contact me.
Also goes well with ginger, I sometimes do them in a frying pan with ginger. They compliment each other really well.
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.
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.
Glad you enjoyed and yours turned out great!
Could you add garlic cloves so they get roasted too? Or would it ruin the whole batch?
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.
I can’t get enough brussel sprouts :) these look SO tasty!!