Brussels Sprouts with Garlic (Printable version)

Golden roasted Brussels sprouts enhanced with fragrant garlic and fresh lemon for a bright, savory touch.

# What You'll Need:

→ Vegetables

01 - 1 lb Brussels sprouts, trimmed and halved

→ Aromatics

02 - 3 cloves garlic, minced

→ Seasonings & Fats

03 - 2 tbsp olive oil
04 - 1/2 tsp sea salt
05 - 1/4 tsp freshly ground black pepper

→ Finishing

06 - 1 tbsp fresh lemon juice
07 - 1 tsp lemon zest
08 - Optional: 2 tbsp grated Parmesan cheese

# Directions:

01 - Set the oven to 425°F and line a baking sheet with parchment paper.
02 - In a large bowl, combine Brussels sprouts with olive oil, minced garlic, sea salt, and black pepper; toss to coat evenly.
03 - Place the Brussels sprouts cut side down in a single layer on the prepared sheet.
04 - Roast for 20 to 25 minutes, stirring halfway through, until edges are crisp and golden.
05 - Remove from oven, immediately toss with fresh lemon juice and zest, and sprinkle with Parmesan cheese if desired.
06 - Serve hot as a flavorful side.

# Expert advice:

01 -
  • Even if you think you hate Brussels sprouts, this recipe will change your mind—the roasting transforms them into something almost nutty and caramelized
  • It's impossibly easy but tastes like you spent hours in the kitchen, perfect for impressing people without the stress
  • That pop of fresh lemon juice at the end keeps everything bright and alive instead of heavy, making it pair with almost any main course
02 -
  • Don't skip the halfway stir—I learned this when my first batch came out half golden and half pale. The heat in ovens isn't always perfectly even, and turning them makes a real difference
  • The lemon juice must go on while the sprouts are hot. I once tried adding it after they cooled and it just sat on top like it was unwelcome. Hot sprouts absorb that brightness completely
  • Those dark, almost blackened edges aren't a mistake—they're where the magic lives. Don't be scared of a little char
03 -
  • If you're cooking for a crowd, this recipe doubles easily and actually comes together faster than you'd expect—just use two baking sheets and stagger them if needed
  • Save those trimmed Brussels sprout leaves that fall off. Toss them with the same oil and seasonings, roast them separately for an extra five minutes or so, and you get these addictive crispy chips that everyone fights over

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