Roasted Brussels Sprouts Garlic

I used to think Brussels sprouts were the enemy until a neighbor handed me a plateful still crackling from her oven. The edges were dark and crispy, the centers tender, and garlic clung to every bite. I went home that night and roasted my first batch, standing by the oven door just to watch them turn golden.

The first time I made these for my family, my kids actually asked for seconds. I froze mid-bite, fork in the air, because getting them to eat vegetables usually involves negotiation. My husband laughed and said maybe I should burn things more often, and honestly, hes not wrong.

Ingredients

• Brussels sprouts: Look for firm, bright green ones without yellow leaves, and dont skip trimming the stems or theyll taste bitter.
• Garlic cloves: Fresh garlic makes all the difference here, the pre-minced stuff in jars just doesnt roast the same way.
• Olive oil: This helps everything caramelize and crisp up, so use enough to coat each sprout lightly but thoroughly.
• Sea salt: I like flaky sea salt because it clings to the crispy edges and adds little bursts of flavor.
• Black pepper: Freshly ground pepper has a sharper, warmer bite that really wakes up the sweetness of the roasted sprouts.
• Lemon juice: A squeeze at the end cuts through the richness and makes everything taste brighter and more alive.
• Parmesan cheese: It melts just slightly on the hot sprouts and adds a salty, nutty finish that I crave every time.
• Fresh parsley: A handful of chopped parsley makes the dish look pretty and adds a little freshness right before serving.

Instructions

Get the oven ready:

Preheat your oven to 220°C (425°F) and line a baking sheet with parchment paper so nothing sticks. I learned this the hard way after scrubbing burnt garlic off a pan for twenty minutes.

Toss everything together:

In a big bowl, combine the halved Brussels sprouts with olive oil, minced garlic, salt, and pepper, using your hands to make sure every piece is coated. The smell alone will make you hungry.

Arrange them flat:

Spread the sprouts in a single layer on the baking sheet, cut side down, so they get those dark caramelized spots. Crowding them will steam them instead of crisping them, and thats a tragedy.

Roast until golden:

Let them roast for 20 to 25 minutes, stirring once halfway through so they brown evenly. Youll know theyre done when the edges are crispy and the garlic smells sweet and toasty.

Finish and serve:

Pull them out of the oven and toss with lemon juice, Parmesan, or parsley if you like. Serve them hot, straight from the pan if you can.

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One winter evening I brought these to a potluck, and a friend who swore she hated Brussels sprouts ate three helpings. She texted me the next morning asking for the recipe, and I realized that sometimes all it takes is a little char and some garlic to change someones mind.

How to Pick the Best Sprouts

Look for small to medium ones that feel heavy and tight, with no soft spots or yellowing leaves. The smaller they are, the sweeter and more tender theyll be after roasting. I once bought a bag of giant sprouts thinking Id get more for my money, but they were tough and took forever to cook through.

Making Them Extra Special

Sometimes I toss in a handful of toasted almonds or hazelnuts right before serving for crunch, or drizzle them with a little balsamic glaze if Im feeling fancy. A few cranberries or pomegranate seeds scattered on top make them look like something from a magazine, and the sweetness plays beautifully against the garlic.

Storing and Reheating

Leftovers keep in the fridge for up to three days, and I reheat them in a hot skillet instead of the microwave so they crisp up again. Theyre also great cold, tossed into salads or grain bowls the next day.

• If you want to prep ahead, trim and halve the sprouts in the morning and keep them in a bowl of cold water until youre ready to roast.
• For a vegan version, skip the Parmesan or swap it for nutritional yeast, which adds a cheesy flavor without any dairy.
• Try adding a pinch of red pepper flakes with the garlic if you like a little heat sneaking into each bite.

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These roasted Brussels sprouts have become my go-to side dish, the one I make when I want something easy but still special. I hope they win over a few skeptics at your table too.

Recipe Questions

→ How do I achieve crispy Brussels sprouts?

Roast the halved sprouts cut side down at high heat and avoid overcrowding on the baking sheet to ensure crispiness.

→ Can I prepare this ahead of time?

You can trim and toss the sprouts with oil and seasonings in advance, then roast just before serving for best texture.

→ What are good alternatives to Parmesan?

Use nutritional yeast or plant-based cheese to keep the dish vegan without sacrificing flavor.

→ How can I add extra flavor?

Adding lemon juice after roasting brightens the dish, while fresh parsley adds a fresh herbal note.

→ Are there any suggested pairings?

This side pairs well with roasted meats or can be added to grain bowls for a hearty meal.