Roasted Brussels Sprouts Garlic (Printable version)

Caramelized Brussels sprouts with garlic, olive oil, and a hint of pepper for a crispy, savory side.

# What You'll Need:

→ Vegetables

01 - 1 lb Brussels sprouts, trimmed and halved
02 - 4 garlic cloves, minced

→ Seasonings & Oils

03 - 2 tbsp olive oil
04 - ½ tsp sea salt
05 - ¼ tsp freshly ground black pepper

→ Optional Garnishes

06 - 1 tbsp lemon juice
07 - 2 tbsp grated Parmesan cheese
08 - 1 tbsp chopped fresh parsley

# Directions:

01 - Set the oven to 425°F and line a baking sheet with parchment paper.
02 - In a large bowl, toss Brussels sprouts with olive oil, minced garlic, salt, and pepper until evenly coated.
03 - Spread the Brussels sprouts cut side down in a single layer on the prepared baking sheet to ensure crispiness.
04 - Roast for 20 to 25 minutes, stirring once halfway through, until golden brown and tender.
05 - Remove from oven and toss with lemon juice, Parmesan, or parsley if desired. Serve immediately.

# Expert advice:

01 -
  • They come out crispy on the outside and melt-in-your-mouth tender inside, nothing like the mushy sprouts you might remember.
  • Garlic gets sweet and fragrant in the oven, turning into little pockets of flavor that make every bite better.
  • Its fast enough for a weeknight but impressive enough that guests always ask for the recipe.
02 -
  • Dont skip cutting them in half, the flat side against the pan is what creates those crispy, caramelized edges everyone loves.
  • If your oven runs cool, bump the temperature up by 10 degrees or theyll just steam instead of roast.
  • Add the garlic with the oil at the start, it roasts alongside the sprouts and turns golden and sweet instead of burning.
03 -
  • Use a high oven temperature and give them space on the pan, thats the secret to getting crispy edges instead of soggy sprouts.
  • Taste one before you serve and adjust the salt or add a squeeze of lemon, that final tweak makes all the difference.

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