Roasted Brussels Sprouts with Garlic

I recently made this simple yet flavorful side dish of roasted Brussels sprouts with garlic, and it instantly became one of my go-to vegetable recipes. The sprouts roast until crispy and golden on the outside while staying tender inside, and the chunky garlic adds a punch of savory aroma that fills the kitchen.

Why You’ll Love This Recipe

I love this recipe because it’s incredibly easy, requires only a few ingredients, and brings out the best in Brussels sprouts. Roasting gives them that irresistible caramelization that transforms their flavor from plain to nutty and slightly sweet. The garlic pieces roast alongside, becoming golden and aromatic, and a sprinkle of parmesan at the end makes everything taste just a bit more indulgent. I can serve it as a quick weeknight side, part of a holiday spread, or even toss the leftovers into a salad or pasta.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)
1 ½ pounds Brussels sprouts trimmed and halved
4 cloves garlic very roughly chopped (leave the pieces a bit chunky; add more if you live in a house of garlic lovers)
1 ½ tablespoons extra-virgin olive oil
½ teaspoon kosher salt
¼ teaspoon ground black pepper
2 tablespoons freshly ground or grated parmesan
Any of the optional additions from the blog post above: lemon, balsamic vinegar, herbs, red pepper flakes, etc.

Directions

1. I preheat my oven to 425°F (220°C) and line a large baking sheet with parchment paper for easy cleanup.
2. I trim the Brussels sprouts by cutting off the tough ends and removing any loose outer leaves, then slice each sprout in half lengthwise.
3. In a large bowl, I toss the halved Brussels sprouts with the olive oil, salt, black pepper, and the roughly chopped garlic. I make sure everything is evenly coated.
4. I spread the Brussels sprouts in a single layer on the baking sheet, placing them cut side down so they caramelize beautifully.
5. I roast for about 18 to 22 minutes, shaking the pan once halfway through, until the sprouts are tender inside and crispy-brown on the outside.
6. When they come out of the oven, I immediately sprinkle the parmesan cheese on top so it melts slightly over the hot sprouts.
7. At this point, I can add any optional flavor boosters I like—fresh lemon juice for brightness, a drizzle of balsamic vinegar for tangy sweetness, red pepper flakes for heat, or a few chopped herbs for freshness.

Servings and Timing

This recipe makes about 4 servings as a side dish.
Total time: 30 minutes
Active prep time: 10 minutes, roasting time: 18–22 minutes

Variations

• I sometimes add a drizzle of honey or maple syrup in the last few minutes of roasting for a sweet contrast to the savory garlic and cheese.
• To make it vegan, I skip the parmesan or substitute with nutritional yeast for that cheesy flavor.
• I can add halved cherry tomatoes in the last 5 minutes of roasting for a pop of color and acidity.
• If I want extra crunch, I sprinkle some toasted breadcrumbs or nuts on top right before serving.

Storage/Reheating

I store leftover roasted Brussels sprouts in an airtight container in the refrigerator for up to 3 days. To reheat, I place them on a baking sheet and warm them in a 375°F (190°C) oven for about 8–10 minutes until heated through and crisp again. Microwaving works in a pinch, but the texture won’t be as crisp. I don’t recommend freezing because the sprouts can become mushy once thawed.

FAQs

How do I make sure the Brussels sprouts get crispy?

I make sure the sprouts are dry before tossing them with oil, and I spread them out on the baking sheet so they aren’t overcrowded. Placing them cut side down also helps them brown perfectly.

Can I roast frozen Brussels sprouts?

Yes, but I prefer fresh for best texture. If I use frozen, I roast them straight from frozen at a slightly higher temperature (around 450°F) and allow extra cooking time to get them crisp.

Do I need to peel the outer leaves?

Only if they look yellowed or damaged. The outer leaves that stay on actually get crispy and delicious when roasted.

Can I use pre-shredded or halved Brussels sprouts from a bag?

Absolutely. Prepped Brussels sprouts save time and roast just as well — I just make sure they’re dry before seasoning.

What’s the best type of pan for roasting?

A heavy, rimmed baking sheet works best because it allows heat to circulate evenly. I avoid glass or ceramic dishes because they can steam the sprouts instead of crisping them.

How do I know when they’re done?

They should be fork-tender in the center and golden brown on the edges. The garlic should be lightly browned but not burnt.

Can I make them ahead of time?

I can prep the Brussels sprouts by trimming and halving them a day in advance, but I roast them just before serving so they stay crispy.

Can I skip the parmesan?

Yes, but I love how it adds a salty, umami kick. I sometimes replace it with pecorino or nutritional yeast.

How do I add a balsamic glaze without making the sprouts soggy?

I drizzle it lightly just before serving rather than roasting with it. The heat of the sprouts helps the glaze spread without softening the crisp edges.

What main dishes go well with these roasted Brussels sprouts?

I often serve them with roast chicken, grilled salmon, steak, or even over pasta or grain bowls. Their versatility makes them a great match for almost any meal.

Conclusion

I find these Roasted Brussels Sprouts with Garlic to be one of those simple yet impressive side dishes that elevate any meal. The combination of crispy edges, roasted garlic aroma, and a touch of parmesan makes them irresistible. Whether I’m serving them for a family dinner or holiday feast, they always disappear fast — proof that even humble Brussels sprouts can steal the show.

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