Brussels sprouts, garlic, olive oil, salt, and pepper—these crispy Oven Roasted Garlic Brussels Sprouts are simple, flavorful, and addictive.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Okay, full honesty: I used to hate Brussels sprouts. Like, there’s a history of pushing them around my plate as a kid. Sound familiar? But then three Thanksgivings ago, I soaked up too much family drama and needed comfort. My aunt whipped out these roasted sprouts—crispy edges, garlic everywhere—and I thought, “Fine, I’ll try.” One bite later? Mind blown. I went from “absolutely not” to “bring me a tray, please.” I came home and had to figure out how to make them for myself—yep, hence this recipe. So if you’re team sprout skeptic, I get it. Let me show you how these Oven Roasted Garlic Brussels Sprouts might just be your convert moment.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Oven Roasted Garlic Brussels Sprouts Recipe?
They’re crunchy on the outside, tender on the inside, and have that addictive roasted-garlic flavor that makes you go back for one more. No chewy mush here. I mean, who has time for soggy veggies? They disappear at potlucks; trust me, I’ve seen it. Plus, they’re five ingredients and one pan. Easy. No drama.
Ingredient Notes:
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1½ lb Brussels sprouts – Pick the firm, bright ones. Big sprouts? Halve them. Small ones? Leave ‘em whole.
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3 Tbsp olive oil – Use whatever you’ve got. It helps everything crisp just right.
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4 garlic cloves, chopped – Not crushed into oblivion—just chopped so they don’t burn.
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¾ tsp kosher salt – A little pinch after baking never hurts.
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½ tsp fresh ground black pepper – Adds a gentle kick that balances the roast.
How To Make Oven Roasted Garlic Brussels Sprouts?
Alright, let’s do this:
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Preheat your oven. 400°F—hot, because that’s how we get char.
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Prep the sprouts. Trim stems, toss off yellow leaves, and halve big ones.
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Toss with garlic & oil. Use your hands—yeah, it’s messy, but way better.
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Spread on a sheet. Single layer only—crowding ruins the crisp.
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Roast 30–35 mins. Stir halfway so all sides get golden. You want those dark crispy bits.
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Taste test & season. Sprinkle a little extra salt, maybe add chili if you want a kick. Taste often. Just kidding… kinda.
Storage Options:
Leftovers? Lucky you. In the fridge for up to 4 days. Reheat in a hot oven or skillet for crispiness—microwave is fine in a pinch, but you lose crunch. I’ve totally eaten them cold too because I wasn’t feeling like turning anything on. No judgment.
Variations and Substitutions:
These are great as-is, but here’s how I sometimes shake it up:
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Balsamic drizzle – Throw it on after baking for a sweet-tangy vibe.
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Parmesan sprinkle – In the last 5 mins—instant fancy.
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Red pepper flakes – If you’re into heat, go for it.
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Add bacon – Cooked first, then roast with the sprouts for that smoky goodness.
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Swap garlic – Try thin shallots instead if garlic’s not your jam.
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What to Serve with Oven Roasted Garlic Brussels Sprouts?
They’re basically veggie sidekick perfection:
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Roast chicken, steak, or pork chops – classic combos.
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Mac and cheese – veggies with comfort, yes please.
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Grain bowls – these add crunch and flavor.
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Fried eggs for breakfast – weird? Maybe. Delicious? Definitely.
Frequently Asked Questions:
Can I use frozen sprouts?
You can, but they’ll be wetter and softer. Not quite the same vibe.
What if garlic burns?
Use bigger garlic pieces or toss it in halfway through.
Why didn’t mine crisp?
Probably crowded or too much oil. Keep it light and give them space.
If you’ve been on the fence about Brussels sprouts—or just bored with them—these Oven Roasted Garlic Brussels Sprouts might surprise you. They got me to change my mind, and honestly, they get gobbled up wherever they go. Give them a try, tweak them how you like, and let me know if they win your kitchen over too.
Can’t wait to hear what you think!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Oven Roasted Garlic Brussels Sprouts
Ingredients
- 1 ½ pounds Brussels sprouts
- 3 tablespoons high-quality olive oil
- 4 cloves garlic finely chopped
- ¾ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Instructions
- Preheat the oven to 400°F (200°C). Line a large, rimmed baking sheet with parchment paper or lightly grease it with oil to prevent sticking.
- Prepare the Brussels sprouts by trimming the stem ends and removing any yellowed or damaged outer leaves. If some sprouts are particularly large, slice them in half to ensure even roasting.
- Toss the Brussels sprouts in a large mixing bowl with the olive oil, chopped garlic, kosher salt, and freshly ground black pepper. Mix well to coat all surfaces evenly.
- Transfer the sprouts to the prepared baking sheet, arranging them in a single layer to promote proper browning. Do not overcrowd the pan.
- Roast in the oven for 30 to 35 minutes, stirring once or twice throughout the cooking process to ensure even caramelization and crispiness on all sides.
- Remove from the oven once the Brussels sprouts are golden brown and tender with crisp edges. Taste and add an additional pinch of kosher salt if desired before serving.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
