If you’re looking for a side dish that’s as easy as it is delicious, these Garlic Roasted Brussels Sprouts are here to save the day! Perfect for holiday gatherings or your everyday dinner table, they’re crispy, garlicky, and packed with flavor in every bite.
Even the pickiest eaters will have a hard time resisting this simple yet irresistible veggie upgrade!
Why you’ll love this recipe
- Perfect for any occasion: Whether you’re whipping up a quick weeknight dinner or impressing guests at your holiday feast, this dish always delivers.
- Healthy and fresh: Packed with nutrients and roasted to crispy perfection, these Brussels sprouts are as good for you as they are delicious.
- Customizable: Want to mix things up? Add a sprinkle of Parmesan, a drizzle of balsamic glaze, or even crispy bacon for a fun twist.
Ingredients you’ll need
Here is a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!
Ingredient notes
- Brussels sprouts: the main ingredient! Buy sprouts that are already halved to cut down on prep time.
- Oil: don’t skip this, oil is incredibly important for roasting – otherwise your sprouts will not get crispy on the outside.
- Garlic: I like to double up on the garlic flavor, so I’m using garlic powder and fresh garlic here. Feel free to skip one if you don’t have both, or if you want a less strong garlic flavor.
- Seasoning: If you want to get fancy about your sprouts, only use a small amount of fine salt when roasting, then sprinkle them with a coarse sea salt right before serving.
- Balsamic vinegar: I like to drizzle a little balsamic over the finished dish because I like the tang, but that’s entirely optional.
How to make roasted Brussels sprouts
1. Prep: Let’s get these delicious garlic roasted Brussels sprouts going! First, preheat your oven to 425°F. A hot oven is key for that perfect crispy-on-the-outside, tender-on-the-inside texture we’re aiming for.
2. While the oven heats, grab your Brussels sprouts ready. Give them a quick trim. Cut off the bottom stem (that tough little nub), peel away any loose or yellowing leaves, and slice each sprout in half from top to bottom.
If you’ve bought pre-halved sprouts, lucky you—skip ahead and let’s keep moving!
3. Next, toss your sprouts in a bowl with a good drizzle of oil. Don’t skimp here—the oil is what gives them that golden, crispy magic in the oven.
Sprinkle on some sliced fresh garlic, a little garlic powder, and of course, a generous pinch of salt and pepper. Toss everything together until those sprouts are well-coated and ready to shine.
4. Now, line a sheet pan with foil for easy cleanup (you’ll thank yourself later) and spread the sprouts out in a single layer. Make sure they’ve got some breathing room—if they’re too crowded, they’ll steam instead of roast, and we want them crispy!
5. Pop the tray into the oven and roast the sprouts for about 12-20 minutes, depending on how well-roasted you want them, and depending on the size of your sprouts. Giving them a quick stir halfway through to make sure they brown evenly. You’ll know they’re ready when the edges are crisp and caramelized, and the centers are fork-tender.
6. Once they’re out of the oven, it’s time to take them to the next level. Drizzle a little balsamic vinegar over the roasted sprouts and give them a gentle stir to coat.
The tangy sweetness of the balsamic pairs beautifully with the garlicky, savory goodness of the sprouts. Taste them and adjust the seasoning if needed—a little extra salt or pepper can work wonders here.
Now step back, admire your work, and dig in. These sprouts are best enjoyed fresh and warm, so grab your plate and enjoy the fruits (or veggies!) of your labor. Happy roasting!
Top tips for recipe success
Want to make sure your garlic roasted Brussels sprouts turn out perfectly every time? Keep these handy tips in mind:
- Don’t skip the oil: A good drizzle of oil is essential for achieving that crispy, golden-brown exterior. Without it, the sprouts will end up soft and sad, and nobody wants that!
- Even sizes are key: If your sprouts are different sizes, cut the larger ones in half or even quarters. This ensures they cook evenly, so you don’t end up with some burnt and others undercooked.
- Spread them out: Give your sprouts some room to breathe on the baking sheet. Overcrowding traps steam and leaves them mushy instead of crispy.
- Stir halfway through: For that perfectly caramelized finish, toss the sprouts around about 10 minutes into roasting. This helps them brown evenly on all sides.
- Preheat your baking sheet: For an extra crisp boost, preheat your sheet pan in the oven before adding the sprouts. The hot surface helps them sizzle as soon as they hit the pan.
- Add balsamic last: Don’t roast the sprouts with the balsamic vinegar – it can burn and turn bitter. Drizzle it on after roasting for the best flavor.
- Adjust seasoning to taste: A final sprinkle of coarse sea salt before serving adds a little extra pop of flavor and crunch.
- How to roast frozen Brussels sprouts: If you only have frozen Brussels sprouts, you can use those for making this recipe. Preheat the baking sheet (lined with aluminum foil, if you like) while tossing the sprouts in a bowl with oil, garlic powder, salt and pepper – frozen sprouts are harder to season, so do it in a bowl, rubbing them well with the oil and spices. Toss in the fresh garlic last, then place them on the hot baking sheet (use oven gloves!) and roast for 40-45 minutes, or until tender.
Follow these tips, and your roasted Brussels sprouts will be the talk of the table—whether it’s a cozy weeknight dinner or a holiday feast!
Helpful recipe hints
Recipe variations
Want to mix things up? Here are some fun and tasty variations to make this recipe your own:
- Cheesy twist: Sprinkle freshly grated Parmesan cheese over the sprouts during the last 5 minutes of roasting. The cheese will melt and create a crispy, golden topping that’s hard to resist!
- Bacon boost: Add chopped, crispy-cooked bacon bits after roasting for a savory punch that pairs perfectly with the garlic and balsamic.
- Sweet and spicy: Drizzle a bit of honey or maple syrup over the sprouts before serving, and add a pinch of chili flakes for a sweet-heat combo.
- Nutty crunch: Toss in a handful of chopped walnuts, pecans, or slivered almonds for added texture. Toast them on the pan with the sprouts during the last 5 minutes of roasting.
- Citrusy zing: Swap the balsamic for a squeeze of fresh lemon juice right before serving. It brightens up the flavors and adds a fresh twist.
- Asian-inspired: Replace the balsamic vinegar with a drizzle of soy sauce and sesame oil, and sprinkle with sesame seeds for a flavor-packed variation.
Make-ahead and leftovers
Make ahead instructions: You can prep these up to 4 days ahead. Only roast them for 10 minutes, then let them cool and place them in an airtight container in the fridge for up to 4 days. To reheat, place them on a lined baking sheet and finish roasting for 10-15 minutes at 400°F.
Storing leftovers: If you’re lucky enough to have leftovers (and that’s a big if with these delicious Brussels sprouts!), here’s how to store them for later:
- Refrigerate: Let the sprouts cool, then transfer them to an airtight container. Store them in the fridge for up to 3 days.
- Reheat: To bring back their crispy goodness, reheat the sprouts in a hot oven (around 400°F) or on the stovetop in a skillet. Avoid microwaving if you can – it’ll make them soft instead of crisp.
Pro tip: Leftover sprouts are great in other dishes! Toss them into salads, grain bowls, or even pasta for a quick and tasty upgrade.
Serving ideas
These garlic roasted Brussels sprouts are incredibly versatile! Here are some delicious ways to serve them:
- Holiday star: Pair them with turkey, ham, or roast beef for a show-stopping holiday side.
- Everyday dinner: Serve alongside chicken breast, baked salmon, or pork chops for an easy weeknight meal.
- Vegetarian feast: Combine with mashed potatoes, roasted carrots, and a hearty mushroom gravy for a veggie-packed plate.
- Grain bowls: Toss the sprouts with quinoa, farro, or brown rice, and top with a fried egg or avocado for a wholesome, satisfying lunch.
- Pasta perfection: Stir into a creamy pasta or toss with garlic butter noodles for a burst of flavor and texture.
- Breakfast boost: Add them to an omelette, frittata, or hash for a savory start to the day.
More vegetable sides to try
PS If you try this recipe, please leave a review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram.
Printable recipe
Roasted Brussels Sprouts with Garlic
Recipe details
Ingredients
- 1 pound Brussels sprouts
- 2 tablespoons oil
- 5 cloves garlic peeled and sliced
- ¼ teaspoon dried garlic powder
- salt and pepper to taste
- ½ tablespoon balsamic vinegar
Instructions
- Prep: Heat oven to 425°F. Trim bottom of brussels sprouts, and slice each in half top to bottom. Toss sprouts with oil, garlic, garlic powder, salt and pepper, then spread on a foil-lined sheet pan.
- Roast: Bake around 12-20 minutes or until sprouts are tender (exact timing depends on size of sprouts), stirring once halfway through.
- Finish: Stir through balsamic vinegar. Taste, and add more salt and pepper if necessary before serving.
Notes
Ingredient notes
- Brussels sprouts: If you can find pre-halved sprouts, it’ll save you time.
- Oil: Don’t skimp on the oil – it’s what makes the sprouts crispy and golden.
- Garlic & garlic powder: Use both for bold, garlicky flavor, or choose just one for a milder taste. Fresh garlic adds texture, while garlic powder blends evenly.
- Salt & pepper: Season generously before roasting; finish with a sprinkle of coarse sea salt for an extra pop of flavor.
- Balsamic vinegar: Drizzle over the sprouts after roasting for a tangy, slightly sweet finish. It’s optional but highly recommended!
Recipe tips
- Trim and prep sprouts: Remove the tough stems and yellow leaves, then cut them in half for even cooking.
- Spread them out: Don’t overcrowd the pan – spaced-out sprouts roast to crispy perfection instead of steaming.
- Stir halfway through: Tossing the sprouts mid-roast ensures even browning on all sides.
- Preheat the sheet pan: If you don’t mind an extra step, a hot baking sheet gives the sprouts an instant sizzle, helping them crisp up faster.
- Add balsamic last: Roasting balsamic vinegar can make it bitter, so drizzle it on after they’re cooked.
Storage tips
- Refrigerate: Store cooled sprouts in an airtight container in the fridge for up to 3 days.
- Reheat: Use a hot oven (400°F) or a skillet on the stove to bring back their crispiness. Avoid microwaving if you want to keep them crunchy.
- Repurpose leftovers: Add them to salads, grain bowls, pastas, or even breakfast hashes for a quick, delicious boost.
Nutrition
More recipe information
Recipe first published on 11/06/2019. Updated with new text and photos on 12/04/2024.
eddie says
Brussel sprouts were pecfect thank you .
You have instapot recipie for mixed vegtables ?
Nora Rusev says
Eddie, I’m glad you enjoyed the sprouts! No I don’t, but adding it to my list of recipes to make and share 🙂