Try these Roasted Brussels Sprouts with Garlic as a side dish for your next holiday dinner – they are full of flavor and SO easy to make!
I remember how I had to try boiled Brussels sprouts at a roadside diner when I was 4… And then didn’t eat them again for another 20 years.
But here, we’re not boiling our sprouts – oh no! These Brussels sprouts are roasted with garlic, oil, salt and pepper for the perfect simple side dish. We love these for Christmas or Thanksgiving dinner, but they are also delicious any time during fall and winter. 😉🎄
The Best Garlic Roasted Brussels Sprouts:
Ingredients you need:
These are incredibly easy to make with just a handful of ingredients.
- 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.
- fresh garlic – just peel and slice a few fresh garlic cloves here; also see the note about garlic powder for more info.
- garlic powder – 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.
- salt & pepper – self-explanatory! 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 Garlic Roasted Brussel Sprouts:
- Preheat the oven and line a sheet pan with aluminum foil if you like (for easy cleanup)
- Toss the sprouts with oil, garlic, garlic powder, salt and pepper – I never bother doing this in a bowl but do it right on the pan.
- Roast the Brussels sprouts until they’re golden and crispy on the outside – this will take about 20 minutes at 425°F.
- If you want to add balsamic vinegar, drizzle it on right after the sprouts come out of the oven.
My Tips for the Best Oven Roasted Brussels Sprouts:
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.
To prep fresh, whole sprouts: If you have fresh, whole sprouts, rinse them first. Then trim the stem and slice them in half. Very small ones should stay whole. Pat the sprouts dry before roasting them to improve the crispiness.
Make ahead instructions: You can prep these up to 4 days ahead. Only roast them for 15 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.
Get the Recipe for my Garlic Roasted Brussels Sprouts here:
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 degrees. 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 20 minutes or until sprouts are tender.
- Finish: Stir through balsamic vinegar. Taste, and add more salt and pepper if necessary before serving.
Notes
- Important ingredient notes:
- garlic powder – 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.
- salt & pepper – 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.
- 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.
- Make ahead instructions: You can prep these up to 4 days ahead. Only roast them for 15 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.
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 🙂