Roasted Brussels Sprouts with Garlic

overhead view of roasted Brussels sprouts in a white bowl with a spoon

5 from 4 votes

Roasted Brussels Sprouts with Garlic

Crispy, golden garlic roasted Brussels sprouts are the perfect side dish for any occasion! Quick, easy, and packed with flavor, they’re a hit for holiday feasts or simple weeknight dinners.

Prep Time10

Cook Time20

Total Time30

Course: Side Dish

Cuisine: American

Difficulty: Easy

Servings: servings

Calories: 119kcal

Author: Nora from Savory Nothings

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.

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