Garlic roasted Brussels sprouts are a staple in my kitchen because they’re quick to prepare and always deliver big flavor. I love the way the oven brings out their natural sweetness, while the garlic adds a savory kick that makes them hard to resist.

I often serve these as a weeknight side dish, but they’re just as welcome at holiday gatherings. The aroma of roasting garlic fills the kitchen, and the sprouts come out perfectly crisp on the edges and tender in the middle.

This recipe is reliable and forgiving, making it perfect for busy days or when I need a dish that pleases a crowd. The leftovers reheat well, so I rarely worry about making too much.

Whether I’m pairing them with roast chicken or tossing them into a grain bowl, these Brussels sprouts are a go-to for their simplicity and satisfying texture.

Quick Facts

Why You’ll Love It

If you’re looking for a simple, flavorful way to enjoy Brussels sprouts, this recipe delivers every time. The combination of caramelized edges, mellow roasted garlic, and a hint of lemon makes these sprouts a crowd-pleaser. You don’t need special equipment or ingredients—just a hot oven and a handful of pantry staples.

• Ready in about 30 minutes
• Crispy outside, tender inside
• Pairs with almost any main dish
• Easy to double for a crowd
• Minimal prep and cleanup

Ingredients

You only need a few basic ingredients to make these garlic roasted Brussels sprouts. Fresh Brussels sprouts, olive oil, and garlic are the stars, with a little salt, pepper, and lemon to brighten things up. I keep these items on hand, so it’s easy to pull this side together at a moment’s notice.

• 1 1/2 pounds Brussels sprouts, trimmed and halved
• 3 tablespoons olive oil
• 4 large garlic cloves, minced
• 3/4 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon crushed red pepper flakes (optional)
• Zest of 1/2 lemon
• 1 tablespoon fresh lemon juice
• 2 tablespoons grated Parmesan cheese (optional)

Step-by-Step Instructions

Roasting Brussels sprouts is straightforward—just toss, spread, and bake. The key is to cut them evenly and not crowd the pan, so they crisp up nicely. Here’s how I do it step by step:

1. Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup.
2. Place the trimmed and halved Brussels sprouts in a large bowl.
3. Add olive oil, minced garlic, salt, black pepper, and red pepper flakes (if using). Toss well to coat all the sprouts evenly.
4. Spread the Brussels sprouts cut side down in a single layer on the prepared baking sheet.
5. Roast for 18–20 minutes, stirring halfway through, until the edges are deeply golden and the centers are tender.
6. Remove from the oven. Immediately toss with lemon zest and lemon juice.
7. If using, sprinkle with Parmesan cheese while still hot. Serve right away.

Chef Tips

A few simple tips can make your roasted Brussels sprouts even better. These are the tricks I rely on for consistent results every time.

• Cut sprouts in half for even cooking.
• Don’t overcrowd the baking sheet.
• Roast cut side down for maximum caramelization.
• Add lemon and cheese after roasting for best flavor.
• Use parchment for easy cleanup.

Substitutions

This recipe is flexible, so feel free to adjust based on what you have. Here are some easy swaps I’ve used when I’m out of an ingredient or want to change things up.

• Swap olive oil for avocado oil or melted butter.
• Use shallots or onion powder if you’re out of garlic.
• Try lime juice instead of lemon for a twist.
• Omit Parmesan for a dairy-free version.
• Add smoked paprika or cumin for extra flavor.
• Use frozen Brussels sprouts (thawed and well dried) if fresh aren’t available.

Storage & Reheating

Garlic roasted Brussels sprouts keep well, making them great for meal prep or leftovers. Here’s how I store and reheat them to maintain their texture and flavor.

• Store cooled leftovers in an airtight container in the fridge for up to 4 days.
• Reheat in a 400°F oven for 5–7 minutes to restore crispness.
• Microwave for quick reheating, though sprouts will be softer.
• Freeze only if necessary; texture may soften after thawing.
• Toss leftovers into salads, grain bowls, or omelets.

Perfect Pairings

These Brussels sprouts are versatile and pair well with a variety of main dishes and beverages. I often serve them alongside roasted meats or hearty vegetarian mains. Here are a few pairing ideas to round out your meal.

• Roast chicken or pork tenderloin
• Grilled salmon or white fish
• Quinoa pilaf or wild rice
• A crisp Sauvignon Blanc or Belgian ale

FAQs

Here are some common questions I get about making garlic roasted Brussels sprouts. These answers should help you troubleshoot and adapt the recipe as needed.

Nutritional Note

This recipe is a vegetable-forward side dish with moderate fat from olive oil. Nutrition will vary with add-ins like cheese; enjoy as part of a balanced meal.